Basic Marinara Sauce

28 oz. can of whole peeled tomatoes (preferably San Marzano)
1 onion, chopped
3 cloves of garlic, roughly chopped
1 Tbsp dried oregano
1 tsp red chili flake
Extra Virgin Olive Oil
Salt

Cover the bottom of a skillet with extra virgin olive oil and heat over medium heat. When hot, add the onions and sweat for two minutes. Season with salt to aid in the sweating process. Add the garlic. Make sure the vegetables are not browning but only becoming soft and translucent. Once the onions are translucent, add the spices and cook for 3 minutes. Add the whole peeled tomatoes and crush them with a spoon. Bring to a boil, then reduce to simmer. Simmer for 30 minutes stirring occasionally to keep from sticking. Finally, place the tomatoes that have remained whole into a food processor and blend. Try to avoid putting the onions in the food processor to keep their texture. Return the blend to the skillet.

This can be eaten fresh, frozen, or jarred. I suggest doubling the recipe and saving the leftovers for a second or even third meal. Marinara sauce can be used for pasta, pizza, dips, you name it.

Vegan Chili

28 ounce can crushed tomatoes
14 ounce can pinto beans
14 ounce can black beans
14 ounce can kidney beans
1 onion chopped
2 cloves garlic minced
1 Tbsp chili powder
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp black pepper
1 tsp paprika, preferably smoked
1/2 tsp ground coffee
1 Tbsp kosher salt
Oil

Measure and mix spices in a small bowl.

In a pot, heat oil over medium heat. Add the onion and garlic and sweat until translucent. Add the spices and toast for 3 minutes, stirring so nothing burns. Add the tomatoes, pinto, black, and kidney beans. Stir a bring to a boil. Reduce to a simmer and cook for at least 30 minutes. Serve over brown rice with fresh tomato, cilantro, and avocado.

Chocolate Banana Smoothie

1 banana
1/2 c. coconut milk
1 Tbsp. unsweetened cocoa powder
1 + 1/2 Tbsp almond butter
Splash of vanilla extract
4 dried dates
Handful of ice cubes

In a blender, food processor, or preferably Vitamix, if you have the fortune to have one, combine all ingredients except the ice. Pulse until combined and thoroughly incorporated. Add the handful of ice. Blend for at least 30 seconds straight to break down any chunks of ice. Serve and enjoy. *This serves 1-2 people. Easily multiplied to accommodate extra mouths.

Dear Raging Fans,
Due to my absence of posts, I will give you two. Two in a row! The next two recipes are vegan but that does not mean I have changed my diet. I just ate at an incredible restaurant, Cafe Gratitude, in the Kansas City Crossroads district. Their entire menu is plant based, so I took some inspiration from the delicious food I ate and decided to run with it. Enjoy!

Bacon and Brussels Sprout Salad

20 (or so) brussels sprouts cut in half
8 slices of bacon (preferably thick cut)
1/3 c. golden raisins
2 T. sunflower seeds
Splash of red wine vinegar
Salt

Preheat oven to 350 degrees. Place the bacon slices onto a pan with sides and bake for 20 minutes. After twenty minutes, check for doneness every successive three minutes till crispy. Remove from the pan and reserve the excess fat. Dress the brussels sprouts with reserved bacon fat to cover and pour the rest of the bacon fat into a bowl of the golden raisins. Season the sprouts with salt and place into the oven and bake for 40-50 minutes. Periodically, shake the pan to keep the sprouts from sticking. Meanwhile chop the bacon. Remove the sprouts and combine the golden raisins, sunflower seeds, and bacon. Stir to combine. Place back into the oven for 5 minutes and remove. Enjoy warm or cold!

Mushroom and Gruyere Quiche

Pie dough either store bought or homemade (recipe in the apple tart recipe)

3 portabella mushrooms chopped into small cubes

1/2 onion chopped

2 cloves of garlic

Handful of parsley chopped

Sprig of rosemary remove leaves and chop

8 eggs

3 oz Gruyere cheese shredded

1/4 c milk

Pinch of crushed red pepper

Salt

Oil

Preheat oven to 350.

In a large skillet, heat oil over medium heat. Add the onions, garlic, and mushrooms. Season well with salt and crushed red pepper. Cook until the mushrooms are golden. Turn off heat, add the herbs, and let cool. Meanwhile, prepare the dough by rolling to 1/8 of an inch and forming to a pie pan. Crimp the pie crust if you would like (crimping can be a latter lesson). Add the cooled mushroom mixture and evenly distribute. In a large bowl, crack the eggs and add the milk and Gruyere cheese. Whisk till thoroughly mixed. Pour the egg mixture over the mushrooms. Bake for 40-50 minutes or until set.

Une tarte aux pommes (Apple Tart)

For the dough (this makes two)
    *freeze one to make latter
4 c. all purpose flour
2 sticks of butter, cubed
1 T greek yogurt
1/4 c water
pinch of salt

For the topping
3-4 granny smith apples thinly sliced
1/4 c sugar
2 T apricot preserves
1 T water

In a food processor, add the flour, salt, and 1 stick of cubed butter. Pulse until coarse and "sandy". Add the second stick of butter and pulse just until flakes of butter are visible. Mix the yogurt and water together. Add the mixture to the dough slowly until the dough is combined. The key is to add just enough water to bring the dough together. The dough may seem dry but the water will absorb after resting. Empty the dough, wrap in plastic wrap, and stick in the fridge for an hour.

Preheat oven to 350. Meanwhile, cut the dough in half. Flour your flat surface, hands, and a rolling pin with flour. Roll the dough out to 1/8 of an inch thick. Make sure to roll only in one direction-i.e. rotate the dough 90 degrees to even the circle. Transfer to a pan, I like to use a round pizza stone. Place the thinly sliced apples overlapping in rows to cover the dough. Sprinkle the sugar evenly over the apples. Bake for 30 minutes. Meanwhile, over medium heat melt the apricot preserves into the water to create a glaze. Remove the tart and brush on the apricot glaze. Continue baking for another 10-20 minutes till the dough is golden.