Tomato Basil Pasta Sauce

vegan tomato basil pasta sauce

This is my favorite recipe for pasta sauce.  I am trying to avoid the store bought kind because there is so much sugar in it, but it is so convenient.  This sauce is really quick to make because I used canned tomatoes (try to find an organic brand).  Right now I have tons of basil in my little garden, so I think I will be making this a lot.  This makes a big batch of sauce, but you can always freeze the leftovers or cut the recipe in half.

 

Tomato Basil Pasta Sauce

 

2 TBSP olive oil

1 onion finely diced

2 cloves of garlic minced

2  28oz cans of crushed tomatoes

2 TBSP tomato paste

2 cups of water

1/2 cup of fresh chopped basil

2 tsp Italian seasoning

salt and pepper

 

Heat the olive oil in a large skillet over medium heat.  Add in the onion and cook about 5 minutes until it is translucent.  Add in the garlic and cook for another minute.  Pour in the crushed tomatoes, tomato paste and water.  Stir it well to mix in the paste.  Bring the sauce up to a simmer and add in the basil, Italian seasoning, salt and pepper.  Simmer it for 20-30 minutes then remove from the heat.  Serve the sauce over your favorite pasta.

 

 

 

 

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Blackberry Jam

vegan blackberry jam

 

Another berry recipe!  We have so many berries it is unbelievable, so I have been trying to use them in everything.  Saturday morning we even had blackberry pancakes.  Today I decided to make some jam with some of the blackberries.  The kids were really excited for it.  We usually don’t use jam or jelly just because it has so much sugar in it, but I couldn’t resist since we have such sweet fresh berries.   I don’t have a canner, so I only made enough for one jar.  You can use this same method to make jam with any berries that you like.  It will last in the fridge for about a week, but I don’t think our jam will make it that long.  I can’t wait for toast in the morning!

 

Blackberry Jam

 

about 2 cups of fresh berries mashed

1 cup of sugar

 

Combine the berries and the sugar in a medium saucepan.  Cook them on high heat for about 5 minutes and then turn down the heat to medium.  Cook the jam for another 15 minutes stirring frequently.  Remove it from the heat and let it cool a little.  Carefully spoon it into a jar or heat proof container and let cool completely.  Refrigerate or freeze.

 

Please let me know what some of you favorite berry recipes are!

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Berry Cobbler

vegan berry cobbler

The wild blackberries are all ripe where we live.  This was just one of the three baskets that we picked.  Needless to say we have a ton of berries already and there are a lot more to pick in the next few weeks.  After a few hours of picking, we decided to make cobbler.  Blackberry cobbler is on of my Dad’s favorite desserts, so he was super happy.  The cobbler is great as is or with vegan vanilla ice cream.

vegan berry cobbler

 

Berry Cobbler

 

6-8 cups of fresh or frozen berries (just use your favorite ones)

1/4 c sugar (use a little more or less depending on how sweet you like your berries)

3 TBSP flour

 

Cobbler Topping:

2 cups of unbleached flour

1/2 C sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

8 TBSP non hydrogenated vegetable shortening or Earth Balance

3/4 cup of soy or almond milk

 

Preheat the oven to 375.  Lightly grease a large baking dish.  In the dish combine the berries, sugar and flour.

For the topping:  In a large mixing bowl mix together the flour, sugar, baking powder, baking soda and salt.  Add in the shortening and mix it in with your fingers until it feels course.  Add in the milk and mix it in with a fork just until it is combined.  It should be a wet dough.  Spoon the dough on top of the berries.  Bake the cobbler about 25 minutes until the top is lightly browned.  Remove it from the oven and let it cool at least 10 minutes before serving.

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Strawberry Pie

vegan strawberry pie

We have a strawberry farm close to us, so for a few weeks we had tons of strawberries.  We actually bought so many that I had to freeze some because we could’t eat them all.  I made this pie to help use some of the berries and it was a delicious way to use them.  The crust was nice and flaky and was filled with fresh sweet strawberries.  I topped the pie with a little granola just to give it a little crunch.  The basic recipe for this pie actually came off the bottom of an old pie dish that my mom had.

 

Strawberry Pie

 

1 9 or 10 inch pie shell (here is my recipe for vegan pastry dough from a previous post or you can use store-bought)

About 2 quarts of fresh strawberries, washed and sliced in quarters

1 1/3 cups of water divided

3 TBSP of cornstarch or arrowroot powder

1 cup of sugar

1/2 cup of granola (optional for topping)

vegan whipped cream (optional for topping)

To blind bake the pie crust:

Preheat the oven to 375.  Place prepared dough in the pie pan and trim it to fit.  Cover the bottom with parchment and then cover it with pie weights or some dried beans to keep it form puffing up while it is baking.  Bake the pie crust about 15-20 minutes until it is golden brown.  Remove from the oven and let it cool completely.

 

For the filling:

Dissolve the cornstarch or arrowroot in 1/3 cup of water.  Mash about 1 cup of the berries in a small bowl.  Bring 1 cup of water to a boil in a medium saucepan and add in the mashed berries.  Let boil of a few minutes and then add in the sugar.  Stir until all the of the sugar has dissolved.  Add in the cornstarch mixture and stir until it becomes clear.  Remove from the heat, strain out the pieces of strawberry and let cool completely.

Once the glaze is cool mix it with the rest of the strawberries.  Pour it into the crust and then refrigerate the pie for at least 30 minutes.  Top with granola just before serving.

 

 

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Lentil Burgers

Vegan lentil burgers

These lentil burgers are very hearty and filling.  The lentils give the burgers a meaty flavor and add lots of protein.  They would be great done on the grill for a BBQ this summer.

 

Lentil Burgers

Makes about 8 burgers

 

1/2 cup uncooked brown rice

1 cup uncooked lentils

3 TBSP of olive or canola oil

1/2 of a medium onion

2 carrots

2 cloves of garlic

1 cup of oats finely ground in the food processor

1 TBSP chef’s seasoning or Mrs. Dash

salt and pepper to taste

 

Bring 1 cup of water or vegetable broth to a boil in a medium pot.  Add in the rice, cover and turn the heat down to low.  Cook the rice for about 45 minutes.  While the rice is cooking cook the lentils.  Bring about 3 cups of  water or broth to a boil and add in the lentils.  Turn down the heat and simmer the lentils for about 25 minutes until the lentils are tender.

Finely chop the onions, carrots and garlic in the food processor.  Heat 1 TBSP of the oil in a skillet and add in the veggies.  Cook them for about 5 minutes.   Add the cooked veggies into a large mixing bowl with the oats, seasoning, salt and pepper.  When the rice and the lentils are finished cooking put about 3/4 of it into the food processor and grind them a little.  You want it to have a little texture still.   Add the pureed and the whole rice and lentils into the mixing bowl and mix it all together with you hands.  Form the lentil mixture into burgers.  Heat the oil in a large skillet and cook the burgers about 5-7 minutes on each side until they are golden brown. Or you can brush the burgers with oil and cook them on an outdoor grill.

 

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Oatmeal Raisin Cookies

vegan oatmeal raisin cookie 1

vegan oatmeal raisin cookie 2

There is almost nothing better than soft, chewy cookies and a glass of cold soy milk.  These oatmeal raisin cookies are so good, but without the guilt of regular cookies.  You can always replace the raisins with chocolate chips, which would be equally delicious.

 

Oatmeal Raisin Cookies

Makes about 16 cookies (if you don’t eat a lot of the dough)

 

1 cup whole wheat flour

1 cup unbleached flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup rolled oats

1/2 cup Earth Balance butter at room temperature

3/4 cup of sugar

1 tsp vanilla

2 TBSP peanut butter

1/4 cup unsweetened apple sauce

1-2 TBSP soy milk (as needed)

 

Preheat the oven to 350.  Sift together the whole wheat flour, unbleached flour, baking soda, cinnamon and salt.  Add in the oats and mix.

In another bowl or in a mixer cream the Earth Balance and the sugar together until it is light and fluffy.  Add in the vanilla, peanut butter, applesauce and mix again until it is well combined.  Add in the dry ingredients and mix just until the dough comes together.  If it is a little too dry add in 1-2 tablespoons of soy milk.

Drop heaping tablespoons of the cookie dough unto an ungreased baking sheet at least 3 inches apart.  Press the dough down a little.  Bake the cookies for about 10 minutes.  Transfer the cookies to a cooling rack to cool completely.

 

 

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Grilled Zucchini with Garlic and Rosemary

vegan grilled zucchini

The weather is getting warm, so we have been outside grilling a lot more.  The farmer’s markets are also opening again, which I am so excited about.  I love all the fresh fruits and veggies, like this zucchini.  I also like knowing who grew the produce and that it is locally grown.  This dinner was made with some of our market finds.  I thinly sliced the zucchini and rubbed it with olive oil, fresh rosemary and finely chopped garlic.  My husband then grilled it just until it was tender and it got nice and sweet, and a little smokey.  The salad was made with lettuce and beets greens from the market.  I also added a little bit of kale that I grew.

 

Grilled Zucchini with Garlic and Rosemary

 

About 4 medium zucchini

2 TBSP olive oil

2 cloves of garlic very finely chopped

2 TBSP finely chopped fresh rosemary

salt and pepper

 

Preheat the grill to about 350 or medium high heat.  Cut the zucchini into long strips about 1/4 inch thick.  Cover them in the oil, garlic, rosemary, salt and pepper.  Toss the zucchini around until it is well coated.  Place the zucchini on the grill and cook them for about 4-5 minutes on each side.  You want it to be tender, but not mushy.  Serve immediately.

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Sea Cakes (Potato Nori Cakes)

vegan sea cakes (potato nori cakes)

This is another recipe that came from a craving.  I used to make salmon patties all the time and really missed them, so I tried to make something that was similar.  The kids called them sea cakes because I replaced the fish with seaweed.    I ground nori sushi wrappers in my spice grinder to get the seafood flavor.  I know it sounds a little crazy, but they are delicious.  Nori is easy to find in most grocery store, just look in the asian section.  The main ingredient is mashed potatoes with some carrots and onions for a little flavor and texture.  The panko bread crumbs give them a nice crispy outside.  If you like seafood, these are must try.

 

Sea Cakes (Potato Nori Cakes)

 

3 TBSP olive or canola oil

6 medium potatoes

2 carrots finely chopped

1 small onion finely chopped

1 – 2 sheets of nori depending on how much “fish” flavor you like

1 tsp salt

pepper

1 TBSP chefs blend seasoning or Mrs. Dash

1 cup panko bread crumbs

 

Bring a large pot of water to a boil.  Peel and dice the potatoes then boil them until they are tender, about 10 minutes.  Drain and put in a large bowl, set aside to cool.  While the potatoes are boiling cook the carrots and onions.  In a medium skillet, heat the oil over medium heat.  Add in the carrots and the onions and cook about 8-10 minutes until they are tender.  Set them aside to cool.  When the potatoes are cool enough to handle mash them up. Tear up the Nori a little and put it in a spice grinder or food processor.  Grind it until it is finely chopped, but not powder.  Add the nori, carrots and onions, salt, pepper and seasoning to the mash potatoes.  Mix it all together thoroughly.  Form the potato mixer into patties.  (If it is a little too dry add in a little soy milk.)  Coat the patties in the bread crumbs.  Heat another 2 TBSP of oil on a griddle or in a large skillet.  Cook the sea cakes about 5 minutes on each side until they are nicely browned.

 

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