7/26/2023 0 Comments American harvest vegan pizza![]() Peterson is among the top 7 most widely read TripAdvisor reviewers in New York City and is repeatedly cited as a Top Contributor at. The Dairy Free Traveler himself also engages with independent dairy free food producers, highlighting new dairy free product launches and events that support dairy free entrepreneurs. Karl's tours take him from thriving New York City, to exotic Marrakesh, to elegant Paris bistros - (yes! even Parisians have gotten on the dairy free bandwagon.) The Dairy Free Traveler publishes original material about the dairy free lifestyle, eating the best food in the most interesting destinations around the world. The Dairy Free Traveler perfectly dovetails two of his greatest areas of interest: traveling near and far, and searching for great cuisine (especially dairy free!) He is founder, owner and principle contributor to "The Dairy Free Traveler" blog. ![]() Karl Peterson is an avid traveler, passionate about food and food-related entertainment, completely allergic to dairy. I am eager to try their new in-house vegan pizza! My son-in-law, who is from Vermont, loves American Flatbread (which is also from there) so the next time we have the chance, I will suggest that Therese and I go back to the restaurant with my daughter and son-in-law. For toppings, it includes: sweet potato puree with ginger and coconut milk, garlic wilted spinach, caramelized onions, cranberry coulis and spiced pecans. Now, I am happy to report they do however, it is very different from the packaged Vegan Harvest. One additional note: last summer, I ate at a local American Flatbread restaurant in Manhattan, and at that time they did not sell a vegan pizza in the restaurant. That minor complaint aside, the Vegan Harvest is a very good vegan frozen pizza. It doesn’t have enough flavor on its own to make eating the crusts the joy that can be on a really good pizza. I have on occasion baked a Vegan Harvest pizza a little too long, and the dough easily becomes very hard and cardboard-like. Overall, this is a very successful pizza. There isn’t too much sauce on this pizza, just enough to taste it. There is ample Daiya Mozzarella cheese on the pizza, but not as much as on the Tofurky Cheese Pizza – i.e., there is a good amount, but not too much. The dough was not completely crisp, but the crusts were mostly nice and crisp. So I followed the instructions of baking the pizza in a 400 degree oven for 7 minutes (they suggest 5-8 minutes), putting the pizza directly onto the oven rack. I suppose you could eat it after thawing it without even putting it into the oven – not that I would ever do that (well, maybe if I was hungry enough…). As a result the baking is just a matter of crisping up the dough a bit, and melting the cheese. That is to say, while with most pizzas, you want to keep them frozen until the moment that they go into the oven, with this one, you thaw it out for 15 to 30 minutes before baking. This makes for a different taste and texture, and also baking it is a little different. Rather than having the foccaccia-like dough that we are used to in pizzas, it has, well, a flatbread dough. Nevertheless, I was eager to put it into the context of this taste testing.īeing a flatbread pizza, it is a little different than your average pizza. I must say that I have eaten this pizza many many times, and enjoy it quite a bit. My exploration of frozen vegan pizzas continued with the American Harvest Vegan Harvest.
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