
8
Garden Vegetable Sauce
This all-purpose pasta sauce is a great way
to get your daily dose of vegetables.
Makes about 3 cups
1 tablespoon extra virgin olive oil
1 small onion, cut into 1cm pieces
1 carrot, cut into 1cm pieces
½ cup 1cm cubed eggplant (not peeled)
1 celery stalk, cut into 1cm pieces
2 garlic cloves, smashed
½ teaspoon sea or kosher salt, divided
½ teaspoon dried oregano
½ teaspoon dried basil
1 roasted red pepper, cut into 2cm pieces
¼ cup dry white wine
1 tablespoon tomato paste
1 can (800g) diced tomatoes with their juices
pinch freshly ground black pepper
1 tablespoon granulated sugar
1. Put the oil into a large saucepan set over medium heat. Once oil is hot, add the onion,
carrot, eggplant, celery, garlic and ¼ teaspoon salt. Sauté ingredients together so that
they gently sauté and turn slightly golden.
"EEUIFPSFHBOPCBTJMSFEQFQQFSBOEXJOF$PPLVOUJMSFEVDFECZBUMFBTUIBMG"EEUIF
tomato paste, tomatoes, pepper and sugar. Bring to a boil, then reduce heat and simmer
for 35 to 40 minutes, loosely covered. Uncover and then simmer for an additional 15 to 20
minutes longer to thicken. Turn off heat and let sit 5 minutes.
3. Strain the solids from the liquids and put ½ cup of the liquid into the blender jar fitted with
UIFCMFOEJOHCMBEF"EEDVQTPGUIFDPPLFEWFHFUBCMFT1VMTFPO)JHIUJNFTBOE
UIFOSVOPO)JHIGPSTFDPOET"EEBOBEEJUJPOBMDVQPGMJRVJEBOEUIFSFNBJOJOHWFH
etables. Pulse on High 3 more times, and then run for about 15 seconds, or until smooth.
If you prefer a chunky sauce, do not process – rather, pulse until desired consistency.
Nutritional information per serving (¼ cup):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCSFH
Tahini
A vital ingredient to hummus, this sesame paste is very versatile
and can be used as a base in salad dressings or sauces.
Makes about ¼ cup
½ cup sesame seeds, lightly toasted and cooled
2 tablespoons extra virgin olive oil
pinch sea salt
1. Put the sesame seeds into the chopping cup fitted with the grinding blade. Pulse 8 to 10
UJNFTPO)JHIPSVOUJMGJOFMZHSPVOE"EEUIFPMJWFPJMBOETBMUBOEQVMTFUPUJNFTPO
High, and then process for 20 to 30 seconds on Low, or until a paste forms.
2. Store in an airtight container in the refrigerator for up to 3 months.
Nutritional information per serving (1 tablespoon):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCSFH
Tahini Vinaigrette
This simple dressing is very thick, but if you prefer it thinner just blend in some water
until desired consistency is achieved.
3 garlic cloves
1 tablespoon balsamic vinegar
2 tablespoons tahini (see previous recipe)
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
¹∕8teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1. Put all of the ingredients, except for the olive oil, into the blender jar fitted with the
blending blade. Pulse 8 to 10 times on High to chop, and then process until smooth.
2. With the blender running on Low, slowly add the olive oil through the pour lid and the
process until fully emulsified, about 30 to 40 seconds.
3. If thinning with water, wait until dressing is fully blended, and then add water, 1 tablespoon
at a time.
Nutritional information per serving (1 tablespoon):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCSFH