Basic Tomato Sauce:
makes 4 cups
4 tablespoons olive oil
6 cloves garlic, mashed
1 32 ounce can crushed tomato with no corn syrup
4 tablespoons chopped fresh basil
salt and pepper to taste
-Heat the olive oil and cook the garlic for few seconds, you should not burn the garlic, add the crushed tomatoes, salt and pepper. Bring to a boil, cover and cook over medium heat for 10 minutes. Turn the heat off, add the fresh basil, toss and serve with fresh cooked pasta or over dough for pizza.
Vegan Asparagus Risotto:
1 pound fresh asparagus
1 medium onion, finely chopped
2 celery stalk chopped
2 carrots, peeled and finely chopped
1 clove garlic, chopped
1 teaspoon turmeric
6 tablespoons olive oil
1 pound Arborio rice
salt to taste
-Place the chopped onion, the celery, the carrot and the garlic in a bowl.
-Wash the asparagus and cut about 2-inch from the bottom. Chop finely and add to the vegetable bowl. Cut the rest of the asparagus into 1-inch long pieces and set aside.
-To make vegan broth, heat 4 tablespoons of olive oil in saucepan, add the chopped vegetables and cook over medium heat until golden. Add 10 cups of water, salt and turmeric and bring to a boil. Cook over medium heat for 10 minutes. Remove from the heat and spoon into food processor. Puree into smooth stalk. Place colander over deep saucepan and pour the stalk. Discard the vegetables and place the saucepan with stalk on the stove. Bring to a boil, turn down the heat and allow the stalk to simmer over very low heat.
-In another heavy saucepan, heat the rest of the olive oil, add the rice and stir to coat. Add 1 cup of the stalk and stir well. Cook the rice over low to medium heat, stirring often until liquid is absorbed. Add another cup of the warm stalk, cook, stirring often until absorbed. Keep repeating this step until rice is cooked, soft but not mushy. Add warm water if you need more liquid. Add the fresh asparagus, stir and serve.