Daily Archives: April 11, 2012

Homemade Tomato Sauce – GF, Vegan

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Homemade Tomato Sauce – GF, Vegan
 
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A versatile sauce, can be used to make pasta sauces, add it in soups or a base for salsa’s. I love using it in wraps and to coat pasta. You can also use it as a pizza tomato sauce base.
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Recipe type: Condiments, Techhiques
Serves: 10

Ingredients
  • 3 med Spanish Onions – sliced and diced
  • 8 lrge Garlic cloves – sliced and diced
  • 2 Tbs Tomato paste
  • 2 cans chopped Tomatoes
  • 700g Italian Passata
  • 6 lrge tomatoes on the vine – sliced and diced
  • ¼ tsp Stevia
  • Bunch Parsley
  • Bunch Basil
  • 3 tsp dried Basil
  • 3 tsp dried Oregano
  • ½ tsp chilli flakes
  • Sea Salt
  • Pepper

Instructions
  1. In a large saucepan, cook the onions and garlic in enough filtered water to just cover. Cook on med heat, until soft and translucent.
  2. Add the tomato paste, cook for a further couple of minutes
  3. Add the rest of the ingredients except for the fresh basil
  4. Bring to boil, stirring often as it may stick to the bottom
  5. Then simmer on the lowest heat with lid on for 2 hours, then the lid slightly off for an additional 1hour. Stirring every 15 minutes.
  6. Add the fresh Basil
  7. Purée ½ of the sauce in a food processor, then add back to the original sauce in the saucepan.
  8. Bottle immediately and allow to cool completely before storing in the fridge.

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This post was submitted to ‘Allergy Friendly Saturday 4/14/11 ‘ @ http://www.cybelepascal.com

Sweet Roast Vegetable dressing – GF, Vegan

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Sweet Roast Vegetable dressing – Vegan, GF
 
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A great dressing to drizzle over freshly roasted vegetables. This recipe was slightly adapted from http://meghantelpnerblog.com
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Recipe type: Condiments
Serves: 4

Ingredients
  • 2 Tbs fresh lemon juice
  • 2 Tbs balsamic vinegar
  • 2 Tbs filtered water
  • 2 tsp oregano
  • 1 tsp Olive oil
  • 1 Tbs Bragg (soy alternative)
  • 8 Garlic cloves with skins still on – Roasted and chopped finely or smashed
  • 4 Sundried tomatoes – chopped finely

Instructions
  1. Pre-heat oven to 180 degrees Celsius
  2. Roast the garlic at the same time you roast your vegetables for this dressing or roast on their own with skin on for approx 20 – 25 min on 180 degrees Celsius
  3. Peel and finely chop or smash garlic into pulp
  4. Put all ingredients in a bowl including garlic
  5. Combine well
  6. Toss onto roast vegetables approx 5 minutes after they’ve come out of the oven or you can marinade vegetables ½ way thru their cooking
  7. A delicious dressing!

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Wholegrain Spelt Pasta topped with Roast Vegetables tossed with Sweet Roast Veg Dressing – Vegan

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Wholegrain Spelt Pasta topped with Roast Vegetables tossed with Sweet Roast Veg Dressing
 
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Author:
Recipe type: vegetables, pasta & grains
Serves: 2-4

Ingredients
  • 1 courgette – sliced
  • 1 red onion – cut into wedges
  • ½ red pepper – cubed
  • ½ green pepper – cubed
  • Butternut squash – cubed into 1cm pieces (can leave skin on)
  • Pumpkin (I used crown prince) – peeled, cubed into 1cm pieces
  • 15 Brussels sprouts – cut in half
  • 10 cherry tomatoes
  • 2 carrots – sliced
  • Rock salt and cracked pepper
  • Olive oil spray
  • 100g wholegrain spelt pasta
  • Bunch of rocket

Instructions
  1. Pre-heat oven to 180 degrees Celsius
  2. Toss veg with rock salt, cracked pepper and olive oil spray
  3. lay onto a non-stick baking sheet on one layer
  4. Place in the centre of the oven for 15min
  5. Toss the vegetables with my ‘Sweet Roast Veg Dressing’ recipe under condiments
  6. Layer the vegetables once again on the non stick baking tray
  7. Bake for a further 15min
  8. OR you can bake the vegetables for a total of 25-30 min then at the end toss the marinade over them. Both ways give a slight different taste to the end result.
  9. While the vegetables are baking, cook the pasta as per the instructions on the packet.
  10. Once the pasta is cooked, drain.
  11. At this point I toss a few tablespoons of my ‘Homemade tomato sauce’ (recipe found under condiments) in the same saucepan I just cooked my pasta in, allow it to heat up for a few minutes. Toss the pasta back into the saucepan and evenly coat with the tomato sauce.
  12. Place the pasta in the centre of the plate, top with some rocket, then the roasted vegetables on top.
  13. A delicious meal, moorish to say the least.

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This post was submitted to  ’Slightly Indulgent Tuesday; 4/17/12‘ @ http://simplysugarandglutenfree.com and to ‘Whole Food Wednesdays and Gratitude‘ @ http://www.beyondthepeel.net