Andrew and I decided to tackle a completely Whole Foods diet. Even while we were dating we knew we wanted to have a “Mediterranean” diet, so once we got married, we eat ourselves into a box. We didn’t know what a Mediterranean diet consisted of besides olive oil, salt, fish, and grains. Yes, that is what we think of when we say Mediterranean, but that isn’t all of it.
Just last month we were talking to Andrew’s parents, they told us they had watched Forks Over Knives (it is on Netflix), and gotten on board with eating Whole Foods. We watched it and a light bulb came on. Oh! That is what we wanted, not just a Mediterranean diet. We began cooking a whole foods way after that, and it was so much easier to think of meals and to search the internet to find them!
Anyway, I was trying to think of something to fix my hubby for lunch the next day. We hadn’t gone to the grocery store in quite a while, and had almost nothing. All I had were onions, garlic, mushrooms, canned tomatoes, some cooking red wine, spices galore, and pasta. Okay, I can work with that. I got out my sauce pan and proceeded to saute the onion in olive oil, then added mushrooms and red wine. After that I cracked open the can of tomatoes and added in some crushed red pepper flakes.
It looked a bit watery to me, so I figured I would let it cook down some. So after about 15 minutes it began to look more like a sauce to me so I added some salt, pepper and basil. It tasted sooo yummy! but it was really chunky for a marinara sauce. So, I put it in the food processor, and it turned out perfectly!
Now, we like spicy food, but I know not all people like it as spicy as we do, but that is such an easy fix. Just don’t add as much crushed red pepper!
Recipe with Pics:
Ingredients: 2 Tbs Olive Oil, 1 1/2 Tbs Minced Garlic (or 5-6 pressed garlic cloves), 1 sliced med-small onion, about 7 mushrooms or equivalent of sliced, 3 Tbs Red wine, 1 can 28 oz petite small tomoatoes, 1/4 to 1 tsp Crushed Red Pepper (1/4 being mild, 1 tsp being spicy hot), 1 Tbs dried Basil, 1 tsp salt, 1/2 tsp pepper
Saute the garlic in the olive oil.
Add the sliced onion and cook until almost caramelized
Add mushrooms and red wine and cook completely
Add the tomatoes and crushed red pepper. Remember, 1/4 tsp is very mild (no runny noses), and 1 tsp is very spicy (runny nose).
Stir, bring to a boil, reduce heat and simmer for 15 minutes. Remember to stir occasionally!
After it has simmered, remove from heat and add basil, salt and pepper.
Now here is where you decide. You may either leave it chunky and serve it over pasta or whatever you can think of, or you can do as I did here and puree it. This batch I was making into a pizza sauce, so we didn’t want it to be chunky.
And you are done!
Here is a link to the pizza I make with this: Pizza Time!
This recipe is Whole Food, Vegan, and Gluten Free!
We put it on spaghetti, pita pizzas, sandwiches…okay, we just put it on everything. It is so yummy and versatile!
1. 2 Tbs Olive Oil
2. 5-6 cloves of pressed garlic
3. 1 medium-small onion
4. about 7 mushrooms
5. 3 Tbs Red cooking Wine
6. 28oz can of tomatoes (or equivalent of fresh tomatoes, I just didn’t have fresh on hand)
7. 1 tsp crushed red pepper (for a very mild spice only add 1/4 tsp)
7. 1 Tbs dried basil
8. 1 tsp salt
9. 1/2 tsp pepper
In a sauce pan, pour olive oil and saute garlic. Chop the onion and put in pan and cook until almost caramelized. Once onions have cooked down a bit, add sliced mushrooms and the red cooking wine. Cook this until mushrooms are fully cooked. Add tomatoes and red pepper. Bring to a boil then reduce heat and let simmer for 15mins. Add basil, salt and pepper. Pour into a food processor and puree, or you can leave chunky if you desire.