Not Your Traditional Bolognese

It's been one of those weeks when I just feel so overwhelmed - and mainly - by my kids. They are on a holiday known as "Fall Break" and we've been spending a lot of {maybe too much} quality time together. 

The whining, nagging, fighting and just NOISE in general seems to be over the top lately.

I wish I was writing something like "today I'm sharing a recipe that my kids helped me create. We've been spending so much time in the kitchen and it's been such a blast!" But unfortunately, that's the not the case as of yet. BIG SIGH! For some reason, my kids have been a bit of a strain on my sanity.

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I think what I needed most was a little break from the house cleaning to make an even bigger mess in my kitchen just so I could share with everybody my brilliant VEGAN {yes, vegan} bolognese! Phew! I feel so much better now. What better way to decompress?! And thanks for listening to my rant. 

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For this to die for pasta sauce {or lasagna sauce} recipe, you'll want to start with a vitamix and then move to the stove top.  

This recipe has a sweet and smokey bite but in a hearty tomato and "meat" base. The meat you'll be using can be found on this blog. I shared my walnut meat with you all back on a Taco Tuesday. Check it out here by clicking on this link. 

 

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TOMATO SAUCE

1/2 roasted bell pepper {make more and save them as a side dish - kids love them}

1/2 tsp {or less if you don't like spice} crushed chili peppers

1/4 cup sun dried tomatoes {the kind packed in oil} 

BLEND UNTIL SMOOTH + ADD

3/4 jar {or 1.5 - 2 cups}  organic crushed tomatoes {see pic above}

2 cloves garlic

1 1/2 TBLS sweetener {I love that ginger syrup and use it all the time for cooking}

5 sprigs fresh basil leaves

2 Tbls chopped fresh oregano  

1/4 - 1/2 cup cherry tomatoes

1/2 tsp smoked sea salt {optional if don't have it on hand} 

pinch of sea salt

BLEND AGAIN UNTIL SMOOTH + ADD

1/2 cup walnut meat

BLEND THE RED SAUCE AND MEAT BY HAND UNTIL MIXED 

DO NOT BLEND IN VITAMIX

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In a large sauce pan cooked the gluten-free cappelini or angel hair pasta noodles. NOTE: if you're new to gluten-free pasta use olive oil in the boiling water AND stir the noodles quite often to keep them from sticking together. 

Meanwhile...

IN A SKILLET ADD

2 Tbls chopped shallots or white onion

1/4 cup olive oil

Heat the shallots until they start to brown - about 4 minutes - stirring occasionally. Then add the above tomato red sauce. Blend well with a spoon and let it simmer until pasta noodles are ready.  

Set aside herbs for garnish.  

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The only way I personally enjoy eating a bowl of heavy starch pasta is to lighten it up with zucchini noodles. Try that for color and then you don't have to worry about a "side" of veggies to go with your main course.  

Hope you're having a wonderful "Fall Break" and if need be, take a break of your own, as I did, and make some PASTA! {wink