Holy macaroni guys, it's feels like it's been eons since we've chatted! Well, how the heck are you?
Here we are, 2016, a New Year, a new start, and a whole lot more blogging (which I’m pretty darn excited about it)! And what better way to kick the first post of the new year off, than with a quick and simple go-to recipe. Secretly, I kind of adore sharing everyday recipes. Strange, perhaps. While they aren't full of the glitz and glamour of some more exciting recipes out there, they are a real reflection of how many of us (on either side of the screen) actually live and eat, and I find that authenticity to be important. I don't know about you, but I surely can't be bothered to make vegan squash pizza every single night. When I posted my first go-to recipe way back, I was like "girl, you should do this like once a month", but life happens and I only managed to share a few. But it's a new year, and I think I got a new resolution!
While we don't eat a ton of pasta, it's always something we have in the pantry for those nights when we realize it's 6 o'clock and are starving, and all our carrots are limp and that tasty tahini sauce we forgot about now has a strange odour that requires the container to be constantly sealed (there may even be the temptation to throw away the whole yogurt container but then logic kicks in and you're like No, it has to be recycled!). But no matter what, we can always pull something from the pantry, and find a few happy veggies to put together a killer tomato sauce. Although I know of a few people who eat pasta for the sake of pasta, for us, pasta just so happens to be a vehicle for sauce. If I could just eat a pot of tomato sauce, I probably would just stand there in the kitchen with the pot and a spoon. There is just something so comforting about the rich umami of a thick tomato sauce that feels incredibly right to chow down on.
This Veggie Spaghetti is kind of a take on what I remember eating as a child, but with a ixnay on the veggie ground round, please. Chopped full of meaty mushrooms and lentils, plenty of veggies and garlic, it's based on the traditional Spaghetti Bolognese (which as we know isn't really Italian, but real delicious). It's inexpensive to make and comes together in less than an hour, making it a perfect weekday meal that you can even make up early in the morning or a couple days in advance.
**Also, left over Nutty Parm on something like this, is pretty A O.K!
Veggie Spaghetti with Mushrooms and Lentils
Serves 4 Print it Here
1 Cup Dry Puy Lentils
2 teaspoon Oil
3 Carrots, Diced (about 3 Cups or 100 g)
3 Stalks of Celery, Diced (½ Cup or 80 g)
½ Onion, Diced (1 Cup or 100 g)
3 Cloves Garlic, Chopped
4 Mushrooms, Diced (2 Cups or 160 g)
2 teaspoon Balsamic Vinegar (10 ml)
1 Heaping tablespoon Tomato Paste (15 ml)
1 Jar Strained Tomatoes ( nearly 2 ¾ Cups or 680 ml)
1 Cup Water (235 ml)
1 teaspoon Chilli Flakes
1 teaspoon Dried Oregano
½ teaspoon Crushed Fennel Seeds
2 teaspoon Dried Basil
1 teaspoon Sea Salt
Garnish with Parsley and Nutty Parmesan (recipe below)
- Begin by cooking the lentils. Bring them to a boil along with 3 cups water. Let simmer for 15-20 minutes or until tender, then drain.
- Meanwhile heat the oil in a pot over medium heat. Add the carrots, celery, onion, and cook over medium heat for 5 minutes or until the onions begin to soften and become translucent. Add the mushrooms, herbs, chilli, and fennel and sauté for another couple of minutes until the mushrooms begin to soften.
- Stir in the balsamic and tomato paste then add the strained tomatoes along with the one cup water (I use this water to clean out the tomato jar and get all the goodness out). Finally stir in the drained lentils and salt.
- Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30-45 minutes or until it thickens and becomes nice and rich tasting. Taste and season with more salt if needed.
- Serve alongside spaghetti of choice, roasted veggies, or roasted spaghetti squash. And don't forget to garnish with parsley and plenty of Nutty Parma!
½ Cup Brazil Nuts
2 tablespoon Sesame Seeds
1 tablespoon Nutritional Yeast
A Pinch Sea Salt
- Combine everything in a high speed blender or food processor just until the brazil nuts turn into a fine meal. Store in the refrigerate for all your sprinkling needs.