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Tuesday, September 17, 2013

Mexican Pizza with Homemade Sour Cream

Wishing you all a belated feliz dia de independencia! I celebrated by polishing off the leftover of a series of Mexican pizzas I started this weekend, and topping it all off with delicious homemade vegan sour cream, which is the exact same recipe as yesterday's cream cheese- it amazingly works for both!

See more pictures on my instagram: @veganlifeisgood


Vegan Mexican Pizza (makes approx. 5, to serve right away or as delicious leftovers):
-5 whole wheat pitas
-1 pkg chipotle-flavored Seitan
-1 can low-sodium vegan black or re-fried beans (or sub soaked beans)
-1 small can green chilis
-1-3 tomatoes
-2-3 tomatillos
-2 small green onions
-shredded vegan cheese (Daiya "cheddar" works beautifully)
-salsa (I prefer chunky pico de gallo)
-small head red leaf lettuce
-vegan cashew sour cream (see yesterday's post here for the recipe!)
-cumin and/or vegan taco seasoning
-fresh cilantro to taste
Optional healthy fat: add sliced avocado
  • Pre-heat the oven to 425. I wanted crispy crusts, so I left the pitas in the oven as it was warming, flipping them once. Meanwhile, chop the veggies and rinse the beans if needed, and heat a little oil in a pan.
  • Lightly fry the seitan and tomatillos in the oiled pan with the garlic and green onion. Add the chilies, cumin/seasoning, and tomatoes at the end. Don't forget to remove the warmed pitas from the oven.
  •  Layer the pitas with beans and the mixture from the pan, plus salsa, vegan cheese, and lettuce.
  • Bake in the oven til cheese has melted and lettuce wilted, anywhere from 10-20 min.
  • Remove from oven and top with any extra tomatoes, chopped cilantro, and a generous dollop of vegan sour cream. Enjoy! Que te pases un buen dia!
See more pictures on my instagram: @veganlifeisgood

See more pictures on my instagram: @veganlifeisgood