When I was a kid one of my favorite things was watching my mom make meat sauce. I couldn’t see in the pot but I did get to taste test with pieces of white bread. I think I would eat about a half of a loaf of white Wonder bread by the time my mom was done cooking down the sauce. I would wash it all down with some good ol’ vitamin D “red” milk and a big orangey smile. Now that I am a grown up and a vegan… well… this isn’t on my list of things I can do. But I can try to recreate that taste. The only change to my moms sauce is really the meat. The rest was already vegan. So with that, I began my attempt with the use of the new Beyond Meat Crumbles. The only reason I attempted this recipe is because of these crumbles. They have the right flavor and texture and cook the same as regular hamburger would. This was always a problem with other crumbles; they either dried out or got mushy. Not Beyond Meat! So I was so confident making it I made it for dinner without even testing. Just to let you know… they didn’t let me down it, came out perfecto! I love Beyond Meat so so much. You should too. Also, this recipe is super duper simple and low ingredient. It is virtually error proof! Eat up!
Spaghetti with “Beyond Meat” Sauce
- 1 Extra large can of Crushed Tomatoes
- 1 Extra Large Can of Tomato Puree
- 2 mini cans of Tomato Paste
- 1 package of Beyond Meat Crumbles
- Olive Oil
- Kosher Salt
- Seasoned Salt
- Dried or Fresh Basil
- Granulated Garlic
Cooking the Meat!
- Add a small amount of olive oil to an extra large sauce pot and when warm toss in Beyond Meat crumbles and a few pinches of kosher salt.
- Cook until heated and ready to eat.
Making the Sauce!
- Add all canned tomato products to meat.
- Sprinkle in Granulated Garlic, Basil, and Seasoned salt to taste.
- Add a little olive oil if you want now.
- Cook down stirring frequently over medium heat until slightly dense. Takes about 30-45 minutes.
- Keep the top on to avoid splatter!
- Serve over pasta of your choice. I prefer ziti with lines or angel hair. Enjoy!
Food is Love. The Hippie Gypsy.
Since I became vegan I have always been afraid of preparing my own Tofu. First it was that I didn’t know how to use the different kinds (lite, firm, silken, extra firm, huh?). Then it was that it was all watery and mushy. Last, it was that everyone told me I had to dry it out or press it down or just buy the pre-baked from Trader Joe’s (which I did). I never knew what exactly to do. Then I started reading blogs and still not completely comfortable. Then I starting asking other vegetarians and cooks that I knew. i got closer to confident. But this past month I got a free cooking school online pass. They taught me so much so fast. I feel so much more confident about my tofu skills now. So here is my simple and best way to prepare tofu successfully. The pictures are provided by my closest friend that currently is living in Florida and doing a fast in which she has to prepare vegan food but was an omnivore prior to this fast. (The fast is called the Danial Fast Click Here to learn more.) I gave her my recipe and she followed it perfectly and topped her veggie bowl with the tofu.
Pan Fried and Baked Tofu
- 2 Tablespoons Olive Oil
- Kosher Salt
- 1 block of lite or regular extra firm tofu
- 3 tablespoons cornstarch
- 1 tablespoon cornmeal
- Slice tofu into sticks by dividing the tofu in half and then half each side again creating 4 slabs. Divide those slabs into half to create sticks.
- Take tofu sticks and place on a plate that has 3 layers of paper towels. Let tofu drain on those towels at least 30 minutes. Then take an additional paper towel and press away excess water from the top.
- Next sprinkle with kosher salt and make rest 5 more minutes.
- In a bowl mix together cornstarch and cornmeal. Dredge the tofu through the mixture. You can add salt and pepper directly to the flour to create a seasoned flour.
- Heat oil in a frying pan until almost spitting. To test heat place a droplet of water into pan and watch it sizzle.
- With tongs place sticks into the hot oil moving frequently so they do not stick. Rotate each side until lightly cooked then place on a silpat for the oven.
- Bake in the oven at 400 degrees Fahrenheit for 10-20 minutes until firm and not longer leaking excess water.
- Place on a dish with paper towels to drain excess oil. Sprinkle with salt and pepper.
I eat it with a side of peanut satay sauce or over brown rice and veggies with terriyaki sauce. They come out almost with a light crisp like a tempura would but not oily. Its the perfect way to keep it moist, not oily, and crisp. Enjoy!
PS: I have used the following substitutions successfully: Chia Seeds instead of Cornmeal, Arrowroot instead of Cornstarch, Canola instead of Olive Oil.
Food is Love.
The Hippie Gypsy.