Spicy Marinara Sauce

4 tablespoons olive oil
1 large onion, chopped
1 celery, finely chopped
6 garlic cloves, minced
1 tablespoon dried basil
2 teaspoons dried oregano
1⁄2 teaspoon crushed red pepper flakes
1. 6 oz can no salt tomato paste
1. 28 oz can no salt crushed tomatoes
3/4 - 1 cup water
1⁄2 cup dry red wine (I used carlo rossi)
4 tbsp sugar or less if this is to sweet for your taste buds
salt to taste

In a food processor, add onions and celery. Add oil to a non-stick frying pan and add onion and celery. Cook until onions are light brown. Mix in garlic and turn off flame. In a tall stockpot, add can crushed tomatoes, tomato paste, onion mixture, red wine, sugar, and water. Simmer on very low heat with cover on for 30 minutes. Check sauce to be sure it's not sticking to the bottom of pan in between time.

Deep Pan Tomatoes, Onion Pie

 Ingredients  

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp oregano
12 roma tomatoes thinly sliced
1 medium sweet onion thinly sliced

Instructions

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. In a small bowl mix the rosemary, basil and oregano and set aside.

After the dough has doubled in size, turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough into 2 lightly greased cake pans

I use olive oil. Let the dough rise in the two round pans before adding toppings. Add the thinly sliced onions 1st and then the roma tomatoes and the dried herb on top . (I used the veggie slicer to get the onions and tomatoes very thin) Sprinkle more olive oil on top. 

Or if you don’t want to make two of  pies now, you can place one of the dough into a zip-loc freezer bag and freeze it for a later time. When you are ready to use the second dough just thaw it, place it into a greased cake pan and let it rise for 30 minutes before placing your toppings.

Bake at 425 for 30 minutes until the dough                                                                       

Lemony, Garlic Fettuccine w/ Crispy Tofu

 1 package of extra firm tofu

½ chopped onion

2 tsp garlic powder

¼ tsp salt

3 Fettuccine nests

½ tbsp fresh squeezed lemon juice

3 tbsp extra virgin olive oil

Water

3 tbsp go veggie grated parmesan 

½ tsp dried parsley flakes

Drained and press tofu, then freeze until frozen. (this will give your tofu more of a chewy texture)Thaw tofu and season with salt and 1 tsp of garlic powder. Place 2 tbsp of olive oil in a non stick frying pan and sauté onions until golden brown. Remove onions from pan and add tofu and fry until nice and crispy. Add more olive oil if needed. When tofu is done add onions and set aside.

In a pot, boil enough water to cover fettuccine nests pasta for 5 minutes or until andante.

Drain and rinse fettuccine pasta. Add it back to the pot and drizzle the rest of the 2 tbs olive oil, 1 tsp garlic powder, ½ tbsp fresh lemon juice and go veggie parmesan cheeze. Add your crispy tofu to your plate along with the fettuccine pasta. Sprinkle ½ tsp or more of the dried parsley flakes on top of the pasta. Don't forget the vegan Parmesan!

Caring For The Earth We Live In.. Start by Recycling

It's so annoying finding little pinholes in my bags of beans from storing them on top of one another and from tossing them around when I'm searching for beans I want to prepare for a meal. Guilty!

Don't throw away those empty bottles and jars! 

Instead, recycle them. Your dry beans, Pasta, Rice, Flours and Sugars will preserve longer! Not only that but they look so cute in jars. :)

Do your share by caring for the Earth we live in.. Recycle