I have been wanting to post about this meatless bolognese for ages now. What’s been stopping me? Well, when I used to make it all of the time in Montreal, I used to get this fake ground meat product that I used as the base. I have since learned that you could also use Textured Vegetable Protein for the mock meat flair, but after going to three grocery stores looking for it, and about to try a fourth, I realized: if it’s so hard for me to find the stuff, why would I send you on the same wild goose chase? There had to be a better way. So, I put my thinking cap on. The mock meat was really just used for the texture. It was always unseasoned, so all of the great flavor came from all of the vegetables and herbs that I used in the sauce. I never used to use mushrooms in the sauce, but that’s the place my mind goes when I want something chewy and ‘meaty’, so the new and improved (because we can all actually make it) vegan spaghetti bolognese was born.
A few weeks ago, I made a pretty horrendous dinner. Half of it was literally inedible and the other half was a huge plate of mushy sweet potato wedges. While it was edible, it was not great. The potatoes had gone to mush and were pretty burnt on the outside. Slathered in mayonnaise and ketchup, they were barely passable. That is when I realized that it would be good to have a nice, fail safe recipe for sweet potato wedges in my back pocket, moving forward.
A few months ago we went to a movie and didn’t eat dinner beforehand. We ended up getting home close to midnight and were both starving. For some reason we were both craving pasta with creamy tomato sauce. I threw something together as quickly as possible and it was completely terrible. Like, inedible. I don’t know why, but I put tarragon in it. It was so gross. I was hungry so I ate a bit and I watched my boyfriend scarf it down in awe, didn’t he realize it was so disgusting? Anyway, he did. He was also just really hungry. Needless to say my craving for creamy tomato sauce wasn’t fulfilled.
I was in a little bit of a salad dressing rut. I went from someone who was extremely not-confident in throwing together a dressing to someone who could basically put one together completely mindlessly, but as it turns out, it was always the same one. I always turned to mustard for a kick, so whether I used honey or maple syrup for sweetness, cider vinegar or lemon for acidity, I always ended up with a very mustardy tasting result. No problem, but sometimes a girl needs some variety in her life.