R O T F L.
around here with all these boys though it’s prolly pee 😐
Dego is 8 months, has 2 bottom teeth, and saying da-da-da-da-da-da all day long these days. he is rolling/flipping EVERYWHERE and is a spinning axis when on his belly. however he has yet to actually move forward! i do believe that’s next on his to-do list for this week. we’ll see!
Homemade Vegan Spaghetti Sauce comin’ at you RIGHT now! i did a quick vlog one day last week (just now getting my life together, yep) so press play below and enjoy! here are a few pics with tips you should read first (cause i forgot to mention some of them during the video). and sorry about the black bars, but they won’t be there much longer 😉
- if you coat your baking pan with no stick cooking spray before roasting the tomatoes and red peppers, you don’t have to worry about moving them around during baking.
- the more green veggies you add, the browner or ‘muddier’ the sauce color will be. red + green = brown, remember 😦 you can compensate for this by adding more red peppers or tomatoes though to sustain that bright red ‘tomatoey’ color.
- to keep this recipe vegan, use vegetable stock instead of chicken.
- you can do a combo of basil & cilantro instead of a bunch of the same herb.
- lasts in the fridge 5-10 days and up to 6 months in the freezer!
Roasted Veggie-Packed Vegan Spaghetti Sauce
- 8 medium ripe tomatoes
- 1 large red bell pepper
- 2 – 15 oz cans fire roasted tomatoes in garlic (i use Hunts)
- 2 cups vegetable stock
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup basil leaves (or cilantro)
- 1/2 sundried tomatoes OR 1/2 cup tomato pasta
- 1/4 cup olive oil
- 2 tbsp garlic or shallots, chopped
- sea salt & cracked black peppers to taste
- pre-heat oven to 400 deg
- toss tomatoes and bell pepper in olive oil and roast them for 1 hr on baking sheet coated with no stick cooking spray and drizzle with 2 tbsp of olive oil
- in a large pot saute onions & garlic, remaining olive oil, & salt for 10 min or until translucent
- add carrots, zucchini and saute for 10 min or until tender
- add in tomatoes, peppers (and their juices), veggie broth, basil, and sun-dried tomatoes or paste, and any other vegetable you’d like to include in the pot. if that veggie needs to be cooked and softened, add it in step 4
- reduce to simmer for about 20-30 min until flavors marry
- put into your blender in batches and process until super smooth. enjoy over pasta or zoodles!! super healthy and veggie-packed. use this stuff for any other Italian dish as well: pizza sauce, lasagna, marinara, etc. makes 10 cups!
Q: video suggestions! what else would you like to see on vid?