Wait, what’s happening? A pizza-themed post after Vegan Pizza Day? Well, let’s just say that it is dreadfully hot in Portland right now and as a result, pizza stones and 500-degree ovens are not my friends (translation: moody, evil Amy). I didn’t indulge in one of my favorite meals on its special holiday. I think I had a cold salad instead. Ha!
The 95+ degree days are still lingering, yet when Tim and I saw these Tofurky Pizza Pockets at Food Fight! today, we caved in and bought a box. It is rare for us to purchase prepared foods so this was a seriously special treat.
Straight out of the box, these pizza pockets are about the size of a small burrito. You can opt to cook them in a microwave or oven. Since we don’t have a microwave, we made the sacrifice and turned on the oven. Thirty minutes later, we had lunch!
A fresh green salad + ripe watermelon + Tofurky Pizza Pockets = a speedy, filling lunch (even in the ridiculous heat!)
I really enjoyed these portable pizza pockets. While they were baking, I was instantly reminded of the frozen pizzas my dad would make when I was growing up. I’m pretty sure my love for pizza is genetic. The outer crust is infused with Italian herbs and the inside has sauce, melty cheezy goodness, and Tofurky pepperoni. If you were a fan of those infamous hot pockets back in the day, you will be delighted, because these are a million times better and cruelty-free! Tofurky makes a few other varieties too. Seek them out at your nearest vegan-friendly grocery store and settle down for a tasty, fun meal.
Did you know that yesterday was the first annual Vegan Pizza Day? I think it’s exciting that vegan pizza now has its own holiday. I’m surprised it took so long but happy to partake in the celebration of one of my favorite foods. I can’t imagine not liking pizza – you can cater the crust and toppings to suit your needs. Pizza is so flexible!
Last night Tim and I made two pizzas. We usually only make one pizza but I really wanted leftovers (which have now been demolished). We opted for two very different pizzas:
Spicy Pineapple & Tempeh Crumbles Pizza
Veggie Pizza with Daiya
The Spicy Pineapple & Tempeh Crumbles pizza (topping recipe from The Complete Guide to Vegan Food Substitutions) was made with a whole grain crust. I even added a hefty tablespoon of chia seeds to the dough for a nice dose of Omega 3’s. The topping is a mixture of sauteed tempeh, Indian spices, pineapple bits, and spinach. It was a nice balance of spicy and sweet. The next time I make this pizza I might drizzle a coconut curry sauce over the top before baking.
The Veggie Pizza was pretty basic – spelt crust, homemade marinara, red bell peppers, black olives, broccoli, and Daiya. I am not a big fan of Daiya but I do appreciate that it is soy-free.
We sprinkled ground chipotle flakes and cashew crumbles (a mixture of finely ground nutritional yeast and cashews) on top of our slices and watched Revenge of the Nerds IV while we ate. Lame movie (but I did laugh a few times), good pizza. Hooray for Vegan Pizza Day!
My birthday is coming up this week and Tim has agreed to make me Purple Cow Cupcakes. Stay tuned for photos! It is supposed to be sunny and in the mid 50’s on my birthday so there might be some worthwhile adventures happening to celebrate my ever-increasing old age.