ARRABIATA (SPICY TOMATO SAUCE)
This is one of My Favorite Things! I order Arrabiata's when I eat at Italian restaurants as it's a vegan option with a bit more spice (literally) than a standard red sauce. For interested parties, my diet these days is mostly primal (See book We Want To Live by Aajonus Vonderplanitz) - i.e. vegan cooked food over 100°, sushi, raw dairy, raw or just barely seared meats - always from Amish or similar farmers who treat their animals very nicely (grass-fed bison & beef, no antibiotics or pesticides in food) and practice very clean and humane (old school) butchering and about 90% organic (a gal's gotta eat out sometimes).
Anyway, I created this Arrabiata recipe with my boyfriend, Marcus. We took the model of an Arrabiata from different chefs and restaurants and modified it for our tastes and primal diet. It’s very easy to make it vegan, just omit the raw cream & parmesan. Also, all the ingredients are fresh, unless you used dried pasta, and it only takes about an hour to cook, 30 if you peel tomatoes beforehand (1.5-2 hours with prep).
ALL INGREDIENTS SHOULD BE ORGANIC! (the only exception is hot peppers, which you can't always find organic, but are small crops and usually not GMOs or pesticide heavy)
Feeds 3-4 people, depending on appetites and portion-size
Anyway, I created this Arrabiata recipe with my boyfriend, Marcus. We took the model of an Arrabiata from different chefs and restaurants and modified it for our tastes and primal diet. It’s very easy to make it vegan, just omit the raw cream & parmesan. Also, all the ingredients are fresh, unless you used dried pasta, and it only takes about an hour to cook, 30 if you peel tomatoes beforehand (1.5-2 hours with prep).
ALL INGREDIENTS SHOULD BE ORGANIC! (the only exception is hot peppers, which you can't always find organic, but are small crops and usually not GMOs or pesticide heavy)
Feeds 3-4 people, depending on appetites and portion-size
- coconut oil (white, approx 2-3 Tbls)*
- 1 onion - medium-sized white or yellow, chopped
- 4-5 cloves garlic, chopped fine
- 1 hot pepper- seeds & all, chopped fine (we like red chilli peppers, but jalapeno, habanero or others will work too - if you like it spicy, use 2-3 hot peppers)
- 2-3 lbs tomatoes - roma or similar, diced; optional: 20 grape tomatoes (adds sweetness)
- 1 red bell pepper
- fresh basil, chopped
- fresh oregano, chopped
- pasta, spaghetti squash, or potatoes
- optional: raw heavy cream; raw Parmesan cheese
We rarely use recipes, so all amounts are estimates. Use your best judgment and modify to suit your tastes. Also, we like to use either a stainless steel (e.g. stainless steel wok), cast-iron, ceramic (Le creuset or similar) or glass pots to make this. The non-stick are reported to be toxic, so we avoid using them. You may need to use more coconut oil, but that’s ok. Better to have more healthful oil than potentially toxic pans.
Saute onion and garlic in coconut oil for a few minutes on medium-high heat. Add hot pepper. Once onions are just beginning to caramelize, add tomatoes and red-bell pepper. Stir every few minutes. May take about 30mins to an hour to cook down water from tomatoes so it looks more sauce-like. About half-way through cooking the sauce, put a large pot of water on the stove to make pasta (quinoa pasta has good protein & is gluten-free, rice pasta is also gluten free, but we like to mix wheat & unbleached white pasta because we like the taste/consistency). If making spaghetti squash, or a baked potato, bake based on size and preference. Do not put oil or salt in the pasta water. Oil prevents the sauce from absorbing into the pasta. Just mix the pasta consistently when it’s in the simmering water.
Once the sauce has cooked down, add the fresh oregano and basil and cook for another 5-10 minutes. But leave some fresh basil to present on the finished dish. Serve over potatoes, squash, or organic pasta of your choice.
After the sauce and pasta are done, mix amount of pasta & sauce that you're going to serve, and separate it into serving bowls. If you want the primal version with raw cream, you must let the pasta/sauce mixture COOL to about 95-100 degrees. You can tell it’s the right temperature because when you stick your finger in it, it will be slightly hotter than your body temperature and it will be no problem for you to leave your finger in the pasta for more than 30 seconds.
Once the pasta/sauce is cooled, add 1-2 tablespoons of raw cream per person being served. (If you are using squash or potatoes, make sure the sauce, squash or potatoes are cooled the same way - with the 30-second finger test, and mix the cream with the sauce before putting over squash or potatoes.) Salt only to taste. (If you are concerned about salt in your diet, please substitute with some sort of hot sauce or use organic onion powder).
Optional: raw shredded parmesan cheese and/or basil to present the dish.
This is our favorite pasta dish. It's delicious. Just so you know, if you are a raw, primal food person and you’re craving carbs, this is a good dish to satisfy that because it regulates your free radical hormones. But only if you use the cream. Otherwise, the vegan version is just healthy. We hope you enjoy.
*coconut oil - we recommend using coconut oil for cooking because it handles heat well. Coconut, palm, and macadamia oil are the only oils that don’t go rancid at high temperatures, so we use coconut oil as it’s stable at high temperatures. Also, your organic, raw coconut oil should be pure white (racist, I know, but it's true). If the oil is cream or beige-colored, it's no good.
Let us know how it goes. Please leave comments!!
Saute onion and garlic in coconut oil for a few minutes on medium-high heat. Add hot pepper. Once onions are just beginning to caramelize, add tomatoes and red-bell pepper. Stir every few minutes. May take about 30mins to an hour to cook down water from tomatoes so it looks more sauce-like. About half-way through cooking the sauce, put a large pot of water on the stove to make pasta (quinoa pasta has good protein & is gluten-free, rice pasta is also gluten free, but we like to mix wheat & unbleached white pasta because we like the taste/consistency). If making spaghetti squash, or a baked potato, bake based on size and preference. Do not put oil or salt in the pasta water. Oil prevents the sauce from absorbing into the pasta. Just mix the pasta consistently when it’s in the simmering water.
Once the sauce has cooked down, add the fresh oregano and basil and cook for another 5-10 minutes. But leave some fresh basil to present on the finished dish. Serve over potatoes, squash, or organic pasta of your choice.
After the sauce and pasta are done, mix amount of pasta & sauce that you're going to serve, and separate it into serving bowls. If you want the primal version with raw cream, you must let the pasta/sauce mixture COOL to about 95-100 degrees. You can tell it’s the right temperature because when you stick your finger in it, it will be slightly hotter than your body temperature and it will be no problem for you to leave your finger in the pasta for more than 30 seconds.
Once the pasta/sauce is cooled, add 1-2 tablespoons of raw cream per person being served. (If you are using squash or potatoes, make sure the sauce, squash or potatoes are cooled the same way - with the 30-second finger test, and mix the cream with the sauce before putting over squash or potatoes.) Salt only to taste. (If you are concerned about salt in your diet, please substitute with some sort of hot sauce or use organic onion powder).
Optional: raw shredded parmesan cheese and/or basil to present the dish.
This is our favorite pasta dish. It's delicious. Just so you know, if you are a raw, primal food person and you’re craving carbs, this is a good dish to satisfy that because it regulates your free radical hormones. But only if you use the cream. Otherwise, the vegan version is just healthy. We hope you enjoy.
*coconut oil - we recommend using coconut oil for cooking because it handles heat well. Coconut, palm, and macadamia oil are the only oils that don’t go rancid at high temperatures, so we use coconut oil as it’s stable at high temperatures. Also, your organic, raw coconut oil should be pure white (racist, I know, but it's true). If the oil is cream or beige-colored, it's no good.
Let us know how it goes. Please leave comments!!
More Interesting Katie Strand World Posts
- My Favorite Things...Arrabiata Recipe - Fresh, Organic, Vegan or Primal
- My Favorite Shows on Television...or how David Duchovney & Jesus are likely Good in Bed
- The Hawaiian Islands and Washington D.C.’s sand-paper circle-jerk about Health Care
- My Buddha has Termites...A Lesson in Infinite Joy
- The One-Date-Wonders!
- I had to learn SIGN LANGUAGE when I moved to Los Angeles
- Guys can make a game out of anything
- Hello? The power of CONNECTING and how technology has changed
- Popping the question is better than porn!
- Bravo, Stephen Colbert & Co! and your Olympic Vancouverage
- Songwriting is like SEX
- Born To Run by Christopher McDougall - Inspiring a inspiring all of us to be more in the FLOW
- A moment of silence for all the plastic surgery ca...
- Ricky Gervais should be the new Simon on American Idol
- Muscle SURPRISE! The key to physical, mental & emotional fitness
- I think my boyfriend's a snake...
- Release... Sweat & Power
- MY FAVORITE THINGS! - Vibram's Five Fingers
- Dick Morris... How do you sleep at night?
- Rusty DePass, Gorillas, and Obama, oh my!
- Michael Jackson - Troubled Genius
New Music
&
Posts
at
Katie Strand Music
&
Posts
at
Katie Strand Music
No comments:
Post a Comment