I learned long ago that sauce and seasoning can make or break a meal. It is the same with vegan eating. If you are having a hard time eating vegan, or healthy in general, I recommend starting with the sauce. If you have a great sauce, you will never miss eating lower on the food chain.
Here is a variation of marinara sauce (Italian red tomato sauce), made arrabiata with the addition of peppers.
1 Hot Tomato Pepper
1 California Sweet Yellow Pepper
1 Paparik pepper (which I grew hotter than usual this year)
1 Wenk’s Yellow (grown to orange, very hot!)
Start out w/ your favorite marinara sauce recipe (uncooked), then:
Slice up all the peppers except the Wenks Yellow, leaving out the seeds and rinds, rinse in cool water and toss in the sauce at the start of cooking. Leave the Wenks Yellow whole, and make sure to take out before eating the sauce. No one wants to eat that hotness. If you like it extra hot, poke some holes with a fork in it to let out more heat.
Next: add sliced organic olives, and chopped up chard leaves. (optional)
Cook the sauce.
This will add a nice flavor to the sauce, and it is what I had on hand from the organic garden, so that is what went in it.
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