Thai Vegan Pizza

Oh myyyy pizza. Love it. Love everything about it. This week I’ve been feeling exhausted from work and needed some carb-filled food to pick me up haha. The only thing with pizza is that you have to make the dough and let it rise. If the dough was pre-made the process of making a pizza wouldn’t take that long, but since I didn’t pre-make it, the whole process took about an hour and a half. I had the time so I guess it didn’t matter.

I’ve never made this kind of pizza and I was pleasantly surprised. It turned out super delicious and I ate more than I’d care to admit.


Pizza dough

  • 1 1/2 c warm water
  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tsps granulated sugar
  • 1 tsp garlic powder
  • 1 tsp basil
  • 1/4 c olive oil, plus more for drizzling and bowl
  • 1 tsp salt
  • 4 c all purpose (or whole wheat) flour, plus more for work surface
  • 1 tbsp cornmeal

Veggie Toppings

  • 1 tsp olive oil
  • 1/2 zucchini, cut in half long ways and sliced into half moons
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, thinly sliced into full circles
  • 1 tomato, sliced
  • 1 green bell pepper, halved and sliced
  • 1 bunch of cilantro, chopped
  • 1/4 -1/2 c Thai red sauce/Thai curry sauce, anything close to this will work
  • spicy peanut sauce
  • sriracha


Pizza dough

  1. Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about five minutes. Whisk in sugar, spices, oil, and salt. Add flour and stir until a sticky dough forms.
  2. Lightly brush the inside of the bowl with olive oil. Place dough inside and drizzle a little olive oil on top. Cover with a plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. (start with veggie prep at this time)
  3. Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round.
  4. Divide into two medium sized pizzas, three small pizzas or leave as one large pizza, rolling it out to your desired thickness.
  5. Get a sheet pan and cover the bottom with cornmeal and place pizza(s) on one or multiple sheet pans, in preparation for topping.

Veggie Toppings

  1. Preheat oven to 375 degrees.
  2. Heat up the olive oil in a medium sized pan, and add your zucchini and onion over medium heat for about five-seven minutes, just to soften them up.
  3. Have the rest of your veggies prepared and ready to top.

Making the Pizza

  1. Optional: brush the edges of your dough with olive oil.
  2. With your dough and toppings ready, you will cover the base with the Thai sauce you chose, about 3/4 in. from the edge cover it generously.
  3. Top it with the zucchini and onions, bell pepper, tomato, jalapeno, and garlic, place in the oven and cook for 11-13 minutes.
  4. Once removed from the oven, you will top with cilantro, peanut sauce, and sriracha if you like the extra spice. Cut it up and enjoy it hot!

Buffalo Cauliflower “Wings”

I think I have a cauliflower addiction. I eat so much of it, but it’s just so versatile! This is a new recipe I got from and let me tell you, sooooo good. I ate way too much. I always get scared using batter because sometimes I really mess those recipes up, but this one was really simple and turned out great.

This recipe does take some time to put together, so planning ahead and making sure you have about an hour to put it together and then cook is important! Trust me though, it’s so worth it.



Cauliflower wings

  • 1 large cauliflower head
  • 1.5 c almond/soy milk
  • 1 c flour
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp olive oil/grapeseed oil
  • 3/4 c vegan buffalo sauce

Vegan Buffalo Sauce

  • 3/4 c hot sauce
  • 2 tbsp olive oil/grapeseed oil
  • 1/4 tsp garlic powder


  1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Cut cauliflower into big bite-size florets (see more pics on my blog). Set aside.
  2. Mix 1 cup flour, 1.5 cups milk (2% dairy milk or unsweetened non-dairy milk), 1 teaspoon each salt and garlic powder, 1/2 teaspoon each paprika and pepper, and 1 tablespoon coconut oil.
  3. Dip florets into batter, gently shake off excess. Place on baking sheet in a single layer with as much space between florets as possible.
  4. Bake at 450 degrees for 18-20 minutes. Gently flip. Cook for another 12-15 minutes.
  5. Meanwhile, make the buffalo sauce (if using). Combine 2 tablespoons coconut oil, 3/4 cup hot sauce and 1/4 tsp garlic powder in a small sauce pan. Heat over low heat for 3-5 minutes.
  6. When cauliflower is finished, allow to cool slightly then add to a mixing bowl. Pour sauce (in this case buffalo) over the “wings” and gently toss to coat. Bake for another 10 minutes.

I hope you enjoy this one as much as I did!

Vegan Nachos

Everybody loves nachos, topped a mile high, and full of flavor. Here’s a good vegan version that’s perfect for group events, or solo dolo, either way, they’re going to taste bomb af.

nacho photo enhanced

I used a vegan queso recipe from thug kitchen, I started with this first.

Then I threw together my guac, pan-fried the corn to throw in the guac, and finally heated up the “meat” crumbles. The salsa I had store bought, any of you over-achievers can take it a step further and make that sh*t at home for extra tastiness… I, on the other hand, decided to go the lazy route.

When everything was prepped I got a large plate, threw some bomb chips from Aldi on there, and piled high. My order was salsa, guac, queso, meat crumbles, and a lil bit more salsa, the order doesn’t matter so put it together however you want!


Butternut squash queso(ish) dip

1 ½ cups butternut squash puree*

½ cup diced yellow onion

3 tablespoons all-purpose flour

1 ½ teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

3 tablespoons olive oil

½ cup vegetable broth or water

1 cup diced tomatoes with their juices**

¼ cup nutritional yeast

2 cloves of garlic, minced

1-2 jalapenos, minced

1 tablespoon lime juice

½ teaspoon salt


2 avocados

salt to taste

1 lime, juiced

1/2 tomato, diced

1/2 c corn

1 tsp oil

1/4 onion, diced

1/4 c cilantro, chopped

1/4 tsp paprika

1/4 tsp chili powder

Other ingredients

1 bag of your favorite tortilla chips

1 container of your favorite salsa, or homemade

1 package of Lightlife smart ground meatless crumbles or another meatless alternative of choice

Optional toppings

chopped cilantro

sliced jalapenos

black beans

Butternut Squash Instructions 

  1. Throw the butternut squash puree and onion in a blender and run until it looks smooth. In a small bowl, mix together the flour, cumin, chili powder, and smoked paprika and set it aside.
  2. Grab a medium-sized soup pot and warm the olive oil over medium heat. Throw in the flour and spice mixture and keep stirring until it starts to thicken up and smell kinda toasty. You’ll be making a roux. Grab a small whisk and slowly add the vegetable broth while you whisk. It will start to look like little lumps of playdough.  Add the diced tomatoes and all their juices and keep stirring, it should be a lot smoother looking now with the only chunks being those tasty as hell tomatoes.
  3. Now pour in the butternut squash mix, the nutritional yeast, garlic, jalapenos, lime juice, and salt. Stir well so there aren’t any chunks, and turn down the heat to low. Let everything simmer together for 3-5 minutes so that the flavors get all mixed up and the sauce thickens. Serve warm and right away.

* Yeah you can use a can but it’s easy to make. Skin and chop up a butternut squash into chunks about the size of a dime until you get about 3 cups. Throw it in a pot with a steamer basket and some water, cover, and simmer for about 15 minutes until the squash is tender. Throw it in a blender or food processor and boom, puree.

** Canned is cool here.

Makes 2 ½ cups total, enough for 6 hungry motherfuckers

Recipe used from the Thug Kitchen page.

Guacamole Instructions

  1. Get a small/medium bowl, halve the avocados, remove the pit, and place in your bowl. Mash with a fork to reach your desired guac consistency, I get mine to be pretty smooth.
  2. Add in the salt, lime juice, and tomato, mix well.
  3. In a small frying pan, heat your olive oil and cook up the corn for about 3 minutes or until the kernels are starting to brown and pop. Remove and place in your guac bowl, mixing well. Save the pan if you’re going to heat up “meat” crumbles or some faux alternative meat topping.
  4. Add the onion, cilantro and spices, giving it a final mix, taste and see if you’re missing any spices or salt and adjust accordingly.

Meat crumbles

  1. In the same pan you pan-fried the corn, heat up the crumbles here for about 5 minutes or until you can hear it cooking and steaming. Remove from heat and get ready to scoop from the pan when you’re prepping the nachos.

Putting it together

  1. Grab a big plate, or small, your choice, and throw on your chips. From there top with all the toppings, your queso, the guacamole, the meat crumbles, and salsa. You can also top with freshly chopped cilantro, black beans and sliced jalapenos.
  2. Enjoy tf out of it!!!

I personally made myself a fat serving of this and didn’t share… I know, I’m a monster. But, this could potentially serve 6 or more, just throw it on a huge plate and enjoy during a game or any gathering, it’s a guaranteed hit! Who doesn’t love nachos?!