Pasta Sauce (WFPBNO)

I love pasta. I also love all good sauces. This sauce pulls out all the punches, it's flavorful, thick and filling. I love the kalamata olives in this sauce. If there is an ingredient you don't care for either leave it out or substitute with something you do like. This made a thick hearty sauce. Serve over your favorite pasta or whatever you have on hand. I also think the leftover pasta and sauce would be good mixed together and topped with with some panko and baked in the oven. I'll be making a pot of chili in a little bit for the play offs this afternoon. There are several versions of chili on the blog, just use the "search" tool. Go Jags!!!!

• 3 garlic cloves, minced
• 1 small sweet onion, chopped
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1 teaspoon black pepper
• 2 (14 ounce) cans fire roasted diced tomatoes, undrained
• 2 tablespoons capers
• 1/2 cup pinot noir
• 1/4 cup balsamic vinegar
• 1/2 cup kalamata olives, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh parsley, chopped
• 4 ounces baby bella mushrooms, sliced
• 2 cups chopped spinach

Sauté garlic and onion in a few tablespoons water until onions are translucent.

Add oregano, fennel seeds, black pepper and give it a good stir.

Add diced tomatoes, tomato paste, balsamic vinegar and wine. Stir well and simmer 5 minutes.

Add mushrooms and spinach. Cover and simmer about 30 minutes. Be sure to get your water on for your pasta at this point.

Add the olives, capers, basil and parsley. Stir well.

Serve the sauce over your favorite pasta shape. I used penne today. But any short pasta with ridges would work great so that the sauce has something to "hold" onto.

Serve with a side salad and/or your favorite bread for a complete meal.

Enjoy!!!

Spicy Drunken Noodles with Italian Sausage

Oh my gosh this was so good. I splurged and bought a package of Beyond Meat Italian Sausages that were on sale. I try not to eat processed food, but damn they were delicious!!!! This is a very simple dish. I find pasta ribbons at Publix, they are vegan and the only place I can find them. This made 4-6 servings depending on how hungry you are and whether you serve with some bread and/or a side salad. Be sure to try this recipe out, it's amazing!

• 1 16-ounce package pasta ribbons
• 1 sweet onion, sliced
• 1 1/2 bell peppers, sliced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper
• 3/4 cup red wine
• 3/4 cup crushed tomatoes
• 2 vegan Italian sausage links, roughly diced

Cook noodles according to package directions. You many not need the full package. You can decide if you want to cook them all or not. Once done rinse with cold water and set aside.

In a large nonstick skillet water sauté the onions about 5 minutes.

Add the bell peppers and another splash of water if needed. Cook for another 5 minutes.

Add the seasonings, wine and sausage. Cook 4-5 minutes more. 

Stir occasionally.

Add crushed tomatoes and cook until everything is hot.

Add the noodles to the pan and gently toss.

Garnish with cilantro and some black pepper.

Enjoy!!!

Chickpea & Artichoke Casserole (WFPBNO)

This casserole has some of my favorite foods in it. Who doesn't love a bite of artichoke and Kalamata olives are one of my favorites. I wanted to be sure the potatoes were done, so I boiled them for about 10 minutes before assembling this casserole. However, they may cook just fine in the casserole without the precook. I just didn't want to take any chances. I also used Yukon gold potatoes since you don't have to peel them. If you use a different type of potato you should probably peel them. 

• 1 can chickpeas, rinsed and drained
• 1 can artichoke hearts, quartered, rinsed and drained
• 2 cups Yukon gold potatoes, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1 cup red bell pepper, diced
• 1/2 cup kalamata olives, halved (I buy already pitted and halved olives)
• 1 tablespoon garlic, minced
• 3 tablespoons water
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• black pepper, freshly ground, to taste

I boiled my potatoes for about 10 minutes. Until a toothpick pierced it easily. Don't over cook them since they will cook more in the casserole. Drain and set aside.

In a large mixing bowl add all the ingredients, except for the vinegar. Toss to combine well.

Pour into a large casserole and cover with foil. Cook for 20 minutes.

Remove casserole from oven, toss and replace foil. Cook another 20 minutes.

Remove from oven, discard the foil. Add the vinegar, stir and bake another 15 minutes.

Serve hot with a side salad or over some pasta.

Enjoy!!!

Baked Eggplant Arrabiata

This is one of my favorite ways to fix eggplant. It's similar to eggplant parmesan but you cook each slice and once they are done you can stack them or leave them separate. I like to cook pasta and serve these over the pasta with the extra marinara sauce over the pasta. Add a side salad and you have an amazing dinner. I haven't tried it, but I think it would also make a great sandwich! There are a couple of steps to getting these ready for the oven but this dish is totally worth it.

• 1 medium globe eggplant
• 6 cloves garlic, minced
• 1/2 cup non-sweet almond milk
• 1/2 cup coconut flour
• 1 cup bread crumbs
• pasta

Seasoning for bread crumbs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• a few grinds of black pepper

Eggplant topping

• 1 cup marinara sauce (plus extra for the pasta)
• vegan mozzarella cheese, shredded
• nutritional yeast

Preheat oven to 375F. Line a large baking sheet with parchment paper and get three medium bowls and a few forks to make your breading station. 

Slice the eggplant into 1/2 inch thick circles. In the first bowl the coconut flour.

In the 2nd bowl add the garlic to the milk and stir. 

In the 3rd bowl add the spices and pepper to the breadcrumbs, stir.

Use a fork to help you turn and/or remove the slices from each bowl. Coat eat slice in flour, then milk wash and finally in breadcrumbs. Place slices on parchment lined baking sheet.

Bake for 20 minutes. Start the water for your pasta and cook it according to package directions.

Remove from oven and increase oven to 425F.  Turn each slice over.

Add a dollop of marinara to each slice then spread from edge to edge. Top with mozzarella and return to oven for 12 minutes. 

Sprinkle each slice with nutritional yeast. 

Serve the slices over pasta with extra marinara and a side salad.

Enjoy!!

Lasagna Soup (WFPBNO)

This soup was so delicious I made it again the very next week. Also the tofu crumbles can be used in other soups, like my Taco Soup - just change up the spices to fit the flavor profile for whatever you are making. The leftovers reheated very well and I love that this all comes together in one soup pot and baking tray. I don't know where you live but it's still very warm here in sunny Florida, but that isn't keeping me away from soups. Let me know if you give it a try. 

Tofu Crumbles:

• 2 tablespoons nutritional yeast
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon liquid smoke
• 1 package extra-firm tofu, crumbled

Preheat oven to 350F. Line a large baking sheet with parchment paper. Mix the nutritional yeast, soy sauce, chili powder, garlic powder and liquid smoke in a large bowl This will make a brownish paste.

Crumble the tofu with your fingers into the bowl.

Mix everything gently with a spatula until all of the tofu pieces are coated.

Spread on your baking sheet evenly. 

Bake for 35-45 minutes. Give it a stir every 10-12 minutes. Keep an eye on it towards the end so it doesn't burn. You just want it nice and brown.  Set aside.

Soup:

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 6 cups broth, either vegetable, mushroom or garlic based (I had a garlic based bouillon)
• 1 can (14.5 ounce) crushed tomatoes
• 1 can (14.5 ounce) fire-roasted diced tomatoes
• 4 ounces mushrooms, sliced (optional)
• 2 cups baby spinach (optional)
• 1 tablespoon Italian seasoning
• 10 uncooked lasagna noodles, broken into bite-sized pieces

In a large Dutch oven or soup pan, heat 1/4 cup water. Add onion and sauté for about 5 minutes, adding the garlic during the last minute.

Stir in broth, tomatoes and seasoning. Stir.

Bring to a simmer and add the mushrooms and spinach if using.

Cook until spinach wilts. 

Turn up heat, it doesn't need to boil but you should see some ripples. Add the broken lasagna noodles.

Cook for 7-10 minutes, stirring occasionally so the noodles don't stick together. Once the noodles are done add the tofu crumbles and cook 2-4 minutes until the crumbles are hot.

Serve in a large bowl. If you wish you could garnish with some sliced scallions or a sprinkle of nutritional yeast. Remember, we are keeping the whole food, plant based, no oil.

Enjoy!!!!