I found this recipe in the August 2011 issue of Yoga Journal. I tried it as one of my 12 new recipes for 2011 when I received fresh basil from my friend, Cathy's, herb garden. This recipe works up quick and is very flexible as my first time making this I used tomatoes and garlic I purchased from a local farmer's market.
Thank you to Diane Morgan and Tony Gemignani as this recipe comes from their book Pizza: More Than 60 Recipes for Delicious Homemade Pizza
New York-Style Pizza Sauce
Makes about 2 ½ cups
Make your own simple tomato sauce for pizza; this one takes less than 10 minutes to come together.
1 can (14.5 ounces) diced tomatoes in juice
1 can (6 ounces) tomato paste
1 ½ tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil leaves
or 2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ½ teaspoons sugar
½ teaspoon minced garlic
¾ teaspoon table salt
or 1 ½ teaspoons kosher salt
In a medium bowl, combine the diced tomatoes (including the juice from the can), the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days or freeze for up to 2 months.
Bring to room temperature before using.
(Reprinted from Pizza, by Diane Morgan and Tony Gemignani (Chronicle Books, 2005) in the August 2011 issue of Yoga Journal.)
Julie's notes/variation:
– Two large tomatoes or 3 small to medium tomatoes chopped can be substituted for the canned diced tomatoes.– One medium garlic clove, finely diced, can be substituted for minced garlic.
Tuesday, February 26, 2013
Wednesday, February 20, 2013
Welcome and Vegan Whoopie Pies
Many of you who know I love to cook have asked that I start a blog chronicling my cooking adventures. Well, your wish has been granted although I do ask for your patience as I figure out how to create printable copies of my recipes, upload photos and do all those things which make a blog great.
I thought I would start off with the Vegan Whoopie Pie recipe I developed over 5 years ago by modifying another recipe I found on-line while searching for the Weight Waters Pineapple Angel Food Cake recipe. Don't let the lack of eggs, milk or butter scare you. The applesauce and molasses creates a moist shell and the filling adds just the right amount of sweetness.
Vegan Whoopie Pie (yield: 12 - 26 pies)
Adapted from "Applesauce spice cake or gingerbread" from www.fatfree.com
Pie Shell:
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp baking powder
1/2 tsp baking soda
4 tbsp. cocoa powder
1 1/2 cup - 1 3/4 cup flour, whole wheat pastry flour recommended
Pre-heat oven to 350 degrees farenheit. Combine molasses and applesauce in large bowl. Add cloves, cinnamon, baking powder, baking soda, cocoa powder and 1 cup flour. Combine. Continue to add flour in 1/4 cup increments until batter defies gravity,-- i.e. sticks to spoon when spoon is held upside down. Shape even number of similiar size pie shells onto non-stick cookie sheet. Bake for 10-20 minutes or until toothpick inserted in center of shells comes out clean. Remove from oven and cool completely.
Pie filling:
1 cup shortening at room temperature
1 cup confectioner's sugar
1 tsp vanilla extract
In medium size bowl, cream sugar and vanilla extract into shortening until blended. For fluffier filling, cream using hand mixer.
Whoopie Pie Assembly:
With pie filling at room temperature and pie shells completely cooled, use a knife or small spatula to place 1-2 tablespoons of filling on flat, bottom side of a whoopie pie shell. Spread evenly and top with another whoopie pie shell. Repeat until all pies assembled.
Store pies in airtight container or wrap pies individually.
I thought I would start off with the Vegan Whoopie Pie recipe I developed over 5 years ago by modifying another recipe I found on-line while searching for the Weight Waters Pineapple Angel Food Cake recipe. Don't let the lack of eggs, milk or butter scare you. The applesauce and molasses creates a moist shell and the filling adds just the right amount of sweetness.
Vegan Whoopie Pie (yield: 12 - 26 pies)
Adapted from "Applesauce spice cake or gingerbread" from www.fatfree.com
Pie Shell:
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp baking powder
1/2 tsp baking soda
4 tbsp. cocoa powder
1 1/2 cup - 1 3/4 cup flour, whole wheat pastry flour recommended
Pre-heat oven to 350 degrees farenheit. Combine molasses and applesauce in large bowl. Add cloves, cinnamon, baking powder, baking soda, cocoa powder and 1 cup flour. Combine. Continue to add flour in 1/4 cup increments until batter defies gravity,-- i.e. sticks to spoon when spoon is held upside down. Shape even number of similiar size pie shells onto non-stick cookie sheet. Bake for 10-20 minutes or until toothpick inserted in center of shells comes out clean. Remove from oven and cool completely.
Pie filling:
1 cup shortening at room temperature
1 cup confectioner's sugar
1 tsp vanilla extract
In medium size bowl, cream sugar and vanilla extract into shortening until blended. For fluffier filling, cream using hand mixer.
Whoopie Pie Assembly:
With pie filling at room temperature and pie shells completely cooled, use a knife or small spatula to place 1-2 tablespoons of filling on flat, bottom side of a whoopie pie shell. Spread evenly and top with another whoopie pie shell. Repeat until all pies assembled.
Store pies in airtight container or wrap pies individually.
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