This is another recipe from our friend Jaime Rothbard, aka The Foodie Alchemist, who showed us the power of batch cooking. It serves 8 to 10 people, but if you don’t have 8 to 10 people to serve, store the sauce in your leftover food jars and pop it in the fridge (or the freezer) and eat it all week long (or year long!) to save time on food prep.
What we love about this recipe is that you start with a base comprised of onions, bell peppers, carrots, tomatoes, and garlic and then build from there to tailor it to your individual taste. You can swap in celery, shallots, leafy greens, sweet potato, beets, zucchini or summer squash, eggplant, and mushrooms. Fresh herbs can include parsley, basil, oregano, marjoram, thyme, and tarragon.
To keep this dish gluten-free, serve on a bed of zoodles, noodles made from squash! What a fun and easy way to get veggies into your diet! We made our noodles with the Zoodle Slicer which, as of this writing, only costs $10.99 on Amazon. We used about 2 squash per serving. If you aren’t serving a large group, save extra sauce for later and each time you want to serve it, grab a few squash to whip yourself up some fresh zoodles!
Instead of zoodles, serve over pasta, rice, baked squash, or over steamed greens, broccoli, or cauliflower. You can also add into lasagnes or other Italian-inspired casseroles. Make a thick version of this by using less liquid and serving as sauce for pizza.
This recipe is plant-based and gluten-free.
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Lori Hill
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Comments
Good day Lori, lovely to hear of you. Thank you for the encouraging information.