Pasta Sauce

This has been a standby for us this Lent.  It is a hearty and filling sauce and is especially nice with linguine.

2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes

Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.

Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours.  Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers!  And it's been a hit with everyone.)

Makes 8 cups. 

Vegan 5 Spice Cookies - 40-48 cookies

4 1/2 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 cup sugar
2 Tbsp. 5 spice powder
1 1/3 c. honey
1 cup vegetable oil

extra sugar for rolling the cookies in

Sift the dry ingredients together. In another bowl mix the wet ingredients together. Gently mix the two together, do not overmix. Roll the dough into 1 inch balls, roll them in sugar, place on greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Cool on a towel before serving.

A really nice tea break cookie with a hint of anise flavouring, yum.

Cream of Aspargus Soup

1 onion - minced
3-4 cloves garlic - minced
olive or vegetable oil

Heat in soup pot till the onions are transparent. add:

2 bunches asparagus - sliced about 4 cups or more
1-2 cups water

Bring to a boil, reduce heat and simmer till the veggies are mushy, really.

Meanwhile make the cream sauce:

Melt 1/2 cup vegan margarine
Add 1/2 cup flour
Whisk and simmer for a bit
Whisk in 4 cups rice milk, slowly
Keep heating and whisking while it thickens, then add:

3 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/8-1/4 tsp. black pepper

Add the cream sauce to the well cooked veggies. Take an immersion blender and cream the soup. Add as much water as needed to get the consistency you want.

Shrimp & Asparagus with Yellow Rice (serves 8)

454 gram package frozen shrimp (large)
3 cloves garlic- diced small
1/2 small onion - diced small
thumb sized piece of ginger - peeled, sliced and diced small
vegetable oil

1 package snow peas (2c?)- cut in half
1 cup mushrooms (10) - cut in quarters
2 bunches asparagus - cut into 2 inch lengths

salt and pepper
1 Tbsp. soy sauce
1/2 tsp curry powder

2 cups raw parboiled white rice
1/4 tsp. turmeric

In a large saucepan heat water till boiling, add rice and turmeric, reduce heat and simmer til done. While this cooks prepare the veggies and shrimps. Drain the rice before adding it to the completed veggie mix.

Heat vegetable oil in a very large fry pan, stir in garlic, ginger, and onion. Stir for a little bit then add the frozen shrimp. Cover and let cook, stirring occasionally till shrimp are cooked. Add the asparagus and stir fry 4 minutes, add the mushrooms and snow peas, stir. Cover till cooked (2 minutes). Add salt, pepper, soy sauce, and curry powder. Stir well. Add rice. Serve.