Category: Vegan


My Homemade Tomato Sauce

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Nothing beats home grown ūüôā

This summer, I decided to take up gardening. ¬†I am a believer of making as much as I can from scratch, and what better way to embrace that idea than to grow my own veg and herbs. ¬†As a result i found my kitchen this weekend overrun with fresh ripe red tomatoes, and various other veggies. ¬†(I think I’ll have enough zucchini to keep my going till next summer.)

My husband was worried all these tomatoes would spoil before we could eat them, so I put his mind to ease and decided to whip up some sauce, that could be frozen until needed. ¬†Then he was worried there wouldn’t be enough tomatoes left for him to eat, sometimes I just can’t win.

It was really a very easy process, and tasted amazing on the pizza I made for dinner that night.

Recipe:

12-15 vine ripened tomatoes (mine were various sizes)

4-5 cloves garlic (depending on your tastes)

2 tblspn each dried oregano and basil

1 tblspn onion powder

salt and pepper to taste

2-3 bay leaves

1 small can tomato paste

Bring a large pot of  salted water to a rolling  boil, meanwhile, rinse and cut the very tops of the tomatoes.  Place the tomatoes into the boiling water and let them boil for about 5 minutes, or until the skin begins to wrinkle and peel away.

Have an ice bath ready.  Remove the tomatoes from the boiling water and place them in the ice water to stop cooking.  They should be cool enough to handle within a minute or two.

With your hands, remove the skins from the tomatoes. (The above cooking process makes this part a breeze).  Place them back into the cooking pot and mash them up with a potato masher.  Pour this through a large fine mesh strainer and push the tomato through using a wooden spoon.  You will be left with tomato puree in the pot, and all the seeds, pith, and skins in the strainer.

Place the puree over medium heat and add the minced garlic and herbs, salt and pepper and bay leaves.  Bring to a simmer and add the tomato paste, stirring it in well.  Let simmer for about 20 minutes then remove from heat.

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Amazing on pizza!

Use the sauce right away on pizza or pasta, or freeze it for up to a month. ¬†You could add meat for a heartier sauce after its cooked, it’s so versatile, it’s up to you.

Enjoy!

Curried Lentils

I was a bit worried that my hubby would turn his nose up at this one. ¬†He’s not too keen on food he is not familiar with. ¬†I served it with some Italian Sausages to appease his meat and potatoes palate. ¬†It was a winner!

Curried Lentils

A yummy comfort food dish for a cool late summer afternoon.

1 Large Onion
1 thumb size piece of fresh ginger
3 cloves garlic
2 pods cardamom (shells removed)
tspn fennel seed
tspn ground coriander
tspn cumin seed
tspn turmeric
2 tblspn curry powder (or more, that part is up to you)
salt and pepper to taste
1 large carrot (optional)
1/2 cup frozen peas
1 cup lentils (rinsed)
2 cups veg stock (or water)
1 140z can coconut milk
cinnamon stick
2-3 bay leaves

Pulse the onion, garlic and ginger a few times in the food processor to make a puree. Add a bit of olive oil to your pan and cook the mix over medium heat for a few minutes.
Add the spices and cook for another 30 seconds.
Add the lentils, veg stock (or water) and carrots, turn the heat to med high and simmer for about an hour. (lentils should be al dente)
Add the coconut milk, peas, cinnamon stick, bay leaves and salt and pepper and continue to simmer over medium heat for another 30 minutes.
Serve and enjoy!

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