How easy can it be. No slicing, dicing, peeling. Just empty the cans, bottles, packages and let the stove do the rest. GET OFF YOUR CAN AND COOK . It’s an idea I had decades ago for a cookbook.
To serve this hearty and inspiring antipasto bean sauce we ladle it over pasta, but not before we simmered some plant meatballs by Gardein in the sauce for a few minutes. And yes, we topped it all off with a plant parmesan by Follow Your Heart!
We ate some now and packed the rest for Steve’s lunches for the week! The can factor never came to mind while we enjoyed savoring our feast in a pot!
Wildwood Tofu cubes cooked in sesame oil, Balsamic vinegar, brown sugar, garlic, lemon and smoke till liquid evaporates and seasonings coat the cubes evenly. No tomato in this barbecue. Next time. Mild flavors just right for soup or salad toppers or rolled in a sandwich wrap!Or how about a snack?
I was lucky to get a photo, since I kept sampling while they cooked in the skillet!Yes, I could have eaten them all!
Steve brought these home. I’m not a big fan of green olives, only because I haven’t found many I like. But these, wow! I never tasted a green olive this good! And stuffed with garlic that was so tender and sweet! I could have eaten the whole jar!
Caponata (eggplant appetizer), capers and sun-dried tomatoes with lots of garlic simmered in a rich Marsala tomato sauce with green chilies and fresh basil!Wow. Perfect!Just how Steve and I wanted it. Serve over your favorite pasta or top with sauteed sweet red peppers and onion!
BOLOGNAISE SAUCE WITH LIGHTLIFE PLANT-BASED GROUND
Pan-fried LIGHTLIFE GROUND in extra virgin olive oil with a sauce made from V-8 VEGETABLE JUICE and tomato paste. Combined with sauteed celery, grilled artichokes and sliced green olives! Served over thin spaghetti!
DELALLO Roasted Garlic Sauce with Chardonnay wine and V-8 juice used as extenders. Served with a mushroom, pepper, onion and tomato saute. Served over fettucini and topped with a BEYOND and LIGHTLIFE beef and sausage crumble!
No slice no dice. Two hands, a can opener, a pot and a spoon is all you need to make lunches for a week plus a few at-home-meals.
Packed full of flavors, textures and exclamation points – Fly to Italy, Greece, Spain without leaving your kitchen!
Makes 23 cups
Ingredients: Steve waits till all these items are on sale. Use any brand you want, but these are good. Those grilled artichokes are super! If the recipe is too big for your pot, reduce the size (reducing by half works easiest.)
2,28 oz. cans diced tomatoes – Dei Fratelli brand
4 oz. jar chopped Roasted Garlic SPICE WORLD brand
0.42 oz. lightly dried basil by Gourmet Garden
5-3/4 oz. DELALLO MANZANILLA (green) OLIVES, including liquid
6 oz. DELALLO SMALL RIPE (pitted) BLACK OLIVES, including liquid
4.5 oz. jar sliced mushrooms including liquid – Pennsylvania Dutch brand
4.5 oz. jar sliced mushrooms including liquid – POLAR brand
12 oz. jar sweet red roasted pepper strips
2, 7 oz. jars Grilled Artichokes by Napoleon
15.5 oz. can cannellini beans by BUSH’S
16 oz. can garbanzo beans by BUSH’s
15 oz. can whole kernel corn including liquid by FULL CIRCLE
3 c. V-8 Vegetable Juice
12 oz. can tomato paste -I used HUNT’S
salt and pepper to taste
Optional: Top each serving with Follow Your Heart Vegan parmesan shreds.
For some of the meals we cooked up some Veggie Meatballs by Lightlife and served them with the antipasto.
For other meals we served it over cooked elbow macaroni with ridges – RACCONTO brand.
In extra-large soup pot, over medium heat, add all ingredients, except the parmesan and meatballs, stirring after each addition.
Bring to slow boil, then reduce heat and cook for approximately 30 minutes.
Salt and pepper to taste.
If desired, add other seasonings of choice. Steve, for this antipasto, wanted dried Greek oregano, a little brown sugar and a couple dashes of cinnamon.
Pack into microwaveable containers when cool enough.
If desired add 2 vegan meatballs per container, sliced in half and pan-fried till done.
Place the sauce on top of the meatballs. If desired, sprinkle with vegan parmesan.
Then sprinkle with fresh grind black pepper.
Both vegan products (meatball and parmesan) if you decide to use them will definitely wow you. But they are not required in this dish.
Notes: Lucky’s Market on Clifton Blvd. is where Steve primarily shops for the specialty items on sale.
For the non-specialty items he waits till they’re on sale at Sapell’s, Walgreen’s, Giant Eagle, Heinens, Aldi’s, Earth Fare, Whole Foods, probably the same markets you shop at. Everybody always has something on sale.
If you haven’t been to Lucky’s take a ride out. It’s new, different and lots of fun. You can get a pint of beer and 2 slices of pizza for 5$. You can also sip your beer or wine while you shop – low price on both
Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives.