Monday, October 28, 2013


Fall is here and weather has finally gotten cooler during the past week or so. As temperatures drop I start wanting more hearty, warm meals instead of salads. With the exception of homemade kale salad. That I can always eat. It's just simply the best. I'll post my recipe next week. But this week's recipe is a (fairly)quick pasta dinner I made one day when I came home from work hungry and tired. While the sauce was simmering I was able to rest a bit and make the house smell heavenly.


6 large, ripe tomatoes 
2 tsp coconut oil (to saute onion and garlic)
1/2 cup onions, diced 
2 cloves garlic 
½ cup sweet white wine (I used Riesling)
basil,  oregano, rosemary, thyme (fresh or dried)
1/2 tablespoon sugar 

Dice tomatoes into large chunks. Heat coconut oil over medium heat. Add in onions and garlic, sauteing about 5 minutes. De-glaze the pan with white wine and add in tomato chunks. Bring tomatoes to a boil and reduce to a simmer. Cook for 60 minutes until tomato sauce has reduced down. Add in the herbs and sugar, continuing to cook for a minute or so. Toss with freshly cooked gluten-free pasta (I had brown rice pasta) and serve hot. Sprinkle some vegan parmesan on top. Use this recipe to make your own.

For the vegan meatballs I used this recipe.
Buen appetito!

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