Pizza Pizza

This is the first of many vegan pizza's and Ashley loves to load up the toppings, which makes them fork and knife pizza's. So, the dough is the whole wheat master ABin5 recipe. And there is no rising/waiting time because it's a flat bread!
For the pizza sauce we started using tomato paste. For an individual pizza the small 6 oz. can is the perfect amount, and only 70 cents. Cover the rolled out dough with the paste, then spread Italian seasoning and minced garlic over the paste.
This pizza has asparagus, mushrooms, zucchini, orange bell pepper, and tomato. Lastly, drizzle olive oil over everything before putting it in the blazing 550*F oven. Baking only takes 15 minutes.
The ABin5 books suggest a baking stone, but we don't use one. We cook the pizza on a cookie sheet.

This is a Brad pizza, i.e., minimal toppings. This pizza has the same Italian spice, garlic, and tomato paste sauce. This pizza is topped with spinach, onion, and mushroom. Saute the spinach in some olive oil until the spinach becomes dark and wet. Then spread the spinach out over the pizza.

Everything Bagels

We've taken liberties with the ABin5 raisin bagel recipe and made our favorite EVERYTHING bagel. These are made with the master dough (flour, salt, yeast, wheat gluten). After forming them and letting them rise, you put them in a pot of boiling water and baking soda for that bagel chewy-ness. Then put everything (dried garlic and onion, sesame and poppy seeds) on top. Then bake them for a bit.
The bagels keep for much less time than other ABin5 recipes because of the water bath. But still, fresh bagels for 3-4 days!

Almond (Pecan) Rolls

This is another ABin5 recipe, made with the vegan challah dough. The only substitution was butter with margarine for the topping and inside goo. The rest is cinnamon, brown sugar, sugar, black pepper, salt, and almonds.
They're not as good as Grandma Jan's, but still satisfying and dangerous.

Boca Burger, Buns and Corn on the Cob

We made some tofuburger buns with the Artisan Bread in 5 (ABin5) Master whole grain dough recipe. The master recipe is versatile because it can be used in loaf sandwich bread, pizza dough, bagels, baguettes, and focaccia with delicious results. The master recipe includes whole wheat flour, unbleached white flour, yeast, salt, vital wheat gluten, and water. Vegan and simple.

We've been cooking our corn cobs over the stove because we're college students. Even though we have a great yard right now, and the sun has been visiting more often, and grills are on sale at Winco Brad still won't give in. Corn cobs go on ridiculous sales at Safeway occasionally and we jump at the opportunity. We peel back the husk, rub it down with olive oil, apply salt and pepper, then fold the husk back. We cover the corn with a lid and cook at medium heat rotating occasionally. Not as good as a grill, but works about the same.

Pear Tarte Tatin

This is an Artisan Bread in 5 Minutes a Day recipe. We LOVE, and highly recommend, the Artisan Bread in 5 books. It is incredibly easy! You make a large batch of dough and keep it in the fridge, then you make 3 to 4 bread projects during the week.

It's also extremely Vegan friendly. For example the dough we used in this recipe is Challah, which is usually fortified with eggs and honey, but with egg replacer and agave nectar it acts and tastes the same. The rest of the challah is flour, yeast, salt, oil, and vanilla extract.

Check these books out if you're tired of searching the bread aisle for a Vegan option. Did we mention how cost efficient it is too! There's just too much to love about these books...

So anyway, this is the Pear Tarte Tatin. Over the stove we baked the pears in some canola oil, brown sugar, agave nectar (replacement for honey), lemon juice, and cinnamon for 30 minutes. Then placed a rolled out sheet of challah dough over the top of the pears. Then into the oven for 20 min. Then flip it. It's delicious. Brew up some coffee too because it's sort of waffle/pancake like.