Marinara Sauce

Few things can beat a plate of warm spaghetti and sauce. Now, while I'm not Italian, I'm from New York so I'm used to the old-fashioned, authentic, Italian sauce over pasta or on pizza. Over the years I've learned from my Italian friends how their Nana's and aunt's cook up this signature sauce. Contrary to popular belief, anyone can cook authentic marinara sauce in their own kitchen - there's no secret ingredients. I recently read Julia Moskins's New York Times article Marinara Worth Mastering (totally worth your 360 seconds to read! Check it out here) and learned lots. The main myth-busters were: marinara sauce requires few ingredients, it doesn't takes take hours of simmering, garlic is a big part while onions aren't, canned tomatoes(San Marzano variety preferred) are fine to use, and finally use a skillet.

My sauce differs slightly from Lidia Bastianich's. Namely: honey, fennel, and onions. In my experience honey drastically improves tomato sauce simply because honey de-acidifies the acid in the  tomatoes making the sauce sweeter and less tart. I've kept onions because of the wonderful warm-earthy flavor that they add to just about anything. And fennel because it adds a spicy spiff to the sauce This Marinara sauce recipe isn't a mimic, it's the real thing. Try it for yourself!

3-4 Tablespoons Extra Virgin Olive oil
8 cloves Garlic, minced

32 oz. Whole Tomatoes, with liquid
1 whole Onion, Roughly chopped

3/4 teaspoon Celtic Sea Salt
1 generous Tablespoon Pure Honey
1/2 teaspoon Sicilian Italian Seasoning
!/4 teaspoon of each: Basil, Oregano, Savory, Red Chili Flakes, Sage
pinch Ground Fennel


Heat olive oil and garlic over medium-high heat until oil is warm and the garlic is golden brown.

Blend the onion and tomatoes into a smooth but not entirely creamy mixture and pour over the browned garlic and olive oil. Simmer uncovered 7-8 minutes till sauce turns a darker red complexion

Lastly, add spices and honey and simmer uncovered over medium high heat until sauce thickens and flavor intensifies - approximately 15-25 minutes.

The Ultimate Vegan Carrot Cake

Ingredients...

1.

1/2 cup  Coconut Milk
2 teaspoons Lemon Juice
2.

2 cups All Purpose Flour
1 1/3 cup Brown Sugar

1/2 teaspoon Sea Salt

1/2 teaspoon Black Salt (Buy from here for best quality, consistency, and pricing)

3 1/2 teaspoons Aluminum Free Baking Powder ( I prefer Hain or Rumford)
3.

1/2 cup Grapeseed oil light Olive Oil
2 teaspoons Vanilla Extract
1/8 teaspoons Butterscotch Extract (which can be purchase from here)
3/4 teaspoon Ground Ginger OR 1 teaspoon finely grated Fresh Ginger
1/2 teaspoon Allspice, Ground (scant)
2 teaspoon Cinnamon, Ground
2 Energ Eggs + 2 Tablespoons Cornstarch OR 3 Tablespoons Cornstarch + 1/4 tsp. Xanthan Gum

Optional

1/2 cup Raisins, Soaked in warm water for 10 minutes
1/4 cup Walnuts, Chopped

For Decorations
3 1/2 cup Vegan butter-cream Frosting, (here's a great recipe)
1 Carrot, Julienned (learn to julienne carrots here!)
2/3 cups Chopped Walnuts or Pecans, or other nut

Directions...

1. Curd coconut milk by mixing milk with lemon juice in a glass container. Set it aside. Note: Coconut milk does not have that much protein in it, so it will not curd that much if any especially compared to soy milk.
2. Add all components (dry ingredients) from 2 and Blend on low to high to "powderize" (even though it's not a word,  it gets the point across). The texture should be as fine as cake mix! :)
3. Mix together the components (wet ingredients) of 3 in a large mixing bowl.
4. Pour the curded coconut milk into the wet mix in the bowl and stir.
5. Gently begin to stir in the flour from the blender into the wet mix in the bowl. Do not mix too long just until it starts to form a batter, some dry lumps are fine.
6. Mix in the grated carrot and raisin and walnuts if desired.
7. Distribute the batter evenly into two 8" or 9" cake pans
8. Bake in a 350 degree oven for 30-35 minutes.
9. Remove from oven and allow to cool for 7 minutes then turn the pans over onto cooling racks and allow them to cool for 2-3 hours.

Ingredients

Adding curded milk

Adding beaten EnerG Egg Replacer

Mixing in the grated carrots

evenly distribute the batter into the cake pans

Baking the cakes

Press chopped nuts into the fresh icing by using a quick and clean cupped hand motion.

Press in individual nut pieces in the large gaps

Push in and flatten the surface with a smooth spatula.

The finished cake

Extra: Veggie Birthday Numbers!

Create Veggie numbers by slicing carrots into thin squares 

Cut out the numbers of your choice.

Carrots Julienne Tutorial

Hand Julienned Carrots

Thoroughly scrub and peel (feed the scraps to the rabbits!) fresh carrots. then chop them into the lengths you prefer.

Begin shaping the carrot into a block by chopping off the 4 sides. ( you can julienne these parts  too! )

Continue shaping ...

The carrot is now in a block shape. 

Chop ultra thin slices off the carrot block.

Slices the carrot slices into skinny strips.

... and your done! 

Hunan Braised Tofu with Spring Onions and Carrots

This dish is one that your prepare when you want to enjoy an authentic traditional Chinese main course. The vegetables may be swapped for whatever you have on hand, and you can even add more veggies than are suggested.

Ingredients

Extra Virgin Olive oil
Roasted Sesame oil
2 cloves fresh Garlic minced
2 Spring onions, chopped into medium-sized pieces
3 medium-sized Carrots, sliced into 1/4" wheels
1 cup Bell Pepper, chopped into larger random shapes
1 lb. Extra Firm Water Packed Tofu, cut into cubes, rectangles or shapes of your choice

Sauce
2 Tablespoon Brown sugar
1/3 cup Bragg's Liquid Aminoes or Soy Sauce
1 Massel Chicken Bouillon (don't worry, its vegan)
1/2 Tablespoon Mat Sol Sol seasoning ( read about Mat Sol Sol seasoning here)
1 cup Water

Cookware and Utensils

- Cutting Board

- Non-Sick Skillet

- Your favorite chopping knife

- Wok, or second skillet

- Large cup or small sauce (to mix the sauce in)

- Large mixing spoons

Way To Go...

1. Prep all ingredients: mince garlic, chop spring onions, slice carrot, chop bell peppers, and cut tofu.

2. Drizzle 1 1/2 tablespoons of olive oil into your wok or skillet. Swirl a small amount of roasted Sesame oil into the olive oil. Heat oil over a medium low flame until warm.

3. Sprinkle in your Garlic and Spring onions, and saute until they are warmly fragrant and slightly browned.

4. Add the carrots and cover the pot and saute for about 5-7 minutes, Stirring occasionally.

5. In the meantime, in your non-stick skillet, lightly brown your tofu in a small amount of olive oil, over medium low heat.

6. Mix in the browned tofu to the pot with the veggies.

Now comes the fun part!

7. Mix up the sauce ingredients. And pour it over the stir-fry and simmer down for about 15-20 minutes over a low flame.

Serve with Steamed Jasmine rice and a big tossed salad.

享受

Xiǎngshòu

("enjoy" in Chinese)

Tuna Salad (vegan)

Ingredients:

1 12 oz.               Roll of Cedar Lake Veggie tuna

3/4-1 1/2 cups Creamy Cashew Mayonnaise (Vegan), it depends how much mayo you prefer,  (recipe here)

3/4 cup              Celery, finely diced

3/4 cup              Cucumber, finely diced

2/3 cup              Green Pepper, finely diced

Kitchen Supplies:

- Medium sized mixing bowl (or I make it in the container that I will store it in to save on time and less dishes!)

- Chopping Board

- Chopping Knife

- Mixing Spoon or Spatula

- Kitchen Shears

- Measuring Cup set

1. Cut off the end of the Veggie tuna roll with your kitchen shears, and squeeze it out into your large mixing bowl. The veggie tuna comes flaked and ready to go!

2. Chop up all your veggies and add them to the veggie tuna.

3. Stir it all together...

4.Add your mayo, and mix it up...

4. At this point your Tuna Salad is complete. If you would like, you may place it in the fridge for a few hours or overnight for the flavors to blend together! Enjoy!! 

Arroz Rojo y Verde (vegan)

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