Posts tagged ‘sauce’
Que pasa amigos? Sorry I’ve been almost nonexistent this past week! It’s been one of those craaazy weeks, I’ve had something literally every night – including tonight actually! My big sis and I met after work for a super intense spinning class at Equinox followed by dinner at the lovely Candle Café. Vegan gourmet my friends… it’s one of those places where Omnis and Veg-heads alike can enter gustatory heaven. However, as I don’t normally travel to the gym with my camera I don’t have any pics to show you L Wait, don’t leave – how about I share my dinner from Wednesday night instead??
Wednesday I got home a bit late because I had an organizing meeting for a non-profit that is very dear to me. It’s called PowerPlay NYC. It’s a really wonderful organization that educates and empowers girls through sports and life skills/nutrition workshops throughout the five boroughs of NYC, with a special concentration on low-income and underserved communities. However, this organization deserves it’s own post, so more on that plus volunteer opportunities later – on to the eats!
I had little time for cooking, so a raw dinner had major appeal last night. I had some zucchinis lying about which I quickly spiralized and then topped with some homemade Fresh Tomato Sauce! I had some stovetop popcorn popped in olive oil on the side because I was in the mood for something light to eat while I watched my beloved Yankees (tear that Melky is gone…). This is a wonderful recipe and really a blank canvas for adding in your own additions.
Fresh Tomato Sauce (makes 1-2 servings depending on appetite)
- 2 plum tomatoes, roughly chopped
- 6 sundried tomatoes, chopped
- 2 dried red chilis
- 1 clove garlic, chopped
- 1 bunch (about ¼ cup) fresh basil, julienned
- Salt & Pepper to taste
I threw the fresh and sundried tomatoes, garlic and chili peppers into Vinny (my Vita Mix) and blended on low until I had a well-combined, but not completely smooth sauce. I just wanted to make sure I wasn’t eating any chunks of garlic! Then I added in the basil leaves, salt & pepper to taste and blended a few seconds longer.
The result – a light, yet very flavorful summer tomato sauce. The sundried tomatoes really add a nice dept to the overall taste and the peppers add just a little underlying spice, but don’t actually create any heat so the sauce isn’t overpowered. You could really mix it up though – add some nuts or nut milk for a creamier sauce, add some fresh oregano, thyme, onions, etc. It might also be nice with some spinach & fresh lemon added in at the end. Experiment & enjoy!
I just got my brand new Joyce Chen spiralizer and I was literally skipping home from the post office thinking of all the meals I couldn’t wait to try with this. I don’t normally like zucchini, but I remember my mom making a raw pesto growing up out of walnuts, basil, zucchini, garlic and olive oil which I used to love, so I figured raw spaghetti might not taste quite so squash-y with the right sauce. Man was I right!! Need proof?
I made Natalia Rose’s Amazing Raw “Peanut” Sauce. With sauces like this, who needs a stove?! This sauce was so rich, creamy and decadent – and didn’t contain a single peanut! It really reminded me of a Pad Thai sauce. I actually ended up adding more water to this and more chili peppers because I like my foods with a little spice 😉 I served this over raw zucchini noodles along with julienned carrots, red cabbage and broccoli (which I lightly blanched).
Amazing Raw “Peanut” Sauce by Natalia Rose (makes a little over 1 cup)
- 1/2 c. raw almond butter
- 1.5 tbsp fresh ginger
- 1/3 c. water
- 2 tbsp fresh lemon juice
- 2 tbsp pure maple syrup
- 1.5 tbsp soy sauce
- 2 tsp sesame oil
- 2 cloves garlic
- 4 dried red chilis (seen here)
Blend all ingredients in the Vita Mix until smooth, adding more water as needed to thin and Voila!