Day 22 – Cooking for the Rushed

Posted April 20th, 2011 in Meatless, Recipes and tagged , , , by Rebecca Lane

Get it Ripe by jae steele

Tonight has been one of those ‘taxi-service’ nights. Since 3:30 I have been ferrying children from one thing to the next. My husband is out of the country and I’m alone at home at dinner time. Sound familiar? When they finally get home they are going to be STARVING, but right now all is calm in the house.

So I’ve pulled out one of my old faithfuls from the freezer and am cooking up some Soba Noodles (buckwheat noodles – so tasty) and home-made vegan spaghetti sauce courtesy of Jae Steele’s book “Get it Ripe“. You can also serve it over roasted Spaghetti Squash which is delicious and top with nutritional yeast. I’ll include the directions for that in case you want to try.

If you want to make yesterday’s lasagna go further (and I did this), for the bottom layer you could use this sauce with a layer of baby spinach over top, then start with the cream sauce. The two sauces are delicious together and combine to make a rose.

Vegetable Tomato Sauce (from page 188, Get it Ripe)
3 Tbsp olive oil
2 medium onions
2 large cloves garlic, minced
8 oz mushrooms, slices
1 bell pepper, chopped
1 medium zucchini, chopped
1 28-oz can crushed tomatoes
1 Tbsp fresh oregano
1 Tbsp fresh basil
1 Tbsp fresh rosemary
1 tsp sea salt

Heat oil in a 3-qt saucepan on medium heat. Add the onions and saute for about 8 minutes until softened and fragrant. Add garlic and mushrooms and saute for another 5 minutes. Add the bell pepper and zucchini and saute for another 5 minutes (I sometimes add grated carrots too to sweeten it up).

Pour in crushed tomatoes and reduce heat to simmer. Stir in fresh herbs and salt and simmer for 20 to 60 minutes – the longer the better the flavours mix together.

You can make the tomato sauce as the Spaghetti Squash is roasting. Cut squash in half, scrape out seeds and pulp and discard (or separate the seeds and toss them with salt and roast in a separate pan until golden). Place cut side down on a piece of parchment paper. Trust me you want the parchment paper, or you’ll be making a trip to buy another baking pan (I know from experience)! Roast for about 40 minutes at 375°F. You can rub 1 Tbsp of oil over the squash but not necessary.

Remove from the oven and let cool just a bit. Then, holding the squash in your oven mit covered hand, take a fork and scoop flesh into a colander to drain. 

Serve the squash covered with the tomato sauce and garnish with Parmesan cheese or nutritional yeast and fresh pepper.  A caesar salad would be a tasty side dish to accompany this salad.

I find that this is enough for two days – I serve half the first day and pour the rest into a mason jar to freeze for another day. My family likes it best if I puree the sauce so there are no “chunks” – you may be able to get away with the chunks!

One Response so far.

  1. hlhwriter says:

    I love soba noodles. I serve them frequently with Asian stir fry but hadn’t thought of serving them with spaghetti sauce.

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