Friday, January 22, 2010

Spaghetti and Beanballs



Definitely a "comfort food" night but it was needed! I have been taking classes to learn German for the last few weeks and my brain is tired!!!

The recipe is from Veganomicon and came together pretty quickly. I used a past recipe for the sauce. It is from VegNews and is awesome.

The ingredients for the sauce are:
1/4 cup olive oil, 1 medium yellow onion minced, 5 garlic cloves minced, 1/2 tsp dried fennel seed, 2 tsp dried Italian seasoning, 1 28oz can diced tomatoes, 2 15oz cans tomato sauce, 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup red wine, 1/2 cup fresh basil chopped, 1/2 cup fresh parsley chopped.
Directions:
In a large sauce pan over high heat, add olive oil. Saute onion and garlic until onions are translucent. Add fennel seed, Italian seasoning, and stir for one minute. Add diced tomatoes, tomato sauce, salt, pepper, and wine. Reduce heat to low and stir in basil and parsley. Let simmer, stirring occasionally, for about an hour.

While the sauce is cooking, prepare the beanballs. There is the option of baking or frying. I baked. I also have yet to find wheat gluten so I used whole wheat flour.



For the pasta, I found a whole wheat spaghetti that cooked fast, wasn't mushy, and wasn't stiff or dry. Sorry, can't remember the brand.

We had a tossed green salad on the side dressed with Pomegranate and Maple Glazed Beets and homemade Rosemary crackers.

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