Bursting with unlimited culinary potential, the hardest part of cooking with fresh produce is to simply let it shine. Don’t over-think it! Good taste comes naturally, fresh from the garden, in colors as bold as the flavors within. That’s the premise behind Garden of Flavor, cold-pressed juices from down-to-earth folks that stubbornly believe in quality over unnecessary complexity.
That approach makes a real difference you can taste with just one sip. Certified organic, nothing comes from concentrates, there’s no added sugar, and not a hint of preservatives to be found.
Of course, keeping it simple doesn’t have to mean you’re getting a raw deal. After drinking down a bottle of the Twisted Roots blend for the umpteenth time, it struck me as the ideal base for an unconventional pasta sauce that still bears all the nostalgic comfort of simple Sunday sauce.
Believe it or not, this bolognese has neither meat nor tomatoes, yet it’s not missing a thing in terms of taste. No nightshades needed with this rich sauce, singing of highly aromatic herbs and savory seasonings. Beets and carrots build a solid foundation that can support any noodle in need, be it wheat, bean-based, zucchini, or more.
Omit the nuts for a simple marinara, puree to slather it on pizza, layer it in for lasagnas, add extra juice to soup it up, or add a splash of coconut milk for a creamier concoction.
From garden to table, naturally, it doesn’t get any better.
- 1 Tablespoon Olive Oil
- 1 Large Red Onion, Finely Diced
- 4 Cloves Garlic, Minced
- 6 Medium Carrots, Peeled and Finely Diced
- 2 Medium Red Beets, Peeled and Finely Diced
- 2 Stalks Celery, Finely Diced
- 1/4 Cup Dry Red Lentils
- 1 Dried Bay Leaf
- 1 1⁄2 - 2 Cups Garden of Flavor Twisted Roots Juice
- 1 Cup Raw Pecans or Walnuts, Roughly Chopped
- 1 Tablespoon Nutritional Yeast
- 1 Teaspoon Dried Oregano
- 1/2 - 3/4 Teaspoon Salt
- 1 Tablespoon Fresh Basil, Minced
- Set a medium saucepan over moderate heat on the stove. Add the oil, onion, and garlic, sauteing for about 10 minutes, until aromatic and golden all over. Add in the carrots, beet, and celery, cooking for another 2 minutes. Introduce the bay leaf and lentils along with 1 1/2 cups of juice. Cover, lower the heat to a gentle simmer, and cook for about 30 minutes, or until the vegetables are very tender.
- If you'd like a smoother texture, transfer half or all of the vegetables to a blender and puree. Pour back into the saucepan and stir well.
- Add in the nuts, nutritional yeast, oregano, and 1/2 teaspoon salt. Simmer for another 10 minutes. Adjust the consistency by adding more juice if desired, and if needed, season with more salt to taste.
- Turn off the heat before adding in the basil. Serve hot.
- Once cooled to room temperature, leftover sauce can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 4 months.
For a nut-free option, use sunflower seeds instead of pecans or walnuts.
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Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 195mgCarbohydrates: 16gFiber: 3gSugar: 10gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.