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Funky Vegan Spaghetti with Marinara and Italian Sausage

Ingredients Funky Vegan Spaghetti with Marinara and Italian Sausage

Yeah! This is gonna be good.

This is an easy and delicious recipe, packed with flavor, using organic whole wheat spaghetti and vegan Italian sausage. The best part? If you didn’t tell someone it was vegan, they would never know the difference.

So, who doesn’t like spaghetti? Especially when it is packed with flavor and wholesome ingredients. I know. I know. You’re already thinking, “I have my own recipe for spaghetti” or “It’s just easier to use store-bought Marinara sauce.” But, I promise that I wouldn’t be posting this if it wasn’t the absolute bomb-diggity. Just give it a try. It doesn’t take long to make and beats using jarred Marinara sauce any day.

Funky Vegan Spaghetti with Marinara and Italian Sausage

Mangia!

 

 

 

 

 

 

 

It is always recommend to use pasta made in Italy and we really love the Garofalo brand of Organic Whole Wheat Spaghetti. It is imported from Italy and can be found at Costco. However, you can use any pasta with this recipe. You may also substitute crushed red pepper (like the kind you get with pizza) if you don’t have the whole dried peppers handy. It is highly recommended that you do not substitute for the Cavender’s Greek seasoning, which can be found at most grocery stores. Of course, you can use sugar, or any sweetener, in place of the  organic blue agave nectar.

Let’s get crackin’.

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Servings: 8

Ingredients:

1 (16.7-ounce) package of organic whole wheat spaghetti
1 (14-ounce) package of Tofurky Italian sausage, sliced
1 (28-ounce) can of crushed tomatoes
1 head of garlic, finely chopped
1/2 onion, chopped
3 tablespoons extra virgin olive oil
1/3 cup water
5-10 dried red peppers, finely chopped or crushed
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
3-4 dashes Tabasco brand pepper sauce
1/4 teaspoon Cavender’s Greek seasoning
3/4 teaspoon organic blue agave nectar

Directions:

1. Fill a 6 quart stock pot with 4-1/2 quarts of water. Place on high heat and start the process to bring to a boil.

2. Add 1 tablespoon of extra virgin olive oil and vegan Italian sausage slices to a pan on medium-high to high heat and sauté 4 to 5 minutes, stirring frequently, until slightly browned. Remove from heat and set aside.

3. Add garlic, onion and Cavender’s seasoning to a 3 or 4 quart pot with 2 tablespoons of extra virgin olive oil. Sauté over high heat for 3-4 minutes. Add basil, oregano, and bay leaf, then stir briefly and reduce heat to slightly above medium.

4. Add tomatoes, black pepper, crushed red pepper, organic blue agave syrup, Tabasco sauce, 1/3 cup of water, and 2 teaspoons of salt (to taste), and stir. Save remaining 1 teaspoon of salt for pasta water.

5. Once the marinara sauce is bubbling, add the vegan sausage then reduce heat to low and simmer until pasta is ready.

6. When the pasta water is boiling, add the remaining teaspoon of sea salt and spaghetti, then cook according to package directions, usually around 9 minutes.

7. Quickly drain spaghetti using a colander, leaving a small amount of cooking water (1/4-1/3 cup) in the pot. Do not shake excess water from pasta. Place pasta back into 6 quart pot it cooked in, but off the heat. Add Marinara sauce and stir well.

Funky Vegan Spaghetti with Marinara and Italian Sausage Pot

In the Pot

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Filed under Chef, Cooking, Cuisine, Culinary, Eating, Food, Foodie, Recipe, Recipes, Uncategorized, Vegan, Vegetarian

Funky Vegan Split Pea Soup

Vegan icon avatar symbolI’ve been flirting with and have been mostly vegan for a while. However, this blog post marks my commitment to going vegan full-time. I am happy about this decision and hope to share lots of yummy vegan foodie stuff with you all. I promise to break out my real camera instead of using the lower quality iPhone camera soon.

Funkinutt McFly's Funky Vegan Split Pea Soup

Funkinutt McFly's Funky Vegan Split Pea Soup

So, I was hungry for some hearty soup and looked around the kitchen and it turned out I had everything needed to make Funky Vegan Split Pea Soup. Usually it seems like I have to run to the store for one or two items, but I got lucky. It is one of my personal favorites and it pleases my lady (always a plus). It is also very economical to make, but does take some time.

What makes my recipe Funky? This stuff:

San Marcos Chipotle Peppers In Adobo Sauce FunkyI add a wee-bit of curry powder and some chipotle peppers in adobo sauce to give it that little extra something something! Sounds exciting, hunh? It takes a lot of frequent stirring and tender love, but it is well worth the flavor. It’s even better the next day. It can be served as an appetizer or a main course. Serves 10-20. Let’s get going.

Prep Time: 30 minutes
Cooking Time: 70-90 minutes
Total Time: About 2 hours

Ingredients:

4 cups of dried split peas
1 gallon of water (4 quarts)
1 head of garlic, finely chopped
1/2 large onion,  diced
6 stalks of celery,  diced
4 medium carrots, diced
4 medium russet potatoes,  diced
1 cube vegetable bouillon
3 tablespoons of extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon curry powder
3 bay leaves
3 chipotle peppers in adobo sauce,  finely chopped
20 dashes Tabasco brand pepper sauce
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
1/2 teaspoon Cavender’s Greek seasoning

Directions:

1. In a 6 quart stock pot, add garlic, onion, celery, carrots, extra virgin olive oil, curry powder, thyme, bay leaves, vegetable bouillon, and Cavender’s Greek seasoning. Sauté over high heat 4 minutes.

2. Add peas, water, potatoes, cumin, tarragon, and 1/2 each of the salt, pepper, and Tabasco sauce. Stir well. Cover and bring to a boil. Once boiling, remove lid and reduce heat slightly and continue to let boil for 20 minutes, stirring frequently.

3. Reduce heat to slightly higher than medium and continue to simmer, stirring frequently, until peas break down and fall apart; approximately 40-50 minutes.

4. Remove from heat. Add chipotle peppers. Stir well and taste. Add remaining salt, pepper, and Tabasco sauce to taste. Let soup cool for 15-20 minutes before serving.

Serve with a drizzle of extra virgin olive oil over the soup and French or sourdough bread on the side.

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup All In The Pot

All In The Pot

Funky Vegan Split Pea Soup Cooling

Done and Cooling

Funky Vegan Split Pea Soup Serving

Serve and Eat!

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Filed under Appetizer, Chef, Cooking, Cuisine, Culinary, Eating, Food, Foodie, Recipe, Recipes, Soup, Vegan, Vegetarian

Cassées des Baux Olives

cassees des baux olives

Cassées des Baux Olives Bookmark and Share

Ok. I have tried many olives, but these are the BEST olives EVER! Cassées des Baux Olives are very rare, hard to find, and worth every penny. If in my life I can get a full food service bucket of these, at a wholesale price, it would be better than winning the lottery. Only one place has them online that I know of: Formaggio Kitchen (thank you), and sometimes they are out of stock (keep checking). Waste no time. You must try these. If you get some lemme know, because I’m coming over for dinner!

Country of Origin: France

Region: Provence-Alpes-Côte d’Azur

Cassées des Baux (unpasteurized) from Grossane or Salonenque olives – one of the few AOC olives, it is produced in the vallée des Baux, in France’s main olive and olive oil producing area: Provence. Cassées des Baux olives are cracked and cured with fennel (fennel seed, fennel flowers, and fennel stalks). They are a nice fleshy olive with a great buttery, fennel flavor.

via Formaggio Kitchen | Olives & Antipasti | Cassées des Baux Olives (unpasteurized).

Eat like a God!

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Filed under Appetizer, Chef, Cooking, Cuisine, Culinary, Eating, Food, Foodie