Came up with this on the fly today, and it’s really good! Super-dense and slightly nutty in flavor, but it still gets thin and crispy like traditional pizza dough.
The only problem is… I don’t remember the exact measurements! I eyeballed everything, so I’ll try to approximate…
This should make about a 10″ diameter pizza with about 1/4″ thickness. Mix all ingredients until a doughy consistency forms; not too wet, not too dry. It should hold shape when squeezed. If too wet, add more flour/meal. If too dry, add a tiny it of water.
When shaped, toss in the oven at about 400F for a few minutes, or until the edges just start to brown. Pull out, throw on toppings, then put it back in for about 10 or so minutes. Enjoy!
As I’m eating the pizza (yes, I’m finishing it up as I type this), I can see that this would make for killer breadsticks (on the smaller, flatter side), or crackers, or…
My family, as it can pretty easily be guessed, isn’t all that environmentally-conscious… and especially not to the extent that I am. So I can pretty much guarantee that my Thanksgiving won’t be politically or environmentally-aware in the least. BUT. That’s not going to stop me from fantasizing about my someday-Thanksgiving (actually, my two someday-Thanksgivings, as hubs, being Canadian, celebrates his 6 weeks before I do mine!).
Making Thanksgiving vegan, it seems to me, would be surprisingly easy. There’s not much in the way of cheese or eggs or milk in any of the dishes, so the main animal by-product would be broth and drippings. Which, considering that the meat itself has always been second to the rest of the fixins for me, is easy peasy to bypass.
Green bean casserole. Mashed potatoes with vegan gravy made from starch, nut milk, and veggie broth. Winter salad. Roasted carrots. Baked veggie stuffing. Biscuits. And for dessert? Pumpkin pie, of course! For me, all of this besides the butter and flavorings (oils, tamari, etc) can be made using bulk-sourced or package-free products. Pretty nifty. I’m not going to say that I haven’t eyed the Gardein “Stuffed Turk’y”, which comes in a pack of two. (Gardein makes amazing stuff, I promise.) And this year, I may still get myself one, depending on whether or not I feel like making my own stuffing to bring to dinner. Honestly, I can do without turkey, or even a turkey substitute, but I cannot do without stuffing.
Hubs, what with doing the low-carb paleo thing (or trying to), would require a turkey breast or two for sure, and definitely some of his own gravy. The rest can be shared between us, no problem, aside from the biscuits and stuffing, which he doesn’t much like anyways. The pie is easy enough to make grain-free also. Unfortunately, meat is very hard to find package-free, and especially seasonally available meats like turkey breasts and the like. Oh well, what’s a little cling film every once in a while I suppose.
All in all, it’s a pretty zero-waste plan, and making the vast majority of the meal nut and produce-based pretty much guarantees it.
To end this post, here are some of my favorite holiday recipes:
Go forth and cook!
What’ll your Thanksgiving look like this year, USians?
Here’s a few more that I’ve stumbled across lately that have worked out really well for me. Oh, and because my partner has become a bit interested in the paleo diet, there’s a couple paleo breads in here too. (Haven’t tried them, but they sound pretty good!)
Recipe from Seitan is My Motor
In a large bowl combine flours, sugar, salt, soy milk and oil. Whisk until no lumps are left and let the batter rest for 30 minutes. Add oil to a large pan and set the heat to medium. Whisk baking powder and water into the batter and use a ladle to pour into the pan. Tilt the pan so the batter spreads evenly. You want the pancake as thin as possible, but thicker than a crêpe. Fry for 1 or 2 minutes. When the edges start to brown but the centre is still a bit wet, flip pancake and bake the other side, also for 1-2 minutes.
Herb-Lime Bread Dumplings
Recipe also from Seitan is My Motor
(For a more traditional version substitute fresh parsley for the herbs and leave out the lime zest.)
Cut the stale bread into cubes and place in a large bowl. Add the soy milk and let sit for 30-60 minutes, or until the bread is mushy. Stir from time to time to cover every piece of bread with milk. Add more milk if necessary. The dough should be like bread dough that you just started kneading: very sticky but manageable. You are going to turn it into balls later, so it should have the right consistency. (Sticky but firm. Not mushy.) Add the remaining ingredients, mix and knead the dough with your hands until all ingredients are well combined and shape into 7 round dumplings (a little bit smaller than a tennis ball). Set aside.
In a large pot, bring 8-10 cups of lightly salted water to a boil. Reduce the heat to a simmer. Add 4 dumplings and simmer for 20 minutes. Remove and drain. Repeat with the remaining dumplings.
Microwave Paleo Bread
From Paleo Living Magazine
Grease a mug. Mix together all the ingredients with a fork and pour mixture into mug. Microwave for 90 seconds on high.
Single Serve Paleo Bread
From Healthy Serves One
Mix dry ingredients in a bowl, adding cider vinegar. Let fizz for a minute, then add whisked egg. Grease a mug with the oil, add batter, and microwave for 90 seconds on high. Cut in half and serve.