Friday, January 21, 2011

Veggie bolognese

goes on any and everything. Bread , rice , veggies, taters , hot cold , pasta , gnocchi , here is how I make it.

28 oz Can of stewed tomatoes
carrots and spinach food processor
finely chopped portobella mushrooms
maybe water
low heat at least 40 minutes

Salt after
nutritional yeast 1/4 cup
bragg to taste
tomato paste

turn off heat and let rest and continue cooking. I have an enamel coated cast iron pot that seems perfect for this. I have a gas stove and after cooking it on low I turn off the heat and put the lid on and it stays hot for hours, letting the sauce rest gives it a real slow cooked flavor that cant be beat. I use hickory smoked salt for a lil added flare. If i did not have that salt I would have added a drop of liq smoke
divide and freeze or refrigerate some for a rainy day , okay later that day.

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