Decided to get away from posting only Chinese take-out. I cooked something for a change.
This is my second attempt at vegetarian spaghetti. The first time, I added ginger and cilantro. Enough said. This time I submitted to premix spaghetti sauce (see upper left of picture one. In other words, lots of salt and mostly broken-down phytonutrients and vitamins) because adding sugar in the right proportion was too much trouble. (1) To soften the blow of the acidic ingredients, I used a 3:2:1:1 ratio of extra-virgin olive oil, avocado, dairy (as opposed to partially-hydrogenated vegetable) butter, and agave nectar. As for the main ingredients, I used really old steamed broccoli, along with carrots, onions, shallots, avocado, and of course, tomato. The pasta was made from Seminole flour, along with some protein-boosting legumes. (2) After it was all prepared, I gave it a raw edge and added unheated roma tomatoes and chopped garlic. The beverage is watered-down strawberry-banana nectar (said fruit puree and corn syrups, basically) So,
Should I have eaten that?
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