Fathead Pizza — Plantbased

Sunny day, birds singing, workout done, food in belly, coffee to warm

Return is the movement of the Tao.
Yielding is the way of the Tao. All things are born of being.
Being is born of non-being.

Lao Tzu — Tao te Ching — Translated by Stephen Mitchell

Preheat is the beginning of the Bake
Yielding is the way of the Bread. All things are born of baking.
Baking is born of non-baking.

dj pierson

#veganketo #fathead #pizza #pesto

Pesto and mozzarella — plantbased

FatHead Vegan Pizza

  • Preheat the oven to 200 C or 400 F
    • (makes 2 individual pizzas or 1 large to share)

  • 250 g Vegan Cheese, homemade or store-bought, grated
  • 60 g Cashew cream cheese or store-bought Vegan Cream Cheese
  • 180 g Almond flour
  • 1 T Baking Powder
  • 2 Flax Eggs

(2 T flax seeds, ground into meal . Mixed with 5 T hot water)

  1. Make the Flax egg.
  2. In a mixing bowl, add the two cheeses.
  3. Mix
  4. Add the dry ingredients
  5. Add the Flax eggs
  6. Mix


  1. Use silicone baking mats or baking/pizza sheet paper
  2. Divide the dough into 2 for two individual size pizzas or one large
  3. Cover the dough with another silpat mat or sheet of baking paper
  4. Press or roll flat
  5. Remove the top paper and use wet hands to shape the edges into a more pleasant looking form with less surface area to over-brown.
  6. Bake the crust, without toppings at first, with the paper or silicon under the pizza
  7. Bake for 10 minutes
  8. Remove and top with traditional tomato pizza sauce or Plantbased Pesto
  9. Top with Plantbased homemade Mozzarella or other store bought vegan cheese, grated

Health Benefits of Flaxseeds

  • 3 grams protein per serving
  • 4 grams fiber
  • High in omega-3 fatty acids
  • Aids with digestion

Contribute to the Peaceful Warrior

Please help me spread the Plant-based message to the this far corner of the world. We hope to be crowd-funded in our nascent form. A plant-based restaurant and bakery




  hours  minutes  seconds


Future Restaurant-Bakery Opening

  1. A beautiful testimony of an amazing man. Thanks for sharing your love of him and food.


Buckwheat Soba Noodles


Soba served with Peanut Spinach Sauce, Broccoli and Rice-puff Fried Tofu

Buckwheat Soba Noodles

  • 1 C Buckwheat flour 1
  • ½ C Arrowroot powder
  • ¼ t Sea salt
  • 1 T Psyllium husk powder + 4 T water
  • 1 T Olive oil (or any mild-flavored oil)
  • 100 ml Water
  1. Mix the dry ingredients
  2. Mix the Psyllium husk powder and 4 T water in a small bowl
  3. It will get thick and gel-like in about 2-3 minutes
  4. Add the 100 ml water and the 1 T oil to the psyllium gel
  5. Mix a bit
  6. Add these wet ingredients into the dry
  7. Mix with a spoon
  8. Then with your hands
  9. Divide in 2
  10. Roll out each piece into a rectangle, about 0.5 cm or ¼ inch thick
  11. Trim the 4 sides
  12. Cut into ribbons
  13. Drop in boiling water
  14. Cook in 2 min or so and done

#glutenfree #homemadenoodles #soba #buckwheat


To my Dad

The kindest man I ever knew.

His heart gave up one morning in the middle of the night 8 years ago. A big beautiful heart full of love.

I talked to him on the phone the night before, on his birthday. You could not outwork him.

The man gave and gave and gave. I guess until his heart couldn’t give any more.

He taught me to give and I’ll keep on giving my love, in honor of him.

He didn’t suffer. He deserved at least not to.

I love you Dad, good bye. I’ll send these last words I said to him that night, one more time.

Here’s to the little man who will never make it.

But does the right thing when no one cares.

That helps when no one asks.

That puts himself behind the needs of others.

That lives beautifully without expecting love.

That feels goodness is it’s own reward.

Sweet ‘n Sour Tofu

Sweet ‘n Sour Tofu

The Tofu doesn’t take sides;
it takes flavor from both sweet and sour.
The Cook doesn’t take sides
she welcomes both salt and spice. The Tofu is like a white t-shirt;
it is empty and light yet absorbs sauce.
The more you marinate it, the more it tastes;
the more you overthink it, the less you enjoy. Hold on to your chopsticks.

dj pierson

The Tao doesn’t take sides;
it gives birth to both good and evil.
The Master doesn’t take sides;
she welcomes both saints and sinners. The Tao is like a bellows:
it is empty yet infinitely capable.
The more you use it, the more it produces;
the more you talk of it, the less you understand. Hold on to the center.

Lao Tzu — Tao te Ching — Translated by Stephen Mitchell

Sweet n Sour Tofu


40 g Erythritol (Sukrin brun)

1 T Rice Vinegar, cheap Thai brand (Golden Mountain)

2 T Soy Sauce or Tamari (gluten-free)

1 T Tomato pureé

60 ml Water

½ Garlic clove (or 1/8 t garlic powder)

Ginger, a small knob of ginger, grated

1 t red chili flakes

1 T Corn starch dissolved in

2 T Cold water

1. Add all ingredients except corn starch dissolved in 2 T water

2. Warm over medium low heat until bubbling

3. Add the corn starch dissolved in cold water

4. Toss with baked tofu cubes to coat

5. Serve

6. Top with scallions and sesame seeds, serve with rice

#sugarfree #tofu


Oven-baked Tofu

For Sweet n Sour Tofu — Sugar-free

Oven-baked Tofu

Preheat the oven to 195 C fan if you have it (390 F)

  • 1 pkg Tofu, extra firm or firm
  1. Pat dry and gently squeeze out quite a bit, but not all, of the moisture in the tofu block.
  2. Cut into 2 cm x 2 cm cubes
  • 40 g Chickpea flour (aka Gram Flour or Besam)
  • 40 ml Water, cold
  1. Mix the Chickpea flour and water thoroughly, in a low shallow bowl
  • ⅓ C Brown Rice flour or Corn Starch
  • 2 T Sesame seeds
  • 3 T Rice puffs (cereal, unsweetened) Crushed a bit
  • ½ t Garlic powder
  • ½ t Onion powder
  • ½ t Salt
  1. Mix these dry ingredients in another low shallow bowl or plate


  1. Line a baking tray with baking paper or silpat
  2. Dip the cut tofu into the dry ingredients
  3. Dip the tofu into the wet chickpea ‘egg’ mixture
  4. Dip the tofu back into the dry mixture
  5. Place the tofu pieces on the baking paper
  6. Spread them out evenly
  7. Bake 20 min or until firm but not dried out.

#tofu #glutenfree

Mozzarella fior di latte (plantbased)

recipe after pictures

plant-based mozzarella

The Tao is called the Great Mother:
empty yet inexhaustible,
it gives birth to infinite worlds. It is always present within you.
You can use it any way you want.

Tao te Ching — Lao Tzu — Translated by Stephen Mitchell

This Cheese is called the Great Melter:
firm until you warm it,
it gives joy to infinite meals. It is always present within your fridge. 
You can eat it any way you want.

Mozzarella Fior di Latte (Plant-based)

  • 250 ml Coconut oil, neutral taste, melted
  • 600 ml Almond milk or Cashew milk, homemade
  • 125 ml Tapioca flour
  • 8 t Kappa Carrageenan
  • 1 T Sea Salt, flakes
  • 2 t lactic acid powder (vegan) or 1 T fresh lemon juice
  1. In a blender (maybe the same one you just made your milk in to lessen the cleaning load) Add the Plant Milk, Tapioca, Carrageenan and salt. NOT the Acid…
  2. Blend
  3. Warm a pan you can whisk in (not non-stick maybe) on medium low
  4. Add the Mixer ingredients.
  5. Heat while whisking

…. don’t go anywhere

  1. When the mixture begins to thicken
  2. Turn down the heat to the lowest of the low
  3. Continue whisking

be present

  1. When it looks like melted cheese and begins to brown or stick and bubble on the sides and bottom of the pan…
  2. Remove from heat and immediately add the Lactic Acid Powder or Lemon juice.
  3. Whisk it in completely
  4. Pour immediately over into a glass form or food safe BPA-free plastic form
  5. Let cool at room temperature for at least 30 minutes, covered in plastic wrap
  6. Refrigerate for at least 6 hours
  7. Remove from the form, possibly using a small flexible sharp knife around the edges to loosen
  8. Wrap in food paper or thick paper towel
  9. Refrigerate and enjoy


It’s all good


Contribute to the Peaceful Warrior

Please help me spread the Plant-based message to the this far corner of the world. We hope to be crowd-funded in our naissance-- a plant-based restaurant and bakery


#cheese #mozzarella