Tag Archives: nutrela

Getting Over The Hump, Italian-Vegan Style

In my pantry today:

  • 1 32 oz can crushed tomatoes
  • 1 14 oz can petite diced tomatoes
  • 1 5 oz can tomato sauce
  • 1.5 c macaroni, dry
  • 1/2 c Nutrela
  • 1/2 sweet yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1/3 c olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp turmeric
  • 1/2 tsp cumin 
  • 2 dashes of salt
  • 1/2 tsp garlic paste
  • 3 drops doTerra oregano essential oil
  • Parmesan cheese to taste

meatlessmarinara

I started my morning by tossing some stuff in a crock pot and walking away. First, it was slice-chunks of onion and garlic in 1/3 c olive oil resting covered on the highest setting for about 20m. Stir in Balsamic vinegar, cumin and turmeric. Add a quick dash of salt. Cover and let continue to cook for another 20m. Now this all seems very time-dependent and I know most of us are not common to such luxury; in my defense all of the time between food handlings was wisely spent cleaning up after myself and getting ready for a day outside of the home. Food needed to be ready this evening so as to keep us away from unintentional glucose emergencies that end up requiring an errant drive through. In the cupboards were cans of tomatoes and macaroni. I am nowhere near a regimented dietary state, but I can foresee history’s repeats and perhaps solve a steep caloric intake of not-really-food items with a nice marinara. The power of a nice marinara should not be underestimated.

nutrelacrumbled

Before leaving the house, turn the crock pot to its lowest setting. Return home several hours later and rejoice at the odor which awaits you. Decide that the Nutrela deserves another chance because you have no other desirable proteins and a little extra time. Boil it for 17 instead of the 7 instructed on the box. Shrug at the point of defeat against texture; drain and fastidiously squeeze out the additional water inside each nugget (that’s not as bad as it sounds — just lay them all out and press a clean cloth into them with a firm hand). Dice them until they become almost a ground sausage consistency. In a small saucepan add the now-ground(ish) Nutrela with 1/2 tsp garlic paste and 1 drop oregano essential oil. Take a second to tenderly smash while stirring to ensure the not-meat’s submissive essence then set aside for a nutrela2few minutes while the macaroni finishes boiling. Add two drops of oregano oil to the marinara; stir. When those little elbows are drained, mix some marinara into the saucepan and serve over macaroni that was pelted before and after said sauce with Parmesan (or substitute a vegan option, since this recipe is vegan until this part). So the Nutrela downgrades a 5 spoon marinara dinner to a 4 spoon dining experience. Nutrela you are not a terrible foe, but my battles with you have only just begun.

The Shepherd with a Moral Objection to Meat

In my pantry today:

  • 1/2 c Nutrela, dry
  • 2 M Russet potatoes
  • 1/2 M sweet yellow onion
  • 3 L cloves garlic
  • 1/4 c whole wheat flour
  • 1.25 c vegetable broth
  • 1 tbsp tomato sauce
  • 3 tbsp butter
  • 3/4 c frozen peas
  • 6ish baby carrots
  • 1/4 tsp turmeric
  • 1 tsp coriander
  • 1 pinch asafoetida
  • 2 tbsp sharp cheddar, shredded

shepherdsvegetarianpieThis might’ve ended up being a full-on vegan recipe, but in an effort to ensure that my first experience with Nutrela wasn’t assuredly terrible (it’s easier to be assuredly terrible if it’s unfamiliar) I employed the assistance of butter and cheese. To be fair, I was wicked excited to see a non-meat protein that touted such an excellent black and white side-label (see below) for $1.99. And that’s not $1.99 a serving, it’s for an entire box with several meals slated. I really wanted this to work, and I will let you know up front that it was a relatively good experiment despite using primarily dairy fats in lieu of my normal heavy-handed seasoning.

nutrelaStart by preparing your Nutella… crap, Nutrela… according to box instructions.  When cooked and drained and then squeezed for excess moisture (because it will be in excess), set aside and go about doing the things with which you are familiar.

I sliced the garlic and onion thin, then minced it like I could give a shit and added it to the melted butter on L-ML. Stir in turmeric and let the whole mess saute in golden glory while for about ten minutes. I like to leave the skins on my potatoes for both ease and potential nutrients; slice and boil them until soft. 5-10m before they’re ready to drain/mash, throw the baby carrots in with the boiling water. When you drain the potatoes, just pick them out before mashing happens and set them aside.

nutrela2Now your garlic and onion should be ready to push to one side and fork-smash (I couldn’t find the whisk) whole wheat flour into. Mix in the tomato sauce and other seasonings. Make a paste then begin adding in broth. When everything is thick and gravy-y, add in Nutrela then stir in peas and sliced baby carrots. Remove from heat and pour into a glass baking dish. Fork-smash those taters and layer that on top. But not really on the top-top because you will also decide to toss on a sprinkle of cheese in one last silent prayer to the Not Sucking Gods. Bake at 400° for 20m or until cheese begins to brown. I believe I can do better with Nutrela, but believing even that means a huge success just happened — make sure you get it boiled to a texture you like, then pull out 4 spoons!