Bringing this baby out of the archives in honor of Vegan Pizza Day Tomorrow. Enjoy Peeps!

Thin Crust Sriracha BBQ Tofu and Moxarella Pizza

Recipes follow:

1/2 recipe of the Solid Moxarella Cashew Cheese, grated

1 recipe No Rise Whole Wheat Thin Crispy Crust

1 recipe Sriracha BBQ Sauce

1 recipe Sriracha BBQ Tofu

1 recipe Caramelized Onions

2 T. Chopped Cilantro 

First do these things the day before: 1- Make the cheese 2- Drain and press a block of extra firm tofu, stick it in a ziploc bag and chuck it in the freezer. Freeze tofu overnight, then defrost on the counter-top the next morning.

It’s Business Time

Solid Moxarella Cashew Cheese

(grate-able, plus it melts and browns baby)

This cheese comes together quickly, but you need to work SUPER fast while making it as it starts to set almost instantly. So try to work without interruptions while putting it together if possible.

• 1/2 Package Pomona’s Pectin, about 4.5 teaspoons (you can find it at Whole Foods and other Health Food Stores or purchase it online here)
• 1 C. Ground Raw Cashews (soak for 4-6 hours if you don’t have a power blender or food processor)
• 1 C. Water, plus an additional 1/2 cup for the calcium packet in the Pomona’s Pectin
• 1 T. Lemon Juice
• 2 T. Nutritional Yeast
• 2 T. Melted Coconut Oil
• 1 t. sea salt
• 1 clove minced garlic
• 1/4 t. crushed red pepper flakes

Method: Lightly oil small glass dish (square or round glass tupperware). Next, in a small lidded jar, mix 1/2 C. of water with the small calcium packet from the pectin package, set aside. Add cashews, nutritional yeast, sea salt, garlic and crushed red pepper flakes to your power blender or food processor. Pulse until the cashews are finely ground, but don’t make nut butter! Add lemon juice and the melted coconut oil, pulse again til just combined.  Heat the cup of water til boiling in a small saucepan on the stove-top or in a heat safe container in your microwave. Immediately Pour water into power blender. Add half of the large pectin packet (about 4.5 teaspoons). Blend or process until smooth (power blenders give the smoothest, creamiest results). QUICKLY add 1/4 cup (HALF) of the calcium water and pulse til incorporated. Immediately pour cheese into the prepared dish and put in the refrigerator. Let set uncovered for a minimum of an hour. Remove cheese from the mold and place upside down on a plate. Return to fridge uncovered for a minimum of 4 more hours until firm enough to grate.

Next, make Sriracha BBQ Sauce

Sriracha BBQ Sauce

• 1/2 C. organic ketchup
• 2 T. agave nectar
• 2 T. Bragg’s Liquid Aminos
• 1 T. apple cider vinegar
• 1 t. molasses
• 1 clove minced garlic
• 1 t. liquid smoke
• 2 t. Sriracha Hot Sauce (or to taste)
• few grinds of black pepper

Method: combine all ingredients in a small bowl or glass measuring cup

Next make Sriracha BBQ Tofu

Sriracha BBQ Tofu

Half of this recipe never made it to the pizza. It is so good!

Method: Preheat oven to 450 degrees. Press any additional water from defrosted block of tofu as possible with a clean kitchen towel. Slice into pieces and then  press again with the clean kitchen towel. Put tofu in a bowl and drizzle with 1/4 C. above sauce. Put some parchment paper on a baking sheet and arrange tofu on it. Bake for 15-20 minutes or until it starts to get lovely little crispy bits.

Next make Caramelized Onions

Caramelized Onions

• 1 jumbo sweet or red onion thinly sliced (or 2-3 regular sized onions)
• 2 t. molasses
• 1 t. salt and a few grinds of pepper

Method: Heat a skillet over high heat,add a cup of water and all of the above ingredients, occasionally stir and replenish water if skillet gets dry before the onions are completely translucent. Total cooking time can take 15-20 minutes. This recipe makes about 2.5 to 3 C. caramelized onions.

Next make the No Rise Whole Wheat Thin Crispy Crust while the onions are caramelizing.

No Rise Whole Wheat Thin Crispy Crust

• 1.5 C. white whole wheat flour
• 3/4 C. warm water
• 1 t. active dry yeast
• 1 T. vital wheat gluten
• 1 t. sea salt

Method: in your favorite kneading apparatus (perhaps a bowl, and then your hands) combine all the above ingredients. Knead until elastic. Let rest 10 minutes. Roll with a rolling pin into the shape of a baking sheet, crust should be VERY thin. You can Press the whole crust recipe onto one large lightly oiled baking sheet, or make multiple thin crust pizzas. Set aside.

Assemble: Preheat oven to 450 degrees. Brush remaining sriracha BBQ sauce over the thin crispy crust, layer caramelized onions over the sauce, next arrange pieces of the BBQ tofu over the onions,  sprinkle the moxerella cashew cheese over the whole pizza, sprinkle with the chopped cilantro. Bake on middle rack for 15 minutes or until cheese starts to brown.

Still following me? Phew, I thought I was getting a little long winded.

Oh, you’re still here and you want that salad dressing recipe too?

Chia Miso Cashew Ranch Dressing

• 1/2 C. Raw Cashews (soaked for 4-6 hours if you don’t have a power blender)
• 1 1/4 C. unsweetened soy milk
• 1 t. apple cider vinegar
• 1 heaped T. white or yellow miso
• 1 T. chia seeds
• 1/2 t. sea salt
• 1 clove minced garlic
• 1/2 t. onion powder
• 1 T. dried chives or 2 T. fresh
• 1 T.  dried parsley or 2 T. fresh
• 1/2 t. ground black pepper
• dash cayenne

Method: Blend all ingredients except chives and parsley until completely smooth. Add chives and parsley and pulse until just mixed in.