Tag Archives: vegan

Simple Spaghetti Sauce

My parents have always made their own spaghetti sauce. My Mom has her own version and my Dad has his own version. Don’t worry, it’s not a family war, it’s a known fact that my Dad’s version is better. My mom will admit this.

For many years, I too had my own recipe… which was going to the store and buying a jar of sauce. Having my Dad’s sauce was a treat, but in the last few years I’ve realized how easy and not so time consuming it is to make your own sauce… and how it tastes 100% better. So, I’m here to spill the secret recipe.

I like to make a big batch of this and freeze any leftovers I have.

 My Dad’s Simple Spaghetti Sauce

Ingredients
2 tablespoons of olive oil
5 cloves of garlic, minced (or more!)
2 28oz cans of diced tomatoes (organic, plz)
1 15oz can of tomato sauce
2 teaspoons of granulated sugar
1-2 pours of good red wine (A few tablespoons each pour)
2 teaspoons of oregano
2 teaspoons of Italian seasoning
Fresh basil if available
salt and pepper to taste
DIRECTIONS
1. Add the olive oil to a large saucepan. When it starts to shimmer add the garlic. Cook for a minute or two so that the garlic turns a golden color. Stop before it turns brown!
2. Add the tomatoes, tomato sauce, red wine, 1 tablespoon sugar and spices. Let this simmer on medium-low for 20 minutes. (NOTE: if you want a thicker sauce, drain the tomatoes and keep the juice for when you make soup or bloody mary mix).
3. Stir the pot often, but try not to let the water that will collect on the lid get into the sauce!
4. After 20 minutes, taste the sauce and see what else it needs. More spices and wine never hurt (I think I need an apron that says that..) if it tastes too acidic add more sugar. Add in fresh basil if you have it here.
5. Cook for 20 more minutes at a tad lower heat, stirring frequently.
6. Use an immersion blender to smooth out the chunks to the consistency you want your sauce to be. I tend to like a balance between smooth and chunky so I do about 15-25 seconds of blending. The blending will break up the basil as well.
7. The sauce is ready to eat, or feel free to continue simmering. The longer it cooks down, the better it tastes.

See? Not hard. You have to chop some garlic, open some cans, shake in some spices and things and stir a few times! This sauce is even better (200%?) if you have tomatoes that you canned your self. You can even use fresh tomatoes that you roast or fresh tomatoes that you chop.

Invite me over!

Very Very Easy Vegan Chili

It has been beautiful, spring-like weather here in Minneapolis the last few days… but I heard big bad winter is coming back next week. Sounds like a good time to make some delicious vegan chili for the week ahead. This is a little thinner than traditional chili, but I just can’t call it a “stoup” a la Rachael Ray.
This recipe will produce 7+ large servings so it is great to use when hosting a party, book club or if you are planning for a busy week ahead and want to freeze some single portions for dinner or lunch.
Very Very Easy Vegan Chili: The Recipe
1 acorn squash–peeled and cut up into 1″ pieces
1 potato– cut into 1″ pieces
1 bag (16oz) frozen corn (can use fresh or canned as well)
2 cans great northern/navy beans (same bean-has two different names)
1/2 white or yellow onion
entire box of vegetable broth (its good to use low sodium:)
3-5 fresh diced jalapeños (as spicy as you want it.)
dash Lawry’s season salt
salt + pepper
1.Saute the jalapeño & 1/2 an onion in olive oil ’til slightly wilted (not browned)
2. Just throw in the drained/rinsed cans of beans, corn, squash (not cooked first), whole box of broth, add some black pepper, a little salt and a little Lawry’s seasoned salt.
3.Low simmer for 2 -3 hours.

freeze for lunches or dinners later

This tastes great right when it’s done, but it really does taste better the next few days. It also tastes best with onion and tortilla chips or Fritos on top.

Are you craving cheese? Not feeling like being vegan this week? Some cheddar cheese taste great on top too. I won’t tell Oprah!