All covered in cheeze…
I created this NEAT sauce…
and hubby said ‘Yes Please!’
It’s been stuck in my head all day! :mrgreen:
Presenting my newest quick and easy vegan recipe…
Spaghetti with ‘Neat’ Sauce and Cheeze
Ingredients:
- 1.5 bottles of spaghetti sauce (or make your own)
- One 450 gram package of green lentils
- 2 cloves garlic, minced
- Seasonings (I used parsley and PC sun-dried tomato)
- Salt, to taste
- Vegan Parmesan cheeze
- Spaghetti noodles
Directions: Cook 1 bag of lentils according to directions on package. Rinse and drain. Stir in 1.5 bottles of spaghetti sauce, minced garlic, salt, and seasonings. Serve over your favourite noodles along with 60 second Vegan Parmesan cheeze.
It makes a HUGE amount! A great make-ahead meal. I’m sure this would work in the slow cooker too- I am just not sure on the liquid amounts.
In just 1 cup of cooked green lentils there is a whopping 23 grams of protein and 26 grams of fibre!!! Talk about satiety. :)
60 second Vegan Parmesan cheeze. Eric LOVES this stuff- he sprinkles it on everything and said he will never buy regular parmesan cheese again!
The lentils give this sauce amazing texture just like meat would.
This batch makes so much I freeze about 4-5 servings in Pyrex containers. It makes for some quick and easy dinners! Great for lunches for the week too.
In other news, I changed the colours on the Glo Bar labels! I wanted them spiffy looking for the store shelves. :) They scream EAT ME, don’t they? ;)
Updates:
- New post on Foodthinkers is up- Juice for the WARRIOR in you!
Tonight’s question- Are you a pasta lover? What is your favourite dish or type of pasta?
I’m not a big pasta fan, but my two favourite kinds are angel hair and spaghetti. I also want to make a vegan version of linguine alfredo some day! That would be a challenge…
Have a great night! :)
love, love, love pasta. total redlight food for me as once I start eating it – I don’t want to stop! Love the lentil sauce, it looks great!
that looks amazing! i love pasta and could eat it all the time!
I think you just totally and completely 100% sold me on lentils. I knew they had good nutritional stats, but WOW.
im not really a spaghetti girl–but i LOVE it with lentils. match made in food heaven :)
I am a pasta QUEEN!!!! My favorite is cappelini (I know I did not spell that right) or angel hair with marinara sauce with mushrooms…YUM!!!
And yeah… you will be my hero if you can make linguini alfredo! For real.
I will do my best! :)
this looks amazing! simple too–which is essential for my lack of culinary skills haha.
LOVE THE LABELS!!! they’re chic, yet scream “eat me! i am healthy and delicious!” ;)
Homesense…. has a GREAT marinara sauce… I tried it last weekend and it was AWESOME! I highly recommend it! It is all veggies….which i love more than anything! Also at William & Sonoma they have an amazing RUSTIC VEGETABLE sauce to DIE FOR…. i am sure you would love love love it!
I am a HUGE pasta fan- i love all types!
all i have to say is OMG!!!! i am a huuuuge lentil fan and just last week i was giving some to my one year old son and i heated it up a little too much so i put some cold pasta sauce on it and it was the must delish thing i have ever tasted. love pasta but i stay away from it, not worth it to me!
I only love pasta because it’s an excuse to eat my Italian mother’s homemade tomato sauce.. really I could just eat the sauce but that would be weird so I add some pasta.
That pasta sauce looks awesome! What a great idea to add lentils. It’s funny because I’ve always thought it sounded odd to add beans to tomato pasta sauce, so I never knew how to add protein. But the other day I added black beans for the first time, and they were great! When I got to thinking about the combination I suddenly realized – why not?! Kind of like your savory oats. It still seems kind of odd to me, but there is really no reason why! I’ve got to try those by the way:)
Yay! I make a similar sauce with red and green lentils, simmered long enough for the lentils to break down. It’s one of my husband’s favorite dinners, and he usually suggests it as the dish I serve for omni company. Nice work!
That’s so cool that Eric likes the cheeze. I’ve gotta make that!
Your spaghetti looks great. What kind of spaghetti did you use? Regular? Whole wheat? Rice pasta? Quinoa pasta? There are so many kinds today!
its just regular white pasta but usually we use spelt
CHEESE ravolli!!!! Yummy!! I need to try fixing lentils, they look so good!
-emily
Have you seen this AWESOME vegan mac ‘n cheese recipe by the Puer2Raw twins? It’s SO good! I’ve made it the original version with quinoa, and also with whole wheat spaghetti.Totally easy and yummy!
http://www.loveveggiesandyoga.com/2009/12/guest-post-pure2raw-twins-michelle-lori.html
I’m not a huge pasta fan. However I love lentils!
Love pasta!! I make a similar lentil and tomato pasta sauce (usually with mushrooms as well). I always make my tomatoey pasta sauce from scratch though – the key is good quality tomatoes (the cold-storage supermarket kind definitely doesn’t cut it! Use canned if you can’t get good, fresh tomatoes.)
Fresh Tomato Pasta Sauce:
1 onion, diced
3-4 garlic cloves, crushed
lots of fresh, ripe tomatoes (I buy my tomatoes from local farmers and they are soooo good!)
Dry white wine
Olive oil
Fresh basil
Saute the onions and garlic in a little olive oil, then turn the heat down, put the lid on and wait 15mins until they are soft.
Turn the heat back up, add in some white wine (quarter of a cup or so) and cook the wine off.
Add the tomatoes (diced) and stir. Once they have been heated through, pop the lid of the saucepan back on, turn the heat down and simmer for 45mins to 1 hour.
When the sauce is done, I usually saute in a separate pan some cannelini beans, mushrooms and spinach, then toss through freshly cooked pasta with the tomatoey sauce, fresh basil and top with some toasted pinenuts.
OR – our other favourite –
Roast the whole tomatoes in the oven along with some thinly sliced eggplant and zucchini, brushed with a little olive oil. Toss all of them through freshly cooked pasta, breaking the tomatoes up as you go so that the tomatoes ooze all through the pasta. Top with toasted pinenuts. (This works well with cherry tomatoes)
Hi Angela,
Just a quick question about your labels (which look very pretty btw): I notice you have both ‘Dairy-free’ and ‘Vegan’ on them. Is this for consumers who don’t know that vegan does mean dairy-free? In that case, would it be worth putting ‘dairy and egg free’ or even ‘dairy, egg and honey-free’ to be clear?
Good luck with the new stockist,
Cheers,
Rachel
I love pasta. Lasagne is definitely my favourite – must be something to do with all the cheese!!
Here’s an easy recipe for alfredo: http://veganyumyum.com/2009/09/hurry-up-alfredo-vyy-cookbook/
There’s also one in the Vegan with a Vengeance cookbook that uses pinenuts instead of cashews: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=109. It’s similar. I made one this week with MimicCreme. So easy!
I adore pasta, it’s one of the reasons I could live in Italy for the rest of my life ;)
Yours looks very good!