Thursday, April 17, 2014


  Pasta Bolognese is always in place, year round. This time I made it low in fat and semi-raw, meaning that the pasta and TVP (textured soy protein) are cooked, but the tomato sauce itself is all raw. A nice and healthy combo, keeping in mind that the swimsuit season is approaching...

Brewer´s yeast on top adds a nice, cheesy, flavor without all the fat.

The recipe:

Cook pasta.

Soak TVP in some water, season with soy sauce.

Tomato sauce (yields 1-2):
9 cherry tomatoes
1/2 red bell pepper
3 sun dried tomatoes, soaked
black pepper
sea salt
piece of garlic (adjust to taste)
two pinches of paprika powder

+ Blend all with a hand blender (such as Bamix), until broken down into small pieces, but not all smooth. Done!

Quick, easy, cheap, and will not make you fat. Can it get any better than that?!

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