This big pot of hearty meat-free pasta sauce delivers deep tomato-umami flavour and will leave your house smelling like a million bucks. And, yes, you can prepare pasta in advance and enjoy delicious noodles all week long. To keep things vegan and add another layer of good nutrition, sprinkle on this savoury nut and hemp heart mixture in lieu of traditional Parmesan. You can also use it on salads and soups or when making pesto. The ragu is also excellent strewn over baked potato.
Store leftovers of the ragu and prepared pasta in separate containers in the refrigerator for up to 4 days.
There are a couple of ways to reheat leftover cooked pasta so it’s not mushy. Start by only cooking noodles to no more than al dente so there’s some wiggle room for additional heating. Place your leftover pasta in a colander and dip into large pot of boiling water. Allow pasta to heat for about 30 seconds before removing from water. Or heat some leftover ragu in large skillet until bubbling, and then stir in cooked pasta and cook for about 2 minutes.
In 6 L large saucepan over medium, heat oil. Add onion and 1/2 tsp (2 mL) salt; heat for 5 minutes. Add carrots to pan and heat for 3 minutes. Place mushrooms, celery, and garlic in pan; heat for 5 minutes. Stir in tomato paste, Italian seasoning, red pepper flakes, and black pepper; heat for 1 minute. Pour in red wine, raise heat to medium-high, and boil for 2 minutes. Add lentils, crushed tomatoes, and vegetable broth to pan; bring to a boil; reduce heat to medium-low; and simmer, covered, for 40 minutes, or until lentils are tender. Stir in sun-dried tomatoes and red wine vinegar.
While ragu simmers, bring large pot of salted water to a boil. Add pasta and cook until just al dente. Drain pasta well.
In food processor container, place cashews, hemp hearts, nutritional yeast, garlic powder, and 1/2 tsp (2 mL) salt and process until finely chopped.
Serve pasta topped with ragu. Sprinkle on nut and hemp heart mixture and garnish with parsley.
This recipe is part of the Batch Play collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.