For the Recipe Box

>> Sunday, June 15, 2008

Some of you were asking about the marinara sauce and the "cheese" I used on the zucchini post, so here are those recipes.

The Parmesan cheese topping is a recipe I got from Raw Goddess Heathy, which I blogged about here. I also include the link to her original post; you should check it out anyway as it includes an array of her incredibleness. When I grow up I hope to be like her. :D

The marinara sauce I found online. You can find many raw sauce recipes by just googling it but here's the one I like. Unfortunately, the website I found it from no longer works so I'm sorry to whoever I got this from but I can't give you credit as a result.

Marinara Sauce
1/2 c sun-dried tomatoes*
1 fresh tomato
3 cloves garlic
1 TBS EVOO
1 TBS agave
2 tsp basil
2 tsp oregano
1 tsp sea salt
1/2 tsp cayenne pepper
water

BLEND! Add water in as needed for desired consistency.

*My notes: 1) I'm GUESSING on the amount of sun-dried tomatoes (BTW, I use dried sun-dried tomatoes and not ones packed in oil). The original recipe may or may not have indicated the amount but alas I have no proof; don't think you can go wrong whatever amount you use. 2) I soak them for at least one hour or more. Not sure this is required but I soak them so I can have a smoother sauce yet still thick. 3) For the fresh tomato I usually use a large one or a couple of small-medium romas. 4) Don't think the original recipe indicated whether to use fresh or dried herbs but I use dried herbs. Maybe once my fresh basil is grown I'll try that instead. 5) And then for me, it helps to have hubby on standby to tweak the spices as necessary. He's my saucey tweaker. ha ha!

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