This tomato pasta is one that the whole family will enjoy. Rich with tomato flavor and mildly sweet, it is sure to appeal to even the pickiest palettes. Serve hot alongside your favorite protein for a heartwarming meal. For additional flavor, stir in dairy-free soy-free cheeses such as Daiya Mozzarella Shreds. Enjoy!
You Will Need:
- 2c whole grain medium shell pasta, uncooked
- 1 can tomato sauce
- 1/4 cup white sugar
- salt and pepper to taste (about 1tsp each)
- 1 tsp garlic, minced
- 1 cup diced tomatoes
- 1 tbsp corn starch
- Boil pasta until al-dente, about 8 minutes. Drain and stir in tomato sauce and diced tomatoes.
- Heat to simmering, then reduce heat to low. Add sugar and stir until completely distributed.
- Add remaining seasonings and cornstarch.
- Allow pasta to simmer for approximately 5 minutes, until sauce is considerably thickened.
- Serve hot and enjoy.
Asparagus is one of my all time favorite vegetables! Unfortunately, I’m the only person in my family who likes it. Despite this, I make some preparation of asparagus weekly. This particular recipe gets doubled and munched on for days– it’s just that good!
You Will Need:
- 1lb fresh asparagus, ends trimmed
- 2TBSP olive oil or coconut oil
- 1 tsp salt
- 1 cup diced tomatoes, fresh or canned
- 1 TBSP minced garlic
- 4TBSP balsamic vinegar
- 3TBSP crumbled goat cheese (optional)
- Preheat pan to medium-high heat until oil is hot. Add asparagus.
- Cook asparagus until just tender, turning every 2 minutes to avoid charring. Add garlic and saute until browned.
- Add diced tomatoes and balsamic vinegar. Cook for an additional 2 minutes, or until vinegar begins to reduce.
- Season to taste and serve hot. Enjoy!
Creamed spinach is back on the menu! This preparation yields a delicious, particularly creamy creamed spinach. I recommend avoiding omission of the garlic, as this increases the coconut flavor from the milk- one that I don’t find pairs particularly well with spinach. The garlic balances these flavors out nicely. I imagine this recipe would also work well with almond milk, perhaps with the addition of extra flour since almond milk is a bit thinner than coconut milk. If you happen to try it and make any modifications to this recipe, please be sure to let me know!
You Will Need:
- 1 medium yellow onion, diced
- 1lb fresh baby spinach
- coconut oil, or preferred cooking oil
- freshly minced garlic
- salt and pepper to taste
- 6-8oz coconut milk
- 1-2TBSP all purpose flour
- Heat a small dollop of coconut oil in a large saucepan over medium-high heat. In this pan, cook the diced onion until soft and translucent. Stir in garlic and saute for 1-2 minutes, or until garlic begins to brown slightly. Do not burn the garlic!
- Stir in spinach, salt and pepper, and cook until spinach is completely wilted.
- Whisk 1-2TBSP of all purpose flour into chilled or room temperature coconut milk. Be sure to do this before adding the milk to the pan to avoid lumps. Whisk until blended smooth.
- Add coconut milk and flour mixture to the pan and bring to a boil, stirring constantly.
- Reduce heat to medium and simmer until the sauce has thickened considerably. About 3/4 of the sauce should evaporate.