![]() I prescribe to a very broad definition of what pesto is. It can be well balanced, but it is often too oily, and the cheese, for those who eat dairy, and olive oil can often overpower the delicate basil flavor. Traditionally, pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. But, pesto and similar type of sauces, or perhaps I should them dressings?, come together in a snap and can help you get out of the tomato-based pasta sauces rut. I know, you can always reach for a jar – and I don’t have anything against jars and pasta sauces. ![]() In those cases pasta is always your friend, and no-cook pasta sauces make things even quicker. Sometimes you may find yourself in a need of a really, really quick meal. Red Lentil Pasta with No-Cook Spinach Sauce, via Eat the Vegan Rainbow Serve immediately over pasta (my latest discovery is lentil and chickpea pasta, including the spaghetti), and sprinkle with fresh basil and/or oregano.Cook for 10 minutes or so with occasional stirring.Once it starts to bubble, tomato sauce will start to spray all over so cover with the lid to minimize splatter. Add the tempeh mix, and gently fold everything in and combine. Pour the contents of one large can of crushed tomatoes into the same frying pan you used for sautéing and place over medium heat.Please note that the mix will be hot, so handle with care. Add the sautéed mix into the tempeh and process until finely chopped and mixed.While onion, garlic and mushroom mix is cooking, crumble the tempeh into rough crumbles into the large food processor (you can also use a hand held blender stick, in which case crumble into a large mixing bowl).Toss everything to combine and sauté for another 3-5 minutes, until mushrooms are done. Mix in the chili powder and marmite, then add the sliced mushrooms.Add garlic, stir well, and sauté for another 1-2 minutes.Note that onions, garlic and mushrooms don’t need to be finely chopped, rough chop/slicing is ok. Sauté for 5 minutes, or until onion have softened. Once the pan is hot add the oil and onions. Place a large frying pan over medium –high heat.8 oz white or crimini mushrooms, sliced.So, unlike the photos, food remains yummy.) Tempeh Bolognese Sauce I will try to stick to sharing the recipes as they come, and I hope you don’t mind the decreased quality of phots which I don’t have time to stage these days. (Please note that I still enjoy writing and cooking, but the pandemic had imposed some restrictions on how much writing I can do. So, what you’ll see is a lot of umami ingredients: tomatoes, mushrooms, and marmite. Note on the recipe: the focus here was on recreating umami flavors of the bolognese sauce mixed in with Parmesan cheese. In the spirit of my more recent posts where I cut to the chase and get straight down to business aka the recipe, here we go! Tempeh Bolognese Sauce via Eat the Vegan Rainbow
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