Friday, July 27, 2012

Nifty Pizza #13 - Illinois!

I can't believe we've made it all the way to lucky number 13 (and that is with us living in two different states no less)!!  Of course when we got to Illinois on our list of pizzas, we knew we had to go big or go home...deep dish style!
We decided to wait until we were together to create these monster pies, so on Pam's latest visit to Minnesota (this time with Beth in tow), we had a deep dish extravaganza!  The great city of Chicago is known for these doughey masterpieces, overflowing with delicious ingredients.  These over the top slices were the perfect thing to fill our bellies after a day full of summer fun. 

Nifty Pizza #13 - Illinois
Chicago-Style Deep Dish: This recipe makes two 8 inch pizzas.

Pizza Dough (We used about 1 and 1/3the amount of dough we would use for 2 traditional pies)
Vegan Shortening and Cornmeal (To grease the cake pans)
Deep Dish Tomato Sauce (Recipe below!)
2 cups Daiya Mozzarella Cheese
1 and 1/2 cups Vegan Sausage, crumbled and browned (in a skillet) OR Vegan Pepperoni
Baby Spinach
1/4 cup Vegan Parmesean Cheese

1. Preheat oven to 425 degrees.
2. Grease cake pans and sprinkle cornmeal into each.  Divide the pizza dough in half and roll out two portions to fit the pans. 
3. Sprinkle some Vegan Parm and Daiya Mozzarella onto the crusts. Follow with the sausage/pepperoni, spinach, and tomato sauce.

4. Sprinkle the remaining Daiya on top and finish off with some more Vegan Parmesean.
5. Bake for 15 to 20 minutes, or until crusts are nicely browned (not charred).

Deep Dish Tomato Sauce (Enough for two 8-inch pies)
1 28 oz. can Italian Plum Tomatoes
1 Tbsp Fresh Basil, finely chopped
1/2 tsp Dried Parsley
1/2 tsp Dried Oregano
Pinch of Fennel Seeds
Pinch of Red Pepper Flakes
2 - 4 Cloves of Garlic, grated
1/4 tsp Salt
Pinch of Black Pepper

1. Put the tomatoes into a medium sized pot and break them up with a spoon or spatula.  Add in all the other ingredients and bring to a simmer over medium-high heat.  Reduce the heat and let it continue to simmer until thickened, about 30 minutes. Let cool a bit before putting on the pizzas. 


Peace, Love, and the Chicago Cubs!!
Pam and KT

Saturday, July 14, 2012

A VegBerger Friendly Cupcake!

As vegans, we know what it's like to have limited options.  Even though we whole-heartedly believe that cruelty free is the way to be, sometimes you just need a cupcake! Luckily we are the cupcake queens, so that has never really been an issue...but can you imagine living in a world where you can't?!  That's exactly the situation that KT's Aunt Sally, who is gluten intolerant, believed she was in...before we got a hold of her!!
Chocolatey and Gluten Free!!

Uncle Eric and Aunt Sally visited our humble abode all the way from New Mexico, and on their visit they feasted on Isa's Gluten Freedom Chocolate Cupcakes.  To the tasty cakes, Pam added 1/2 cup of chocolate chunks and Uncle Eric frosted them with chocolate buttercream frosting.  Because what does our family love more than anything else? That's right...CHOCOLATE!
Aunt Sally, Uncle Eric, Andy, and Beth
These cupcakes were a dessert that everyone could enjoy.  Vegan, gluten free, and just the right amount of chocolate (even though if KT where here, she would probably want a little more thrown in for good measure.  She was the one who ate chocolate donuts for lunch the last time we visited the New Mexico clan...).

Aunt Sally - Back in dessert action!
Peace, Love, and Freedom!
Pam and KT