Category Archives: Recipes

Spicy Spaghetti Sauce-naturally gluten free and vegan

Gluten-free, Vegan Spaghetti Sauce

Ingredients:
Olive oil (enough for sauteing the veggies)
1 green bell pepper (or whatever color you prefer), chopped
1 jalapeno pepper (optional), diced
4 garlic cloves, minced or diced
1 medium yellow or white onion, chopped or diced
1 large can tomato sauce
½ cup water
2-3 fresh tomatoes (or 1 can of crushed or diced tomatoes), chopped or diced
1-2 tbsp Balsamic vinegar
1-2 tbsp Italian seasoning or fresh herbs
1-2 tsp Red pepper flakes (optional)
Salt to taste
Pepper to taste
Rosemary (optional)
Cute apron (optional)
Cute significant other with a camera (also optional)

Directions:
Put on a cute apron and ask your cute significant other to take pictures of the process. Maybe open a bottle of wine for yourselves and have a class-or two or three?-while you cook, if you’re into that. Haha! I myself have not had a drink since my birthday in November, and the boyfriend has never had a drink in his life, but sometimes the idea of wine sounds nice. We have nothing against alcohol and do not abstain because we have problems with drinking, by the way-we just do. ::shrug:: But, I digress; let’s get saucy, folks!

Mince/dice the garlic, chop/dice the onion, bell pepper and tomatoes (unless using canned, of course).

In a large pan, saute the onion, garlic, bell pepper, and jalepeno in olive oil (just enough oil to coat them all a bit). You can, of course, saute the veggies in a skillet then put it all in a bigger pot, like I did, because I don’t have a giant pan here.

Chop/dice the tomatoes (or open the can).

Add the remaining ingredients. Do not be deceived if it looks like I have more sauce than you. I made a double batch (but with less pepper, because that’s all I had)

Stir to combine.

Simmer for 15-20 minutes, or until it’s the consistency you desire (add more water if necessary)-check and stir often. I actually don’t use a timer, I just simmer it until I decide, randomly, to remove it from the heat. Very technical, I know.

Serve over pasta of your choice, or use it as a pizza sauce (especially for quick, little, pita pizzas), like my boyfriend does for “pizza sandwiches” (basically a grilled cheese with sauce and veggies). I don’t have a picture of that because I didn’t use it right away and I forgot to take a picture later.

You could easily add wine (instead of the vinegar?) and ground meat to this recipe. You could omit the spicy ingredients too. I think it’d still be quite tasty. (Maybe it would be even better with some ground turkey. Mmm.) It’s boyfriend approved. He always asks how I make it so perfectly spicy. I told him it’s a secret. It’s not, really. I just guessed and it turned out ok. =p

For fun, here’s a picture of the suave Israeli tomato sauce man on the package. “Hey ladies, how YOU doin’? Lookin’ for some fresh tomatoes? I’m your man.” That’s what I imagine him saying.

Thank you to my fabulous, wonderful, supportive, handsome boyfriend for obliging and being my photographer even though he said he doesn’t know how to shoot food.

I hope you try it out! Let me know what you think.

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