Buffalo Chickpea Pizza with White Garlic Sauce

 Source: Vegan Richa

https://www.veganricha.com/buffalo-chickpea-pizza-white-garlic-sauce-celery-ranch-vegan-recipe

Ingredients

No Knead Crust:

• 1 tsp active yeast
• 1/2 cup (125 ml) warm water
• 1 tbsp flour
• 1 1/4 cup (156.25 g) flour unbleached white or a combination of white and whole wheat
• 1/3 tsp (0.33 tsp) salt
• 1 tsp olive oil
• 1/2 tsp (0.5 tsp) dried oregano or other herbs
• 1/4 tsp (0.25 tsp) garlic powder optional

For the Buffalo Sauce Chickpeas

• 3 Tbsp hot sauce
• 1.5 Tbsp Sriracha hot sauce
• 2 tsp extra virgin olive oil
• 15 oz (425.24 g) can chickpeas or 1.5 cups cooked chickpeas

White Sauce Base

• 1/2 cup (118.29 g) ground cashew
• 3/4 cup (187.5 ml) almond milk
• 2 tbsp flour or 1 Tbsp arrowroot starch
• 2/3 tsp (0.67 tsp) salt
• 1 Tbsp extra virgin olive oil
• a very generous dash of black pepper

For the garlic sauce

• 2/3 (0.67) of the white sauce from above
• 4 cloves of roasted garlic or 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) italian herb blend
• 1 Tbsp nutritional yeast flakes
• 1 tsp apple cider vinegar

Ranch sauce

• 1/3 (0.33) of the white sauce from above
• 1/2 tsp (0.5 tsp) ranch seasoning
• 1/2 tsp (0.5 tsp) apple cider vinegar

3/4 cup shredded vegan mozzarella

1/2 cup veggies of choice (optional)

Instructions

• In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
• Add 1 cup flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough.. Add another tbsp flour if needed. Gather the dough into a ball and let it sit for 15 minutes in a warm place.
• Add a 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet.
• Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on on how thick or thin you want the crust to be. Keep the edges thicker than the center. Let it sit for a few minutes. Preheat the oven to 425 degrees F
• Make the Buffalo chickpeas: Mix everything under buffalo chickpeas. Mash a few chickpeas and let sit and marinate while you prep the sauce.
• Make the White sauce: Blend all the ingredients under white sauce base until well combined into a smooth sauce.
• Make the White Garlic sauce: Take about a 2/3 part of the white sauce from above and add garlic sauce ingredients. Mix well. Taste and adjust and mix or blend.
• Make the Ranch: Add the ranch seasoning to 1/3 of white sauce and vinegar and mix and keep ready.
• Brush olive oil on crust. Drizzle enough garlic sauce on the dough to coat. Add spinach or greens or other veggies of choice.
• Layer buffalo chickpeas on the greens. Drizzle some buffalo sauce from the marinade.
• Drizzle a generous amount of celery ranch. Add vegan mozzarella cheese shreds. 
• Bake at pre-heated 425 degrees F / 220ºc for 14 minutes. Broil for a minute to crisp.

Vegan Biscuits & Gravy

 Source (biscuits): https://www.noracooks.com/vegan-buttermilk-biscuits/

Gravy by Aimee

Biscuits (makes 8):

1 cup unsweetened vegan milk (such as oatmilk)

1 TB apple cider vinegar

2.5 cups flour

2 TB baking powder

2 tsp sugar

1 tsp salt

1 stick (8 TB) vegan butter, frozen

Gravy:

12 TB vegan butter, cut into pieces

1/2 cup flour

2 cups unsweetened vegan milk

2.5 tsp black pepper

1.5 tsp smoked paprika

1.5 tsp garlic powder

1.5 tsp onion powder

2 TB tamari

2 cups crumbled vegan breakfast "sausage"

• 1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil).  In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle into vegan buttermilk. 
• 2. Add the flour, baking powder, sugar and salt to a large mixing bowl.  Using a grater, grate the frozen butter stick into the flour mixture. Stir well to combine.
• 3. Pour the vegan buttermilk into the bowl with the rest of the biscuit ingredients. Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. 
• 4. Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
• 5. Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
• 6. On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 8 biscuits.
• 7. Arrange them so they are touching on the pan, this helps them bake up tall. Bake for 15-20 minutes, or until golden brown on top and tall.

Meanwhile, while biscuits are baking, make the gravy:

In medium saute pan, melt butter. Stir in flour until dissolved. Stir in vegan milk until there are no lumps.  Stir in remaining ingredients and heat until thickened.  Serve over biscuit halves.