- [Speaker 1] Oh, my goodness, this looks so great.
- Hot damn.
- Hi, my name is Rachel and I am still here in Kenetica
living it up with my mom and dad in the snow.
As you may know, from my previous videos my parents
are very COVID cautious
and they don't feel comfortable going out to eat
or even getting takeout.
So I've been doing my best to recreate
their favorite restaurant meals here
and also make them vegan.
So I've done my mom's favorite meal.
I've done my parents' favorite three course dinner
and now it's only fair
that I recreate my dad's favorite restaurant meal.
So I'm gonna go talk to him and find out
what he's been missing the most.
Hi dad.
- Hello, Rachel.
- I've heard that you through the grapevine
(both laugh)
you haven't had takeout in a really long time
and you're definitely missing your favorite takeout foods.
- Absolutely. My favorite takeout food is broccoli rabe
and sausage pizza from Anthony's in Guilford.
- Oh Anthony's.
- Anthony's is the best.
- How often would do you and mom go to Anthony's
before the pandemic?
- Every Saturday night after church.
- Yeah it was popping.
So yeah. Describe the pizza to me.
- Anthony's pizza is so delicious.
What it has is a great crust and the toppings
one of my favorites is the fresh broccoli rabe
that they put on their big chunks of sausage.
There's a lot of cheese, mozzarella that they put on.
- That sounds so good.
I've had this pizza many, many times before I was vegan
and it was one of my favorite things to have
so I'm not only recreating this for you
but I'm recreating it for me.
- Surprised?
Okay. So this is gonna be challenging.
Do you believe in me dad?
- I believe in you Rachel.
- Okay.
- I know you can do it.
- Okay.
- So the first thing I'm gonna get started
on is my pizza dough.
So to a bowl, I'm going to add some water,
a little bit of olive oil, some instant yeast,
all purpose flour and salt.
And then I'm just gonna mix that up
until there are no dry spots left and cover it
and let it rest for about five minutes.
After it's done resting I'm gonna sprinkle some more flour
onto a clean surface and just kneed the dough
for two to three minutes to really help develop the gluten.
Now I'm going to lightly oil the bowl,
transfer my dough back in and cover it.
And I'm just gonna let this rest in a warm place
for about an hour to an hour and a half
until it doubles in size.
So it's been about an hour and a half and you can see
that the dough is really plumped up.
So now I'm just gonna pop this in the fridge
until we need it later.
Now it's time to get started on the spicy sausage
for the recipe.
So there's gonna be different components to the sausage
but the first one is tofu, which I've been pressing
for about 20 minutes just to get a lot of the water out.
And I'm just gonna crumble my tofu up on my baking sheet
kind of like a ground sausage,
and then I'm just gonna go pop this in the freezer
for at least two hours.
Freezing it is gonna help the water crystals expand
so that when we thow it out later
it will have a meatier texture.
Okay. So I just took my tofu out of the freezer
and I let it thow out a little bit
and now I'm just gonna transfer into my mesh strainer
so I can press out even more of the water.
And then I'm just gonna set this aside.
So the three main ingredients I'm using in the sausage
are the tofu, some baby bella mushrooms and some walnuts.
And all three of those ingredients combined
should give it a really nice meaty texture.
So first to a food processor, I'm going to add my walnuts
and I'm just gonna blend these until they break down
into a paste.
And then I'm gonna add in my garlic, fennel seeds
for that Italian sausage flavor, red pepper flakes
for some heat, worcestershire sauce, apple cider vinegar,
a little organic sugar, refined coconut oil for some fat
and salt and blend that up until it's smooth.
Then I'm gonna add my mushrooms in and pulse those
until they're broken down and finally,
I'm gonna add some corn starch in all purpose flour
which is gonna help add some chewiness to the texture.
And then I'm just gonna pulse this a few more times.
Now I'm just gonna transfer this mixture in with my tofu
and toss it all together in a bowl.
So my dad's not a huge fan of tofu but he's never
had it this way before, where I've frozen it
and then thowed it which really helps with the texture.
Also, I'm hoping mixing it with the mushrooms
and the walnuts it's just gonna balance it all out.
And now I'm gonna add it to a sauce pan over medium heat
and cover it to let them cook through for a few minutes.
Then when they've browned on one side I'm gonna flip them
over and cover them again for another few minutes
until they're done cooking through.
This is just to get them a little bit brown
but they're also going to finish cooking in the oven
when we bake it.
Next I'm gonna get started on the mozzarella for this pizza.
So I'm gonna be using some cashews, which I soaked along
with some water, refined coconut oil, a little bit of miso
for a tangy flavor, some nutritional yeast, tapioca starch
which is gonna help make it stretchy,
a little bit of lemon juice and some salt and just blend
that up until it's smooth.
And now I'm just straining it into a small sauce pan
over medium heat.
I'm gonna stir this continuously with my spatula
for about four to five minutes just until the mixture begins
to thicken up and we'll coat the back of the spatula.
And now I'm immediately transferring it to a bowl
and I'm just gonna set it aside until I'm ready
to assemble the pizza.
So it's time to assemble the pizza.
So the first thing I'm gonna do is stretch out my dough
into a circular shape.
I'm gonna keep rotating it so it doesn't stick on the pan.
You can also add some semolina flour to keep it
from sticking, I didn't have any so I used cornmeal
and we're just gonna stretch it out
until it's about 10 inches wide.
Since my dad always gets this as a white pizza
I'm going to not put any tomato sauce and instead brush it
with some olive oil.
And then I'm gonna start adding on dollops of my mozzarella.
Just so the base gets a little bit of a coating.
Then I'm gonna start adding on my Italian vegan sausage
which looks so good and actually really resemble sausage.
And some of my broccoli rabe which I just parboiled
for about five minutes.
Now with some sliced garlic for some extra flavor,
a few more dollops of my vegan cheese
and a little sprinkle of salt.
And now I'm just gonna bake this at 500 degrees Fahrenheit
or 260 degrees Celsius for eight minutes,
then I'll broil it on low for another two to three minutes
until the cheese gets browned on top.
Okay. I just took the pizza out of the oven
and it looks so good cheese got nice and browned on top
when I broiled it, it just looks like sausage
and broccoli rabe.
Like I just want to eat it so badly.
So I'm going to drizzle a little bit of olive oil on top
and now I'm just gonna serve it to my dad
and see what he thinks.
Okay dad.
- Oh, wow.
Oh my goodness.
- It's pizza time.
- Oh my goodness, this looks so great and a beer too
and my favorite beer.
- Yep.
(soft music)
- Very good. I'm impressed.
The sausage tastes like sausage.
- Really?
- Yeah. The cheese tastes great.
I mean it looks like real pizza rabe.
- What do you think the sausage is made out of?
- Damned if I know.
(both laugh)
- Would you ever guess that there was tofu in the meat?
- Never.
- 'Cause I know you don't like tofu.
- I don't like tofu most of the time but, this tastes good.
- And what do you think the cheese is made out of?
- Is it also some nut?
That was-
(both laugh)
- Yes. So the cheese has cashews in it.
There's also a special ingredient in the cheese
that gives it a little bit of a stretchiness.
- What's that?
- Tapioca starch.
- Really?
- So the Anthony's pizza is a 10, what would you rate
this pizza?
- Probably...
(suspenseful music)
I would probably say it's 8.5.
- Wow.
- Yeah. I mean, it's really, really good.
- Are you just yanking my chain?
- No, I'm not. If it wasn't good I wouldn't say it was good.
This is good
- It's in my genes.
(both laugh)
- 'Cause I'm Italian.
- Can I try?
- Yes try something.
- Hot damn.
- Really good.
- This is really good.
- It is.
- Weird.
I was not expecting this to be that good.
I'm really, really impressed.
- Yay dad.
- I love it. I love it. Good job.
- Thanks dad.
(Italian music)