On Sunday I made a batch of Artichoke & Black Bean Dip for sandwiches, adapted from The Garden of Vegan:
1 15 oz can of black beans, drained & rinsed
1 clove garlic
2 tsp apple cider vinegar
1 tbsp olive oil
1/2 tsp salt
ground pepper to taste
1 6 oz jar marinated artichokes, drained (I eyeball this, I don't use the whole jar)
Combine all (except artichokes) ingredients in a food processor & blend till smooth. Add artichokes & pulse briefly to incorporate.
For dinner last night, Jim made spaghetti with his Neapolitan grandmother’s sauce (aka Josie’s Tomato Sauce) while I made a quick Chickpea Toss adapted from The Garden of Vegan:
1 15 oz can of chickpeas (garbanzo beans)
1-2 cloves garlic, minced
1 small onion, chopped
2 tsp dark (toasted) sesame oil
1/4 C olives (your choice; I use Spanish w/pimientos stuffed in them), chopped (but I just leave them whole)
1/2 tsp sea salt
ground black pepper to taste
1/2 tsp curry powder
In a large pan on medium-high heat, sauté the onions & garlic in oil until onions are translucent. Reduce heat to medium & add olives, chickpeas, & spices & simmer for a few more minutes.
Josie’s Tomato Sauce
1 large can (28 oz) of high quality tomato puree or crushed tomatoes, preferably organic
2 cloves garlic, minced
1 tbsp dried basil (or 1/2 C fresh in summer)
2 tsp sugar
1/2 tbsp olive oil , plus another 1/2 tbsp for finishing
In a saucepan, sauté garlic at very low temperature in the olive oil, until softened but make sure you don’t brown it. The idea is to release the aroma not burn it. Add the basil & sauté a bit longer, then the tomato puree & sugar & bring to a boil. Immediately reduce heat to low then simmer for an hour, stirring occasionally. Add water if you want a thinner sauce during this time. You can even use the pasta water that you use to cook your spaghetti so it has a little bit of starch in it. Salt to taste, or even pepper, too. Just before serving, add 1/2 tbsp more olive oil & stir.
Other variations on this sauce include, onion & oregano (instead of garlic & basil) or olives & oregano, whatever you like! But Jim says never combine basil & oregano together because their very different tastes will cancel each other out.