Recipes

Vegan Pizza of your Dreams

Ingredients:

• 1 cup warm water
• 1 packet dry active yeast
• 2 cups unbleached all-purpose flour
• 2 Tablespoons extra virgin olive oil
• 1 1⁄2 Tablespoons vegan sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Your favorite pizza sauce
• 1⁄2 cup fresh basil, chopped
• Parlor City Vegan Fresh Mozzarella, sliced or shredded

Instructions:

1. Preheat oven to 425 Degrees F.
2. Stir 1⁄2 Tablespoon sugar into warm water. Add yeast and stir. Let sit for 10 minutes until nice and foamy.
3. In a large bowl add our, remaining sugar, salt, garlic powder, oregano and stir until thoroughly mixed. Add yeast mixture and olive oil and stir to combine.
4. Form the dough into a ball and place back in the bowl covered. Allow to rise for 30 minutes.
5. Spread crust to desired thickness on parchment paper and top with desired toppings including pizza sauce, Parlor City Vegan Fresh Mozzarella, and basil. Place on baking sheet and bake for 15-20 minutes until crust is golden brown and cheese is melted and bubbly.
6. Allow to rest for a few minutes after removing from the oven. Serve and enjoy!

Buffalo Chicken Mac & Cheese

Ingredients:

• Parlor City Foods Chicken Wings
• 1/2 Cup Frank’s Red Hot Sauce
• 1/4 pound of your favorite vegan butter
• 1/2 Cup of Macaroni cooked according to package instructions
• Parlor City Foods Truffle Cheddar Sauce

Instructions:

1. Preheat oven to 350 degrees F. Place wings on a baking sheet and bake for 15-20 minutes, or until golden and crispy.
2. While wings are baking, place vegan butter and hot sauce into a small sauce pan over medium heat on a stove burner. Whisk until combined.
3. Once wings are finished baking, carefully remove from the oven and toss in wing sauce. Serve immediately with vegan bleu cheese and celery sticks.
4. Warm cheese sauce in sauce pan over medium heat on a stove top until heated through or warm in microwave for 4 minutes. Carefully combine cooked macaroni and cheese sauce until combined.
5. Place Buffalo wings on top of macaroni and cheese and drizzle with left over buffalo sauce. Garnish with vegan ranch and scallions, if desired. Serve and enjoy!