Roasted Garlic BBQ Vegan Pizza

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

When a craving for pizza hits, nothing but pizza will satisfy. When a craving for barbecue pizza hits, I will all but refuse to eat anything else until barbecue pizza has been acquired.

This recipe combines one of my favorite cooking techniques — roasting garlic– with  one of the easiest dishes to make — pizza!

You’ll need:

  • 1 head of garlic
  • 1/2 tsp olive oil
  • 1 roll premade pizza crust (I use Pilsbury. Pick your favorite)
  • 1/2-3/4c BBQ sauce, depending on how saucy you like your pizza
  • 1/2 package seitan
  • 1/2 red onion, chopped
  • 1/2 package vegan cheezy shreds
  • oregano
  • salt & pepper

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

You’ll start by preheating your oven to 400* and putting a rack in the middle of the oven. Take your head of garlic and pull off some of the paper. There should be enough to keep the head intact without your garlic cloves flopping everywhere. Slice off the top of the head to reveal the cloves. Drizzle with the olive oil.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Wrap your garlic in foil and put it in the oven for 40 minutes. Kick back with some coffee, maybe prep the pizza, whatever you want. Prepare for your home to start smelling like garlicky heaven. After the 40 minutes are up and your mouth is watering, begin checking your garlic. It’s done when the centermost clove is easily poked with a paring knife.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Let that cool for a bit while we move on to the pizza itself.

To start, unroll the crust onto a baking sheet and reset your oven to the temp on the package. Then go ahead and throw all packaging away because we’re going to ignore it from here on out.

You’re going to prebake that crust for 7 minutes once your oven is at the proper temp. This is going to insure some nice crisp in your crust.

While your crust is prebaking, take your garlic cloves and put them all into a bowl.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Add some salt, pepper, and oregano, take a fork, and mash it into a delicious paste.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Now that your crust is prebaked and your garlic is mashed, let’s get to assembling that pizza, shall we?

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Take that garlic and spread it around on the pre-baked pizza crust.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Smear on your barbecue sauce.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Add the onion and crumbled seitan.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Finally top with cheese, oregano, and a sprinkle of sale and pepper. Pop the pizza into the oven for 10 minutes or until the cheese is melty.

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Slice it up and serve hot with your favorite beer. Enjoy!

Roasted Garlic BBQ Vegan Pizza | Stile.Foto.Cibo

Garlic Infused Olive Oil


It’s been a really long time since I’ve done a food post on here! So getting back into things, I’m gonna start really super simple. Garlic infused olive oil made with the blooms of my garlic chive plant.


You will need:

  1. 1 small mason jar
  2. The blooms of a chive plant
  3. Extra virgin olive oil


Take the flowers and crush them with the blade of a knife.


Drop em into the mason jar.


Pour olive oil on top! Just fill the jar right on up.

IMG_4526 IMG_4527

Screw on the top and let the oil sit for anywhere from a day to a week. Enjoy delicious garlic flavored olive oil without having to mince up garlic! The best bit, you can cook with the blooms, too. So no need to strain them if you don’t want to.

I love this stuff!

Lately on Instagram

Things have been crazy over here at Stile.Foto.Cibo! Here’s a little bit of what I’ve been up to you. Lots of great posts in the work being scheduled. Can’t wait for you all to read them!



Getting ready for the opening party for my show!



This coffee is literally life. Metropolis Coffee Company is where it’s at!



Getting blogging work done!



Shoutout to a previous post. Striped Skirt & Spring Flowers



Keeping it casual but classy in the office



How to turn a Tuesday around.



Decisions, decisions.



Buffalo chickpeas on a bed of spinach greens with hot lemon water. Happy lunch! (blog post for the Chickpeas coming soon)



Celebrated Earth Day by planting succulents and herbs in upcycled teacups and tea tins.



Lazy morning followed by a full day of blogging. Get ready!

Do you follow Stile.Foto.Cibo on Instagram? You should! 

Mental Health Day Vegan Tofu Pot Pie

Sometimes, Chicago is graced with 19+ inches of snow in a single day. Sometimes, lots of other things happen in a single day and you get overwhelmed and need a day. And sometimes, that happens when your person has a day off. That was yesterday. Sweatpants, endless coffee and tea, puppy cuddles, and our never ending marathon of Alton Brown’s Good Eats — my absolute favorite cooking show. There’s a reason our fish is named after him.

We’re sitting around watching an episode about savory pies. And he starts talking about Chicken Pot Pie. I’m suddenly transported back to my childhood when I would come home from school to find out the freezer version would be served for dinner that night. And I got unnecessarily excited. That stuff was GOOD! But loaded with sodium and not very actually good for you.

Now the problem with vegans watching cooking shows is that more often than not, all recipes contain dairy, eggs, and meat. And that’s not good eats (see what I did there?!) in our kitchen. But this was a pretty simple adjustment, particularly with a premade pie crust hanging out in the fridge. And thus, the ultimate in comfort food came out of the kitchen.

Get ready

_MG_7352 _MG_7353

You will need:

  • 1/2 of a yellow onion, chopped
  • 1/2 block soft or firm tofu, cubed (not silken!)
  • 1 cup frozen veggie mix
  • 2 tbsp + 1 tbsp of butter (keep them separated)
  • 1 tbsp flour
  • 1 1/2 cups veggie stock (low sodium)
  • 1/2 cup unsweetened almond milk
  • Ground celery seed
  • 1 premade rolled pie crust
  • Herbs & spices: garlic powder, paprika, parsley flakes, salt, pepper


Preheat your oven to 425*F. In a skillet, melt the 2 tbsp butter over med-med low heat. Once melted, drop in your onions and season with your preferred amounts of the herbs and spices above. Let these go for a while. Make them brown. Don’t get impatient. Brown is important.


I’m interrupting this recipe for a small rant about brown food. It tastes good. No doubt about it. If you start your soupy foods with a good base of brown food, you’re going to have deliciousness previously unrivaled in your kitchen. Trust me when I say your patience waiting for brown food will be rewarded. I’m going to let Anne Burrell share how I feel about brown food in this link (You only need to watch for a few seconds. You’ll get the idea). It’s better to cook your onions for closer to 10 or 15 minutes and have a nice color on them than go for 5 and not have as good of a flavor base.

End rant. Onto the tofu! Scoot your onions over to one side of your pan and scrape your tofu into the rest. Sprinkle with more seasoning and cook the tofu. This should take around 5 minutes to get some color, a little bit of crust, and a lot of delicious. All together now, “brown food tastes good!”

Very good.


Start with your frozen mix. Sprinkle that on the top of the tofu and onions for a few minutes. Let the steam start to defrost them. Otherwise they’ll take the temp of the pan down too far and that is not good eats.


Once they’ve steamed a bit, go ahead and mix them in and continue to sauté to achieve — you guessed it — brown!


Now go ahead and make a hole in the middle of your mess of delicious. Just scoot the veggies and tofu to the sides and form a nice little landing pad for that last tablespoon of butter. On the circle of delicious, sprinkle the tablespoon of flour. Once the butter has melted, mix everything back together. This is a roux of sorts that will create that wonderful thick sauce. Because you’re doing it in the pan with the veggies, you’re basing your sauce in that wonderfully amazing brown food.

Stir this around and let the flour cook for a bit. While cooking happens, mix your veggie stock and milk. Pour that mixture on top of the veggies and tofu, and stir.


I know, I know. It looks like soup, not like pot pie filling. Work with me here.

This is where I added the celery seed. Normally, I would reate the base of this with carrot, onion, and celery but I’m working with what I had in my kitchen. Celery seed will bring in that bit of flavor. Increase your fire to medium/medium high and bring this to a boil. Keep stirring occasionally. Once you achieve bubbles, stir constantly for a minute or two, then drop the heat to a simmer and walk away for 4-5 minutes. This gives the flavors a chance to meld and marry. More flavor.

While your filling is thickening, go ahead and grab a circular baking dish. You’re looking for anything but metal here. Spray that baby down with some cooking spray. Prep your pie crust as well. Unroll, unfold, whatever it may be.

When you have achieved desired sauce thickness (remember, it will continue cooking in the oven), remove form the heat and pour into your dish.

mmm, saucy thick goodness

mmm, saucy thick goodness

Top with your pie crust. With a paring knife, cut a few slits for venting purposes (unless you like cleaning up exploded pot pie from your oven. Then don’t), give the top a spritz of cooking spray, and insert into oven. Walk away for 15 minutes and let the magic happen.

That filling said "I'm too delicious. Can't be contained."

That filling said “I’m too delicious. Can’t be contained.”

Let it sit for 5 minutes to give the filling one last chance to set up before serving. My favorite serving method is family style.

Comfort food, delicious, and vegan. Nom nom nom.



Berry Delicious Green Vegan Smoothie

It’s no secret that I’m a smoothie addict. I can make a smoothie out of basically anything I find in the fridge. They’re such a quick and delicious way to get lots of nutrients. This is my standard smoothie, the one that I make time and time again.


  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • 1 banana, broken into chunks
  • 1/2 cup almond milk
  • 1/4 c silken tofu
  • 2 tbsp flax meal
  • 1 or 2 big handfuls of baby spinach


  1. Put frozen fruit and banana into the blender.
  2. Add almond milk.
  3. Add in rest of ingredients.
  4. Let smoothie sit for 15 minutes or up to overnight. This lets the frozen fruit start to thaw and gives everything some time to mellow out. I like to prep my smoothies the night before so all I have to do in the morning is…
  5. Blend until smooth, pour into glasses, and enjoy!






Crispy Marinated Tofu Steaks

Before I went vegetarian, I had never really tried tofu beyond what appears in miso soup. It was this mysterious substance that I had heard an alarming amount of horror stories about and was, admittedly, more than a little terrified to try out. Even after going veg, I had an incredibly hard time bringing myself to try cooking it. I would order it places and eat it without issue but it still baffled me within the walls of my own kitchen. It took on the flavors of what it was cooked in- so how to cook it? I eventually adventured into the world of tofu and am incredibly happy I did. Now we always have a block in the fridge waiting to be turned into something delicious.

My latest discovery came to me from Chef Alton Brown. He’s a favorite of mine (we even named our fish after him!) and I was showing my lady the glory that is Good Eats. We settled in for his Tofu World episode and, while none of the dishes offered a dairy or egg free option, I was able to adapt one into what has quickly become a quick dinner staple.


Crispy Marinated Tofu Steaks


  • 4 slices (1/4″ thick) of firm tofu
  • 4 tbsp soy sauce
  • 4 tbsp white cooking wine
  • 1 tbsp sriracha hot sauce
  • 2 separated teaspoons garlic powder (or 1 tsp minced garlic, 1 tsp powder)
  • salt & pepper
  • any other of your favorite savory seasonings. I use a cuban blend from a local spice shop.
  • 1/8 c flour
  • Oil for pan frying


  1. Sandwiched between towels, press your tofu. Lay them out and place a baking sheet on top with some sort of weight on top of that. I use our extra large peanut butter jar. You could use any heavy object you desire. Leave for 30-45 minutes.
  2. Prepare the marinade in a shallow dish. Mix soy sauce, cooking wine, hot sauce, 1 tsp garlic, pepper, and any other seasonings (you can leave the salt out of this bit- the soy sauce takes care of that)
  3. When the tofu is done being pressed, place the steaks into the marinade and leave for 15-20 minutes per side. While this sits, mix the flour with remaining spices.
  4. Dredge the tofu in the flour giving it a thin but thorough coat. This is for maximum crisp!
  5. In a frying pan, pour enough oil to coat the pan approx 1/8″ deep and heat over medium heat until ripples form and the oil is toasty.
  6. Place each tofu steak into the oil and fry 2-3 minutes per side. Remove onto a paper towel to absorb excess oil.
  7. Serve with greens, rice, noodles, on toast, or whatever else you can come up with. I like to top mine with an extra squire of sriracha. Pictured, it is served on top of some Indian leftovers. Delish!