Another great thing about this weekend was the weather! Yes, I’m being Minnesotan again, but seriously folks, who can deny that 40+ degrees can make you so happy? We were able to go on a few walks and truly enjoy the smell of spring.
Although spring is right around the corner, we still have to wait a little while for fresh and local veggies. I get through it by still making tasty recipes such as this dish for Cheese and Spinach Stuffed Mushrooms from the latest issue of Eating Well.
I was lucky enough to find huge mushroom caps at Valley Natural Foods along with some great looking spinach. While the mushroom caps were roasting in the oven, I was able to chop and mix together the other stuffing quite easily. I made the marinara sauce from scratch.
Ever since we ran out of spaghetti sauce unexpectedly a few weeks ago, we’ve been obsessed with making our own marinara. It’s so easy and I used the Veganomicon recipe for reference.
Here’s what you do:
Heat a teaspoon of olive oil in a saucepan.
Mince a few cloves of garlic and cook until fragrant.
Add herbs of your choice (basil, oregano, whatever you have) along with a 15 ounce can of crushed tomatoes (or diced tomatoes to make it chunkier).
Cover and let simmer for 15 minutes.
After simmering, I add some garlic powder, a couple pinches of sugar, and a sprinkle of salt and pepper.
Well, I’m off to enjoy the nice weather again and go for a quick jog (need to burn some calories to compensate for a happy hour tonight!)