tag:blogger.com,1999:blog-25386178.post114467922276043067..comments2023-06-14T10:56:45.187-04:00Comments on vegan lunchcast: Vegan Pepperoni Pizzakennyboyhttp://www.blogger.com/profile/18107292286081957434noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-25386178.post-1144956479767162112006-04-13T15:27:00.000-04:002006-04-13T15:27:00.000-04:00Great info!THANKS!!!Great info!<BR/><BR/>THANKS!!!kennyboyhttps://www.blogger.com/profile/18107292286081957434noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144873682942327722006-04-12T16:28:00.000-04:002006-04-12T16:28:00.000-04:00Love the pizza - it looks divine! As to whole whea...Love the pizza - it looks divine! As to whole wheat pastry flour vs. regular whole wheat flour there acutally is a difference. I grind my own flours here at home and buy several different kinds of wheat to get different types of flours. Most regular whole wheat is made from a hard red or or hard white winter/spring wheat but pastry flour is made from soft white wheat. I hardly ever change fineness of the grind setting on my grain mill but each kind comes out looking differently. Hard red gives the coarsest grind whereas soft white the finest. It really comes down to the protein content of the different varieties of wheat. Sorry for the lengthy response - I get a bit obsessed with my grains!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144808351748605582006-04-11T22:19:00.000-04:002006-04-11T22:19:00.000-04:00I cut them really tiny. First I sliced the block i...I cut them really tiny. First I sliced the block into a bunch of thin slices (maybe 12-15 or so, not sure, as thin as I could get) then I stacked them in groups of 5 or 6 and sliced the groups into long thin rods, then I sliced the whole group of rods into teeny tiny little cubes.<BR/><BR/>good luck!kennyboyhttps://www.blogger.com/profile/18107292286081957434noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144803354024856962006-04-11T20:55:00.000-04:002006-04-11T20:55:00.000-04:00Thanks for the suggestion on cubing the cheese! I...Thanks for the suggestion on cubing the cheese! I'm going to try that next time. I used a handheld grater that you put the cheese in, shut the side and spin the handle.karenhttps://www.blogger.com/profile/11336319966888793496noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144763710028394042006-04-11T09:55:00.000-04:002006-04-11T09:55:00.000-04:00I'm going to be picking up one of these laptop lun...I'm going to be picking up one of these laptop lunchboxes when I start grad school this summer! Thanks for all the inspiration and ideas.<BR/><BR/>Follow Your Heart cheese really doesn't do it for me, though. . . I think I'm weird in that I luuuuurrrved most kinds of cheese as an o/l, but stopped craving stuff like mozerella and cheddar upon going vegan. Now, tofutti cream cheese. . . that's another story!Mollyhttps://www.blogger.com/profile/15744306048642372564noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144718958199561122006-04-10T21:29:00.000-04:002006-04-10T21:29:00.000-04:00Yeah, you do have to get it up to 450 or more (I u...Yeah, you do have to get it up to 450 or more (I used 475) in order to get it above its melting point, after that it melts just like cheese.<BR/><BR/>It definitely was wet when trying to shred it. I used a food processor to shred it and it made a bit of a mess. I think it has exactly the same consistency as that Mori-Nu Silken Tofu that you buy off the shelf.<BR/><BR/>I don't know if you ever purchased one of those California Pizza Kitchen frozen pizzas from the grocery store when you were an omniovore, if you ever were, but the cheese on those is in little teeny tiny cubes instead of shreds. I made another big pizza at home tonight and I just cut a block of the Follow Your Heart stuff up into tiny cubes using a knife. It was very easy and didn't make a mess at all. I didn't waste any. I will probably just cube it up from now on.kennyboyhttps://www.blogger.com/profile/18107292286081957434noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144713262436383662006-04-10T19:54:00.000-04:002006-04-10T19:54:00.000-04:00Everybody raves about Follow your Heart Mozz and I...Everybody raves about Follow your Heart Mozz and I didn't have much success with it. I found it didn't completely melt and it was wet when I shredded it. however, it tasted good on the pizza.<BR/>What did I do wrong? I know next time I will make the oven hotter- the web site says 450 degrees.karenhttps://www.blogger.com/profile/11336319966888793496noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144707910059075292006-04-10T18:25:00.000-04:002006-04-10T18:25:00.000-04:00Mmm...pepperoniiii.... i hope that's nearly as goo...Mmm...pepperoniiii.... i hope that's nearly as good as the stuff i remember...Tanya Kristinehttps://www.blogger.com/profile/15939503192314140358noreply@blogger.comtag:blogger.com,1999:blog-25386178.post-1144701388647093112006-04-10T16:36:00.000-04:002006-04-10T16:36:00.000-04:00looks soo yummy! I love making my own spinach and...looks soo yummy! I love making my own spinach and soy cheese pizzasAnonymousnoreply@blogger.com