Tag - meal

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February 2015 and A Vegetarian Kitchen Kind of Love!
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Julie’s Spaghetti & Fire Recipe

February 2015 and A Vegetarian Kitchen Kind of Love!

Love shows up in all different ways, so if you’re like me you love cooking and playing with recipes and sometimes following them exactly!  Some recipes turn out divine and others ,well, not so much. Ha!  That’s OK I’ve accepted that I may not be the worlds best chef. No biggie! However, the recipes in this cookbook The Vegetarian Kitchen, by Melissa Bushby, have been really delicious and have taught me a few things, like making crusts, infusing a few flavors I didn’t think would taste good together and yet they did, and there is just a great variety for the palette.

I’ve been vegan, vegetarian, not vegan, not vegetarian, back to vegetarian off and on over the last 4 years and now I just eat as my body requests.  There is about 95% no animal meats in my diet, but cheeeeeese is good in small quantities! This saves me a lot of hassle of being forced by some silly rule I made up myself as to how I am going to eat and what I’d be committed to.  So, if you eat meat, add meat.  If you don’t, don’t.  If you eat cheese, add cheese. If you don’t eat cheese, use something like Daiya Cheese, which is very tasty too in these recipes!

Anyways, some of my favorite recipes include Tomato & Onions (it has a great caper topping), Mung Bean Soup, Roasted Onions, Sweet Potato & Courgette (Zucchini) Fritters, Tarts, Pastas, Homemade Hot Chocolate, Homemade Lemonade, and there are even recipes for Limoncello, Ginger Beer and Sangria.   Don’t forget, cook once, eat twice or thrice!  This book, yes the one below, has been a true find!

Bon Appetit!
Love Julie
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Julie’s Spaghetti & Fire Recipe

Spaghetti is one of my favorite Italian dishes!  Sometimes I like to play with the recipes and add a little fire to the sauce to really give it a different feel.

 

spaghetti and fire by julie

 

Ingredients:

1 Tblspn Butter or Tblsn Coconut Oil

1 Yellow Onion or Vivaldi if you can find them – finely diced

2 Garlic Cloves – Minced

4-5 Roma Tomatoes – diced

1 can Muir Glen Fire Roasted diced Tomatoes – sometimes I chop these extra so it’s not so chunky

4 Crimini Mushrooms – Sliced Thin

4 Button Mushroom – Sliced Thin

Large Handful Kalamata Olives – halved

1 Tablespoon chopped parsley

1 teaspoon Red Pepper Flakes – add more if you like more fire

1/4 cup heavy cream

Parmesan Cheese

Sea Salt & Pepper

Few Basil Leaves- Chopped

Bay Leaf if you like a sweetness in your sauce

 

Directions:

Heat pan with Butter or Oil

Add Onion, Saute for a few minutes until soft

Add Garlic and saute for a minute more

Add Tomatoes, fresh and canned, mushrooms, olives, red pepper flakes, parsley, salt and pepper to taste, add bay leaf

Bring to a boil, then simmer for a few hours or at least one uncovered

Add heavy cream on simmer, mix well

Add a little fresh Basil on top and sprinkle with fresh Parmesan Cheese!

 

*Oh and hey, Don’t forget to make your spaghetti noodles about 15 minutes before done. Salt your water while water is heating up to a rolling boil. Add your noodles, turn down flame to medium high-ish – separate noodles  with a fork and wait alloted time on package!

You may add any meat that lights your fire!  We are meatless in this recipe!

Voila! Enjoy with a salad, french bread and a nice glass of Cabarnet!

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