Arrabiata Sauce

Heat a pot on medium heat. Add the onion and garlic and cook until soft and light golden brown (about 8-10 minutes). Add the thyme and carrot and cook for 5 minutes more, until the carrot is quite soft. Add the chopped red capsicum and cook until soft and fragrant. Add the tomatoes and juice and bring to a boil, stirring often. Reduce the heat and simmer for 30 minutes, until as thick as hot cereal. Season with salt, capers, olives, and red chillies and serve with your choice of pasta. This sauce keeps for 1 week in the refrigerator, or up to 6 months in the freezer.

Serves 2

Photo by Vanita Tipnis

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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