Recipe for a Great Gift

 

 

Recipe #7: Mom's Spaghetti Veganized!

1 package Boca ground crumbles
1 can tomato sauce
1 can tomato paste
1 package or Crimini, white or brown mushrooms (or any combo)
3 to 4 cloves garlic, minced
Italian Seasoning
fresh basil
garlic salt
red wine
dash Hungarian paprika
sprinkle cayenne pepper
fresh ground pepper
1 package spaghetti noodles
vegan parmesan cheese

Saute garlic in olive oil (do not brown). Add sliced mushrooms. Add a little Italian seasoning, garlic salt and ground pepper. SautÈ until reduced then add frozen Boca crumbles. Stir well. Add tomato sauce, tomato paste and 1/2 cup of red wine. Add more Italian seasoning, fresh basil, Hungarian paprika and cayenne pepper. Bring to a boil stirring occasionally then reduce heat to simmer. Taste and add spices accordingly. Serve over spaghetti noodles and sprinkle with Vegan Parmesan cheese. Then devour the yumminess!

 

 

 

 

 

 

 

 

Materials Photoshop (Adobe) • paper from "Urban Bohemian" by Jen Wilson (jenwilsondesigns.com) • decorative tape from by Tia Bennett, epoxy sticker by Katie Pertiet (designerdigitals.com) • stamp from "Old Stamps" kit by Rhonna Farrer (twopeasinabucket.com) • AL Modern Type font, Mom's Spaghetti Veganized! Katie Kaapcke | Creative Board Member

Recipe #8: Stuffed Green Peppers

6 large green peppers
1 pound ground beef
1/2 cup onion, chopped
16-ounce can tomatoes, cut up
8-ounce can tomato sauce or tomato soup
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups shredded Cheddar or American cheese

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and the 1/4 cup green pepper till meat is brown and veggies aretender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, tomato soup/sauce, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2-inch baking dish. Bake, covered, in a 350 oven for 30 to 35 minutes. Uncover the last 10 minutes, add extra shredded cheese to top of peppers until melted. Serves 6.

 

 

 

 

 

 

 

 

 

 

 

Materials Photoshop (Adobe) • brushes from "Wonderland, Large Deco" collection (deviantart.com) • photos from Stock Exchange (sxc.hu) • Goudy Old Style and Jane Austen fonts, Stuffed Green Peppers, Martha Treadway | Creative Board Member

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