Marinara Sauce

Sprinkle a little salt over the chopped onion and garlic. Wait for a minute and then dry fry them in a heavy bottomed pot until a light golden brown – about 8 to 10 minutes. Add the basil/ oregano/ thyme and carrot and cook for 5 minutes more, until the carrot is quite soft. 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 and serve. This sauce keeps for 1 week in the refrigerator, or up to 6 months in the freezer.

Serves 1 – 2

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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