Mediterranean Medley (Easy Pasta Sauce)

Mediterranean Medley (Easy Vegan Pasta Sauce) 4

Mediterranean Medley (Easy Vegan Pasta Sauce) 11

Mediterranean Medley (Easy Vegan Pasta Sauce) 9

Mediterranean Medley (Easy Vegan Pasta Sauce) 3

Mediterranean Medley (Easy Vegan Pasta Sauce) 7

Mediterranean Medley (Easy Vegan Pasta Sauce) 5

Mediterranean Medley (Easy Vegan Pasta Sauce) 10

Mediterranean Medley (Easy Vegan Pasta Sauce) 8


My parents have been married for 26 years as of a week ago. I know, it’s impressive. Even more impressive is that everyone in my family (with the exception of my father) has to eat a restricted diet! I know I just used an exclamation mark. I am fully aware that it endows my sentence with excitement. I am also aware normal people wouldn’t be excited about this.

I am not normal people.

Mostly because, I am not plural, I am singular which means I am a person not — people. But I digress. I’m not a normal person either. (Not that anyone is… I see you with your smug look. You’re just as weird as I am.)

ANYWAYS. My parents have been married longer than I have been alive. (Funny how that works.) And since my mother who like me has a billion one and one food restrictions wanted to celebrate without the customary — “If I eat out I eat nothing — and that nothing will still probably make me so sick I won’t enjoy myself” — she asked me to make them dinner. Well dear reader.

I know you’re sitting in suspense wondering if I did or not. (I did. Duh. I’m hurt you would doubt me.)

And. And. And! Best part – I made it 99% vegan except for the Zucchini boats I stuffed with feta (because I am aware that asking a normally carnivorous person to celebrate 26 years of marriage without anything resembling their normal diet isn’t something they would consider wonderful, even if I do). Well needless to say (I mean who wouldn’t want me cooking for them), my parents LOVED everything I made. Even though I had made it up, never tried it before, and basically treated their anniversary like an experiment. (This is the sign of true cooking prowess, when your kitchen experiments can pass as tried and true recipes..).

So. After realizing how fantastic the three dishes I’d made were.. here is my favourite. A light yet passionately flavoured pasta, packed with fresh herbs and simplicity. This sauce screams “fine dining” when all the effort it really took was some chopping and a lot of sitting in a fridge. In other words, I’ve made you a recipe that gives the illusion of dedication when in fact, you can be incredibly lazy. Which is my kind of cooking. (Unless I’m tired and or hungry and then I undertake massive complex kitchen experiments for no other reason than I don’t want to… because, that is how brilliance is made or something.)

Get the fantastic pdf right here or keep on scrolling for off the screen instructions!


Ingredients.      Prep time: 15 min + 8 hours Cook time: 10-15 minutes 
1 1/2 c. halved grape tomatoes
1 lg. red onion chopped
1 1/2 c. chopped green onion
3 cloves of garlic crushed
2-3 tbs. freshly fine chopped basil
1 tbs. apple cider vinegar
3 tbs. honey or agave nectar
1/2 tsp. sea salt (to taste)
1/4 c. water
3/4 c. olive oil

sealable glass container
medium saucepan
  1. In a large sealable container (preferably glass) combine all vegetable ingredients and basil
  2. In a small bowl combine agave/honey, apple cider vinegar, water and salt
  3. Pour vinegar mixture and olive oil over vegetables, gently combine with a spoon until well coated
  4. Let the mixture sit in the refrigerator for 8 hours or overnight (the longer it sits the more the flavours will develop so don’t worry if you won’t use it for 24 hours)
  5. When ready to use the sauce pour into a medium saucepan and bring to a boil, simmer for 15 minutes then pour over spaghetti squash or your favourite pasta and enjoy!

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