A while ago Rebecca made the most delicious pasta sauce and I’ve been longing for it ever since. Tonight I was on a roll after my run, so I finally — after weeks of ignoring the kitchen — actually cooked a meal from scratch, based on a loose text message recipe from Bec.
It turned out surprisingly good (I’m a bland cook at best), and I made tubular spaghetti (I like novelty!) to go with the tofu, chickpea and veggie sauce. It was also very filling, I made enough for a second portion tomorrow, plus a third serve of sauce which I’ve frozen (told you I’m on a housewife roll…). I also had a delicious Bec dessert (not pictured as it looks like frogspawn) of chia seeds soaked in fruit juice — tastes like dragonfruit jelly but with a massive protein, fibre and antioxidant punch!
My pasta sauce recipe was slightly adapted from Bec’s:
1 onion + 1 clove of garlic, chopped and softened in 2 tbsp of olive oil
Add 1 carrot, 1 red pepper, and 1 head of bok choy, grated/finely chopped
Add oregano and Italian herbs, stir, add tin of chopped tomatoes, 1 tbsp of vegetable bouillon powder and a splash of hot water. Cook until vegetables are soft.
Add half a block (about 120g) grated tofu + 1 tin chickpeas
Add: honey, cayenne pepper, Worcester sauce, black pepper. Taste and congratulate yourself on not fucking up!