Bucatini with Smoked Tomato Sauce

Bucatini with Smoked Tomato Sauce
(Serves 8-10) – Vegan, Soy-Free

I love Pasta! There are so many different kinds of pasta. This one I’m using here today is Bucatini – it is a long spaghetti-like pasta with a hollow center. This pasta has a hole running down the center; I really enjoy the way this pasta grabs the sauce with every bite. You can certainly use spaghetti in this recipe. Just like I said in my prior spaghetti post, I never need a reason to make spaghetti! This sauce is more of a smoky sauce you can certainly kick up the heat too by adding additional red pepper flakes or make it sweeter by adding additional sugar. The spinach in this sauce adds a level of sweetness as well. Enjoy!

Bucatini Pasta with Smoked Tomato Sauce

  • Servings: 8-10 ~ Vegan, Soy-Free
  • Difficulty: Easy
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Credit: VeganRescue.com

2 (12oz Pkgs) Bucatini Pasta
4 Tbsp Extra Virgin Olive Oil + additional for pasta
¼ Tsp Crushed Red Pepper Flakes
3-4 Garlic Cloves, minced
8 oz White Button Mushrooms, chopped or sliced
1 (28 oz can) Crushed Tomatoes
1 (14.5oz can) Petite Diced Tomatoes
1 Tsp Oregano
½ Tsp Ground Pepper
2 Tsp Sea Salt
4 Tsp Sugar
2 Tbsp Liquid Smoke, optional
1 (10oz Pkg) Frozen Spinach, thawed

-Bring large pot of water to boil and prepare Bucatini according to package directions.
-Add 2 Tbsp Olive oil to sauté pan and sauté crushed red peppers for about a minute. Add Garlic and continue sautéing for another 1-2 minutes. Add mushrooms and sauté for another 2-3 minutes. Remove mushrooms from pan and set aside.
-Add 2 Tbsp Olive oil back to sauté pan. Add Tomatoes (both cans) and seasonings, bring to slow bubbling boil then reduce heat and simmer for 25-30 minutes. Feel free to add more sugar if you’re enjoy a sweeter sauce.
-Prepare Spinach according to package to thaw. Add Spinach and Mushrooms back to sauce and continue to simmer for another 5 minutes.
-Serve over warm Bucatini Pasta, I toss the pasta in a pan with additional olive oil before topping with sauce to serve. Enjoy!

Coconut Bacon!

Coconut Bacon!

The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club.

2 Cups Coconut Flakes
2 Tbsp Tamari Soy Sauce
2 Tbsp Liquid Smoke (vegan friendly)
1 ½ Tbsp Maple Syrup or Agave
½ Tsp Smoked Paprika

-Preheat oven 350 degrees.
-In a large bowl combine all ingredients.
-Place coconut flakes on baking sheet and toast for 10-12 minutes. Shake or flip halfway through so they bake up evenly.
Let them cool.
I’ve ran out of Maple syrup in the past and have made this with Blue agave and it came out okay too. Enjoy!

Spaghetti alla Carbonara – Pictured below.

Corn Chowder – I smoked it!

Vegan Corn Chowder
(Serves 6-8) – Vegan, Gluten-Free, Soy-Free

My husband and daughter both especially enjoyed this soup. He said, “Best corn chowder ever” and she just devoured it. Towards the end Jasmine tipped that bowl to get the last drop and when she came up for air she asked for more. My son enjoyed it also but it was a little too kicked up for him. You can certainly tone down the spice level to your liking. The smoked paprika and liquid smoke in this soup take it to another level and compliments well with the heat which is tamed by the coconut milk, in my opinion. You can enjoy this soup year-round with frozen organic corn or try fresh local corn when it’s in season (I would use 8-10 ears).

Smoked Corn Chowder

  • Servings: 6-8 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Credit: VeganRescue.com

2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion
4 Garlic cloves, chopped
¼ Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
2 Tsp Liquid Smoke (vegan friendly)
2 (16oz pkgs) frozen Sweet Corn
½ Tsp Smoke Paprika
¼ Tsp Curry Powder
½ Tbsp Salt
1 Scallion (Green Onion), chopped
¼ Cup Nutritional Yeast
½ Cup Coconut Milk


-In a large stockpot heat olive oil and sauté onions a few minutes until translucent.
-Add garlic cloves and red pepper flakes heat through just for another minute.
-Add vegetable broth, liquid smoke, paprika, curry, salt and corn, bring to a boil and them simmer until corn is tender about 8-10 minutes.
-Add scallion, nutritional yeast and coconut milk then simmer for 5 minutes.
-Pour half the soup into a blender or use stick/immersion blender and puree until smooth yet chunky.
-Add a little sprinkle of smoked paprika before serving. Enjoy!