Ahhh pasta-pizza-pasta-pizza-pasta-pizza-meatball sub (Yikes, did I say meatball sub?) I actually do not like meatball subs, but as a diner and a mother, I LOVE pasta and homemade pizza. They are both so kid-friendly, leave room for variety and the inclusion (and hiding) of numerous vegetables, and I am indeed grateful to the Chinese and Italians who brought these wonders into the culinary world.
My willingness to chop and chop and chop some more and stir and stir and stir some more is very high when it comes to pasta or pizza sauce. But what if there were an easier way?
Enter Choosing Raw - a wonderful vegan/raw foods site run by a pre-med at Georgetown medical school who also studied nutrition. She makes me feel lazy she does so many things and I can tell you that I don’t often feel lazy. But I heartily forgive her for she inspires me AND she has a recipe for raw tomato sauce that you make in your blender. Very little chopping if you have a Vita Mix. Very nutritious. Are you excited yet? I was very excited. Low chop, quick and healthy…. but will anyone eat it?
We tried it out on the kids while Little Sis and Bro-in-Law had a night out on the town during their visit and have used it since in a variety of ways. We do love variety around here as evidenced by Little Sis’ Varia-Bowling from yesterday – that woman is clever indeed! So the little people preferred plain raw vegetables being deconstructionists, but my 11 year old declared it the best sauce he’d ever eaten. He has repeated that declaration and asked if we can have it again.
Yes we can!
And you can too.
Here is the recipe:
Sweet Pepper Marinara (adapted from Pure Jeevan)
(Serves two) – I quadrupled this recipe
1 very large red or yellow bell pepper, deseeded
¾ cup cherry or roma tomatoes (I used one 28 oz can of fire-roasted organic diced tomatoes – remember I quadrupled – or something around that)
¼ cup sundried tomatoes
1 Tablespoon olive oil – I did not quadruple this, I just dumped but I think it was definitely less than this
¼ teaspoon salt
Generous sprinkle dried thyme
Generous sprinkle dried oregano
¼ cup basil (I used a sprinkle of dry)
Stevia to taste (I did not use this)
Whiz this all together in your Vita-Mix or other strong blender til smooth and serve cold or warmed. I offered the masses their choice of thin, raw zucchini slices, whole wheat spaghetti or quinoa as the underlay for the sauce. It was very tasty and so fast it makes me tear up just thinking about it : )
Notice the orange-y color from the peppers. Not as red, didn’t bother 11 year old boy at all. May have been a factor in Little Sis’ kids opting for plain vegetables. Not sure, but they ate vegetables so I was happy.
The next day I warmed some up with leftover noodles for my son’s lunch thermos.
(There is a dollop of anunrefinedvegan’s olive tapenade on here – even yummier)
At lunch that day I put some on a dosa.
Several days later I spread some over a serving of lentil/rice casserole to eat at work. Looked like meatloaf – tasted much better! Better for me! Viva Las Vegas-tables in all their pared, pureed, or plain goodness!