Spaghetti Bolognese

Soak the soy granules in hot water until the water is absorbed. Strain in a sieve and press to remove excess water. Rinse with fresh water, strain and press again. In a pan, add the soy granules and stir-fry until golden brown. In another pan, dry fry the garlic and chopped onions over a low flame, until they become translucent. In the meantime, chop the tomatoes, take them in a blender/mixer and reduce to a pulp. Add them to the onions, along with the herbs and date paste. Cover and cook over low heat for 20 minutes. Add the soy and salt and cook for 10 minutes longer, or until all the water is absorbed and the sauce thickens. Garnish with pepper. Serve with your favorite pasta.

Serves 4 – 6

Photo by Vinita Punjabi

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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