Vegan Pizza | Bold & Spicy

Duuuuudes! I made pizza…VEGAN pizza… in this Pizza Box oven gadget-thingy I got for my birthday (Thanks Aunt Sylvia!). Yes, of course you could just bake it in the oven but it’s much more fun to use the Pizza Box. No preheating, variable settings based on the type of crust you prefer and done in just 20 min! The pizza was baked to perfection and tasted fan-freakin-tastic. You can buy the Pizza Box online *HERE

Vegan Pizza | Bold & Spicy
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Cuisine: Pizza
Serves: 8 slices
  • Trader Joes's garlic Pizza Dough
  • Pizza sauce
  • Shredded vegan cheese
  • Thinly sliced red onion
  • Black olives
  • Jalape√Īos
  • Soyrizo or other spicy vegan sausage
  • Bell peppers
  • Roasted green chiles
  • Olive oil
  • Cilantro
  1. Prepare the pizza dough according to package directions
  2. Lightly mist Pizza Oven pan with olive oil
  3. Spread dough into pizza pan
  4. Spread pizza sauce onto dough
  5. Top with your favorite ingredients, in the amounts you prefer.
  6. *Go sparingly on the vegan cheese, more is not always better

If you and I are splitting a pizza, what toppings are going on your half? Let me know in the comments ūüôā

p.s. If you were wondering why this blog has been so quiet, you can watch my Updates, Ugly Cry and What’s Next for Veggietorials video for the scoop and the poop.

*Purchasing via my Amazon affiliate link supports more content on this site

How to Make the Perfect Vegan Cheese Platter

Day 2 of the 12 Days of Vegan Christmas Video Series and Giveaway features our favorite artisan vegan cheese from Miyoko’s Kitchen.

What is your favorite vegan cheese? I’d love to know in the comments!

Be sure to enter the giveaway daily for more chances to win. We’ll select one person on Christmas Day to win 20+ gifts valued at over $2700!!!



Pineapple Salsa Recipe

Pineapple Salsa
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This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Cuisine: Raw Vegan
Serves: 6-8
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.


Food Art :: Rudolph the Rice Cake Reindeer

My friends with kidlets are always asking for easy food art tutorials, so here’s one to get you in the holiday spirit. I made Rudolph the Rice cake Reindeer out of simple ingredients I had in my kitchen. Cut the rice cakes and bananas for the little people and they can put the rest of this festive vegan snack together…easy peasy.

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Lembas Bread Recipe LOTR

“Lembas.¬†Elvish waybread.¬†One¬†small¬†bite¬†is enough to¬†fill¬†the¬†stomach¬†of a grown man.” ‚ÄĒLegolas

I am a total LOTR nerd-fan girl. In anticipation of the international release of The Hobbit: Desolation of Smaug, I baked up some real life Lembas bread to sustain me through a LOTR marathon.

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How-to :: Vegan Fruit Turkey for Thanksgiving

I’m no Ida Frosk, but I thought it would be fun to do a really simple vegan fruit turkey for Thanksgiving. Wouldn’t it be fun to wake up to this for breakfast?

You will need:

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Coconut Bacon Recipe + Maple Pancake Bites

There are a lot of salads and green smoothies in my life. But every now and then, I just want to be bad and give in to a craving…like bacon. Yup,even a gal on a plant-based diet gets a yen for that smokey,salty,savory crunch.

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Vegan Spam Musubi Recipe

I live in beautiful Hawai’i nei. The only thing we love more than our beautiful beaches and sharing the Aloha spirit is,Spam. Auwe! That’s right,per capita, Hawaii eats more Spam than any other state in the nation. Months back, I half-jokingly posted a photo Sham Spam¬†musubi. I received so many requests for ¬†the recipe that I decided to go all out and actually do a video recipe for Vegan Spam Musubi.

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Tortilla Chip Queso Casserole

I remember my Mom making this type of casserole in the 70’s,though her version had cans of condensed soup and some sort of dead animal in it. When my bag of organic corn chips went stale after being open for a mere 48 hours, I couldn’t bear to chuck the chips into the Bokashi bucket, so I got down with this spicy comfort food instead.

The reluctant cooks can make this with store-bought vegan queso (my favorite is the Food for Lovers Original),canned beans and/or pre-seasoned grain/soy meat. For the slightly more ambitious, cook your own legumes and whip up my quick ‘n dirty queso. While you’re at it, you can even make your own un-chicken broth with this recipe that my friend Chanelle (the genius behind these Sticky Buns) shared over on The Vegan Virtuoso blog.

This dish is best served with a cold beer …and more cowbell.¬†Original SNL skit¬†HERE


Tortilla Chip Queso Casserole
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Whip up this quick Tortilla Chip Casserole for parties, potlucks or an easy meatless meal.
Cuisine: Southwest
Serves: 6-8 servings
  • For the Casserole
  • ½ bag organic tortilla chips
  • ½ cup + ¼ cup vegetable broth (divided)
  • 1¼ cup vegan queso
  • 2 tablespoons taco seasoning
  • ¼ cup diced green chiles
  • 2 cups chopped tomatoes
  • 1 cup cooked black beans
  • ½ onion, chopped
  • 4 cloves roasted garlic
  • 1 cup sliced black olives
  • cilantro,green onions,red onions,salsa,bell peppers for garnish
  • Olive oil spray
  • For the Crema(Tofu Sour Cream)
  • ½ package silken tofu
  • juice of half a lime
  • 1 tsp apple cider vinegar
  • 1 pinch salt
  • ¼ tsp agave
  • For the Vegan Queso
  • 1 cup soaked raw cashew pieces
  • ½ cup water
  • 3 tablespoons nutritional yeast
  • 1 tablespoon garlic powder
  • 2 tsp chipotle powder
  • ½ lemon, juiced
  • salt
  • optional- pinch of turmeric for color
  1. For the Vegan Queso
  2. Combine all ingredients in a Vitamix.Blend on high-speed for 2 minutes.Set aside.
  3. For the Casserole
  4. Preheat oven to 375F degrees.
  5. In a medium size pan over high heat,cook onions in ¼ cup vegetable broth until they soften,about 2 minutes.
  6. Add green chiles (with the liquid),roasted garlic,taco seasoning and beans.
  7. Reduce heat to medium and cook for an additional 2 minutes. Remove from heat and set aside.
  8. Spray a 6x8 casserole dish (an 8x8 works fine with the addition of a few more chips or double the recipe in a 9x13 pan)with olive oil and place a layer of chips on the bottom of the dish.
  9. Drizzle one-third of the vegan queso on the chips, then add half of the bean mixture.
  10. Add a layer of tomatoes,sprinkle with black olives.
  11. Add another layer of chips and repeat the layers of queso,bean mixture,tomatoes and olives.
  12. Top with a final layer of chips,vegan queso, tomatoes and black olives.
  13. Place on the middle rack in the oven and bake for 20 minutes.
  14. Remove from oven and gently press down on the casserole with a spatula.
  15. Slowly pour ¼ cup of the vegetable broth over the top of the casserole,try to distribute the liquid evenly. *Skip this step if you want a crunchy nacho-style dish*
  16. Bake for an additional 20 minutes,the liquid should all be absorbed.
  17. Remove from oven and let cool for 15 minutes before slicing.
  18. Top with crema,cilantro,green/red onions,salsa and enjoy.
  19. For the Crema
  20. Add all ingredients to a mini food processor and blend for 30 seconds or until smooth.
  21. Refrigerate unused portion in an airtight container for up to 3 days.