It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.It's no secret that I'm a big fan of Daiya vegan cheese. Our nearest Whole Foods is an hour away in Fresno, so I buy it 5 and 10 bags at a time and keep it in the freezer. When I want to use it I just pop a bag into the fridge in the afternoon, and it's ready to go by dinner time.
A while back I made pizza from scratch using dough and sauce recipes from 1,000 Vegan Recipes. On top, I piled on mushrooms, green peppers, Yves veggie pepperoni, and Daiya mozzarella-style shreds, which I had never tried before because it only recently made its way to my Whole Foods' shelves. Like the cheddar shreds that I've tried before, the mozzarella scratched that cheese itch.
The pizza turned out so well that I decided to test out the mozzarella shreds on another recipe--red chard and baby spinach lasagna from 1,000 Vegan Recipes. The recipe didn't actually call for a cheese topping, but I decided to take the liberty. No surprise, Daiya rose to the occasion once again! The top layer was the best part:
I'm heading back to Fresno tomorrow, and I'm hoping that my Whole Foods has begun carrying Daiya's newest flavor, pepper jack. Fingers crossed!