I absolutely love this bolognese sauce. It’s very easy to make and cauliflower is an excellent ingredient to substitute the meat in a classic recipe like this.
Ingredients
the florets of one large cauliflower
3/4 cup mixed raw dry nuts such as walnuts, almonds and cashews
one medium red onion, thinly chopped
2 cloves of garlic, minced
pinch of red pepper flakes
1/4 cup white wine
splash of soy sauce
1 cup tomato sauce
1/4 cup lightly packed chopped fresh parsley
1 tsp mixed herbs
salt and pepper to taste
2 Tbsp olive oil
cauliflower bolognese
Process the dry nuts and cauliflower florets for few seconds in a food processor. Heat the olive oil over medium heat in a sauce pot. Add the onion, garlic, pepper flakes and mixed herbs and saute for a couple of minutes. Add the cauliflower-nuts mix and cook until brown. Add the wine, soy sauce and tomato sauce and season with salt and pepper. Simmer for 15-20 minutes and serve over pasta of your choice
summer strapatsada
I know that in most areas summer is probably over, but the temperature is still high here in Greece. This is a classic summer Greek recipe, normally made with eggs, tomatoes, peppers and feta cheese. You could even call it tomato scramble. For my vegan version I used cubed tofu and my homemade sauce made with roasted peppers and tomatoes. You can use your favorite tomato sauce or just blend 2 ripe tomatoes and 1 red pepper in a food processor.
summer strapatsada
Ingredients
2 cups tofu (drained, pressed and cubed)
1/2 cup roasted tomato and pepper sauce (or what I suggested above)
1/2 small onion, thinly sliced
2 Tbsp olive oil
1/2 tsp pink himalayian salt (really important as it adds the eggy flavor)
1/2 tsp turmeric
1/2 tsp oregano
a dash of black pepper
1/4 cup shredded vegan white cheese
summer strapatsada
In a medium pan heat the olive oil over medium high heat. Saute the onion and tofu until golden (about 3 to 5 minutes). Add the spices and tomato sauce, bring to boil, lower the heat and let it simmer for few minutes. Fold in the vegan cheese, mix and serve. Enjoy it while dipping whole wheat bread in the sauce.
This is one of my favorite summer recipes! Every summer when my mom visits from the village she brings quite few home grown goodies such as eggplants, zucchinis, tomatoes, peppers and more. So what’s better to make when you have lots of fresh vegetables at home than ratatouille?
Ingredients
2 medium eggplants
2 medium zucchinis
2 medium potatoes
2 big red onions
2 medium tomatoes
1/4 cup tomato sauce
2 cloves of garlic, minced
1/4 cup olive oil
1 TS oregano
1 ts salt
2 TS balsamic vinegar
1 ts black pepper
summer ratatouille
Pour the tomato sauce in the bottom of your baking dish. Slice thinly all the vegetables. Arrange the vegetables in the dish. In a food processor blend the olive oil with the balsamic vinegar, the garlic, oregano, salt and pepper. Pour the oil mixture on top of the vegetables. Sprinkle with fresh thyme. Bake in preheated oven for about 45 minutes at 180 C. You can serve this over soft polenta or brown rice. Enjoy!
