Garlic pizza bread

Before going in the oven.

Out of the oven.

Delicious!

Recipe here: (sub vegan ingredients) http://twistedfood.co.uk/pull-apart-pizza-garlic-bread/

Cocoa-date truffles, Coffee cooler and Raw "pasta".

I made these last night after coming back from the store with a giant container of deglet noor dates for $5. I processed them in the blender with walnuts, cocoa powder, coconut, vanilla and a pinch of salt. They make very good snacks for your sweet tooth.

Coffee cooler made with coffee, almond milk, chocolate syrup, dates and ice.

I made some sun-dried tomato marinara from Ani Phyo's book and served it on top of thinly sliced zucchini. (I don't have a spiralizer.)

Fresh tomato, sun-dried tomato, olive oil, lemon, garlic, salt and herbs make a very flavorful sauce. The zucchini sliced this way makes me think of Thai papaya salad. I might try that next.

Grilled Vegetable Marinara Spaghetti and Yogurt Parfait

Sorry about these awful night time pics! We didn't eat dinner until late because we went for our run first. My husband whipped up a marinara spaghetti and I heated up the grilled vegetable salad from last night and added them to my plate. I also added a clove of crushed garlic. It was delicious and very much welcome after an hour of pain!


Dessert was a soy yogurt parfait with strawberries, granola and coconut. I drizzled a bit of date syrup on it too because the yogurt was unsweetened.

Spaghetti w/ Red Wine and Rosemary Marinara

Made dinner with help from my new cookbook 'Vegan Italiano' tonight. Very simple sauce that came together in under 30 minutes. I added lots of fresh basil and zucchini. I topped my portion of pasta with a blob of creamy cashew cheeze sauce that I got from work (sorry can't give you the recipe). The sauce was great when mixed in with the pasta, it made it very creamy and so yummy!

I Love Pasta!

Hello Friday! Good to see you. I got out of work early today (3pm) so I wanted to celebrate an early start to the weekend by cooking up a big pot of my special red wine vegetable marinara. I really love this sauce. It's rich and deep with a hint of sweetness and full of a variety of veggies. Whatever I have in my fridge is what goes in this sauce. I had zucchini, carrots, red bell pepper and onions which made a wonderful chunky sauce. I haven't had pasta in a while so this was a treat. My husband brought home a fresh loaf of french bread. It was definitely a carb heavy dinner but it was worth it! Underneath the pasta there is a big handful of fresh baby spinach. The topping is "Parmezano Sprinkles" from The Ultimate Uncheese cookbook.

Red Wine Marinara Sauce

I make spaghetti and marinara all the time because I almost always have the ingredients in my fridge and pantry. Not only is it easy to prepare, it makes a delicious, hot and comforting weeknight dinner. This particular sauce was an experiment with red wine. I had a half bottle of cabernet sitting on the counter and I decided to slosh some in. Hey, why not?

Red Wine Vegetable Marinara Sauce

2 TB olive oil
1/2 white onion, chopped
1/2 red onion, chopped
3 cloves garlic, minced
1 carrot, chopped in small pieces
1 zucchini, diced small
2 TB tomato paste
1 cup water
2 14 oz. cans stewed tomatoes (blended until smooth in a blender) or you can use crushed tomatoes instead
1/2 cup red wine
1 tsp crushed red pepper flakes
1 tsp sugar
fresh basil (about 6-7 leaves, chopped)
salt and pepper to taste

Heat olive oil in a large pot. Add onion and garlic and saute for a few minutes until onions brown a bit and get soft. Add carrots and zucchini and cook until they are fairly soft. Add the tomato paste and stir around and then add water and canned tomatoes. Stir to dissolve tomato paste. Add the wine, red pepper flakes, sugar and basil and bring to a boil. Then lower heat and simmer for 30 minutes or more. Season with salt and pepper to taste.


The red wine really did something to the flavor of the sauce. It made it deep and rich with a hint of sweetness. Yum!