This is a simple, fat free and delicious vegan bolognese sauce recipe. Instead of meat substitutes or TVP, I am using dry red lentil. You can add more red lentil if you prefer a more “meaty” sauce but I I like my sauce thin and light. You can also use 1-2 Tbsp of olive or canola oil to saute the onion and garlic instead of water.
vegan bolognese sauce
Ingredients
1 medium onion, thinly chopped
2 garlic cloves, minced
1 1/2 cup homemade or canned tomato sauce or crashed tomatoes
1/2 red lentil
1 cup vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
fat free red lentil "bolognese" sauce
Place a medium pot with 1/4 cup of water over medium heat. Saute the onion and garlic until soft, about 4-5 minutes. Add all the other ingredients, except the parsley and cook for about 20 minutes. Add the parsley, lower the heat and cook for few more minutes, adding a bit of water if necessary. Serve over pasta. Enjoy!
This is one of my favorite summer recipes. It’s ridiculously easy, flavorful, lemony and creamy. I usually enjoy it with a slice of crispy garlic bread on the side and a glass of cold white wine.
summer avocado pesto
Ingredients
1 cup basil leaves
1/2 cup pine nuts
2 cloves garlic
2 ripe avocados
juice from 1 big lemon (about 4 TS)
1/3 cup olive oil
1 TS nutritional yeast
salt and pepper
Combine all ingredients in a food processor and serve with pasta of your choice. Enjoy!
Happy Valentine’s Day to all! I hope you get much love today! Peanut is sharing his love with one of you. The winner of a copy of the wonderful cookbook Appetite for Reduction is Robyn! Congratulations!!! The winner was chosen through the random number generator and Robyn was the lucky 22!
For tonight’s dinner I am sharing with you my favorite recipe of pasta with creamy and spicy pumpkin sauce! This dish is ideal for Valentine’s dinner as it’s sweet – the way your valentine is – and spicy… the way love is!
Ingredients
1 small pumpkin
2 TS olive oil
1 can light coconut milk
1 cup of water (reserved from the pasta)
1 small red onion finely chopped
1 ts salt
1 TS nutritional yeast
freshly ground pepper
2 cloves garlic minced
- pasta with pumpkin sauce
Cook pasta according to the package directions and reserve one cup of water for the pumpkin sauce. Preheat the oven at 180C/350F. Cut the pumpkin in two and place it in a baking sheet. Add 2 cups of water and place it in the oven for 30 minutes. Let it cook for 30 minutes until it softens. Remove from the oven, let it cool, scoop the pumpkin out and blend until smooth. In a pot heat olive oil over medium heat. Add onion and garlic and saute until brown. Add the pumpkin puree, the light coconut milk and half cup of the reserved water. Stir until heated through 3-5 minutes, add the nutritional yeast and salt, lower the heat and simmer for 5-10 minutes. If the sauce is too thick add another the other half cup of the reserved water. Add pasta in the pumpkin sauce and mix well. Serve with freshly ground pepper.
