Thanks to my favorite food blogger Elise, I finally tried Daiya Cheeze today. But more on that later.
Kindle is staying with us until tomorrow, so our morning consisted of taking her out, feeding her, and playing with her.
I taught Dave how to play hide and seek with her based on how I always used to play with my Yorkie in Germany when he was still a puppy. I would throw a ball and hide somewhere while he was grabbing it. I would then call his name and he would be ecstatic when he’d finally find me. Kindle was equally excited about this game.
After a few hours of studying Turkish and being disgruntled by the snow, I made Shrimp Eggdrop Soup for lunch.
I’ll share the recipe sometime soon. It was my first time making it and I was pretty impressed. A good meal if you’re on a budget, too.
In the afternoon, we took Kindle for a walk in Lemont, a small town next to State College.
It’s a pretty cool town right at the foot of Mt. Nittany. There are fun houses like this one to look at, and the cafe in the town center has almond milk lattes!
After our walk, we sat on the covered porch of the cafe and enjoyed warm drinks. Dave also had an espresso brownie.
In the early evening, I went grocery shopping, and returned home ready to try vegan homemade pizzas. Inspired by Elise’s blog, I decided it was time to make the dough from scratch. You can find her recipe here.
I used to work in the kitchen at this pub-like restaurant in Germany, where every shift started with making pizza dough. I think I made it out of olive oil, salt, flour, water, and, most importantly, beer. It was amazingly delicious. I don’t know why I never tried to make it at home in the 7 years since I’ve worked there.
So, I slightly modified Elise’s version by using 1 cup of water and 1/2 cup of German Franziskaner Weissbier, which contains quite a bit of yeast. ***Dave thinks it’s important to mention that this beer has been made according to Bavarian purity laws since the 1500s and has been around since 1397.
I also didn’t let the dough rise as long as she recommends, only because I was impatient and didn’t plan ahead far enough. I’d say I gave it a good half hour and then just went for it.
For toppings, besides marinara and daiya cheeze, I picked red onions, red peppers, and mushrooms.
The finished pizza – 25 minutes at 350 degrees was perfect.
Now to the most important part: the daiya cheeze. I never ever would have expected it to be as delicious as it is. I took the first bite and knew immediately that this will be a new obsession. A million times better than real cheese. Dave agrees with me. I can’t believe I’ve gone this long without having Daiya as a staple item in my diet.
The best part is that it is not just dairy-free, but soy-free as well. It’s made out of arrowroots, actually. I need to avoid soy as much as possible due to its high estrogen levels, so this is truly a win-win.
And more good news: I have left-overs for lunch tomorrow.