5medium carrotsscrubbed and cut into 1/4 inch slices
4cloves garlic2 coarsely chopped and 2 minced
3sprigsfresh oregano
1/2tspsalt
8ozvegan ground meat
2 1/2tbspolive oil
2bunchesbaby bok choy
1/3cupdry white wine
2tbsplemon juice(juice of 1/2 medium lemon)
1/3cupfreshly grated Parmesan cheeseoptional
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Instructions
Rinse beans and add to pot with 3 cups water and salt. Bring to boil. Reduce heat to simmer. Add 1 chopped carrot, chopped garlic cloves and 2 sprigs of oregano. Cook for 1-2 hours until beans reach desired tenderness. Drain beans, saving 1/4 cup broth.
Trim off root end of bok choy. Coarsely chop leaves and cut stalks into 1/4 inch pieces.
In large skillet, heat 2 tbsp oil over medium high temperature. Stir fry crumbled vegan meat for 3-5 minutes until browned and set aside.
Add remaining oil and stir fry carrots and bok choy stalks for 5-7 minutes until tender but crisp. Add bok choy leaves, garlic and 1/4 cup wine. Cook for 2-5 minutes.
Stir in vegan meat, beans, chopped oregano, remaining wine and bean broth. Reduce heat and simmer for 3 minutes. Stir in lemon juice.
Sprinkle with Parmesan cheese and garnish with lemon and oregano sprig.
Bring a large pot of water to a boil over high heat. Fill a mixing bowl with ice and water and place close to the stove. Also have a mixing bowl ready. Tomatoes will go from boiling water to ice bath the mixing bowl to blanch and remove the skin.
Core out the stems from the tomatoes and cut a shallow “X” on the bottom of each tomato.
Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split – for about a minute. Next move tomatoes from boiling water to the ice bath. When cooled move to the mixing bowl. When all are done empty the boiling water (you’ll use this for the sauce.) Next, use your hands or a paring knife to strip the skins from the tomatoes.
If you like a smooth sauce, pulse tomatoes in a food processor in batches to the consistency you like and transfer to the large stockpot. If you like a chunkier sauce skip processing, roughly chop and place tomatoes in stockpot. Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like. When finished cooking, stir in lemon juice or vinegar oil and salt. Add more lemon juice or vinegar to taste.
This recipe freezes well.
You can also be creative and add pepper and fresh garlic or herbs such as oregano, basil, parsley, etc. at the end of the cooking.
1/4cupcreamy dressingE.g. Annie’s Original Salad Dressing
1/8cupcapersor tapenade
1tbspolive oil
2tbspdry white wineor water
1tsplemon juice
1Parsley sprigs
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Instructions
Preheat a large pan over medium-high heat. Add oil. Sprinkle a few drops of water into the oil and when it sizzles, your oil is hot enough. Add fish, skin-side up, and cook for 1 minute. Turn fish. Cook for 1 minute. Add dressing, capers and reduce heat to simmer (low). Cover and cook for 10 minutes, checking frequently. Use a toothpick or fork to check the center of each filet. When redness is gone and fish flakes easily, it’s done. Sprinkle with lemon juice and garnish with parsley
