Summer vegetable lasagna with fire-roasted tomato marinara
If your family traditions are Italian like mine, you'll want to master a good lasagna, ravioli, or polenta dish. These are familiar favorites that everyone knows and loves. You'll want your meals to taste as good as they look. So a garnish of fresh herbs, a drizzle of parsley oil or vegan pesto, or handful of toasted pine nuts sprinkled over the top will add visual interest and stimulate the appetite.
Penne with marinara, parsley pistou, and cashew crema
Starting with a foundation of a basic marinara made with fresh basil and fire-roasted tomatoes is essential. It can be tossed with spaghetti and vegan meatballs, used as a dipping sauce for breaded tofu mozzarella sticks, slathered on pizza, or combined with a tofu ricotta for calzones.
Deep dish pizza with peppers, onions, fire-roasted tomato marinara, and herb oil
Having authentic flavors is key to a successful dinner with non-vegans. Always have some cans of crushed tomatoes on hand so you can whip up this quick and easy sauce in minutes. It will taste like you worked all day in the kitchen stirring a hot pot of bubbling tomatoes.
Sun-dried tomato marinara on zucchini noodles
In my private cooking lessons I teach which spice goes best with each cuisine, how to add variety to otherwise ordinary meals (to make them fabulous!), and how to achieve balance through color, taste, and texture. In just a couple of hours I can help you master these skills and show you how to transform mundane meals into gourmet feasts.
Family Favorite Marinara
1 20 oz. can of crushed fire-roasted tomatoes
3 cloves garlic
1/2 cup onion, diced
1-2 tsp dried oregano
1 1/2 tsp sea salt
10-12 large basil leaves
In a large sauce pot on medium heat, sauté onions and garlic in olive oil until soft and beginning to brown, about 5-10 minutes. Stir frequently to prevent sticking. Add crushed tomatoes, oregano, and salt, and simmer on low for 10-15 minutes to thicken. Meanwhile, stack basil leaves, roll into a cigar, then slice very thinly into a chiffonade. Stir half the basil into the sauce just before serving, then use the remaining as a garnish on top.