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This can be made up to three days ahead and stored in an airtight container in the fridge
Worth the effort!
I didn't peel the tomatoes but any skins that came off easily I left out of the sauce and put in a freezer bag for stock
I didn't blend the sauce at the end as we like a chunky sauce
I added some sauteed eggplant and zucchini to the sauce and it made for a really lovely garden pasta sauce
Made this with the Best Damn Mashed Potatoes recipe and it was great
Took a few adjustments
We used gluten free (GF) flour to thicken (Bob's GF) and added a little thyme and sage
Added a tiny bit of umami blend seasoning (Trader Joe's) but it took the flavor in a different direction than we wanted
This is a good herb gravy base
Basic red enchilada sauce
Very easy and very tasty
Tasty parmesan cheese recipe
With the fronds from a small fennel bulb I was able to quarter the recipe and yield about 8 oz of pesto
I used walnuts instead of pumpkin seeds
I added an extra clove of garlic
Thinned with about a TBSP of water and about two TBSP olive oil total
This is a really great dressing for a Mediterranean salad - especially tasty with falafels
OUR FAVE!
Recipe taken from Caesar Salad recipe:
1/3 c raw cashews
2 TBSP hulled hemp seeds
1 small garlic clove
1 TBSP nutritional yeast
1/2 tsp garlic powder
Fine grain sea salt, to taste
Blend cashews and garlic clove first to fine consistency and then add the other ingredients and combine
We omitted oil from original recipe
This is actually a small batch jam recipe that is easy to scale up
10.5 lbs of apricots yielded approximately 3.5 qts jam (14 half pint jars)
Sweeten with agave nectar to taste
Definitely delicious with the cinnamon and nutmeg
Make double the sauce and double the pasta
Worked great in saucier pot
Add green peppers, mushrooms for more of a garden sauce
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