This is my go-to recipe when I don’t feel like cooking a lot or if I’m in a time crunch. All you have to do is to take some plant-based balls straight out of the freezer, and cook them in a rich, layered tomato sauce: it can’t go wrong. And when you’re finished, you can also do scarpetta. Everything comes together very quickly, and the cooking doesn’t require much tending, so you can do something else while your meal is cooking.
Large skillet
12 plant-based balls
2 ripe tomatoes
1/2 jar crushed tomatoes
2 tablespoons olive oil
1 garlic clove
1 tablespoon tomato paste
1 teaspoon harissa paste
1 teaspoon rosemary
1 teaspoon minced parsley
2 teaspoons cassonade
1 tablespoon nutricional beer yeast
2 tablespoons grated Grana Padano cheese
Salt and pepper, to taste
Fresh basil, to garnish
We are an international family of five: two techies (one Irish-Canadian and an Italian-Canadian) and three cats (a charming domestic cat, and two sweet Main Coon girls). Together, we lived in six countries: Italy, Ireland, the UK, Canada (Quebec and Ontario), Spain (the Canary Islands), and now France. We share the love for each other and for good, healthy food.
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