Category Archives: Vegan

Easy Homemade Tomato Sauce

Sauces and Condiments, Vegan, , ,
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Tomato Sauce

This simple pasta sauce is great with pasta or as a pizza sauce.
Servings: 4

Ingredients

  • 1 1/2 TBSP margarine or butter
  • 1/3 cup finely chopped onion
  • 1 TBSP tomato paste
  • 1/2 tsp crushed red pepper
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 1 TBSP tomato paste
  • 1 28 oz can crushed or petite diced tomatos I prefer San Marzano tomatos
  • 6-8 leaves fresh basil torn
  • salt and pepper to taste

Instructions

  • Heat margarine on medium heat and add onions.
  • Cook onions for 5-6 minutes until beginning to brown.
  • Add tomato paste and cook for 3 more minutes.
  • Add garlic, crushed red pepper, oregano, marjoram, and cook for another 1-2 minutes.
  • Add tomatoes, salt, and pepper and simmer, uncovered for 15-20 minutes until sauce is slightly reduced.
  • Remove from heat and stir in basil.
  • Sauce can be served immediately or refrigerated for later use.

Notes

Extra Veggie Version:
Add approximately one cup of chopped, sauteed vegetables (such as: zucchinni, peppers, mushrooms, onion, garlic, spinach or fennel). Puree together with tomato sauce in a food processor or blender (so they can't pick them out).

Celery, Apple and Walnut Salad

Vegan, , ,

Celery is kind of a forgotten vegetable.  I usually have it on hand so that I can make my husband’s favorite tuna salad, or to include in vegetable soups, but other than that it is used for very little else.  This week I got two huge, beautiful bunches of celery in my Full Circle Farms delivery.  It got me thinking about how I might expand my use of the vegetable.  This salad is a wonderful way to showcase celery.  I served it alongside Miso Noodles, but it would be a great compliment to a wide variety of meals.  I love vegan salads, especially if I’m serving a main course that contains dairy.  (I try not to include dairy in more than one course of a meal.)  This salad would be great alongside a pasta, lasagna, risotto or pizza.

Celery, Apple and Walnut Salad
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Celery, Apple and Walnut Salad

This is a great crunchy vegan salad.
Servings: 3

Ingredients

For the Dressing

  • 1 lemon juiced
  • 2-3 TBSP olive oil
  • 1/2 tsp dijon mustard optional
  • salt and pepper

For the Salad

  • 2 stalks celery preferably one outer stalk and one inner stalk with leaves thinly sliced on the diagonal and leaves coarsely chopped.
  • 1/2 apple I like honeycrisp, gala, fuji or granny smith cored and thinly sliced.
  • 2 cups lettuce torn
  • 1/2 cup walnut pieces toasted
  • salt and pepper

Instructions

  • Combine dressing ingredients in small jar and shake to combine.
  • Combine salad ingredients in a serving bowl and toss with dressing.
  • Serve immediately.

Miso Butter Noodles with Shitakes and Baby Bok Choy

Easy Weeknight Meals, Main Courses, Vegan, , , , , , , , ,

I was excited to try a new restaurant this week: TanakaSan.  Overall the meal (which included shrimp fritters, a coconut beet salad, and a hamachi sashimi with apple) was a little disappointing, with the exception of an amazing noodle dish with miso butter.  I decided to try making my own miso butter noodles with some beautiful baby bok choy and shitakes that came in my Full Circle Farms delivery.  

misobutternoodles

 

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Miso Butter Noodles with Shitakes and Baby Bok Choy

Miso butter makes this super fast and healthy noodle stir fry interesting and special.
Servings: 3

Ingredients

  • 8 oz Chinese egg noodles or spaghetti
  • 1- 2 cups shitake mushrooms sliced
  • 1 1/2 cups baby bok choy or broccoli or a combination of both, coarsely chopped
  • 1 handful haricort verts frenched (OPTIONAL)
  • 1 TBSP canola oil
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 3 TBSP miso paste I like Westbrae Naturals Mellow White Miso
  • 2 TBSP margarine or butter I like Earth Balance
  • 1 TBSP tamari or soy sauce
  • 2 scallions chopped on the bias (green parts only)

Instructions

  • Combine miso, butter, and tamari in a small bowl and mask together with fork to combine.
  • Prepare noodles according to package directions.
  • Drain noodles, reserving 1/2 cup cooking liquid.
  • Add reserved cooking liquid to miso mixture and stir to combine.
  • Heat canola oil in large skillet on medium high heat.
  • Add shallots to pan and stir fry for 1-2 minutes.
  • Add shitakes and stir fry for another minute.
  • Add bok choy and haricort verts and cook for 2 more minutes.
  • Add miso mixture and noodles and toss to combine.
  • Garnish with scallions and serve immediately.