Yield: 4 servings (easily doubles)
This vegan main dish is special enough for a holiday feast, but simple enough for weeknight meals. Plus, it’s too good to only savor once a year!
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan Pumpkin Stuffed Shells with Vegan Sage Butter
Yield: 16 shells or 6-8 servings
(Note: I only made a half recipe for the photo)
I always find pumpkin ravioli with sage butter and similar dishes on restaurant menus utterly seductive but, alas, they are never vegan. Wanting to make a streamlined version at home for weeknight meals, I decided on stuffed shells.
The filling of Silken tofu and pumpkin puree with sauteed onion and garlic bakes into a luscious custard in pasta shell “cups.” A few additional ingredients give the savory-sweet custard a flavor reminiscent of a pumpkin-ricotta mixture. Nestling the shells into my Veggie Marinara Sauce, tangy but tempered by a hint of maple syrup, creates the perfect balance of flavors. Optional sauteed mushrooms deepen the earthy flavor. And a luxurious drizzle of sage butter over the top–with all its salty, nutty, herb-y goodness–is exactly the right counterpoint to the other flavors.
After a half hour, this dish emerges beautiful, fragrant and hearty from the oven, its flavors and textures melded into a nutritional and satisfying main course in need only of a green vegetable to complete the meal.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan Sausages with Braised Onions, Cabbage, Apples and Potatoes Topped with Vegan Sour Cream-Horseradish Sauce and Red Apple Sauerkraut
Yield 6-8 servings
A vegan Oktoberfest may sound like an oxymoron. And it’s true, wienerschintzel and bratwurst aren’t typically meat-free fare. But this autumn, thanks to a simple vegan sausage recipe (for those who love to cook)—or prepared vegan brats (for those who don’t)—everyone, regardless of their dietary preferences, can take part in the merrymaking.
If an Oktoberfest celebration is not your style, this meal nonetheless makes a tasty, healthy and hearty—but not heavy—cool weather supper. Spicy white bean-based sausages are nestled into a braise of onions, cabbage, potatoes and apples before being topped with a dollop of sour “cream”-horseradish sauce and a tangle of red apple sauerkraut, my twist on the traditional red cabbage variety.
There is nothing purist about my take on traditional German fare, yet I pay homage to the cuisine through my combinations of ingredients. Take the sausages for instance. They are vegan cookbook author Isa Chandra Moskowitz’s recipe made with my own spice mixture inspired by bratwurst and thüringer rostbratwurst.
By repeating some of the customary spices and ingredients, like coriander seeds and apples, from one component of the dish to another, I tie the flavors together while still offering plenty of harmonious contrast between tastes and textures.
Follow each recipe as-is for a satisfying four-part, one-dish Deutsch-inspired meal, or take some creative liberties of your own.
Prost!
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes
Yield: 4-8 servings (depending on how hungry you are)
My pal, Katherine Jackson, requested a veg version of pulled pork barbecue. When I told her she had me stumped (because I wasn’t sure how I could shred something like seitan in a home kitchen), she suggested spaghetti squash. I thought that was a brilliant idea. And I hope you agree.
But, for me, no barbecue meal is complete without the counterpoints of crispy-creamy cole slaw and tender “buttery” corn cakes, so I added those to the mix. I think you’ll love this trifecta of tastes. Here’s to you, Katherine, for providing great inspiration!
Vegan “Pulled” Spaghetti Squash Barbecue
1 tablespoon olive oil
1 spaghetti squash, roasted (see recipe below)
Bloomin’ Barbecue Sauce
Heat oil in a large skillet over medium-high just until simmering and carefully swirl to coat the bottom. Stir a few spoonfuls of sauce into the squash until well-coated, but not not saturated. Add squash to heated pan and gently press into one layer, filling the skillet. Cook for approximately 3-5 minutes. You want it to char just slightly in some places on the bottom but not stick and burn. Stir or loosen from bottom if necessary. Turn the squash over one spoon- or spatula-full at a time and cook for another 3-5 minutes to achieve the same light char in places. Serve with additional sauce, heated, with Vegan Cole Slaw on warm Vegan Creamed Corn Cakes. (All recipes follow.)
Spaghetti Squash
Preheat oven to 375 degrees. Oil a baking pan. Split spaghetti squash lengthwise, scoop out seeds and stringy pulp and discard (compost!). Place squash halves face down on the baking pan and roast in the center of the oven for 1 hour and 15 minutes. Remove from oven to a wire rack, let sit until cool enough to handle and then scrape flesh out of shell in a flaking motion using a fork creating “shreds.”
Bloomin’ Barbecue Sauce
Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste
Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.
For the Vegan Cole Slaw recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Veganized Pissaladiere Nicoise a la Julia Child (Vegan Onion and Olive Tart)
Yield: approximately 8 main dish servings or 16-18 appetizer servings or (easily halved)
You’ll love this simple savory tart, another menu item from the “Happy Birthday, Julia Child” dinner party on August 15 (see August 16 post).
Her version starts with a rich pate brisee tart crust and, while it would have been easy to veganize, popping vegan puff pastry dough out of a Pepperidge Farm box was easier still. A poorly trained chimp could turn it into a beautiful tart shell, complete with a raised rim, following my so-easy-its-almost-embarrassing method.
Child’s original filling is made of meltingly sweet caramelized onions (with the barest hint of cloves) dotted with oil-cured black olives and anchovy fillets. Other than the obvious decision to omit the anchovies–which weren’t missed a bit, as they always reminded me of bait–I decided to slice, rather than dice, the onion. It saved hands-on time and looked really lovely.
I also dispensed with the herb bouquet of fresh parsley, dried thyme and bay leaf, as I didn’t have cheesecloth or bay leaf. But I did stir parsley and thyme into the filling and I can’t imagine that the end result was in any way inferior to the original. We devoured it, er, I mean we savored it slowly with our French wine.
Bon Appetit!
1 box Pepperidge Farm Puff Pastry Sheets (remove both sheets from box and bag and thaw for about 40 minutes, covered, on the counter top)
4-6 tablespoons olive oil
approximately 3 1/2 pounds of white or yellow onions (about 3 1/2 large onions), quartered and sliced about 1/4 inch thick
3-4 large cloves garlic, peeled and coarsely chopped
Coarse sea or kosher salt to taste
6-8 fresh parsley sprigs, minced (you can use a little dried to taste in a pinch)
1/4-1/2 teaspoon dried thyme
a couple of pinches of ground cloves (about a scant 1/4 teaspoon–the cloves should be a VERY subtle background note, not pronounced at all)
Freshly ground black pepper to taste
approximately 25-30 oil-cured black olives, pitted, and sliced in half
Optional: 1 additional tablespoon of olive oil
Optional garnish: thyme or rosemary sprigs
Make filling: heat oil to shimmering in a large cast iron skillet over medium heat. Add onions, garlic and 1 teaspoon of salt. Saute, stirring fairly frequently, for about 50 minutes or until rich golden-brown and incredibly sweet (you really do cook them that long). Stir in parsley and thyme and saute for another 10 minutes. Remove from heat, and stir in parsley, thyme, cloves, pepper and more salt to taste. Cool slightly.
Meanwhile, preheat oven to 400 degrees. Oil two baking sheets or line them with Silpats. Carefully unfold one sheet of pastry on each of the baking sheets. With a knife, gently score a line about one-half inch from the edge of the crusts all the way around, making sure not to cut all the way through the dough. Using a fork, generously but gently prick inside the scored line. Place baking sheets on separate racks, one shelf below and one above the center so that the crust on the bottom has plenty of room to rise. Bake crusts for approximately 20 minutes (check after 15) until golden brown and very puffed, rotating sheets after 10 minutes.
Remove crusts from oven, reduce oven temperature to 350 degrees, and use the back of a spoon to gently crush down the puffed area inside the scored lines leaving a raised half-inch rim all the way around. Divide onions evenly between crusts, spreading to inside edge of rims, and scatter olives over the tops. Drizzle with the last tablespoon of oil if desired. Bake just until heated through, about 10 minutes, rotating pans if one seems to be baking too quickly. Remove pans to wire racks to cool slightly. Slide pissaladieres onto platters and cut into 4 or 9 squares each.
If not using crusts immediately, remove from oven to wire racks to cool. When ready to use–best if within two-three hours–precede with recipe beginning with crushing down the puffed areas and baking for about 15 minutes at 350 degrees.
Source: Adapted from Julia Child’s Pissaladiere Nicoise as published in Bon Appetit, August 2009
Vegan White Bean, Caramelized Onion and Pesto Tart
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan Stuffed Shells (plus Vegan Alfredo, Vegan Spinach Pesto and Veggie Marinara)
School + homework + extracurriculars = potentially harried evening meals. With school back in session, my goal this month for my “Veggie Table” column in The Virginian-Pilot was to provide busy families with a trio of meat-and dairy-free make-ahead sauces that can be combined in myriad ways for tasty and health-conscious mid-week meals, including stuffed shells. If the unsolicited praise from my carnivorous and skeptical husband and bachelor friend David are any indication, couples and singles will love these recipes too.
Since the flavors of the Mediterranean are universally popular, I decided to create three colorful Italian sauces: an Alfredo, a Spinach Pesto and a Marinara. Did I say meat- AND dairy-free? You bet I did. I trimmed loads of fat, calories and cholesterol from the silky Alfredo sauce by working a little alchemy with tofu and soy milk (you won’t believe it until you try it!). Cashews help impart a rich buttery taste.
And while basil is a reasonably healthy food, I use mostly spinach in my pesto for an even greater nutritional wallop without losing the sauce’s characteristic bold green color, texture and flavor. Similarly, as pasta sauces go, marinara is light, healthy and naturally vegan. But I turned up the vitamin volume in such a sneaky way that even veggie-phobic diners will be none the wiser. A puree of carrots and red bell pepper, along with onion and garlic, form the base of this vibrant sauce. The warm colors of the vegetables blend right into the fire roasted tomatoes without altering the taste, unless to make it even more mouth-watering.
Earn top marks regardless of how you complete this assignment: toss them alone or in combination with the pasta of your choice; follow my easy recipes for scrumptious stuffed shells three ways; or follow your own mix-and-match instincts.
Vegan Alfredo Sauce
Yield: approximately 2 ½ cups
1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste
Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Alfredo Sauce or see my recipes for Vegan Stuffed Shells. If desired, sprinkle some chopped smoked almonds over dishes made with this sauce for the traditional “bacon-y” flavor.
Vegan Spinach Pesto
Yield: approximately 1 ½ cups
10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)
Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any pesto or see my recipe for Vegan Alfredo-Spinach Pesto Stuffed Shells.
Veggie Marinara Sauce
Yield: approximately 4 cups
1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder
Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Marinara Sauce or see my recipe for Vegan Stuffed Shells. Combine this sauce with a little of my Vegan Alfredo Sauce for a creamy tomato sauce.
Vegan Stuffed Shells
Yield: approximately 4 servings
Approximately 16 jumbo dried pasta shells
1- 12 ounce package Smart Ground Veggie Protein Crumbles (or use your favorite vegan ground meat substitute)
Vegan Alfredo Sauce
Optional: Vegan Spinach Pesto
Veggie Marinara Sauce
Fill a large pot with water, salt generously—you want it to taste like ocean water—partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again. Meanwhile, heat Crumbles in microwave or on top of stove, according to package directions. Mix the Crumbles with the Alfredo Sauce, the Marinara Sauce, or a combination of Alfredo Sauce and Spinach Pesto in a ratio of about 1 part sauce to 2 parts meat or until a creamy mixture that loosely holds its shape is formed. Oil the bottom of a baking dish, cover with a generous layer of Veggie Marinara Sauce, and nestle shells into the sauce. If desired, lightly and decoratively drizzle additional Veggie Marinara Sauce over the Vegan Alfredo or Alfredo-Spinach Pesto Stuffed Shells, or drizzle Vegan Alfredo Sauce over the Veggie Marinara Stuffed Shells. Cover and heat in a preheated 350 degree oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately.
Vegan White Bean Quesadillas Alfredo
Yield: 2 servings
Here, I use the topping for my Vegan White Bean Nachos Alfredo as a filling for Italian quesadillas–delish!
1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer fewer or to use them as a garnish)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 3/4 cup Vegan Alfredo Sauce (see recipe below)
2 whole wheat tortillas
1 tablespoon vegan butter (I like Earth Balance)
Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato or olive halves
In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Transfer to a bowl. Wipe out skillet, return to burner, and heat the tablespoon of vegan butter to shimmering. Meanwhile, on a flat surface, spread each tortilla with a couple of tablespoons of Vegan Alfredo Sauce. Stir remaining Alfredo Sauce into bean mixture and spoon onto half of one tortilla. Fold other half up and over the filling, pressing gently to distribute filling nearly to the edges. Repeat with second tortilla. Carefully transfer both to the skillet and cook 2-3 minutes or until golden brown on the first side. Carefully flip, and cook 2-3 minutes on second side until it is golden brown as well. Transfer to plates and serve immediately or keep warm if making additional quesadillas. If desired, garnish each with Vegan Spinach Pesto or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato.
Vegan Alfredo Sauce
Yield: approximately 2 ½ cups
1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste
Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.
Vegan Spinach Pesto
Yield: approximately 1 ½ cups
10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)
Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may also be used as you would any pesto.
Veggie Marinara Sauce
Yield: approximately 4 cups
1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder
Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.
Vegan White Bean Nachos Alfedo
Yield: 4 servings
Try this Italian riff on a Tex-Mex classic. It’s not authentic, but you won’t mind a bit.
approximately 56-60 tortilla chips (I like the blue corn variety), divided onto 4 oven proof plates or one large platter
1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer just to garnish with a few of them)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 1/2 cup Vegan Alfredo Sauce (see recipe below)
Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce and parsley sprigs or basil leaves
Preheat oven to 350 degrees if baking. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Spoon over tortilla chips, dividing equally. Top with a drizzle of Vegan Alfredo Sauce and bake for 10 minutes. Serve immediately. Or broil a few inches from heat just until bubbly. Garnish, if desired, with Vegan Spinach Pesto and parsley sprigs or basil leaves.
Vegan Alfredo Sauce
Yield: approximately 2 ½ cups
1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste
Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.
Vegan Spinach Pesto
Yield: approximately 1 ½ cups
10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)
Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may be used as you would any pesto.
Veggie Marinara Sauce
Yield: approximately 4 cups
1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder
Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.
