No Oil Tomato Sauce
Vegan
This is for everyone that is watching their oil intake. This comes from Whole Foods Health Starts Here, and is really good with the pasta or ravioli filling of your choice.
3/4 cup low-sodium vegetable broth
1/3 cup onion, diced
1/3 bell pepper, diced
5 cloves of garlic, minced
pepper to taste
3 cans diced tomatoes (no salt)
2 cans tomato paste
1 can of water (from the diced tomato can)
2 teaspoons of Italian seasoning
1 bay leaf
dash of crushed red pepper
1. In a large sauce pan, saute vegetables and garlic in vegetable broth.
2. Add the rest of the ingredients and simmer on low heat for 45 minutes.
3. Remove bay leaf and serve over pasta.
RecipesUS
Showing posts with label Bay Leaves. Show all posts
Showing posts with label Bay Leaves. Show all posts
Tuesday, December 4, 2012
Wednesday, May 23, 2012
Himalayan Red Rice Salad with Cranberries
Himalayan Red Rice Salad with Cranberries
To date, this has been viewed 237 times on the San Antonio Sustainable Living Blog! Happy Eating Everyone!
Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari
Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.
1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.
2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.
3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.
Found: Friends of Animals-The Best of Vegan Cooking
To date, this has been viewed 237 times on the San Antonio Sustainable Living Blog! Happy Eating Everyone!
Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari
Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.
1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.
2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.
3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.
Found: Friends of Animals-The Best of Vegan Cooking
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