Ingredients

• Vegetable oil for the onions
• 1 kg of onions
• 1 head of garlic (about 10 cloves)
• 5 cm of fresh ginger (approximately)
• 1 large can of diced tomatoes (approximately 500g) – alternatively about 6 large tomatoes cut into cubes

Spices

• 3 tablespoons ground coriander
• 1 tablespoon ground paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (less if you don’t want it too spicy!)

Options:

• Bay leaves (2)

Preparation

• In a pressure cooker (or Instant Pot): – Brown the oil – Add the onions finely sliced into rings (food processor or mandoline) – Let the onions burn a little so they turn nicely brown => start on high heat and stir rarely – As the onions reduce, lower the heat while stirring frequently – This will take a good 20 minutes

INGREDIENTS

FOR THE SAUCE

• 1 can (156 ml) tomato paste
• 1/3 cup white vinegar
• 1/4 cup molasses
• 1/4 cup HP sauce
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1/4 tsp salt
• 5 drops of tabasco (optional)

FOR THE SANDWICHES

• 4 to 5 cups cooked spaghetti squash flesh (see tip)
• 4 sandwich buns
• Yellow mustard, for serving
• Mayonnaise, for serving (optional)
• 4 pickles, sliced
• Sprouts or greens of your choice, for serving

STEPS

1. In a saucepan, combine all the “sauce” ingredients. Cook over low heat for 10 minutes, stirring occasionally.
2. In a bowl, pour the squash flesh and the sauce. Mix gently.
3. Top each sandwich bun with mustard, mayonnaise, pickles, the squash mixture and some greens to taste. Enjoy.

TIPS AND TRICKS

– To cook the squash, cut it in half lengthwise and remove the seeds. Cover each half with plastic wrap, then microwave for 8 minutes. Let cool slightly, then scrape out the flesh with a fork.

Ingredients

• 2 teaspoons vegetable oil
• 1.5 kg onions, thinly sliced
• 3 sprigs of thyme (or one teaspoon of dried thyme)
• 3 cloves of garlic, minced
• 2 bay leaves
• 1/2 teaspoon salt
• 2 tablespoons white flour
• 1 L low-sodium vegetable broth
• .5 L water
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar (red wine also possible)

Croutons:

• 6 slices of whole wheat bread

Cheese:

• 200 g vegan cheese

Preparation

Soup

• Heat the oil in a large pot (everything must fit inside). Large saucepan, pressure cooker, etc.
• Add the onions, thyme, and salt
• Mix well and continue until they are about 3 times less voluminous and begin to brown (45-60 minutes)
• Add the balsamic vinegar and continue to cook until they caramelize (10-15 minutes)
• Add the vegetable broth, water, bay leaves, pepper to taste, and bring to a boil
• Continue to cook over low heat, stirring from time to time, for 30 minutes
• Remove the bay leaves before serving

Croutons

While the soup is gently simmering, prepare the croutons.

Ingredients - Batter

• Parsley, 1 bunch of 10 g
• Green onion 20 g
• 2 onions
• 2 cloves of garlic
• Thyme
• Spices: pepper, Espelette pepper, allspice (West Indian bay leaf or otherwise bay leaf), whatever you feel like using!
• 250 ml milk (omit milk if you want them crispier)
• 1 egg / replace with chia (1 tablespoon chia, 4 tablespoons water)
• 1/2 teaspoon baking soda plus lemon juice
• 1 generous tablespoon salt
• Water
• Flour

Ingredients - Filling

• Vegetables: carrots, cabbage, spinach, etc.

Preparation:

• Chop all the ingredients as finely as possible.
• Place in a bowl.
• Add the milk, egg, salt, water, baking soda mixture and stir.
• Grate vegetables of your choice and add to the bowl.
• Add flour until you reach a dough-like consistency.
• Form balls of 3-5 cm in diameter.

Cooking:

• Option 1 — Oven: Preheat the oven to 180 degrees Celsius (350°F).
  • Spread on wax paper or a silicone baking mat
  • Bake 5-10 minutes until golden
• Option 2 — Deep frying:
  • Heat oil until boiling
  • Submerge the acras for 20-40 seconds or until golden

Notes

Freezes very well and also keeps very well in the refrigerator.

Ingredients:

• 600 g onions
• 1.5 kg long peppers
• 1.5 kg tomatoes
• Espelette pepper (powder)
• Salt

Preparation:

1. Tomatoes:
2. Blanch the tomatoes (plunge them in boiling water for a few minutes)
3. Let cool
4. Remove the skin
5. Cut into pieces about 1 cm

Tip: score a cross with a sharp knife on the bottom of the tomatoes before plunging them in hot water, they will peel more easily

2. Peel and slice the onions into strips
3. Saute the onions until translucent (not fully golden/cooked)
4. Wash and seed the long peppers
5. Cut them into large strips lengthwise
6. When the onions are translucent, add the chopped tomatoes and peppers
7. Let reduce over medium heat, stirring often
8. Add the Espelette pepper (powder) and spices
9. Best prepared the day before and improves when reheated

Side

Rice or other grains (quinoa, bulgur, etc.)

Ingredients:

• 400 g red lentils (2 cups)
• 1/2 L vegetable broth (2 cups)
• 3 tomatoes diced (or 2 large ones) or 1 can of diced tomatoes
• 1 can of coconut milk (425 ml)
• 3 shallots or 2 onions
• 3 cloves of garlic or more
• 1/2 lime or lemon

Spices

• 1 teaspoon cumin
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• Salt and pepper to taste

Instructions

• Heat a large saucepan with a little water at the bottom
• Once the water starts to simmer, add the onions or shallots and stir until they brown (4 to 5 minutes).
  • You can add a little vegetable broth if they stick.
• Add the garlic and mix well for 1 min.
• Add the spices and make sure the onion and garlic mixture is well coated.
• Add the vegetable broth, coconut milk, lentils, and tomatoes.
• Stir continuously: lentils stick quickly!
• Cook over medium heat for 20 min, making sure to stir regularly so it doesn’t stick to the pan.
• Add salt and pepper as needed.
• Let it simmer over low heat for another 10 to 15 min for more flavor.
  • Note: it’s even better reheated / the next day ;-)
• Squeeze the half lemon/lime and stir

Serving suggestions:

• Rice or other grains (quinoa, bulgur, etc.)
• Add some greens, for example: – fresh cilantro or green onions

Ingredients:

• 4 tbsp peanut butter
• 1 tsp freshly grated ginger
• 1 pinch of chili paste
• 1 tsp finely chopped garlic
• 1 lime
• 1 tbsp maple syrup or sugar
• 3 tbsp water
• 2 tbsp coconut aminos (if unavailable, substitute with soy sauce)

Instructions:

• Mix everything together
• Heat over low heat
• Add water as needed to control the consistency

What to eat with this sauce?

Once the sauce is ready, add your choice (or both):