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[personal profile] lapis_lazuli022
vegetarian/vegan dairy-free wheat-free dinner: spinach salad and spelt penne with vegetable-tomato sauce.

Julienne mushrooms, zucchini, and baby carrots. Reserve a few mushrooms to cut into quarters.

Reserve 1/3 of chopped vegetables. Toss with spinach leaves, crumbled red walnuts, and dried cranberries. Serve in salad bowl with strawberry vinaigrette to taste. (If non-vegan, I would have added goat cheese.)

Saute half an onion with crushed garlic and as little oil as necessary. When onion is browned, add rest of vegetables and about a handful of water. When well-cooked, take off heat and remove quartered mushrooms, then squish rest of vegetables with immersion hand-blender (or in food processor) until they form a chunky paste. Add quartered mushrooms, tomato sauce and tomato paste, and return to heat, stirring well. Add a few of the spinach leaves to wilt. Add herbs and seasoning to taste (basil, rosemary, pepper, salt, oregano, crushed red pepper) and allow to simmer on low for as long as you desire.

When ready to serve, cook pasta in boiling water.

Verdict: yummy.
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lapis_lazuli022

February 2015

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