Nourishing the mind, body, and soul along the vegan highway.

Friday, June 1, 2007

Veggie Pizza, Diann's Chickpea Potato Bread

Mother Hubbard's Cupboards are bare. After reading 2 or 3 blogs with veggie pizza posted it was all over with. I had to have pizza. Here is your very basic veggie pizza, bell pepper, tomatoes, olives, spinach, pineapple, and no cheese. I love pizza without cheese. Even though I have vegan cheese I just prefer it without. I love the taste of veggies.







We also had a nice salad with lettuce, green beans, wax beans, garbanzo beans, kidney beans, mushrooms, spinach, carrots, and cucumbers. Now the veggie drawer is empty except for a few carrots and some celery. I think it is time to go shopping. :o)

Last, but by no means least, Diann's Chickpea, Potato Bread. Oh My Goodness it is so goood! The family loves it. It has a dense texture, which makes it easy to slice into thin pieces. One thin slice about 34 grams is only 1 point on weight watchers and 60 grams is 2 points. Thank you Diann, for sharing this recipe with me. Checkout Diann's site and see her bread.

Here is Diann's recipe. She says it originally came from a cookbook, "Bread Machine Magic" 1992 edition. It was the Buckwheat Bread recipe, but she veganized it and used chickpea flour.

I changed her recipe a bit by using all soymilk, substituted olive oil for the margarine, agave nectar for the corn syrup, and used regular yeast*

Diann's Version
5/8 c. soymilk - I think this is 1/2 c. + 2 T.
5/8 c. water (sometimes I use all soymilk)
2 T. light corn syrup (sometimes I sub agave nectar)
1-1/2 T. melted margarine
1/4 c. instant potato flakes
2 c. bread flour
1 c. whole wheat flour
1/3 c. chickpea flour
1-1/2 t. salt
1 pkg. dry yeast (I usually use rapid rise)

Mix together liquids and pour into breadmaker. Mix together dry ingredients (except yeast) and add. Make a well for the yeast and add. Run the dough cycle.

When cycle is through, turn out dough and knead a few times, then place into greased 9x5 pan. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 35 - 40 minutes.

8 comments:

Melody Polakow said...

Wow, that bread looks amazing!

Love your pizza and salad too. The salad reminds me of my grandma's 3 bean salad... I loved that as a kid.. and I love being reminded of her.. so thank you!

aTxVegn said...

Wow! Your bread turned out way better than mine - it's beautiful! I'm glad you all enjoyed it. I love a pizza and salad dinner. They look delish!

- Diann

Judy said...

Too bad I don't have a bread machine - that chickpea bread sounds interesting.

Yeah, vegans and their pizza - always gets me craving it too!

Dori said...

Yum pizza! I have been on a pizza kick lately. I used some fresh dill herb and spinach from my garden chopped up.

The bread looks nice. I actually have not made bred in a little while. I am hankering dill bread now that my dill is up in the garden.

Vicki's Vegan Vice said...

Way to go making Diann's recipe - the bread is beautiful! How did the kid's "War" go? I bet their handmade outfits were a big hit.

scottishvegan said...

I know what you mean about putting cheese on pizza...why bother when you have so many lovely veggies?! The bread looks great...a perfect loaf!

Dori said...

One of the best things I love about bread is that it is so versatile once you have a basic recipe. I love to make variety. Last night I decided (since I spilled the seven grain cereal mix out of the freezer all over the floor) to add wheat bulghur and sunflower seeds (to my basic bread. It turned out very well also.

Vegan Doc said...

Mmmm I love veggie pizza too. I can't stand adding vegan cheese -- who needs it?

I think that you, me and Kleo should have a little vegan blogger get-together sometime, maybe over lunch at some yummy vegan place!