Black Bean & Potato Enchiladas

2/1/2016 0 Comments

Yesterday we decided to host a potluck and video to share a little about ourselves with our local community. I brought dessert(s) and enchiladas. First I was asked what the cheese was on top, saying it reminded her of Philadelphia Cream Cheese, very creamy, I told her it was made from cashews. Other feedback was "muy rico!" (very delicious) stating they'd never had enchiladas without meat before. Success in my vegan book. :) The turn out was kind of light but still fun. I didn't realize how much I enjoy cooking a whole bunch of food to share, it felt like Christmas to me, a reason to bake cookies and good food? Okay! We have since consumed the leftover enchiladas featured in this picture. Mmm! Potatoes, black beans, vegan cheese, enchilada sauce and you have a meal. These are a hit at home or at a get together. So satisfying.

Ingredients:

3 Cups Enchilada Sauce (click for recipe or store-bought)
1 Batch Mozzarella Cheese from my book or use this recipe (click here)
1 1/2 Cups Black Beans (precooked or 1 can)
1 Huge White Potato or 2 Medium
16-18 Corn Tortillas (Click for recipe or use store-bought)

Peaceful Preparation:

Cut the potato into 1/2" chunks, steam for 30-35 minutes until soft.
Mix together the beans and potato, season lightly with salt and pepper. Add any additional seasoning like chili powder, cumin, paprika, cayenne pepper. Mash together with a potato masher until the potatoes are broken up and beans are combined, leaving it chunky style.
Preheat the oven to 350 degrees F. Line a pan with foil, lightly grease. Pour 3/4 Cup of sauce on the bottom of the pan, spread evenly.
Heat tortillas for 30+ seconds each side and set in tortilla warmer or cover with clean towel. Set up your station: sauce, cheese, bean and potato mixture, tortillas.
Put 1 tbsp of sauce in one warm tortillas, spread around leaving 1/4" space around the edge. Take 1-2 spoonfuls of potato mixture and place it in the center of the tortilla. Place a dollop of creamy cheese on top. roll and tuck, continue to roll and transfer to prepared sheet. Repeat until done.
Use the remaining sauce to cover the enchiladas, place the remaining cheese on top placing little dollops here and there, sometimes spreading the length of the enchilada.
Bake for 20 minutes. Serve hot! Fabulous when served with extra enchilada sauce on bottom or the side, guacamole, Mexican rice and salsa.

Also check out this recipe with video for a different variety: Homemade Enchiladas with Habanero Cheese. Love & Light! Christa

0 Comments

Sizzling Fajitas

1/9/2016 0 Comments

Warm up this season over sizzling hot fajitas served in a cast iron skillet with all of the glorious fixings. A gorgeous array of bright vegetables are sizzled in a cast iron skillet to perfection...

covered in lime and fajita seasoning served with hot corn tortillas from the tortilleria, rice and beans.

This meal is hearty, filling, satisfying, serves 4 hungry people or 2 with delicious leftovers. In 30 minutes or less you can be eating fajitas from your cocina / kitchen!

Ingredients:

1 Cup Rice
2 Cups Water
3 Limes, Freshly Squeezed
1 each Red, Orange and Yellow Bell Pepper, Sliced Lengthwise
3 Cloves Garlic, Minced
1/2 Cup Fresh Cilantro Leaves
5 Nopales Pads (Cactus) - Sliced in half, then lengthwise (Use green bell as substitute)
1-3 Large Jalapenos - Sliced
1 Small - Medium Onion - Sliced
1 1/2 Cup Kidney Beans, Pre-Cooked
4 Tbsp Fajita Seasoning, Divided
12-14 Corn Tortillas, Heated

Peaceful Preparation:

Place rice and water together in rice cooker. Press cook, set aside and prepare the meal while the rice cooks.
Wash and chop the vegetables.
Squeeze 2 limes into a cast iron skillet. Saute the bell peppers and jalapenos for five minutes.
Add nopales and saute for 3 minutes.
Add the other lime, juiced, and minced garlic. Saute for 1 minute.
Add the cilantro and 3 Tbsp. fajita seasoning. Mix together to combine. Turn off heat and cover.
Heat tortillas one by one on the stove. I like to use a small cast iron skillet and heat them for about 1 minute each side, until soft. Place in a tortilla warmer or between a clean towel.
While heating the tortillas, heat the beans in a little bit of water with 1 Tbps. of fajita seasoning. Heat to warm.
Serve hot tortillas with hot rice, hot beans and hot vegetables in a cast iron skillet for sizzling fajitas! Dig in!!!

0 Comments

Jalapeño Cheese Hot Pockets [Free of: Dairy, Gluten, Oil]

12/14/2015 0 Comments

This recipe was created after not going to the grocery store for 2 weeks! I was down to my very last jalapeños, tomatoes and lime with nothing else but dry goods to choose from. What would I make? I find in those moments where I feel like I don't have much to work with comes the most divine creations. Inspiration at its finest. I love those moments in life when you think you have nothing and are reminded of how rich you truly are, rich with love, inspiration, happiness and joy. I was flipping through my new cookbook, which I really love cooking from, each recipe is fantastic and makes me feel good about what could be on your dinner table. I took a couple different recipes and created a new one. Jalapeño Cheese Hot Pockets!

A gluten-free, oil-free dough is rolled into 8 balls, pressed, stuffed, baked and topped for an "mmmm" yummy meal! We love it spicy so I used a whole jalapeño in the cheese but feel free to skip it or use less to suit your needs. These are so satisfying, easy to pick up and eat, I love finger foods! My husband loves them "delicious honey"... "MMMM!" on first bite, "these are so good" etc. saying it makes a wonderful lunch!

When I was growing up I loved a hot pocket! My best friend and I would grab one from the freezer, plop it in the microwave and eat it promptly after school. Now we can have our very own hot pockets in a way that makes our bodies smile! These are sooo good that we ate them ALL the first time. The second time we were able to save 3 for later. >:) I hope you love this fabulous creation from my heart and kitchen to yours! ~ Christa

For the Pockets:

1 Cup Oat Flour
1 Cup Harina de Maiz (Corn Flour)
1/2 tsp Garlic Salt
11 Tbsp Water
2 Tbsp Dairy Free Milk

Jalapeño Cheese:

1/4 Cup Cashews, Soaked for 3-4 hours
2 Tbsp Harina de Maiz (Corn Flour)
1 Cup Water
1 tsp Chia Seeds
3/4 tsp Sea Salt
1 Key Lime - Squeezed
1 Jalapeño

Filling/Topping:

2 Roma Tomatoes - Diced
Opt: 1 Jalapeño - Sliced

Peaceful Preparation:

Preheat the oven to 375 degrees F.
Mix the dry ingredients together in a mixing bowl.
Add the wet ingredients. Mix together until combined. Knead for 2 minutes. Adjust with additional flour or water/dairy free milk as needed.
Divide into 8 balls. Set aside and make the Jalapeño Cheese.
Blend the Jalapeño Cheese ingredients together until smooth. I like to use Juice setting (50 seconds on high).
Pour the jalapeño cheese mixture into a saucepan. Heat over medium-low heat for 5 minutes or until desired thickness.
Chop two tomatoes and opt to chop 1 jalapeño for the topping and filling.
Take the balls of dough, one at a time, press in your palms to flatten. Using a tortilla press, press the ball in-between two pieces of wax paper to flatten, or roll it out on a floured surface.
Remove the top layer of wax paper, pick up the bottom piece of wax paper and gently cup the tortilla in your hand. Fill with a sprinkle of tomatoes (opt to add a jalapeño slice or two) and a spoonful of Jalapeño Cheese. Carefully place the tortilla down on a hard surface and fold over, press shut. Remove the wax paper and finish pressing shut/crimping. Take a knife and place 4 slits on top for the hot pocket to release steam. Place on an oiled baking sheet. Repeat until finished.
Bake for 25 minutes. Remove from the oven, top with jalapeño cheese and the balance of chopped tomatoes and jalapeños if using. Bake for and additional 5 minutes. Serve hot!! YUM!

Note:

I used Almonds in the cheese recipe the first time around because I was out of cashews and it totally worked! I used cashews the second time around and prefer this method. Use either one.
Take Certified Gluten-Free Oats (like Bob's Red Mill) and blend into a flour.

Here is a picture of the process from mixing the wet to dry, kneading the dough, rolling into 8 balls, pressing in my hands, flattening out in the tortilla press, stuffing with cheese, folding over and finally pressing shut.

From there they are transferred to a greased baking sheet. So simple yet so inviting!

After they have baked for 25 minutes they'll come out with golden edges, nice and crisp all around!

Top with the remaining cheese, tomatoes and jalapeños.

Bake for 5 additional minutes and they'll come out warm and golden, ready to consume!

0 Comments

Vegetable Curry [V + GF]

12/7/2015 0 Comments

I was having one of those moments wondering what I could make us and then inspiration hit. Curry! Offering extreme healing powers and a home for a mixture of vegetables. What a wonderful way to avoid soy on rice too, wonderful curry envelops the rice making a fantastic meal. Plus, the smell! Oh my, the wonderful smell of a curry dish makes your home smell fabulous. My husband had big eyes when I served him his meal and he loved it! This meal is relatively easy and is done within 30 minutes - less chopping time and is comforting, memorable and desirable.

Ingredients:

2 Tbsp Olive Oil (Oil Free Use: Water or Vegetable Broth!)
1 Cup Sliced Onions
1 tsp Curry Powder
1 tsp Cumin Powder
1/2 tsp Chili Powder
1 " Piece of Ginger - Minced
2-3 Cloves Garlic - Minced
1 Jalapeno - Quartered
1 Tomato - Quartered
2 Carrots - Peeled and Sliced in Coins
1 Zucchini - Quartered
1/4 Cup Bell Pepper (I used yellow)
2 Stalks Celery - Sliced
1 Tbsp Chia Seeds + 3 Tbsp Water
3 Cups Cashew Milk (or Coconut!)
1 Cup of Water
1/2 Cup Chopped Cilantro for garnish and flavor

Peaceful Preparation:

Heat the oil or water in a wok or wide pan. Add the sliced onions and pan-fry until golden brown.
Add the spices - curry powder, cumin powder, chili powder along with ginger and garlic. Sauté for 20 seconds.
Add the jalapenos and tomatoes and sauté for 1 minute. Add the balance of the vegetables along with 3 cups of cashew milk (or coconut) and 1 cup of water. Add salt to taste and bring to a boil.
Add the 1 tbsp of chia seeds with the 3 tbsp of water and set aside to congeal. Once the curry mixture comes to a boil, add the chia seed mixture. Lower heat and simmer for 15-20 minutes until the vegetables are tender and the curry has thickened some.
Serve hot over rice or as you please! Add chopped cilantro, adjust salt as needed. We served ours with Travel Rice.

Adapted and veganized from cookingandme.com

0 Comments

Homemade Enchiladas with Habanero Cheese + Video

12/1/2015 2 Comments

There is a feeling of euphoria that comes after making meals from scratch. At the time you begin it can seem like a big task but soon it turns into a grand adventure and is the best when the meal is irresistibly good. From corn flour and water mixed to form a dough then kneaded with my hands until just right, ensuring to add intentions of love in hopes it will work out. To making small dough balls and pressing them in my new tortilla press my husband surprised me with!

Watching them become toasted brown and creating a huge stack makes it all worthwhile. For me I was going the distance and soon was making homemade enchilada sauce while trying to capture it in the process. I had a lot of fun and in the end had 3 cups of savory sauce to work with.

The vegan cheese was infused with a habanero creating habanero cheese that is fantastically spicy for those who love a kick. Soon I was stuffing the tortillas and covering them with sauce and cheese. In only 20 minutes the hot enchiladas were done and it was as if a beautiful Mexican woman created a delicious meal for two. Could these be vegan?

Yes! My husband and I both went wild for them and gladly ate each last bite. They're hard to resist with so much flavor and hard to stop at 2 after tasting them.

My husband loved them, "delicious honey!" These would be great to share with others yet also make great leftovers. As I look back, I had so much fun sharing such delicious food with the man I love and am so excited to share it with you that it was all worth it and I’d repeat again. I hope you enjoy this new creations as much as we do!

Create an Enchilada Station, have each of the ingredients set up. I like to make the tortillas first if making by hand. Then when they are under control and cooking, the enchilada sauce. While it is cooking, I prepare the vegetable bean mixture. Once the enchilada sauce is done, I set aside to cool before blending and make the habanero cheese. Make the cheese, heat to thicken and set aside. Then I place everything out and begin. Watch the video above for a visual.

Enchilada Station:

16 Corn Tortillas (Click for Recipe or use store-bought)
3 Cups Enchilada Sauce (Click for Recipe or use store-bought)
Vegetable Bean Mixture (See Below)
Habanero Cheese (Click for Recipe)

Peaceful Preparation:

Heat the oven to 350 degrees F.
Line a baking sheet with parchment paper or tin foil, lightly greased. Spread 3/4 cup of Enchilada Sauce to cover the bottom.
Place 1 tbsp of enchilada sauce in a tortilla, spread around. Add 1 spoonful of vegetable bean mixture in the center and 1 small spoonful of habanero cheese. Roll it up / wrap it up and place it on the baking sheet. Repeat until done.
Cover them with enchilada sauce and top with the remaining vegan cheese. Bake for 20 minutes. Serve hot! If you have any extra enchilada sauce, spread it on the base of the plate, place the enchiladas on top. For a treat add guacamole and tomatoes or salsa, yum!

Use your favorite mixture of 1 1/2 cups beans, 1 1/2 cups vegetables. This is what I used:

Vegetable Bean Mixture (Filling):

1 1/2 Cups Cooked Garbanazo Beans ( 1 can)
2 Roasted Poblano Peppers (stem / seeds removed) - Diced
1/4 Cup Chopped Onion
1/4 Cup Chopped Tomatoes

Peaceful Preparation:

Broil the poblano peppers for 10 minutes each side. Once cool enough to handle, dice.
In a bowl combine the ingredients and set aside for the Enchilada Station!

2 Comments

Roasted Vegetables in a Chili Almond Butter Sauce [Vegan + Gluten-Free]

10/7/2015 0 Comments

The last two days we enjoyed Roasted Vegetables in a Chili Almond Butter Sauce with Mini Roasted Potatoes that are savory and so flavorful. My husband gives it a 10 out of 10 and is loving the new sauce saying it truly makes the meal! This was a creation on a whim using what I had on hand before going to get more local fruits and vegetables. The first time around we had broccoli, carrots and jalapenos.

The second time we had cauliflower with carrots and both were delicious, I think the cauliflower may be the winner! The texture is so desirable! Cover it in a spicy creamy almond butter sauce with mini roasted potatoes on the side and you are in heaven!

We had this meal for dinner and followed it up for lunch the next day, it was that good! I even went to the market today and got enough to make it for dinner. When you find a good thing why not embrace it?

Ingredients:

10-14 Mini Potatoes (Red, White or Mixed)
1/2 Head Cauliflower, Chopped
1 Carrot, Sliced Thin
1 tsp Olive (or Avocado, Coconut Oil...your favorite)
Season with Salt, Pepper and Garlic Powder

OR replace the veggies above with these or your favorites:

1 Small Head of Broccoli - Chopped
1 Carrot - Sliced Thin
1 Large Jalapeno - Sliced

Peaceful Preparation:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Boil the potatoes until a fork passes through without much resistance, yet before falling apart. Remove from heat.
Place the potatoes on one end of the baking sheet and the chopped vegetables on the other. Lightly coat the vegetables and potatoes with 1 tsp olive or avocado oil and season with salt, pepper and garlic powder.
Bake for 15 minutes, flip, bake for an additional 15 minutes. While baking make the sauce, recipe below.
Serve hot, place the vegetables on one side of the bowl and the potatoes on the other. Cover the vegetables in the Chili Almond Butter Sauce.

Chili Almond Butter Sauce

2 Tbsp Almond Butter
1/4 Cup Freshly Squeezed Grapefruit Juice
1-3 Red Thai Chili Peppers
Pinch of Sea Salt
1 tsp Coconut Butter
1 tsp Agave

Blend in a food processor or blender until smooth. Reserve, pour on top of vegetables when they come out. Also great with a number of other dishes!!

Variations:

Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter for Nut-Free.
Use other citrus juice in the almond butter sauce such as lime! Yum!
Pass on the 1 tsp of oil for oil-free.
To make a larger meal add tofu or beans, a side salad and bread.

0 Comments

Thai Chili Lime Vegetable Stir Fry with Rice

9/7/2015 0 Comments

Thai Red Chili Hot Sauce surrounds a bounty of vegetables that have been stir-fried in a wok with a touch of coconut oil. We've enjoyed this meal three times already since creating it. I love serving it knowing it has cups upon cups of vegetables. The Thai Red Chili Peppers are surprisingly good for you too! Chilis have been shown to help burn fat, lower blood sugar levels, boost circulation, help thin the blood helping to prevent strokes, reduce inflammation, provide pain relief, clear congestion, stop the spread of prostate cancer and more.

Pass me a plate, I'm taking care of myself with a big serving of vegetables, rice and chilis that will make me feel full yet fabulous! You can too! Here is the anticipated recipe, this was very popular on instagram!

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (White, Brown, Black..)
3 Cups Water
1 batch Thai Red Chili Hot Sauce
1-2 Tbsp. Coconut Oil
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
6 Slices Cucumber
Handful Fresh Cilantro

Peaceful Preparation:

Combine the rice and water in a rice cooker, press cook. You may also prepare on the stove.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
When the rice is done, set aside and keep warm.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, adding the additional coconut oil if needed. Saute the vegetables for 2-3 minutes, add 1/4 cup of Thai Red Chili Hot Sauce, fresh cilantro and mix well. Leave on for a flavor infusion for 1-2 minutes. It will be done when the sweet peas, carrots and broccoli are easy to eat yet still a touch crisp and vibrant. Taste testing is a fun way to see!
Pack 3/4 cups of rice in a measuring cup. Thwack the end of the measuring cup to release the rice into the bowl. Surround with the vegetable stir fry and serve with a few slices of cucumber. Repeat for the second bowl. I'll often give my husband 1 cup of rice and me 1/2 cup. Tip: Save the balance of the rice for vegetable fried rice, recipe coming next. Enjoy!!

I hope you all enjoy this delicious new recipe!!

Love,
Christa

PS - My new cookbook is now for sale on Amazon and is selling, hooray! I'd love it if were in your kitchen! I'm working on the e-version now! :)

0 Comments

Kao Pad Thai Fried Rice

9/2/2015 0 Comments

Take your senses to Thailand over a big steaming bowl of Kao Pad Thai Fried Rice. Perhaps you envision the tropical beaches that look like they are out of a movie, or that you are dining at a large royal palace, visiting a temple afterwards and seeing the many Buddha figures. Maybe you envision this meal in the fast paced city at a styling restaurant. Or maybe reality will sink in that you are just at home in your comfy clothes enjoying a dish of homemade Kao Pad Thai Fried Rice. At least for the duration of the meal you can try to envision being swept away, if only for a moment. The savory flavors whirled together had my husband and I both eating every last bite and I can only hope the same for you.

Cups of fresh vegetables are stir-fried in a wok with rice and covered in a homemade Thai Red Chili Hot Sauce, served with cucumber slices on the side. "Gin khao yung" - Have you eaten yet? :)

This recipe is almost exactly like the Thai Chili Lime Vegetable Stir Fry with Rice, the only difference is how it is prepared and presented. I like to make the Thai Chili Lime Vegetable Stir Fry and follow up with the Kao Pad Thai Fried Rice the following day.

Vegan, Gluten-Free, Refined Sugar Free, Nut-Free

Ingredients:

1 1/2 Cups Rice (Pre-cooked, cold from fridge)
1 batch Thai Red Chili Hot Sauce
2 Tbsp. Coconut Oil or preferred
3/4 Cup Sliced Red Onion
1 Cup Broccoli Florrets
1/2 Cup Carrot Slices - Sliced Thin
1 Large Clove of Garlic - Minced
3/4 Cup Sweet Peas - Sliced in Thirds
1 Roma Tomato Chopped
Handful Fresh Cilantro
6 Slices Cucumber
Few slices of lime for garnish

Peaceful Preparation:

Prepare the rice one day in advance.Cold rice will provide a less sticky stir-fry.
Prepare the Thai Red Chili Hot Sauce and set aside. Click the link for the easy recipe.
Wash and chop the vegetables.
Heat 1 Tbsp. of coconut oil in a wok over medium-high heat. Roll the oil around. Add the onion and saute, let it begin to caramelize, add the garlic and stir. Add the balance of the vegetables, saute for 2-3 minutes. Add additional coconut oil if needed and add the cold rice. Saute for 2 minutes, add the batch of Thai Red Chili Hot Sauce, fresh tomatoes and cilantro and mix well.
Serve with a few slices of cucumber and lime.

I hope you all enjoy this recipe and have a great week! My cookbook arrived Friday and I'm so excited with how it turned out! Watch this short video to see more.

Gerald even took me out to celebrate!

Best wishes for a wonderful new vibrant week!
Christa

0 Comments

Poblano Chili Bowls

8/9/2015 0 Comments

Poblano chili peppers, a vibrant orange bell pepper, and big onion slices are broiled and served over steaming hot rice with garbanzo beans. We served ours with Abba's African Hot Sauce from the Vegan World Fusion Cuisine cookbook, a spicy favorite of ours and cherished cookbook in our home. We had corn tortillas on the side too for a fun meal.

I love the aroma and flavor of broiled peppers, they come to life in the oven making each bite exciting and flavorful! I hope you enjoy these Pobalano Chili Bowls! This was enjoyed by a fan - Melissa says: "Yummy! Healthy! Simple! Delicious!"

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4 Bowls

Ingredients:

1 1/2 Cups White Rice
3 Cups Water
1 1/2 Cups Garbanzo Beans (equivalent to 1 can, drained and rinsed)
2 Poblano Chili Peppers
1 Orange Bell Pepper
1/2 Onion
1 lime, freshly squeezed
Opt: 2 Serrano or Jalapeño peppers
12 Corn Tortillas

Directions:

Place the rice and water in a rice cooker, press cook and in about 30 minutes, the rice should be done. Once done, add garbanzo beans, stir in the beans and the fresh squeezed lime, keep lid on to infuse heat. If using brown rice, time increases. This may also be made on the stove.
While the rice cooks, preheat the oven to broil. Line a baking sheet/pan with parchment paper or lightly grease.
Wash the vegetables. Slice the poblano chili peppers lengthwise, remove the seeds and ribbing with the knife, carefully as the seeds are spicy! If you like it spicier, leave them on, bake them and then remove as preferred before serving or leave, my husband loves to find spicy seeds in his. If including the serrano or jalapeño peppers, cut the end off, leave seeds for extra spice and bake whole.
Slice the orange bell pepper lengthwise, remove the seeds and ribbing.
Slice the onion into thick wide slices. Place the sliced pepper and onions on the prepared pan. Broil for 10 minutes, flip and broil 10 minutes. Adjust time as needed, peppers and onion will have a wonderful scent and have blackened portions, yum! Remove the peppers from the oven, allow to cool to touch. Slice into bite size pieces.
While the peppers are broiling, heat the tortillas and place in a clean dish towel or tortilla warmer. Set aside.
Divide the rice and beans between four bowls. Top with sliced broiled veggies. Serve with warm tortillas and favorite sauce(s) on the side. Dig in!!! We had two big bowls the first day, and the balance for lunch the following day, both times extremely satisfying and delicious, leaving a wonderful flavor in our mouths. Enjoy!

Tips:

Use your favorite grain: brown rice, quinoa, black rice...
Use your favorite bean: black bean, kidney bean, lentils, pinto beans...
Use a green chili vs. poblano chili pepper.
Use any color of bell pepper you have!
Lemon juice may be used instead of lime, or you may pass.
Cook the rice in vegetable broth for added flavor.

0 Comments

Taste of Italy - Homemade Spaghetti Sauce [Vegan, Gluten-Free + Oil-Free]

7/11/2015 0 Comments

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
That's amore"

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

Ingredients:

1/2 Package Gluten-Free Spaghetti Noodles
5 TBSP water
1 Small to Medium Red Onion Diced
6 Roma Tomatoes - Chopped
1 Serrano Pepper - Sliced
4 Cloves Garlic - Sliced
6 Button Mushrooms - Sliced
1 tsp Garlic Salt
1 1/2 tsp each Red Pepper Flakes and Black Pepper
1/2 Cup Fresh Parsley
2 tbsp. Marjoram/Oregano
1/2-1 tsp Fresh Rosemary

Peaceful Preparation:

Prepare the pasta noodles as per the package. I really like Delallo Gluten-Free Spaghetti made with corn and rice. While cooking, make the sauce. Once the noodles are done, drain and set aside.
Heat the water in a deep pan over med high heat, saute onions for 2 minutes. Add tomatoes and cook for 5-7 minutes, until they start falling apart.
Add the garlic and Serrano pepper, saute for 5-7 minutes to thicken. Add the mushrooms, herbs, and seasoning. Simmer for 5 minutes.
Remove from heat, place the sauce ingredients in blender, burp edge and blend to make a smooth sauce or opt to use as is - chunky! Makes about 3.5 cups.
Place the drained noodles in the same pan the sauce was made in, pour the sauce over the noodles. Heat for 2 minutes to incorporate the flavor and serve! Mamma Mia!

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.