05 September 2007
Spaghetti Squash With "meaty' Marinara
Beautiful, isn't it?
I fell in love with the raw vegan way of preparing 'meat' out of nuts and eggplant, and began to experiment with cooked versions of the same thing.
I've made this meat sauce several times, with the same reviews -- it looks and tastes very, very, VERY close to the real deal. Which is a good thing if you've got a Carnivore in the family.
THe spaghetti quash on the other hand... well, that was at the request of my six year old, and the Carnivore wasn't too happy with that.
Tonight I altered my usual 'meat' sauce, by using almonds instead of walnuts, and adding two green peppers to the food processor. It was a more subtle sauce -- less meat, more marinara -- and it was soooo good.
We served this with imported, grated Parmeseano-Reggiano, but shaky cheese or a nice vegan nurtitional yeast/almond cheeze will do nicely.
1 pound eggplant
about 2 c walnuts or almonds
2 green peppers (optional)
2 tbsp gf soy sauce (I hear that all soy sauces made by the traditional method are actually GF, but if you're nervous, stick with a safe one)
Chop all of these on the pulse section of your food processor, or grate/chop finely. Stir into a nice organic marinara sauce (we bought one...Ragu Organic).
Serve on top of cooked spaghetti or spaghetti sauce.