Bolognese Sauce (with vegan option)

The backbone of any western dish.

(recipe follows) _ Japan has slowly tortured all the affection I had for Italian food out of me by reducing it to PASTA. _ A: Let’s go out! B: Where? A: Italian. B: (Pasta!) ___ If you’re out looking for a restaurant _ A: I’m hungry. Oh look, Italian! B: (Pasta) __ Even when you’re at a Japanese restaurant _ A: Hey, look! They have tuna on the menu. B: (It’s served over pasta! ) _ None of it is any good. It’s almost always overcooked spaghetti with watered down tomato sauce containing… Read More

Play with your food! — Lasagne In A Pan Your Way

I was hungry after work. In keeping with my ten minute rule I boiled water, rolled a sheet of lasagne, boiled it and assembled it on a small skillet with a drizzle of basil infused olive oil. I'm out of béchamel, so I layered with mascarpone and vegetarian Bolognese. It took four minutes on the stove to make it hot -- onto the plate with a little Marinara. 12 minutes.

I wanted something light and quick for dinner, high protein, balanced carbohydrate. I wanted chew, so I put in soy “meat” balls. Since it was vegetarian I wanted to maximise flavour and coated the pan with a drizzle of basil infused olive oil. (link to tutorial for the sauce)

stuffed portobello mushrooms with Bolognese sauce

Portobello mushrooms stuffed with cheese and spinach topped with (vegetarian-ized) bolongaise sauce, na no hana (I have no idea what its called in English, if you do, let me know) as a side dish. — This dish took only ten minutes to put together. By preparing the sauce the day before, I can have a healthy, light meal in the time it takes to steam the vegetables and cook the mushrooms.

portobello mushrooms

Portobello mushrooms stuffed with cheese and spinach topped with (vegetarian-ized) bolongaise sauce, na no hana as a side dish. It’s surprising how much like meat the mushroom smells, tastes, feels. — Everything is homemade and this dish took only ten minutes to put together.