I’ve been batch cooking on weekends when I’m home to help get my family through the week. This week, I have made some baked tofu, will do biscuits and gravy later, and have a giant pot of chunky marinara sauce on. I thought I would share the marina recipe here (though it’s an easy one). This makes a HUGE batch. It freezes well and can be kept in the fridge for a week. I suggest keeping it in a glass container or jar.
3 sweet onions, chopped
8-10 celery stalks, diced
6-8 summer squash, diced
4-6 garlic cloves, minced
3 large (28 oz) cans of diced tomatoes
2 large (28 oz) cans of tomato sauce
6 T Italian seasoning
3 T salt
1 cup nutritional yeast
Pepper to taste
Add all ingredients to a large pot (I use a pressure cooker with lid off). Bring to a boil and then turn heat back to maintain a simmer for several hours. The longer it cooks, the sweeter it will get.
Serve over pasta, on pizza crusts, on bagels, over rice, or over roasted vegetables.
Credit for this idea goes to the wonderful heath coach and amazing cook Leslie Neri who posted some pictures of a similar dish on her Facebook page and made me need to make it!
We’ve been getting many grape tomatoes in our CSA share this year, and no one in my family, except me, is really big on uncooked tomatoes. So, they sit until I think of something to make with them. I was getting behind when a Facebook post sparked this idea to roast them up and make pesto. Happily for me, that week’s CSA share also contained fresh basil, and I already had garlic and nutritional yeast, so only a bag of pine nuts was needed. You can substitute almonds easily for the pine nuts if you don’t have them on hand!
3 pints grape tomatoes (other tomatoes will work, also)
1 bulb garlic
1 large bunch of basil
2 cups pine nuts (substitute with almonds if desired)
¼ cup olive oil
½ cup nutritional yeast flakes
Sea salt to taste
Slice grape tomatoes lengthwise and arrange in a single layer on baking pans. Drizzle lightly with olive oil. Place garlic bulb on pan. Roast at 375* until they begin to brown at edges, stirring carefully every 10 minutes. Set aside.
Place pine nuts in food processor. Add tomatoes, garlic (peeled of course), basil (leaves only), nutritional yeast, and remaining olive oil. Pulse to a pesto texture. Add additional olive oil if needed.
Serve tossed with pasta, on a wrap with fresh veggies, etc. My children suggest that it is good enough to be eaten with a spoon directly from the blender.
2 cups fresh basil
1/4 cups almonds or pine nuts
2/3 cups olive oil
2 cloves garlic
1/2 cup nutritional yeast flakes
3 plum tomatoes, diced
1 lb whole wheat pasta
Salt to taste
While your pasta is cooking, put basil, nuts, garlic, and oil in the food processor and pulse until the nuts are fairly fine.
When pasta reaches al dente, drain. Add nutritional yeast (nooch) to pesto and pulse to mix. Toss pesto with pasta. Serve with diced tomatoes sprinkled on top.