Tag Archives: Quick

Raw Zucchini Pasta with Fresh Tomato Sauce

Hi all! Welcome, welcome, I hope you’re all doing great! Now, I’ve got a question. What do you when you’re in a pinch because your starving and you have no desire to fire up the stove to cook up a time consuming whole grain? I know this always happens to you ;). Well, I’ll tell ya what I do, I uncook up a batch of raw zucchini pasta, then I make some fresh tomato sauce that I love to serve warm, plopped on top of my ‘pasta.’ I know, I know, everyone is always raving about raw zucchini pastas and such in this vegan blog-o-sphere. Maybe you’ve already had it, maybe you’ve not yet been convinced. But let me assure you, this recipe is stellar!!! It also couldn’t be easier! It took me a while before I finally made the plunge of making raw pastas (there’s really no plunge to take, this is just so easy, but… I like to exaggerate), however once I did, let me tell ya, I was in gastronomic heaven! This recipe is as easy as can be and it extremely variable. Especially the fresh tomato sauce, use as many tomatoes as you have, double it, half it, add extra herbs, add none. In fact the first time I ever made a tomato sauce, I used a recipe, I have since lost it, so I improvised and realized you really can’t go wrong. Well, unless you accidentally eat the whole recipe of sauce before you’re able to serve it with your pasta. Not that that has almost happened to me a few times now, 😉 shhhh!

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Raw Zucchini Pasta

ingredients:

Zucchini

pinch of sea salt

instructions:

1. Using a vegetable peeler,  grate long linguine-esque ‘noodles’ from the zucchini. It is your choice if you choose to include the skin of the zucchini, I usually don’t simply because I enjoy the appearance and texture of this raw pasta more without it.

2. Sprinkle sea salt all over the zucchini pasta. Toss pasta with your hands to evenly distribute the salt.

Fresh Tomato Sauce

ingredients:

4-5 medium sized tomatoes, chopped

1 tbsp. olive oil (or use less)

3 garlic cloves, chopped

sea salt

freshly ground black pepper

your choice of fresh or dried herbs (I enjoy basil and parsley)

instructions:

1. Heat olive oil in a sauce pan, add chopped garlic, sea salt and freshly ground black pepper. Saute garlic until golden.

2. Add tomatoes and dried herbs if using. Mix everything with spoon to incorporate the garlic and salt.

3. Simmer sauce on low heat until mixture becomes ‘pasty’ and sauce like. The tomatoes will break down. I generally like a thinker sauce so I cook it a bit longer to get more tomato juice to evaporate, but feel free to stop whenever the sauce is to a consistency of your liking.

4. Turn off heat and stir in chopped fresh herbs.

*note: if you like a smoother sauce, puree in a blender until smooth, I have yet to do this so I can use this sauce as a pizza sauce!

 

Now, you can go ahead, combine the sauce and the pasta, and enjoy your pretty little self a huge guiltless plate of Italian comfort, healthy vegan style!

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A quick delicious dinner and a recipe for Cuban black beans

After losing all our family recipes a few years ago in a disastrous house fire, I had been longing to recreate the Cuban black beans my dad would ever so often make for my family. After no luck finding a recipe on the internet that fit my needs, I did a little investigation, questioned my dad about his old recipe, then created my own. These beans are creamy and dreamy, every vegan and vegetarian’s dream, even omnivores love these bean, hence the fact that my dad (definitely not a vegetarian) enjoys making them! One can either make the following recipe or improvise with a quicky version of these gems as I did a few nights ago. This is done by simply using a can of black beans and improvising by adding only a minimal amount of the following ingredients. This will obviously provide you with a smaller amount of beans, but when cooking for only one or two people on a week night, these serve as a perfect protein rich meal to whip up. I composed a lick smacking meal for myself by toasting two Ezekiel sprouted whole grain tortillas, topping them with a generous amount of chopped spinach, a huge spoonful of my Cuban black beans, and last but absolutely not least, an enormous dollop of my favorite local Pasqual’s salsa! Served along side with a heaping pile of lightly steamed broccoli, both my mind and body were nourished for the night! I hope you enjoy these as much as I did! ps, I hope you noticed that I finally tau

ght myself how to make links to other pages, now I will be able to give credit to all the wonderful people and things of which help me nourish my body, woohoo!

Cuban Black Beans

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What you need:

1 pound black beans, soaked in water over night

6 to 7 cups water
1 onion, cut in half
1/2 green bell pepper, whole with seeds removed
4 to 5 cloves garlic, sliced in half

2 bay leaves
2 teaspoons cumin
3/4 teaspoon oregano
2 pinches red/cayenne pepper

2 to 4 tablespoons red wine vinegar, or to taste
Salt and black pepper, to taste
*Salt-start with 1/2 teaspoon salt, then go up if needed

+ 1 tbsp. tomato paste

What you do:

1) Drain the soaked black beans. Place the beans, water, onion halves, bell pepper half, garlic, and bay leaves in a pot. Bring to a boil and leave at a high boil for 7 to 10 minutes, stirring intermittently. Once done, skim off any foam, lower the heat to low, and place the top on at an angle.
2) Cook on low heat stirring intermittently for one to two hours or until beans are firm yet soft. In the last ten minutes of cooking, add the cumin, oregano, cayenne, salt, pepper, tomato paste, and vinegar. Enjoy!

*Never add salt to stewing beans till the last ten minutes-this can create mush by destroying the outer shell.

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