Homemade Pasta Sauce

Source: Carol Jacobsen
Makes about 3 quarts

4-5 quarts (~8 lbs) tomatoes (about 3/4 full of a standard stock pot) (8-9 large hothouse tomatoes)
2 large garlic cloves, minced
1/2 cup olive oil
1 green pepper, coarsely chopped
1 onion, coarsely chopped
1 jalapeno, chopped (optional)
24 oz. tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
salt & pepper to taste

1. Blanch tomatoes: Cut an X on the bottom of each tomato.  Place in boiling water for at least 2 minutes or until skins start to peel away from the X. Drain, then transfer to ice water.  Remove peels and dice, removing as many seeds as possible.
2. Place diced tomatoes & garlic in stock pot and simmer for 30 minutes.
3.  Meanwhile, in a food processor place oil, green pepper, onion, & jalapeno.  pulse until well combined. Add to tomatoes once they are done simmering.  Stir in 24 oz. tomato paste, basil, & oregano.  Stir & cook 1 hour, or until desired thickness.

Thai Curry Sweet Potato Lentil Soup

Source: sweetpeasandsaffron.com

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, sliced
• 1 tbsp ginger, peeled & diced into small pieces
• 1 tbsp Thai red curry paste 
• 1 medium sweet potato, peeled and diced into 1/2 inch cubes
• 2 medium carrots, peeled and diced
• 4 cups vegetable broth 
• 3/4 cup dried red lentils
• 1 tbsp tamari
• 1 tbsp lime juice

After simmering

• 1 can coconut milk {400mL}
• 1/4 tsp salt {or more; to taste}
• 1 tsp lime juice
• 1 tsp tamari

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
3. Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
4. Add the sweet potato, carrots, broth, lentils, tamari and lime juice. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
5. Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice and tamari to taste.

Vegan Potato-Leek Soup

Source: thefullhelping.com

1 tablespoon olive oil

• 2 large or 3-4 small leeks, dark green stems removed, washed thoroughly and sliced thinly
• 2 stalks celery, chopped
• 3 large Yukon gold or yellow potatoes (about 2-2½ lbs), peeled and roughly chopped
• 1 teaspoon salt
• Black pepper to taste
• 4 cups vegetable broth + 2 cups water
• 3 TB nutritional yeast
• 
  

1. 1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. 
2. 2.Add the potatoes, salt, and pepper. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible. (or, for a creamier soup, blend all of it)
3. 3. Stir in the nutritional yeast and adjust salt and pepper to taste. 

Quinoa, Beet, & Arugula Salad

Source: allrecipes.com

1/2 pound beets, peeled & diced
1 cup red quinoa (uncooked)
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp white sugar
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
2 green onions, sliced
3 oz. arugula, chopped
5 oz. goat cheese, crumbled

1. Steam or roast beets until crisp-tender.
2. Meanwhile, bring quinoa & water to boil in saucepan. Reduce heat, cover, & simmer until all water is absorbed, about 15 minutes.
3. Whisk together olive oil, red wine vinegar, sugar, garlic, salt, & pepper.
4. Remove quinoa from heat, then add half of the dressing while fluffing the quinoa with a fork.  Cover & refrigerate the quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, & remaining dressing into cooled quinoa. Toss lightly before serving.