“I have not failed; I have just found 10,000 ways that won’t work.” -Thomas Alva Edison
I told you I would post tried-and-true family favorites. But I want to post this recent “flop” because I think there are things that can be learned from it! My inspiration was a wonderful vegetarian red sauce on pasta from Shark’s, an excellent (friendly and delicious) eatery on the Oregon coast. I found “Tomato Basil Sauce” in Vita-Mix’s Create cookbook. It was the first time I had soaked sun-dried tomatoes or dates, and I’m glad I got to try that! Here’s the recipe:
- 6 medjool date, pitted and soaked in water 4-hours and drained
- 2 c. sun-dried tomatoes, soaked in water for 4-hours and drained
- 2 c. fresh tomatoes
- 1 c. fresh basil (or 2 TBS. dried basil)
- 3 cloves garlic (I used roasted)
- 2 TBS. lemon juice
- 1 tsp. Celtic sea salt
- 1 TBS. extra virgin olive oil
- Place all ingredients in wet-container in order listed and secure lid. Start, turn dial from 1-10, then to HIGH for 1 minute until blended.
You can see the process here:
Both Tom and I felt something was missing: flavor and texture to be exact! This morning, I headed out to the garden and picked what could be picked: some zucchinis, cucumbers, Sungold cherry tomatoes, a tiny purple eggplant, a tinier red jalapeno…and on my way back I ate the last (delicious!) blueberries and only raspberry I could find.
First, I water-sauteed a chopped onion (onion plus small amount vegetable broth). I then added my chopped zucchinis and eggplant. Next I added the leftover Tomato Basil sauce, adding: cinammon and ground cloves (sprinkled on top), some Table Tasty from Benson’s (dried ground vegetables with nutritional yeast), and (I think this is Shark’s “secret ingredient”) Tabasco sauce to taste. I cut up the leftover Bionaturae whole wheat spaghetti and added it into the sauce to heat. And this recipe went from “flop” to “fixed”! Tom said, “It’s my favorite spaghetti now! I love the Tabasco heat and the vegetables.”