Simple Homemade Spaghetti Sauce made easily in your blender! This meal is absolutely delicious! The first time I made it we both rushed back for seconds.
Red bell peppers, red onion and garlic are roasted in a steaming hot oven bringing out a fragrance so heavenly hunger instantly looms. Pasta is prepared on the stove while the peppers are roasting. The peppers are then blended with a few ingredients creating a savory meal in 45 minutes. This meal is full of flavor and comfort. No oil or dairy is found in this sauce, just 5 healthy ingredients + salt and pepper. Enjoy! Love, Christa
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes Servings: 4
5 Red Bell Peppers
1/2 Red Onion
1 Small Head of Garlic or 5-6 Cloves
1 1/2 Cup Dairy Free Milk (I used Homemade Cashew)
1 Tbsp Corn Starch
1/2 tsp Salt
1/4 tsp Pepper
OPT: Serve with 400 grams or 14-16 oz Spaghetti
This morning we had a whimsical breakfast! Chocolate Almond Butter Banana Nice Cream Parfaits with Brownie Bites served with Chocolate Covered Katie's No Flour Black Bean Brownies, Lattes and a good book!
The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies! Thanks Katie!
This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.
This is what I got back, I think they loved them and proves this is the recipe I'd love to share others!
They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)
If dessert was covered then I would surely bring my pesto pasta dish!!! The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.
The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven't had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!
Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!
To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.
I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can't wait to check out more for inspiration.... look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can't wait to learn more and share more.
To your continued health and happiness!
PS - Thanksgiving posts coming soon....!
Tonight we had a little Taste of Italy with some Homemade Spaghetti Sauce. Fresh, ripe, roma tomatoes, red onion, garlic, mushrooms, herbs and a little pepper bring this sauce to life! It can be enjoyed chunky or blended into a smooth sauce. It will have you singing Dean Martin - That's Amore in no time, or at least that was my personal experience!!
"When the stars make you drool just like a pasta fazool
The aroma fills the air, the flavors burst, and not one single bite was leftover as we licked the bowls and pots clean. Each noodle and drop of sauce was consumed in great delight! There is something so special about homemade food, especially when you add amore! : ) My husband perked up and asked if I was making homemade sauce, I smiled and said yes, he replied most people would run to the store and grab a jar of sauce. I used to be one of those people! Now, I'm thrilled to be making our own homemade version. This was inspired from a recipe in The Artistic Vegan Cookbook: An Alchemical Transformation due to be released at the end of this month! It has so many wonderful recipes that have never been released, I hope you pre-order a copy now to gain access to over 150 vegan + gluten-free recipes. I get SO hungry as I prepare the book looking at page after page of good food. I can't help but share a taste of what to expect with you all tonight.
Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Serves: 2 Hungry People
Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Soy-Free
We recently double checked a recipe from The Artistic Vegan Cookbook here is a glimpse of what you can expect! The dessert section is full of savory treats.
The other night I wanted to make something special for Jerry and ended up whipping together an inspired meal. Do you ever have those moments in the kitchen where you let go and see what happens? When I do, the most divine meals are made. We enjoyed roasted purple asparagus smothered in olive oil, salt, pepper and red pepper flakes with a drizzle of lemon served a bed of sweet butternut squash ravioli tossed in a roasted tomato sauce that's overflowing with a bounty of fresh vegetables. My mouth is watering as I write this!
It's a wonderful meal for the season. Warm and hearty, sweet yet spicy with a little zest from the lemon! Sprinkle some vegan "Parmesan cheese" to top it off and try to share!
3 - 4 Servings ~ 10 minutes prep ~ 25 minutes cook time ~ 35 total minutes
Roasted Purple Asparagus:
Butternut Squash Ravioli:
Dinner is served! :)
"One kind word can warm these winter months" Japanese Proverb
May you be filled with light and love!
Ginger & Garlic Soyaki Stir-Fry creates an unbeatable flavor sensation.
I created this delicious meal last week while jamming to some didgeridoo music and cooking away. A little of this a dash of this, a little dash of that, a quick honk on the didgeridoo and before I knew it dinner! I tasted the meal and literally jumped up and down, the flavor was just right! Divinely inspired some may say.
Just follow your heart in the kitchen and in life. That is the best advice I received when I was first starting out and I still follow it. When I'm cooking sometimes I'll feel compelled to add an ingredient I may otherwise think is completely bizarre but I follow my heart and just trust that it will either be okay or at the very worst I'll have to readjust the seasoning. 9 times out of 10 it turns out better than I'd ever hoped. This is one of those meals! My husband and I practically licked our bowls clean, I hope you will too!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 3 servings
I love making a delicious Sunday dinner that fills the house with wonderful scents. Tonight we feasted on tortellini, tofurkey in a homemade pasta sauce, served with fresh garlic bread. It was fantastic!
Hi and thank you for stopping by! I am passionate about making vegan recipes with food that is good for your body. I also enjoy healthier spin-offs on classics. All my recipes are vegan and free of refined sugar. Most are gluten and oil-free or contain options to make it so. Thank you for stopping by!!
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