Site Information

 Loading... Please wait...


Vegan Marinara and Bean Spaghetti

Posted by Jayna Goldstein (foodie_fusion) on

Delicious Vegan Marinara sauce
5lb of plum tomatoes
1 medium onion
8 garlic cloves
1/4 cup basil leaves
Olive oil
Salt pepper
6oz tomato paste

1. Wash tomatoes thoroughly
2. Cut tomatoes in half and de seed (reserve the seed juice in a bowl)
3. Place tomatoes on a cookie sheet that is at least 9x13
4. Place peeled garlic and quartered onion scattered throughout the dish
5. Take reserved seed juice and put it through a mesh strainer, then drizzle about 1/4 cup of the juice over the tomatoes
6. Drizzle with about a tablespoon of olive oil, salt and pepper
7. Mix it around and then drizzle a tad more olive oil
8. Place in a 425 degree oven for 35 minutes or until roasted
9. Remove tomatoes when finished roasting and let them cool for approximately 20 minutes or until safe to put into a food processor
10. Place the drained tomatoes, garlic, onion and basil into a food processor with the tomato paste and pulse
11 at this point you can add in about 1/4 tsp more of salt if needed and then blend again
12. Blend until your desired texture is reached
13. If you prefer a chunkier sauce reserve a few chunks to put back in
14 viola , heat it up and you are ready to serve with some delicious bean pasta

Grilled tofu steaks

Extra firm tofu
Grill spray

1.wrap extra firm tofu in paper towels and drain it by placing it between two plates and place heavy cans on top
2. After an hour unwrap tofu and cut it in half and then into triangles big enough to not fall through the grill (into 4 steaks)
3. Turn on grill and spray with nonstick spray
4. Grill each side until they get grill marks

Kale and Vegetable Sauté

1 medium onion
8 ounces mushrooms
2 bell peppers
1 large zucchini
1 yellow squash
Kale( few handfuls)
Olive oil
1. Heat one tablespoon of olive oil
2. Place in onions and stir around cooking until they start to brown
3. Add in mushrooms and cook down
4. Add in zucchini once mushrooms begin to cook
5. stir well to combine and add in a pinch of salt, pepper and paprika
6. Once that mixture is starting to cook add in peppers and stir well
7. Let cook down for about 10 minutes stirring occasionally
8. add in kale and cook until kale has shrunk
9. Turn off heat and serve

*Paired amazing with the black bean spaghetti

*This serves 4

View Comments

Thai Red Rice Vermicelli with Grilled Vegetables and Balsamic Herb Oil

8 oz. red rice vermicelli - cooked, rinsed, drained1 small red bell pepper, sliced into strips1 medium zucchini, sliced into half-moons1/2 red onion, sliced into strips1/3 c. sliced kalamata olivesolive oilsalt and pepperBalsamic Herb Oil2 T. olive oil2 t. balsamic vinegar1 t. minced garlic1/2 t. dried oregano1/2 t. dried mintsalt and pepperCombine all ingredients for [...]

Read More »

​Thai Green Curry Soup with Edamame Spaghetti

Thai Green Curry Noodle Soup from Explore Asian on Vimeo.Gluten Free, High Protein Explore Asian Edamame Spaghetti served over Green Curry - Delish!Prep time: 10 minsCook time: 10 minsTotal time: 20 minsServes: 4Ingredients1tbsp oil1 onion, halved lengthwise then sliced1 red pepper, sliced1 yellow pepper, sliced75g baby corn, cut into chunks3 medium mushrooms, sliced3 spring onions, sliced2 Dorot's garlic cube4 Dorot's cilantro cubes4 Dorot's parsley cubes3tbsp Thai [...]

Read More »

Easy Red Rice Elbows with Spicy Garlicky Tomato Sauce, Mozzarella, Fresh Basil {Gluten-Free}

12 oz.package red rice elbows - cooked, rinsed, drained2 T. olive oil3 garlic cloves, minced1/2 t. red chili flakes15 oz. can diced tomatoes1/4 t. salt or to taste5 fresh basil leaves, chopped, divided4 oz. shredded mozzarellaHeat olive oil in a sauce pan over medium heat. Add garlic and chili flakes. Cook for one minute.Add tomatoes and simmer for [...]

Read More »

Gluten Free Cold Noodle Salad with Adzuki Bean Pasta

Ingredients2 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons honey 1 tablespoon fish sauce 2 tablespoons (or to taste) chili garlic sauce 1 teaspoon sesame oil 1 (7.05 ounce) bag Explore Asian Organic Adzuki Bean Spaghetti 1 cucumber 1 red bell pepper, seeds removed and cut into thin slices ½ medium red onion, cut into very thin slices ½ cup fresh cilantro leaves, roughly [...]

Read More »

Indonesian Red Rice Pad Thai Dish from Explore Asian on Vimeo.Ingredients:7.05 oz Explore Asian Thai Red Rice Pad Thai1 tablespoon oil3.53 oz chicken breast, cut into strips1 onion, finely chopped1.76 pz spinach leaves cut into strips1.76 oz chopped Champignon mushrooms3 Dorot Stir Fry Herb Mix cubes2 Dorot Crushed Garlic cubes2 tablespoons soy1 teaspoon sugar2 tablespoons [...]

Read More »

​Brown Rice Udon Noodles in Tomato Sauce

Ingredients1 pack of Explore Asian Brown Rice Udon Noodles1/3 cup olive oil2 chopped medium size onions4 ripe medium size tomatoes, peeled and cubed4 cubes Dorot crushed garlic4 cubes Dorot chopped basil1 cube Dorot crushed ginger1 tsp chicken soup powderA pinch of saltGround black pepper to tasteGrated mozzarella or Parmesan cheese (optional)Click here to watch on Youtube the cooking video.Preparation [...]

Read More »

Baked Black Bean Spaghetti

From: Wannabite.comIngredients:2 containers (15 oz. ea.) ricotta cheese-lowfat2 8 oz bags of Italian shredded cheese2 8 oz bags grated Parmesan cheese,Eggs1 container 1/3 less fat cream cheese2 jars of Ragú® Old World Style® Traditional or other favorite Ragú® Sauce1 jar of Ragú® Classic Alfredo Sauce½ pound of dry Explore Asian black bean pasta1 tbs of dried oregano1lbs [...]

Read More »

Tamarind Fish over Vermicelli Thai Rice Noodles

Panko-crusted petrale sole sits atop Thai brown rice vermicelli noodles in a brothy, sweet & sour tamarind sauce loaded with fresh vegetables. Traditionally served with white rice, this fish dish is especially great paired with these noodles which are made in Thailand - Thai Brown Rice Vermicelli. Tamarind Sauce:2 t. olive oil3 T. shallot, fine dice1 T. garlic, minced1 T. [...]

Read More »

Gluten Free Curry Noodle Soup Recipe

Servings: A gluten free recipe that serves 6.Ingredients1 large (about 1 pound) red skinned sweet potato, peeled and cut into ½-inch cubes1 (7-ounce) package Explore Asian Organic Adzuki Bean Spaghetti4 cups gluten free chicken stock2 cans (full fat or light) coconut milk2 tablespoons curry powder2 teaspoons chili garlic sauce¾ pound boneless skinless chicken thighs, thinly sliced3 red [...]

Read More »