But I Did Make This...

This recipe was inspired by a co-worker who commented that vegan food tasted weird after she ate a non-vegan brownie I didn't make.

Mushroom Rosemary Tomato Sauce

2 680 ml. cans of tomato sauce
1 796 ml. can of whole Roma tomatoes, coarsely crushed into large chunks
1 156 ml. can tomato paste
1 c. fresh parsley, chopped
4 c. sliced fresh white mushrooms
3 tbsp. dried whole rosemary (rub before adding to sauce)
3 tsp. dried oregano (rub before adding to sauce)
3 large cloves garlic, minced
freshly ground black pepper, to taste
sugar, to taste (optional, if the sauce is too tart)

Directions

Combine all ingredients, except for the sugar, in a large pot. Bring to a boil, then reduce and simmer 30 minutes, or until the mushrooms are tender and you can taste the rosemary infused through the sauce.

Makes 8-10 servings.

Herbed Tofuballs

450 g. medium tofu, pressed
1/4 c. walnut pieces, lightly toasted
1/4 c. cashew pieces, lightly toasted
1/2 c. fresh parsley, coarsely chopped
1 c. fresh basil, coarsely chopped
1/2 c. bread crumbs (gluten-free bread crumbs work well)
1 envelope vegan onion soup mix
2 cloves garlic, minced
freshly ground black pepper, to taste

Directions

Turn on the oven to 400 F and lightly grease a baking sheet with olive oil (or use parchment paper to avoid added fat). In a food processor or blender, process the toasted nuts into a fine crumb-like consistency. Remove and place in a medium-sized bowl. Next, process the the tofu until the size of peas (don't process into a paste). In the bowl, combine the tofu with the nuts and the remainder of the ingredients and mix until well-combined. With your hands, take a small amount of the mixture (about 2 tablespoons) and roll between your palms into a ball. Continue making balls until the mixture is used up. Place the balls on the baking sheet and put in the oven for 20 minutes, turning them once halfway though. They should be slightly brown on their bottoms. Remove from oven and allow to sit for five minutes, then serve with whole wheat spaghetti tossed with the Mushroom Rosemary Pasta Sauce.

Note: Try adding minced sauteed celery and onion to the mixture to increase the flavour.

Makes 22 balls.