12 December, 2006

Pizza and Pasta

To continue my Italian weekend I made pizza (again). I followed the recipe posted earlier with one slight modification: for the yest I added the whole packet instead of 1/2 tbsp. I liked the texture of the dough better.

For the toppings I made a smooth tomato sauce (just blended the "chunky" sauce) and added some roasted garlic paste to it, olive spread, pepper, red onion, mushrooms, sun dried tomatoes, roasted red peppers, "cheese", and capers.

I had so many vegetables left that on Monday I made

Big Red Pasta Sauce.

1 can of diced tomatoes (preferable with garlic and spices)
3-4 garlic cloves, minced
1 small onion, chopped
1/2 pepper, cubed
1 medium size zucchini, sliced
Mushrooms (the more the merrier), sliced
Sun dried tomatoes
Spices (lots, and lots, and lots)
1 cup of red vine (optional)
2 roasted peppers
Canned artichokes (I had half a can left from the risotto)
Pinch of sugar
Vegan Parmesan
Olive oil

Saute the onion and garlic for couple of minutes. Add mushrooms, zucchinis, pepper, dried spices, vine, sun dried tomatoes, and cook for 5 minutes. Add the canned tomatoes, pinch of sugar, bring to boil, lower the heat and simmer for 10-15 minutes.

After I added roasted peppers and artichokes, cooked it for another 5 minutes, and served it over whole wheat spaghetti, sprinkled with vegan Parmesan, capers, and basil accompanied by a glass of "Pater" - mmmmmmmm ;)

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