I hadn’t planned on putting another recipe up this year. But I decided I was going to make sugar cookies for the family Christmas party and went through several recipes and was disappointed with all of them and wound up having to create my own. I was so excited with the result I decided to take some time out to put this up before Christmas and New Year’s is gone. The recipe is too good to wait until next year. It’s not a fat free or even low fat recipe . I swear I will post nothing but minus zero grams of fat vegetable centric dishes for 6 months in 2013. tehe Happy Holidays and Happy New Year! Go To Recipe >
Anyone remember those chips in the early ’90s, Pizzarias Pizza Chips from Keebler? Here is the commercial for them I found on youtube. I ate these things all the time when I was a kid. Something about the taste of these. They just tasted exactly like pizza, or I should say, what Americans think pizza should taste like. I’m not sure why these were taken off the market. Were they secretly made from asbestos? They were an incredible product and you can find many food related message boards with fans crying for Keebler to bring them back. Now that I’m vegan, they’d have to come back with a vegan version before I’d touch them and even then I wouldn’t eat them every week because they would go against my mostly whole food diet.
So with the memory of these chips and their “classic” pizza taste I set out to make a pizza sauce that would make me say, “Now that’s what pizza sauce should taste like!” During my experimentation, there were three things I discovered that make a great pizza sauce. Sugar is important to cut the acidity of the tomato sauce. The perfect ratio I found was 1 teaspoon of sugar for every 8oz. can of tomato sauce. Second was garlic and onion powder. Forget adding real onion or garlic. For a concentrated flavor, which I was looking for, there is no replacement for onion and garlic powder. Last and most important was what I didn’t add, basil. It is my opinion that for a pizza taste, basil AND oregano just doesn’t work together. Something about the two together cancel each other out and instead the sauce just wound up tasting like regular ol’ spaghetti sauce. Oregano has this wonderful brightness to it that just screams pizza. I also added a little marjoram, very similar to oregano, to help brighten it up even more, also very key.
Going back to the Pizzaria chips I wanted to give the sauce a slight pepperoni taste like I remember the chips had. To achieve that I added a pinch of smoked paprika and old bay seasoning. Pizza sauce perfection was achieved. If you don’t want a slight pepperoni-ish taste you can leave out the smoked paprika and old bay seasoning.
I recommend making up a batch of pizza dough, slap this sauce on it and sprinkle nothing more than some nutritional yeast flakes and almond flour on top and bake it up. Have it with a big salad! This sauce would also be great to dip bread sticks in. But if you are too lazy to make dough, just do what they suggest in this vintage Ragu Pizza Quick ad, just slap it on some bread and throw on some vegan cheeze!
Have I made you hungry for pizza yet!? Pizza! Pizza! Pizza! GO TO RECIPE >
I made some tastespotting badges today and thought I’d share them with everyone. My twinzy Jess did the cute illustrations, please visit his website and show him some love. There are four designs: lime, martini glass, olive branch and a cake slice. CLICK HERE to download them. In the zip folder is all 4 versions at 3 different sizes: 150, 175 and 200. Also, if you’d like to play with the colors to adjust them to your blogs color scheme or size them yourself, I also have an adobe illustrator file included, with all of the designs in vector format. So you can customize them completely. Enjoy!
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. READ MORE >