Good, better, best, never let it rest, until the good get better, and the better best. Rasta Pasta 1.2 is my favorite and final version of vegetarian Rasta Pasta, but since Chicken is an authentic ingredient in some Caribbean recipes, I will probably try a chicken version called 2.0 but for now version 1.2 is excellent, tasty, hearty and vegetarian.
In my new lifestyle, I probably eat vegetarian dinners about 3 times a week but start everyday with a piece of fruit to get my sugar levels up in addition to some high protein fish like a 3 oz tin of tuna or a can of sardines. In addition, I take my multi-vitamin to insure I have everything I need for the Day. I take milkweed thistle to counter the effects of the wine the night before and I Take a fish oil Omega 3 capsule that I am happy some fish sacrificed his oil for me. By 9 am, I have consumed everything I need for the day to insure I hit the ground running with a healthy mind in a healthy body.
Essentially this version of Rasta Pasta is the same as version 1.1 with the further elimination of yellow peppers to reduce both the cost and the bell pepper taste. The replacement yellow vegetable is summer squash.
1 tablespoon Olive Oil
2 cloves garlic minced
1 onion rough cut
1 thin slice scotch bonnet pepper
1 yellow summer squash sliced
1 green bell pepper
1 can 14.5 oz. diced organic tomatoes
1 can 8 oz tomato sauce
1 sprig basil
¼ tsp oregano
1-2 oz dry sherry
salt to taste
This is an all in the pot meal where I sauteed the hot scotch bonnet pepper, garlic and onion in the olive oil for about ½ hour and then the rest of the ingredients were added to the pot and left to simmer for about 5 hours or until the peppers are soft.
I love the appearance of fresh basil on red sauce.
The introductory picture is the vegan meal but once again, I enjoy mine with cheese as shown.