Tag Archives: raw spaghetti sauce

TOMATO SAUCE TONIGHT! Goo-oo-ood!

Tonight’s tomato sauce was goo-ooo-oood!

I made it with 6 tomatoes that were about to go over, 4 big cloves of garlic (from my share), a liberal sprinkling of the organic no-salt seasoning I found at Costco, black pepper, 2 kalamata olives, approximately 1/8 t of agave syrup (I usually use a raisin, but I did not have one), about a T of extra virgin olive oil, a dash of Tabasco, and about 1 T of my vegan Worcestershire sauce.  All went into the food processor, then onto spiralized squash.

Yumm!

06/03/10 CSA SHARE: what we got

We got our first CSA delivery this past Thursday.  It looks like the farmers still lo-o-ove lettuce.  From the looks of our CSA’s trade-box, it looks like many of the CSA members, like me, can’t figure out how to use so much lettuce in one week.  I traded my lettuce and arugula  for turnips (another apparently unpopular vegetable, but one that I like almost as much as I like beets).

Never mind!  For some reason, I could not get the Benriner to make angelhair pasta from a turnip (I don’t know, maybe I was too impatient or something, but it just would not happen), quick like a bunny, I tore some leaves off the green Boston lettuce that I did bring home, and I put my almond “bolognese” sauce (some over-the-hill campari tomatoes, some of my dehydrator sun-dried tomatoes, some garlic, some onion, some Italian herbs, olive oil, and apple cider vinegar run through the food processor) on the lettuce leaves and rolled them around it (cannelloni?) and sliced the turnip and made raviolis with some of the sauce as well.  That was Thursday night.  Later, we had some of the strawberries with a sweet cashew sauce over them.  Last night, I just ate strawberries with that cashew sauce.  I froze the rest of the strawberries (still quite a lot), since they did not seem willing to last another night in the refrigerator.

Okay, tonight, I’m finishing up the almond tomato sauce, and then I’ll start figuring out what to make with the rest of the vegetables for the week.

I’m happy.

Here is what we got:

Red Boston Lettuce I traded it for turnips

Green Boston Lettuce

Spinach

Baby Arugula I traded it for radishes

French Breakfast Radishes (do the French really eat radishes for breakfast?

Baby Japanese Salad Turnips

Rhubarb (I’m thinking a strawberry-rhubarb smoothie)

Strawberries

NIBBLES – what I did with the leftovers

Last night, I made spaghetti with zucchini pasta and a tomato/onion/red bell pepper/almond sauce. My sauce came out thick, but I like it that way.

After dinner, I looked at the leftover sauce and just knew I was not oing to eat it this week.  I had a leftover zucchini so I sliced it on the mandonline and then put a spoonful of sauce on each slice and everything in the dehydrator overnight.  This morning, I was amazed at how small the zucchini slices had shrunk, but I was very pleased with the taste of these little bites. My room-mate says they taste like pizza.  Next time, though, I am going to slice the zucchini thicker.

WHAT I SPIRALIZED LAST NIGHT

Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.

First I spiralized two zucchinis and set them aside.

I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)

MY SPAGHETTI SAUCE
1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste

  • In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
  • Add remaining ingredients, and process until well blended.

I set that aside.

MY SALAD
Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…

I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.

Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.