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Product Review: Solterra Gluten-Free, Dairy-Free Pizza

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First I saw “Vegan Cheese Pizza”, then I saw it’s made with daiya cheese and I knew, this pizza had to be mine. Well, mine and the kid’s. We are always on the lookout for vegan pizzas, but I think we’ve had pretty good luck so far with the Tofurky one. From Solterra, this gluten-free, soy-free, and dairy-free 8″ pizza will run you $4.99 at Whole Foods (and probably at least a buck cheaper in other places) and offers a unique way of cooking it. You leave the pizza in the packaging, just peel back the front/top paper to reveal a plastic window over the pizza.

At 450 degrees, place the pizza directly on the oven rack and bake for only about 5-7 minutes. After about 6 minutes, it didn’t look done, but I think it was–just was hard to tell through the plastic.

I ended up burning the edges quite a bit, so I just cut those off–the rest of perfect. In fact, it was pretty darn good! We liked the thin crust and of course, the daiya cheese.

I would certainly buy this pizza again and next time, I won’t over cook it! Solterra’s products are all gluten-free, soy-free, and nut-free, with several products that are dairy-free as well. Click HERE for nutritional information.

Apple Pastries

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Apple Pastries -- Epicurean Vegan

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:
For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
1/4 C walnuts, chopped
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
1/2 tsp lemon juice

DIRECTIONS:
Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Apple Pastries -- Epicurean Vegan

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets.)

Apple Pastries -- Epicurean Vegan

To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.

Apple Pastries -- Epicurean Vegan

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Apple Pastries -- Epicurean Vegan

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Apple Pastries -- Epicurean Vegan

Apple Pastries
 
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Author:
Ingredients
  • For 8 pastries:
  • 10 sheets of phyllo dough
  • 2 apples, peeled and diced
  • ¼ C walnuts, chopped
  • 1 tsp sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 4 Tbs vegan margarine, melted
  • 4-oz Tofutti cream cheese
  • ½ tsp lemon juice
Directions
  1. Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.
  2. Take 5 sheets of the phyllo and cut into fourths. (You'll do the same with the other 5 sheets.)
  3. To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.
  4. Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.
  5. Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Plum Crock Cheez

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Plum Crock Cheez -- Epicurean VeganToday’s high is a whopping -4 degrees. School was even canceled. So not only is it a great day to be in the kitchen (later I’ll be baking something delish–stayed tuned), but thanks to the snow day, I’ll be home to watch Oprah and her vegan challenge! Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook).  This one is actually called, “Plum Good Crock Cheez” and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I’m not sure which version is my favorite!

INGREDIENTS:
1/2 lb (8oz) firm tofu, drained
3 Tbs nutritional yeast
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs umeboshi plum paste
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

Plum Crock Cheez
 
Print
Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook). This one is actually called, "Plum Good Crock Cheez" and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I'm not sure which version is my favorite!
Author:
Ingredients
  • ½ lb (8oz) firm tofu, drained
  • 3 Tbs nutritional yeast
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs umeboshi plum paste
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

 

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