Marinara Sauce

4.5 Pounds Fresh, Small, Ripe Red Tomatoes, Stems Removed

Roughly chop the tomatoes and add them to the blender / food processor and process the tomatoes until smooth. No need to peel or seed the tomatoes.

2 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped

2 Tsp Salt
2 Tsp Black Pepper Powder

1 Large Sprig Basil Stem

In the widest pan you have, heat olive oil over medium heat, add garlic and saute for a minute in low flame. Add tomato mixture, salt and black pepper powder, bring the mixture to a gentle boil, reduce the heat to medium, DO NOT cover.

Take a sharp knife to score the stem of the basil sprig in a few places without cutting all the way through. Place the basil sprig on top of the sauce and press it down.

Continue cooking the sauce uncovered, stirring occasionally for about 60 minutes.

1/4 Cup Basil Leaves, Chopped

Add chopped basil leaves and mix well.

Taste Note: Tastes AWESOME
Serves: I mixed this with 2 Pounds Pasta.
Special Note: Do not take this in lunch box, it didn't taste that good the next day though!
Source: yupitsvegan

Sweet Potato Minestrone

1/2 Cup Kidney Beans

Overnight soak the beans in water

1/2 Tsp Salt
3 Cups Water

Cook beans with salt and water for 45 minutes.

Yields: 1 and 1/2 Cups Cooked Beans

2 Tbsp Olive Oil
1 Cup Onion, Chopped (1 and 1/2 Cups )
1 Tbsp Garlic Cloves, Chopped
1/2 Bunch Kale Stems, Chopped

1 Cup Celery, Chopped
1 Cup Carrot, Chopped
6 oz Green Beans, Chopped (25 beans )

2 and 1/2 Tsp Italian Seasoning
2 Tsp Salt
2 Tsp Black Pepper Powder

Heat oil in a pan, add onion, celery, carrot, green beans, garlic cloves, Italian seasoning, salt, black pepper powder, saute for 5 minutes in medium flame.

4 Cups Sweet Potatoes, Peeled and Chopped (2 Sweet Potatoes)

2 Pounds Tomatoes, Chopped

7 Cups Water

Add sweet potatoes, tomatoes, water, cooked beans, bring to a boil, reduce the heat to low and simmer for 20 minutes.

1 Cups Pasta

Add pasta and cook for 10 more minutes.

1/2 Bunch Kale, Chopped

Add kale and cook for 5 minutes.

Taste Note: Tastes Great.
Serves: 4
Source: allrecipes

Cilantro Basil Pesto Pasta

1/2 Cup Fresh Basil
1 Cup Fresh Cilantro
1/2 Cup Raw, Unsalted Cashews (Soaked for 5 hrs, Not needed)
1/2 Tsp Ginger, Grated
1/4 Cup Olive Oil
1 Tsp Salt
1 Large Garlic Clove
1/2 Tsp Lemon Juice
1 Tsp Black Pepper Powder

Grind all the above in blender to slightly smooth consistency.

Cook pasta according to package instruction and mix pesto to the pasta.

Since I used vitamix to make this pesto, I added 1/4 cup of water while blending. I think, if I use food processor, I don't have to add water.

Taste Note: Tastes AWESOME
Serves: 2
Source: veganfamilyrecipes

Roasted Red Pepper Pasta

Beans

3/4 cup cannelloni / navy beans

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot manual mode, 9 minutes for cannelloni beans / 4 minutes for navy beans in high pressure and let the pressure release naturally.

Sauce

2 Red Bell Peppers

Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred about 30 minutes. Turn twice while roasting. Immediately taking the peppers out, cover in foil for 30 minutes to steam, then peel away charred skin, seeds and stems. Set aside.

1 Tbsp Olive Oil
1/4 Cup Shallots, Chopped
2 Tbsp Garlic, Chopped
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Heat olive oil in a pan, add shallots, garlic, salt and black pepper powder and saute for 2 and 1/2  minutes in medium flame, 2 and 1/2 minutes in low. Add this to blender along with roasted peppers.

1 and 1/2 Cup Almond Milk
1/4 Tsp Red Pepper Flakes
2 Tbsp Nutritional Yeast
1 and 1/2 Tbsp Gluten Free Flour 

Add almond milk, red pepper flakes, nutritional yeast, gluten free flour, blend until creamy and smooth.

Once blended, place the sauce back to the sauce pan, heat it over medium heat for 4 minutes in medium flame and 4 minutes in low flame.

Pasta

1 Pound Gluten Free Pasta

Cook pasta according to package instruction and toss it with the sauce. I Used Spaghetti and I cooked for 17 minutes, I usually use Fusilli, I cook for 12 minutes.

Garnish

1/4 Cup Fresh Basil, Chopped / Parsley Chopped

Serve with fresh basil / parsley.

Taste Note: Tastes AWESOME
Serves: 2
Source: minimalistbaker

Caramelized Banana Upside Down Cake

Flax Egg

3 Tbsp Ground Flax
9 Tbsp Water

Mix ground flax and water to make flax egg.

Toppings

1/4 Cup Coconut Oil, Melted
1/2 Cup Coconut Palm Sugar
2 Medium Very Ripe Bananas, Sliced

Grease the bottom and sides of a cake or bread pan with coconut oil.

In a small bowl, mix the melted coconut oil and coconut palm sugar.

Spread into the bottom of the pan.

Arrange banana slices on the top.

Cake

1 and 1/2 Cup Very Ripe Bananas (3 to 4)
1/3 Cup Creamy Unsweetened Almond Butter
3 Tbsp Coconut Oil, Melted

In a large bowl, whisk together the mashed bananas, flax eggs, almond butter and melted coconut oil.

1/3 Cup Coconut Flour
1 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
3/4 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Sea Salt

Mix coconut flour, ground cinnamon, ground nutmeg, baking soda, baking powder and sea salt.

Mix dry and wet ingredients together.

Preheat oven to 350 degree F

Pout the batter over banana slices in the pan and spread out evenly.

Bake for 40 minutes, until a toothpick or knife inserted comes out clean. Cool the cake for 30 minutes. Carefully invert onto a plate or serving platter.

Taste Note: Tastes AWESOME. But you can't keep this long, probably you can keep it for 2 days, I kept it for 6 days and it was spoiled on day 4. I used 5 bananas for this bread.
Serves: 8
Source: Simply Gluten Free Magazine

Asparagus Lemon Pasta

Pasta

1 Pound Pasta
1 Tbsp Salt
Water

Add salt to water and bring the water to boil, add pasta and cook for 9 minutes.

1 Bunch Asparagus, Chopped

Add asparagus and cook for 3 more minutes. Filter the pasta and asparagus.

1 Tbsp Olive Oil
2 Tbsp Garlic, Chopped
1 Tsp Red Pepper Flakes

Heat oil in a pan, add garlic, red pepper flake and saute for 2 minutes in low flame.

11 oz Light Coconut Milk
Zest from 2 Lemons
1 and 1/4 Tsp Salt

Add coconut milk, lemon zest, salt, and simmer for 3 minutes in medium flame. Turn off the stove.

1/4 Cup Lemon Juice (Juice from 1 and 1/2 Lemons)
1/3 Cup Basil, Chopped

Add lemon juice and mix well.

Add cooked pasta and basil, mix well.

Taste Note: Tastes AWESOME
Serves: 3
Source: fooddotcom

Indian Style Pasta Sauce

1 Red Bell Pepper, Remove Seeds and Chopped into 4 Pieces
1 lb Tomato, Chopped into 4 Pieces
2 Garlic Cloves
2 Serrano Peppers
1/2 Tsp Salt

Add all the above to the vita mix and blend until smooth.

Heat a pan, add the above puree, bring to a boil, simmer in low flame for 5 minutes.

1/4 Tsp Garam Masala Powder
1/4 Tsp Salt
1/2 Tsp Red Chili Powder
1/2 Tsp Dried Oregano
1/4 Tsp Dried Basil (If Fresh Basil is available, add them at the end)

Add red chili powder, garam masala powder, salt, oregano and mix well, simmer for another 20 more minutes in low flame. Stir often.

1/4 Cup Fresh Basil, Chopped

Add fresh basil (if available), mix well, simmer for 5 more minutes.

Prepare the sauce a day in advance. Use it with pizza or pasta.

1 Pound Pasta

Cook pasta according to package instruction and mix with the pasta sauce.

Taste Note: Tastes
Serves:
Source: vidyascooking