Cappelini with Tomato Basil Sauce - and it's Vegan!

Do you have lots of tomatoes and basil still growing in the garden?  Time to make a delicious sauce and go meatless for a night! This is so easy and the ingredients below are just a guideline.  Don't like garlic, use 3 cloves instead of 5.  Like a sweet sauce use more sugar.  The only thing that's important is to remember because you are not seeding or skinning the tomatoes, you really need to let this cook down or the sauce will be very watery.  To make this dish you will need:
8 pounds tomatoes diced                                                               

1 cup of packed basil leaves, sliced

1 large onion, minced

5 cloves of garlic, minced

1/4 cup of olive oil

Salt and pepper to taste

Sugar ( or honey of substitute to taste)

1.)  Cut up the tomatoes and process them in a blender.  You will need to do this in batches.

2.)  In large stock pot, cook tomatoes and basil over medium-low heat until tomatoes are soft.  You want to cover this so it doesn't make a mess, but you need to vent the lid so that the tomato sauce reduces.  See the picture so you can see how I did it.

2.)  Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.

3.)  Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for about 2 hours or until thick.

                 

 

 

 

Slow Cooker Boston Baked Beans - Can be Vegan

Why bother making from scratch when you can buy many different varieties in a can?  Flavor and awesomeness!  There is nothing like homemade, especially when it's so darned easy!  I served this with grilled hot dogs on top and corn bread on the side.  To make the beans you will need:
1 pound Great Northern beans
8 cups water                                                              

1/2 pound bacon (Vegan - Smart Bacon)

1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1 tablespoon Worcestershire sauce (Vegan - Amy's Vegan)

1/4 cup brown sugar

1.  The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.

2.  In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the remaining ingredients. Cover, and cook on Low for 12 to 14 hours or on high for 8 hours. Stir before serving.

 

 

 

 

Mom's German Potato Salad recipe

My Mom used to make the most awesome German Potato Salad.  This was her recipe and I am glad I have it as she never wrote down any of her recipes.  To make this great accompanient you will need:

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

 

 

1.)  Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. )Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. 

3.)  Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.