Monday, October 8, 2012

The Accidental Vegan's Pasta Sauce: Daddy Makes Dinner

Oh, HAI... Is it still Vegan MoFo? Because, you know, I feel like I've already done a month's worth of frantically trying to keep the chaos down to a livable level. Still October, is it? Not even halfway through the month? *sigh* Okay.

So, here's the thing... Mr. Wright works lots of hours and has a lot of extracurricular activities that make my work schedule a bit... um... unworkable at times. (Did I tell y'all he's a rock star in his spare time? Well, he is. He's a drummer, and his band gigs all over North Central Washington. I'm not gonna lie... I think it's HAWT.)

So, I have to work when I "can," and that sometimes means he makes dinner while I do that crazy work thang. (And I work hard for my money, yo.)

Anyway, this is what omnivorous Mr. Wright threw together for the kids the other night. It was completely edible, and he made sure it contained protein and was vegan for the mama. HE EVEN TOOK PHOTOS FOR MY BLOG.

That, my friends, is LOVE. (Speaking of LOVE, did you notice the plate? It says, "Love is..." and lists all seven of our kids' names. In the center, which you can't see, it says "DAD." It's his special plate, hand-painted by yours truly, and he uses it all the time. Don't ever let him tell you he isn't sentimental.)

He calls it:

The Accidental Vegan's Pasta Sauce

1/2 a medium yellow onion, diced
4 stalks celery, diced
1/2 a medium green bell pepper, diced

1 T. olive oil
1 T. cane juice crystals or natural sugar

a couple tablespoons nutritional yeast
black pepper to taste
garlic powder to taste
dried basil to taste
dried oregano to taste

1 - 15-ounce can tomato sauce
1 - 14.5-ounce can diced tomatoes
1/2 a 15-ounce can whole kernel corn
1/2 a 15-ounce can kidney beans

In a large skillet or wide saucepan, heat oil over medium heat.

Add onions and cane juice crystals or sugar, sauteing and allowing onions to "carmelize."

Add celery and green bell pepper and saute until slightly tender.

Add nutritional yeast, black pepper, garlic, basil and oregano, and stir well.

Dump in tomato sauce, diced tomatoes, corn and kidney beans and simmer until well heated.

Pair with cooked pasta of your choice. Mr. Wright used a mix of small and large elbow macaronis.

He even did the dishes! <3

(Oh, by the way, please go VOTE for this blog in the Circle of Moms Top 25 Food Allergy Mom blog contest! Sexy Vegan Mama was a late nomination, and there are only a few days left of the contest, so I have a lot of catching up to do! You can vote once every 24 hours. Thank you!)

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1 comment:

  1. I guess vegans can be just as good in the kitchen as non-vegans. I'm no vegan but I wouldn't be surprised to see that recipe in a cookery book somewhere someday.