Recipe out of Mississippi Vegan's first cookbook. This cake is filled with tropical fruits (ripe banana and crushed pineapple), warm baking spices (cinnamon, nutmeg, allspice) and toasty pecans. A tangy whipped cream cheese frosting brings it all together!
And are you willing to answer some questions about the process? Please comment here or message me, I want to make sure the timing/process I'm being told is accurate. Thank you!!
This was so good.
I used a 48 hr cold fermented sourdough New York style crust - so high protein flour for a chewy and crisp thin crust
Base is half cashew-based 'alfredo' and half homemade red pizza sauce
Topped with Swap chicken slices, mozzarella (good planet), and grated parm (violife)
Baked in an outdoor pizza oven at around 600F for 4-5 min
Topped with more parm, toasted herby panko breadcrumbs, and fresh basil!
This one is a classic and is so easy to veganize!
I used Swap chicken and it's the most insanely identical taste and texture to a chicken breast.
Recipe is pretty standard - salt and pepper on the thawed chick'n, dredge in flour, pan fry in olive oil. Remove chick'n. In the same pan, add finely chopped shallot, then after a couple min add a handful of capers, smash some of them in the pan with a fork, then garlic, lemon zest. Sauté for another min or two. Add a dry white wine to deglaze pan, cook down by about half, then in goes the juice of a lemon and some chick'n broth (better than bouillon). Bring to a simmer, turn off heat and stir in a few knobs of very cold butter (earth balance) to emulsify and make a luscious lemony butter sauce. Add back in the chick'n and keep on a low simmer for another couple minutes to warm through. Voilà!
SO GOOD!