Thursday, February 21, 2008

Orecchiette with Fireroasted Tomatoes and Tapenade

2 oz orecchiette
1 cp fire-roasted tomatoes
1/3 red onion, diced
1 ts olive oil
1 ts fresh thyme
1 TB tapenade

1 cp marinated kalamata olives
2 TB cured kalamata olives
2 TB capers
1/4 cp fruity olive oil
2 garlic cloves
1 TB dried oregano
fresh ground pepper
optionally: 1 ts anchovy paste

Mix all tapenade ingredients in a food processor.

Cook pasta in a pot of boiling water. In a saute pan, heat olive oil and saute onions slightly. After 3 min, add the diced fire roasted tomatoes and fresh thyme. Sautee for 3 min. Add 1/2 cp of hot pasta water, and simmer the sauce. Once the orecchiette is al dente, add it to the pasta sause. Mix in the tapenade, and serve!

This is inspired by Vegan with a Vengence.

Wednesday, February 20, 2008

Vegan Mini Pizza

Use a mini pizza (see post below) and add tomato sauce, 2 TB shredded vegan mozzarella, 1 soy hot dog cut into slices, red onion slices and a dash of fresh ground black pepper.
Bake at 450F for 12 min. Serve with kalamata olives and red pepper flakes sprinkles.

Tomato sauce (makes more than 1 serving):
2 TB ketchup
1 TB hot sauce
1/2 grated garlic clove
1 cup fired roasted canned tomatoes, diced

Pre-Baked Mini Pizzas

This is the simplified version: buy ready-to-bake pizza dough in your frozen food section. Once thawed, divide the dough into 16 portions, and roll each portion into a tennis ball sized shape. Roll out with a floured rolling pin on a floured surface into round mini pizzas. Pre-baked individual pizzas at 450F for 5 min. Freeze, and use when in need of a pizza!