I usually never ever weigh stuff. But this week I am fixing food for one of my sons (who is going through a five-day exam ordeal). And Matse loves to weigh stuff. So this week I weigh stuff for him. But I do it the other way round: I intuitively choose my veggies and prepare them for cooking; then I weigh them in order to be able to report to my son how much I put into his sauce.
Don't expect measurements in the future, please.
Oh, and by the way, I always use organic everything; plus fair-trade, if possible.
So here is today's recipe:
🌱 olive oil or coconut oil (10gr.) plus water:
🌱 1 or 2 onions, chopped (70 to 140 gr. )
🌱 1 - 3 carrots (70 gr)
🌱 1 red pepper (145 gr.)
🌱 1 zucchini (278 gr.)
🌱 some fresh or frozen kale or frozen spinach, chopped (233 gr.)
🌱 pre-cooked chickpeas (or black beans or even kidney or pinto beans); I used a can of legumes; (250 gr.)
Add and let simmer for a bit:
🌱 tom paste (65 gr)
🌱 a bit of water
🌱 (a clove of garlic, chopped - not for Matse, however)
🌱 a vegan veggie cube (5 - 10 gr.)
🌱 black pepper to taste
🌱 crema di peperocino or cayenne pepper to taste
🌱purréed tomatoes (340 gr.)
🌱vegan Bolognese spice mix (dried tomato, dried onion, dried carrot, celery, oregano, thyme, pepper, garlic, potato starch)
(If you don't have such a spice mix, use Italian spices in accordance with your personal preferences.)
I served this sauce on red lentil noodles.
It was delicious.
And next time I'll post a picture to prove it.
BTW, whenever I add fresh spinach, I do so when the sauce is done cooking but is still on the hot stove top. I throw in the chopped up spinach and mix it in and put the lid on. That way the spinach is soft but still pretty green and not overcooked. Fresh kale needs a bit of simmering time, in my opinion. The frozen greens go in after all the other veggies have been chopped up before the spices and stuff is added and before the simmering process.
🌱 Emoji artwork provided by EmojiOne at http://emojione.com. - Thank you, dear EmojiOne, for your wonderful work.