Hello again, last Friday I started reviewing the wonderful Epic Vegan by Dustin Harder but then I realised I’d made far too much food for it to fit in one post and split it into two. Let’s continue were we left off.
This is another recipe that can be combined in to some very epic dishes but we just nommed it on its own because we’re greedy like that. The Pretzel Dough recipe in the book can be made into bowls (for soup), classic shaped soft pretzels, or pretzel bites. I made the bites because I thought it would be easier to share that way. They probably would have been easier to share if I wasn’t capable of inhaling them. Great in the moment but now I have to drink a lot.
To explain how deep my cravings have been for a good pizza roll I need to confess my pre-gan addiction to the ones they sell in the bakery section of Tesco. Which was the only thing open in Torquay when I used to start working at stupid early in the morning. It was my lifesaver if I skipped (okay, slept through) breakfast. This is the only recipe I’ve found that hits that craving. The dough is fluffy on the inside with just the right amount of bite to it. The tomato sauce is assertive without being overpowering and the Saucy Mozzarella brings that perfect layer of cheese.
The Saucy Mozzarella is one of the foundational recipes in the book so I’ll just talk about it briefly here. I think the taste of the Saucy Mozzarella is a little too assertive. I think mozzarella is much more subtle in its flavour. That’s not to say this cheese sauce is bad, just that I wouldn’t necessarily compare it to mozzarella. That said I think the stronger taste really works here in these rolls.
This is the Franks ‘N’ Mac Pizza and I feel it’s unfair to talk about the pizza as a whole until I’ve talked about the recipes that make it up. First there is the base. The Pizza Dough recipe in this book is now my go-to recipe for a takeaway-style pizza. It’s great for times when you want to mimic the type of pizza that comes in a greasy box. Without so much grease. It goes really well with all these bold, over-the-top flavours. There’s also saucy mozzarella on here which I talked about above and then there is Easy Creamy Shells And Cheese.
I understand the point of the Easy Creamy Shells and Cheese was to create a mac and cheese that could be made from regular supermarket ingredients (or regular for the US, not necessarily for me) and so it’s made from cooked vegetables and starches instead of nuts and nooch. For us though it just tastes too much like it’s composite parts, especially the pepper. I’m sure some people will be reading this will think that’s sounds great but for me I prefer the taste of a good old cashew and nooch sauce. The more unusual vegan ingredients take just as much effort as finding squash in the supermarket in springtime here.
So we didn’t like the mac. That did put us off the pizza but if I was to make this again with the mac and cheese from The Homemade Vegan Pantry (for example; other Mac and Cheeses are available) it would be an absolute winner. The base is great, the topping combo is great. I just wish I liked that mac.
The Stuffed-Crust Meatball Parm Pizza had to be tried. Again it took a few recipes to put it together. The Pizza Dough and Saucy Mozzarella we’ve already talked about. There’s also Beet Marinara, a vivid red tomato and beetroot sauce. It does taste of beetroot so that might encourage you or discourage you depending on how you feel about beetroot. The meatballs are a tempeh/mushroom/wheat gluten mix and they are fantastic but you can also use store-bought and I’ll probably be sticking to Linda’s in future because I can’t eat too many mushrooms. There’s also Quinoa Bacon Bits, saltly, sweet, smoky quinoa that add a perfect finishing touch to the pizza.
While I was making meatballs for the pizza I thought why not make some for this pie. In fact this pie seems to be born out of the question ‘why not?’. This is Baked Spaghetti and Meatball pie. This time I opted for plain marinara instead of the beet version but I still got my home-made hit from those little bites of chewy, umami laden meatballs. The crust is a bit too crumbly for my liking but I’m from the north and have very firm opinions about shortcrust. It tastes nice, buttery, but I like my pies to be a bit more solid. I loved the overall effect of the pie though and I really want to make it for kids. I think they’d get a big hit out of cutting the pie open at the table and finding spaghetti and meatballs inside.
Once again the quinoa bacon bits make an appearance. They were very moreish. Here they top a carbonara and the sauce was good but those bacon bits are amazing. I should note that my version is looking a little pink there because I used home made beetroot pasta; before mixing them together the sauce looked more sedate.
Epic Vegan is a book of recipes for all those fab, mad, Instagramable creations. They’re going to taste as good as they look – there’s no need to worry about that – but they’re also going to take a lot of effort. There are some simple dishes in there, like the carbonara, and some, like the meatball pizza, you could assemble from store bought alternatives. It’s not all hard graft but it’s not a book of simple recipes or everyday recipes. I wouldn’t recommend this as anyone’s first vegan cookbook but I would recommend it if you want to show off and have some fun.