Roasted Tomato and Vodka Sauce (Vegan)
from follower: Molly MacAlpine
I will never make another tomato sauce again- this one is seriously bomb. Make sure you are willing to give up a good 2 hours for it though.
1/4 olive oil
medium white onion, chopped
3 large cloves garlic, diced
1/2 tsp red pepper flakes
1 1/2 tsp dried oregano
1 cup vodka
2 28 oz cans of peeled tomatoes (I boiled fresh San Marzano tomatoes from the farmer's market so that takes a bit longer- but worth it!)
salt
black pepper
4 Tbs fresh oregano
Pasta!
Preheat oven to 375. Heat olive oil in an oven proof pan over medium heat and cook onions and garlic for about 5 minutes until translucent. Add red pepper flakes and dried oregano and cook for another minute. Add vodka and continue cooking until the mixture is reduced by half.
Drain and crush tomatoes with your hands into a pan- love doing that- add 2 teaspoons salt and some pepper. Add the vodka mixture to the tomatoes and cover the pan with a tight lid and throw it in the oven for 1 1/2 hours. After you wait forever, take it out and let cool for 15 minutes.
Now blend the tomato mixture in a blender and puree in batches until sauce is smooth. Return it to the pan and reheat it with 2 tablespoons fresh oregano and add some more salt and pepper. Simmer for 10 minutes, then add your cooked pasta and more fresh oregano and you're good to go. For non vegans stir in some parmesan because it's even more amazing!
Lemon Pecan Buttermilk Pancakes (Vegetarian)
from follower: Molly MacAlpine
- 1 egg
- 1 cup flour
- 1 tablespoon sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (I would go with the real stuff here, it really makes it. But ya never know.)
- 2 tablespoons cow or vegan butter, melted and cooled slightly
- Good size handful of pecans, loosely chopped
In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda, salt and pecans. Stir until just combined. Make sure not to overmix... the batter will be pretty spongey- this results in a super fluffy pancake.
Heat a pan over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes 8-10 pancakes.
Roasted Vegetable Lasagna (Vegetarian)
from follower: Molly MacAlpine
Roasted Vegetable Lasagna (Vegetarian)
from follower: Molly MacAlpine
The ingredients really depend on how much you are making- I kind of ad libbed on this one so everything is approximate. Add more or less to your liking! Also, veggies really shrink down so it wont be as much as it seems later. Plus this lasts for a few meals or even to freeze.
Lot's of olive oil
salt and pepper to taste
3 or 4 Bohemian Squash (Also called Delicata or Peanut squash) I recommend finding these- seriously tasty.
3 or 4, depending on length, thin Chinese eggplant
3 Zucchinis/summer squash- any type
white onion, chopped
a few large cloves of garlic,
diced green and red bell peppers- or those thin Italian frying peppers if you can get them
around 2 cups each of fresh kale and spinach, roughly chopped
fresh oregano, thyme and basil
1 egg
1 cup cottage cheese or ricotta cheese
marinara sauce- bottled or make your own
no-boil lasagna noodles (I used normal pasta because that's all I had, but lasagna noodles are way more fun)
and of course fresh mozzarella!
salt and pepper to taste
3 or 4 Bohemian Squash (Also called Delicata or Peanut squash) I recommend finding these- seriously tasty.
3 or 4, depending on length, thin Chinese eggplant
3 Zucchinis/summer squash- any type
white onion, chopped
a few large cloves of garlic,
diced green and red bell peppers- or those thin Italian frying peppers if you can get them
around 2 cups each of fresh kale and spinach, roughly chopped
fresh oregano, thyme and basil
1 egg
1 cup cottage cheese or ricotta cheese
marinara sauce- bottled or make your own
no-boil lasagna noodles (I used normal pasta because that's all I had, but lasagna noodles are way more fun)
and of course fresh mozzarella!
Ok...hope that's everything. Chop up everything how you like it- diced, sliced, chunked, whatever. Mix a good amount of olive oil with some diced garlic and spread all over the veggies-except for kale and spinach- that are now laid out on cookie sheets . Roast in the oven at 400 until they start to get a little brown and nice (The eggplant will probably cook a little faster fyi).
In a bowl, mix chopped kale and spinach with the egg, ricotta or cottage cheese, some fresh herbs and salt and pepper. I honestly don't even think you need this extra cheese- but at the time it was in one of the recipes I had seen so I went with it. I think mozzarella on it's own is great and the other cheese just adds more fat.
Change oven temp to 375 when veggies are out, and start layering those with everything else in a square glass pan- some marinara, noodles, then veggies, kale mix, mozzarella and so on. Add some more herbs here and there if you like and top with some more cheese!
Cover with foil for about 25 minutes, uncover and let cook more until the cheese gets super brown and bubbly. 