Sun-Dried Tomato Marinara

sun-dried tomato marinara over baked tofu

This tangy marinara is inspired by Alicia, the Vegan Epicurean.

What a treat it was! I served it over tofu baked in breadcrumbs and olive oil with 4 whole cloves of garlic, 1 1/2 cups button mushrooms, and a sprinkling of dried rosemary. It was then garnished with a handful of fresh basil.

For the sun-dried tomato marinara, I used:

  1. 2 cups cherry tomatoes
  2. 2 cloves minced garlic
  3. 1 tbsp. ginger root, chopped
  4. 1 tbsp. basil, chopped
  5. juice of 1/2 a lime
  6. 1/2 a date, seeded and chopped
  7. 6 sun-dried tomatoes, chopped
  8. 1 tbsp. olive oil
  9. pinch of dried parsley
  10. dash of Italian seasoning
  11. pinch of salt
  12. dash of pepper
  13. sprinkling of red pepper flakes
  14. 4 sun-dried tomatoes, diced

Directions:

Place all ingredients (except the 4 sun-dried tomatoes) in a blender and blend until smooth. Add the remaining sun-dried tomatoes and serve or preserve in a jar in the refrigerator.

Tonight I will serve the sauce over leftover naan bread with basil and black olives for a mini-pizza experience!

naan mini-pizza

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An Indian Curry

This is such an easy curry to make and so satisfying. This particular recipe serves 2.

Ingredients:

  1. 1 tbsp. sesame oil
  2. 1/2 cup onion, chopped
  3. 1 large clove garlic
  4. 1 small jalapeno pepper, chopped
  5. 1 1/2 cups coconut milk
  6. 1/2 cup vegetable broth
  7. 2 carrots, chopped
  8. 1/2 cup broccoli, chopped
  9. 1 cup mushrooms, chopped
  10. 1 tsp curry powder
  11. 1/2 tsp. red pepper flakes

Directions:

In a large stockpot, heat sesame oil over medium heat and saute onion, garlic and jalapeno for 5 minutes or so. Next, add the coconut milk, vegetable broth, and  carrots. Bring to a boil. Reduce heat to a simmer and add broccoli, mushrooms, curry powder and red pepper flakes. Let cook for 10 minutes. Serve alone or over brown basmati rice.

Bon appetit!

an Indian curry