Raw January Day 6 - 11: Marinara Sauce and Orange Pecan Cinnamon Rolls

It's been a whirlwind of a week. No, I didn't fall off the raw wagon, but I did spend a couple of days not eating at all. I received news of the passing of a good friend on Saturday, and my appetite has been in the negative realm.

This blog is about food, though, and I have food topost! I've been embracing the lettuce wraps lately--mainly because I've been getting a TON of

lettuce from the organic co-op.

Shown here is a wrap with pickled herring (my local grocer let me watch it being made, so I know its rawness is intact), tomato, avocado, and red onion. Super tasty and super filling. This was a great meal to have at work.

Next on the list was to perfect the raw marinara

sauce. I've tried several recipes, and ended up

with this hybrid. I found it to be closest to how I

think marinara should taste. Plenty of herbs and garlic give it the Italian kick needed to meet my approval. We had it over a bed of zucchini, yellow squash, and red bell pepper noodles (shown right). Two zucchini, one yellow squash, and one red bell fed three of us with no leftovers, so adjust according to your family size.

In my meals I've also had a variety of salads, and for breakfast it's been almost exclusively smoothies. Today was an exception, however, as I (after 3 tries) have perfected the raw cinnamon to suit our tastes. The recipe originally came from The 30 Minute Vegan and is shown here. I appreciate the jumping off point, but I couldn't get their recipe to really taste like much more than a mouthful of sugar and cinnamon. I know, I know, what else is a cinnamon roll supposed to taste like? Well, my palate demands a little more challenge than sweet on sweet....on sweet.

So, below you will find my take on the raw cinnamon roll, as well as my marinara recipe. Enjoy!

Raw Marinara Sauce

Ingredients:

3 c fresh tomatoes, diced

1/2 c sun-dried tomatoes, soaked in water until

soft, liquid reserved

1/2 c fresh mango, diced

2 tsp fresh ginger, grated

1/4-1/2 fresh jalapeño, deseeded and diced

1/3 c fresh basil, packed

1/4 c fresh oregano, destemmed

1/4 c fresh thyme, destemmed

1 red bell pepper, deseeded and deribbed

2 sun-dried black olives, deseeded

1 large shallot, peeled

4 cloves garlic, peeled

1 1/2 tsp sea salt

1/2 tsp black pepper

1/2 c olive oil

1/4 c liquid reserved from the sun-dried tomatoes.

Directions:

Set aside one cup of diced tomatoes for later. Place remaining ingredients except liquid from sun-dried tomatoes in a food processor and purée. Add sun-dried tomato liquid as needed to smooth out the sauce. Adjust salt and pepper as necessary. Pour purée into bowl and stir in remaining tomatoes. Serve over pasta, marinated veggies, or as a dip for raw garlic bread. Makes about 7 cups of sauce.

Orange Pecan Cinnamon Rolls

Ingredients:

1 c raw buckwheat groats (unsoaked, or soaked and dehydrated until dry)

1 1/2 c raw pecans, finely chopped

2 1/2 c Medjool dates, pitted, packed

1 tsp vanilla

2 tbs + 1 tsp honey

1/4 c orange juice

1 tbs apple cider vinegar

1 1/2 tbs ground cinnamon

pinch of sea salt

1/4 c golden raisins

Directions:

Process the buckwheat groats for 40 seconds in a food processor, or until finely ground. Add ONE cup of the pecans and process an additional 30 seconds. Add TWO cups of the dates and continue to process about 30 seconds. Add ONE teaspoon of the honey and all the vanilla. Process for 30 seconds more, or until a sticky dough forms. If necessary, add an additional teaspoon of honey to achieve a dough that will form a tight ball and hold its shape.

Transfer the dough to a flat work surface covered with wax paper. Using your hands, press the dough into a rectangle 9" x 11" and 1/4" thick.

Process the remaining 1/2 cup of dates, honey, juice, vinegar, cinnamon, and salt in the food processor until smooth. Spread the mixture over the dough, leaving about 1" along the far long edge. Sprinkle raisins and pecans evenly over the cinnamon layer.

Roll up the dough by making a small fold along

the long edge closest to you, pressing it down, peeling back the wax paper, and continuing to roll in the same way, making as tight a roll as possible (similar to rolling sushi, if you've ever had the pleasure). When completely rolled, wrap entire log in wax paper and refrigerate at least 15 minutes.

Cut the log into twelve even slices. Makes 12 rolls. Top with icing if desired.

Orange Zest Icing

Ingredients:

1 c cashews

3 tbs almond milk

3 tbs agave

1/2 tsp vanilla extract

1 tsp orange zest

Directions:

Blend all ingredients until smooth. Makes about a

cup of icing, enough to drizzle over 12 cinnamon rolls.

You can see my youngest spawn enjoying one of these breakfast rolls here. That's icing on her lip, not a snaggle tooth!

Vegetable and Pasta Carbonara with Italian Beer Bread

I don't know that there is anything more comforting than a big bowl of pasta, and pasta carbonara definitely tops my list for comfort food. The summer weather demands a lighter dish, so I added fresh veggies to balance out the heaviness of the sauce and pasta.

The bread is just a basic beer bread with the addition of herbs and cheese. I used a dark beer in the bread, but any beer will do.

If there are leftovers, make sure to reheat the pasta low and slow, otherwise you might end up with pasta and scrambled eggs! I put it in the microwave for 2-3 minutes at 30% power and stir frequently.

Vegetable and Pasta Carbonara

Ingredients:

1/2 lb bacon, chopped

2 c asparagus, cut into 2" lengths

1 c carrots, julienned

2 cloves garlic, minced

1/4 c dry white wine

1 c grape tomatos

5 large eggs, room temperature

2 tbs heavy cream, room temperature

salt and freshly ground black pepper

1 lb pasta, cooked al dente

1 c grated Romano cheese

1 tbs finely chopped fresh parsley leaves

Directions:

In a large sauté pan over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Pour off all but 3 tablespoons of the bacon grease.

Saute asparagus and carrot in the bacon fat for 2-3 minutes, until asparagus turns bright green. Add garlic and saute another minute. Return bacon to the pan. Stir in wine and tomatoes; allow to simmer 2-3 minutes.

Beat eggs and cream together, then season with salt and pepper. Remove the pan from heat and quickly whisk in the egg mixture with the vegetables until the eggs thicken. Add hot pasta to the vegetable and egg mixture and toss to coat. Stir in cheese and parsley. Season to taste and serve. Makes 8 servings.

Italian Beer Bread

Ingredients:

3 c unbleached flour

1 tbs sugar

1 tsp salt

1 tbs baking powder

1 tbs each fresh rosemary, oregano, and thyme, minced

2 cloves garlic, minced

1/2 c grated parmasen cheese

12 ounces beer

1 egg

2 tbs water

Directions:

Heat oven to 375F. Combine flour, sugar, salt, baking powder, herbs, garlic, and cheese in a large mixing bowl. Slowly stir in beer and mix just until combined (batter will be thick). Spread in a greased 8-inch loaf pan. Beat the egg and water together and brush onto the top of the loaf. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Penne with Alfredo Sauce and Balsamic Glazed Chicken

This dinner was made especially per my oldest daughter's request. She loves anything with Alfredo sauce....especially if chicken is involved. Rather than go with the usual grilled chicken strips over pasta and sauce, I decided to play with the flavors of the chicken. I wanted a sauce that would complement the Alfredo without overpowering it; this is the result.

This is just a basic recipe for alfredo sauce. You can add a variety of things to mix it up and cater to your particular craving. My favorite additions are listed below. Add your choice (or a combination) of the following after the cheese is incorporated:

• 1 c broccoli florets. Some people like peas, and that's a possibility as well. Personally I think peas are disgusting.
• 1/2-1 c of sauteed mushrooms. Make sure to thoroughly remove the gills of the mushrooms, as they will discolor the sauce if left in.
• 1/2 cup lightly sauted yellow onion.
• 1 c prepared salad shrimp.
• 1/2 cup crumbled bacon.

When combining any of the above, plan to have a total of 1 cup of additions unless you want a very chunky sauce. Feel free to use your imagination....because alfredo isn't an authentic Italian sauce, you won't be offending anyone's cuisine by catering to your own whims!

Alternatively, you can use all parmesan cheese. I like the earthiness that the gruyere adds to the sauce, making it a more complex flavor.

Alfredo Sauce

Ingredients:

1 stick (8 tbs) unsalted butter

1 clove garlic, minced

1 pint heavy cream

1/2 c dry white wine or chicken stock

1/8 tsp red pepper flakes, finely crushed

1 c shredded parmesan cheese

1/2 c shredded gruyere cheese

fresh cracked pepper and salt

chopped parsley and thin sliced red onion for garnish (if desired)

Directions:

Melt 1 tbs butter over med heat and saute garlic for 1 minute. Decrease heat to med-low; add cream, wine, and red pepper flakes. Heat through while stirring frequently. Add remaining butter and stir gently until melted.

Add cheeses; stir until melted and combined. Salt and pepper to taste (you'll need more pepper than salt in this case, as the cheese adds quite a bit of saltiness).

Serve over your favorite pasta. Garnish with parsley and red onion (optional). Makes about 8 half-cup servings.

Grilled Balsamic Chicken

Ingredients:

1 lb boneless, skinless chicken breasts

salt/pepper

2 tbs light olive oil

2 cloves garlic, minced

1/3 c balsamic vinegar

1/2 c dry white wine

1 tbs sugar

Directions:

Season both sides of chicken breasts with salt and pepper. Heat grill pan over med-high heat and add 1 tbs of the oil. Brown chicken about 2 minutes per side; remove from pan and set aside.

Lower heat to med and add remaining oil. Saute garlic for about 1 minute. Add vinegar and wine; stir to scrape any bits from the bottom of the pan. Add sugar and stir to dissolve. Bring vinegar to a boil, then simmer over med heat for 10 minutes.

Add chicken back to pan and cover. Simmer 10 minutes, turning once. Remove from pan and allow to rest 5 minutes before slicing. Top with remaining glaze in pan. Serves 4.

Italian Sausage and Spinach with Pasta

Tonight's meal was what I call a clean up meal in that I had some random items that needed to be used fairly quickly. Coupled with a lack of motivation to go to the grocery store, I had all the ingredients necessary to make a simple meal.

I had two different types of sausage leftover from two separate meals past, a bag of spinach I had forgotten about purchasing last weekend, and barely a fourth of a carton of vegetable broth sitting in the fridge. The rest of the ingredients are items I typically have hiding out in my kitchen.

Italian Sausage and Spinach with Pasta

13.5oz box whole wheat penne pasta

2 tbs light olive oil

1 pound sausage

1/2 yellow onion, diced

3 cloves garlic, minced

1 c vegetable broth

1 10oz bag spinach leaves

8oz fresh (aka real) mozzarella, cut into small cubes

salt/pepper to taste

fresh basil leaves, cut into thin ribbons

Prepare pasta according to package directions. Drain, reserving 1 cup of the liquid.

Meanwhile, crumble and brown sausage over med-high heat in olive oil. Add onion and saute about 5 minutes, or until onions are translucent. Add garlic and saute another minute.

Add vegetable broth and bring to a boil. Stir in spinach leaves until just wilted. Add reserved pasta water and fresh cracked pepper to taste. Toss with pasta.

Right before serving, toss with cheese and fresh basil. Serves 8.