Month: July 2020

Categories
Recipes Sauces

Marinara Sauce

  • 1 can peeled tomatoes
  • 1 medium yellow onion, peeled and halved
  • 2 large garlic cloves, peeled but whole
  • 2 tablespoons olive oil
  • 1 tsp oregano
  • Pinch of red pepper flakes
  • Salt (if necessary)
  1. In a medium saucepan, combine all ingredients (including any juice from the tomato can)
  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a simmer for about 15 minutes, stirring occasionally.
  3. Crush tomatoes against the side of the pan, and then let simmer for another 30 minutes, stirring occasionally.
  4. Remove from heat and remove the onion from the sauce. Smash garlic cloves and any small onion pieces with a fork.
  5. Add salt, if needed. Serve warm. Refrigerate for 4 days, or freeze for 6 months.
Categories
Recipes

Veggie Burger Patties

8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (100 grams) panko breadcrumbs
2 large eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roughly chop mushrooms, carrots, broccoli, onion, and garlic. Place in a blender or food processor.
  3. Add paprika, chili powder, salt, and pepper to the blender or food processor.
  4. Pulse the blender or food processor until the ingredients are well blended and finely chopped.
  5. Cover two oven pans with aluminum foil.
  6. Wash off the beans and place them on one pan. Spread them to be one layer deep.
  7. Add the blended mixture to the second pan. Spread to cover the pan in a thin layer.
  8. Place both pans in the oven for 15 minutes.
  9. While the pans are in the oven, rinse out the blender, pat dry, and add the walnuts, herbs, and spinach to the blender. Blend until the walnuts are finely chopped.
  10. Cool the beans and veggie mixture.
  11. Add the beans to the blender. Pulse 5-10 times until crumbly.
  12. Add veggie mixture, crumbs, and tomato paste.
  13. Pulse to combine everything. Don’t pulse until the mixture is smooth, just to mix things together.
  14. Place the mixture in a bowl and mix in the rice.
  15. Shape into patties 1/2-3/4 inch thick.
  16. Cook patties on a grill or on the stove with some oil.