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Posts Tagged ‘tomato sauce’

P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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Ingredients:

homemade tomato sauce (see previous recipe) or your favorite jarred sauce*

1 package of vegetarian beef crumbles (if necessary, you can make your own by partially microwaving a plain soy patty and crumbling)

cooking spray

salt and pepper

1. Spray a frying pan and heat on medium.

2. Add the package of “meat” and salt and pepper to taste.

3. Cook for a couple of minutes, stirring occasionally, until the “meat” is a bit browned.

4. Add the “meat” to the sauce before heating the sauce.

5. Heat up the sauce and simmer for at least 10 minutes before serving over your favorite pasta.

*If you are using sauce from a jar, I highly recommend sauteing onion and garlic in the pot before adding the sauce. This adds a bit of freshness to the taste.

I have experimented and found that allowing the “meat” to cook in the sauce gives it a much better taste and texture than adding the “meat” to the dish at the end.

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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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