#280 The Case of Tomato Vegetable Sauce

This recipe makes enough for 8. Can it in 4 500ml jars by following the directions in my Raspberry Jam recipe but leave almost an inch headspace and process for 40 min.

Mostly, I quarter this recipe and serve it right away because it's just me and hubby without an abundance of garden tomatoes.

12 cups tomatoes (after blanching for 1 min. in boiling water or until skins split, refreshing in ice water, draining, peeling then quartering if not grape tomatoes)

1 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped yellow pepper

1 tablespoon salt

3/8 cup reconstituted lemon juice

1 teaspoon sugar

Simmer everything until the sauce reaches desired thickness—1/2 to 1-1/2 hours.

♥ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender. Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients. 1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top Preheat oven to 375ºF. Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min. Stir in the pasta sauce. Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...

#269 The Case of Stew

F eels like a miracle that we can enjoy rich, roasty stew without the beef. I particularly like dipping vegan-buttered bread in the full-bodied gravy. Add vegan protein powder if you like. Heat won’t hurt it. 1 red onion, chopped 4 carrots, chopped 2 tablespoons olive oil 2 cloves garlic, sliced 1/2 teaspoon chilli powder 4 cups water 4 rounded teaspoons (for 4 cups) vegetable bouillon powder 2 bay leaves 2 potatoes, chopped 2 handfuls green beans 1/4 cup pasta sauce 4 tablespoons vegan beef-flavoured instant gravy granules nutritional yeast to taste pepper to taste soya sauce to taste In a large pot, sear the onion and carrots in the olive oil until caramelized. Add the garlic and chilli powder and sauté for a few min. Add the water, vegetable bouillon powder and bay leaves. Cover and bring to a boil. Add the potatoes and simmer until the veggies are getting soft. Add the green beans and continue to simmer until the veggies are soft. Remove the bay leaves. Stir in the pasta sauce and ...

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