Basic Marinara Sauce

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It's late into Summer and my Grandma just harvested some of her last tomatoes for the season. She gave me several tomatoes yesterday when I went to visit. Today I decided to take full advantage of those lovely tomatoes and make a marinara sauce. 

I will write this recipe two ways. If you don't have fresh tomatoes, or just don't have the time to steam and peel a bunch of tomatoes before dinner, I will write an option using canned crushed tomatoes too. There is nothing like making a fresh from the garden sauce, but I understand it's not always possible. Take the help & use the cans if you need it.. your family will not complain. It will still be more impressive than just dumping sauce from a jar.

Looking for more simple vegan recipes? Try my Easy Sunday Dinner , Red Beans & Rice, Chili & Cornbread Casserole, Portobella Philly & Cheeze, Hot Chili Ramen with Tofu & Veggies, Mediterranean Cucumber Salad & Pumpkin Spice Cupcakes

Recipe:

About 10 medium tomatoes, steamed, pealed and seeded to equal 4 cups of crushed tomatoes. (Or 4 cups of canned crushed tomatoes)

1/3 cup good olive oil

1 small onion, diced

5 cloves sliced garlic

1 handful of fresh basil, sliced into ribbons 

Salt & pepper to taste 

(*, ** see notes for variations) 

Method:

Heat oil and onion 

over medium heat in a deep sauce pan.

Cook onion until tender.

Add basil and garlic to oil.

Cook an additional 30 seconds, just until fragrant. 

Once you can smell the garlic, add your crushed tomatoes, salt & pepper. 

Reduce to simmer. 

Cover and cook over low heat while you prepare your pasta and garlic bread.

*For a smoother sauce, use a submersion blender (or pour into a  standard blender) and puree until smooth before serving. 

** For a thicker sauce, add tomato paste, a Tbsp. at a time until desired thickness. 

Makes 4-6 servings of sauce. 

Easy Pumpkin Spice Cupcakes

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This is not an original recipe. I have been making these for so long, I don't know where I saw the original recipe. This is the EASIEST pumpkin spice cupcake recipe you will ever make. They are so moist and delicious they will "wow" anyone. They are also "accidentally vegan", so even if you share the recipe, no one will "connect the dots" unless you want them to know it's vegan. I love making these for potlucks because they are so easy & make me look like a rock star baker.

Looking for more Vegan Deserts? Try my Summer Berry Cobbler, Pineapple Upside Down Cake, Orange Creamsicle Cupcakes, Chocolate Covered Cherry Cupcakes, Banana Pudding Pie, Vegan S'Mores Pie, & Blueberry Oatmeal Breakfast Cookies

Recipe:

1 box of Spice Cake mix*

3/4 can (15 oz) can of Pure Pumpkin 

1 (16 oz) prepared cream cheese icing.. (check the label, but most are vegan!)

Preheat oven to 350°

Mix together cake mix and pumpkin until smooth. (* if you can't find spice cake mix, use a yellow cake mix & add 1 tsp of pumpkin pie spice)

Pour batter into paper lined cupcake pan. (It will be thick, like peanut butter.)

Bake 17-20 minutes. 

Allow to cool completely before icing.

Make 1 dozen cupcakes. 

Hidden Veggie Macaroni

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We have a "picky eater" in our house. Getting vegetables into her is sometimes a challenge, to say the least. I "hide" vegetables in everything from smoothies to pasta sauce to make sure she is eating balanced meals. 

This meal is full of vegetables, but your "picky eater" will never pick them out in this sauce.  I added broccoli because my daughter actually likes broccoli, but if your child prefers another vegetable, just substitute that vegetable as the "obvious veggie" to get them to try the pasta. Yes, broccoli is my bait! Make it your own recipe because you know what works best for your family.

Looking for more Vegan family meals? Try my Hearty Hidden Veggie Spaghetti, Easy Sunday Dinner, Portobella Philly & Cheeze, Creamy Jackfruit Casserole, Chili & Cornbread Casserole & finish with my Summer Berry Cobbler

Recipe:

1/3 cup oil of choice 

1 tsp. Chopped fresh garlic 

1 cup yellow squash, chopped * 

1 cup carrots, chopped 

2 cups cauliflower, chopped 

2 1/2 cups of unsweetened  plant milk

  1/2 tsp. onion powder

1/2 tsp. Garlic powder 

1/2 tsp. Paprika 

1 Tbsp. Fresh lemon juice 

1/2 cup nutritional yeast 

Salt and Pepper to taste 

3 cups steamed broccoli 

1 (16 oz) package of pasta

Cook pasta according to package. Drain and return to the pot.

Heat oil and garlic over medium heat, just until the garlic becomes fragrant. 

Add plant milk and allow to come to a boil. 

Add cauliflower, squash, carrots, paprika, onion powder, salt and pepper. 

Cook an additional 10 - 12 minutes,  until vegetables are soft.

Pour milk and veggies into a high powdered blender. 

Add nutritional yeast  and lemon juice. 

* adjust salt and pepper if needed*

Blend on high until smooth. 

Pour vegetable sauce over pasta.

Add broccoli and stir to combine. 

Cook over medium heat an additional 2-3 minutes to thicken sauce.

Makes 4 - 5 servings.

* If you cannot find yellow squash, you can use any squash you like. (Butternut is great) If you are using zucchini or eggplant, make sure you peel the skins off first so it doesn't make your cheese sauce a funny color ( which can make picky eaters suspicious!).