Hi there dear ones,
I love making up new recipes and this one turned out great! I made it this morning before going to my yoga class, so it would be ready for lunch.
My husband recently committed to a whole food plant-based way of eating and I want to support him. I eat that way about 90 % of the time too. So I made one of his favorite dishes, tweaked for health.
We both loved it so I’m sharing it with you. Hope you love it too.
I would also love for you to share what you are doing these days to support your own, and your loved ones’ health and well-being.
As always, I love you…
And I hope you SPARKLE!
Jan XO
VEGAN BOLOGNESE WITH ZOODLES
INGREDIENTS
1 28 oz can San Marzano tomatoes, pureed in blender
1 package Beyond Meat Crumbles
½ tsp garlic powder
1 T fennel seeds
1 T dried basil
1 handful fresh basil leaves
1 cup halved grape tomatoes
Small pinch baking soda
2-3 large zucchinis, spiralized
Optional: chopped celery and carrot
Optional: Substitute cannellini or garbanzo beans for the Beyond Meat Crumbles
INSTRUCTIONS
Combine all ingredients except the spiralized zucchini in a large skillet and let simmer for 20 minutes, partially covered. Add the spiralized zucchini and let simmer on low another 5 minutes just until zoodles are softened to your liking.
It’s is delicious just as it is.
Or you may serve it over brown rice penne, or your favorite whole grain, or pasta if you like.
PS 30% SPRING DISCOUNT
FROM NOW UNTIL APRIL 30TH, 2019 I AM OFFERING A 30% DISCOUNT ON PRIVATE SESSIONS WITH ME. SO YOU WILL PAY $140 INSTEAD OF $200. BUY AS MANY AS YOU WISH AND USE THEM AS YOU LIKE.
EMAIL ME: THESHAMANMAMA AT GMAIL DOT COM TO TAKE ADVANTAGE!
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