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Serves 1

1 toasted whole wheat pita pocket
7 shredded baby spinach leaves
4 vegetarian “chicken nuggets”
4 teaspoons ricotta cheese
Drizzle of olive oil
Fresh ground pepper

1. Microwave the chicken nuggets for 30 seconds less time than the package instructions.
2. Distribute the spinach evenly on top of each nugget and drizzle with olive oil.
3. Top each nugget with a teaspoon of ricotta and some black pepper.
4. Place in the microwave for the remaining 30 seconds.
5. Place everything into a toasted whole wheat pita pocket.

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Well, this sauce recipe does not include fake meat, but it is the basis for a bunch of other dishes that do. I learned this recipe from my mom who, like me, does a lot of eye-balling while cooking. I have done my best to give quantities, but there is some personal preference involved.

Ingredients (serves 4-6) :

1 tablespoon olive oil

1 large yellow onion

4 garlic cloves

1 small can tomato paste

1/4 cup sugar

1 box diced tomatoes (only tomatoes, nothing added)

2 boxes pureed tomatoes (only tomatoes, nothing added)

chopped basil, salt, and pepper to taste

1. Finely chop the onions and garlic.

2. While chopping, heat the olive oil on medium heat in a large pot.

3. Add the onions and sautee until translucent.

4. Add the garlic and adjust the heat so that the garlic does not burn.

5. When the garlic and onions are tender and aromatic add the tomato paste and sugar.

6. Allow this paste mixture to cook and ever so slightly brown.

7. Stir in the tomato puree, chopped tomatoes, and salt and pepper.

8 Allow to cook and simmer for as long as possible with the lid on, stirring occasionally.

9. Add the basil about 10 minutes before removing from heat.

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