World Wide Vegan

Here is my coveted Fresh Tomato Sauce recipe. I learned to make this recipe in Italy. Italian tomato sauce is different than what we Americans are used to. It is light and fresh allowing the taste of the ripe tomatoes to dominate. I have Americanized this recipe a little by adding additional seasonings including Herbs de Provence (see my recipe) and fresh oregano and basil, but for a truly authentic sauce you can limit or omit the seasonings to suit your dish. (Add 1/2 c. water if using TVP)

If you prefer to use canned crushed tomatoes (2 large cans) simmer sauce until it reaches your desired consistency. It will be a lot faster than using fresh tomatoes. But if you are growing your own tomatoes this year this is a great way to use them up. Freezes well.

Italian Fresh Tomato Sauce on Whole Grain Spaghetti

* 1 large onion, minced
* 1 stalk celery finely chopped
* 4 cloves garlic, minced
* 2 Tbs. olive oil
* 4 pounds Roma tomatoes, seeded and diced
* 1/4 cup chopped fresh basil
* 2 tsp. Herbs de Provence (or Italian Seasoning)
* 1 tsp. ground oregano (or 1 Tbs. minced fresh oregano)
* 2/3 c. TVP - Textured Vegetable Protein (opt.)
* 1 tsp. Seasoning Salt
* salt and pepper to taste

In large saucepan saute' onion and celery in 2 T. olive oil until soft, about 5 minutes. Add minced garlic and saute' 2 more minute adding more oil if needed.

Add tomatoes basil, herbs, oregano and TVP. Cook over medium-low heat until tomatoes are soft. Let simmer on low heat for 90 minutes or until thick. Before serving stir in seasoning salt and any additional salt and pepper to taste.

Serve over cooked whole grain pasta. Top with soy Parmesan cheese. Serve with garlic bread and a salad for a delicious meal.

This sauce is awesome on all pastas, cooked quinoa, and as a topping for baked tofu (add a slice of soy cheese for tofu parmesean).

Nearly fat free. To make it completely fat free water saute the vegetables and omit the olive oil.

Karen's Herbs de Provence

1 tablespoon thyme
1 teaspoon sage
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves

Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. Mix well and store in airtight jar.

Labels: Herbs de Provence, Italy, pasta, tomato sauce

I love fresh vegetables. Warm, fresh from the oven, they help take the winter chill off, and in the summer they make a great addition to a lite, satisfying meal. But I especially like them in the Fall with Thanksgiving dinner or served with Curried Tempeh and fresh fruit.

Tonight I decided to use some of the Herbs de Provence, that I picked up in the South of France, on some baked vegetables. Sure you can buy Herbs de Provence in a bottle at your grocery store spice rack, but there is nothing like the aromatic, full bodied flavor of fresh herbs added to your favorite dish.

You don't have to go to the South of France to get that tantalizing taste. You can make your own blend of Provence, France herbs right at home. Look below for my recipe for Herbs de Provence.

French Baked Vegetables are an easy way to use up all those hearty veggies you have left over in your fridge. I make them a little differently each time based on the veggies I have at hand.

Baked French Vegetables

* 2 Tbs olive oil
* 2-3 garlic cloves, minced
* 2 tsp. dried Herbs de Provence
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 medium yam, peeled and cut into 1-inch chunks
* 1 zucchini thickly sliced, or other squash (banana, butternut or crook neck)
* 2 medium carrots, peeled and cut into 1-inch chunks
* 1 small parsnip, peeled and cut into 1-inch chunks
* 1/2 red onion, cut into wedges
* 1 small turnip, peeled and cut into 1-inch wedges

Preheat the oven to 400°. Lightly oil a heavy large rimmed baking sheet. Whisk the oil, garlic, Herbs de Provence, salt and pepper in a large bowl to blend. Add the chopped vegetables. Toss to coat. Arrange the vegetable mixture evenly over the prepared baking sheet. Roast for 45 minutes, stirring every 15 minutes, or until the vegetables are tender and beginning to brown. Transfer the roasted vegetables to a platter and serve.

Herbs de Provence

1 tablespoon thyme
1 teaspoon sage
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves

Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. Mix well and store in airtight jar.

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Labels: Herbs de Provence, Holiday food, Side dish, Vegan, vegetables, Vegetarian