Hidden Veggie Spaghetti

This is a family favorite. I did this before before starting a plant based diet. Mainly just to get my littles to eat more veggies. It's just a basic speghetti recipe, but with added blended veggies.

In food processor (I use a Ninja), very finely chop veggies of your choice. This is an idea of what I usually use:
1 large carrots, peeled
1/4 of a small broccoli crown
1/4 small cauliflower crown
1 Zuchinni
1 onion
*I sometimes add some fresh mushrooms, but I like them better whole not diced. However the kids will pick them out still whole (sigh) so sometimes I chop them up too.
*1/4 C. chopped spinach (frozen or fresh in your processor, I use which ever I have on hand)

Place the veggies in a skillet and saute with a little veggie broth, water, or tomato sauce until soft.

Then you can either go the easy route and add a jar of spaghetti sauce or

1 can diced or stewed tomatoes
1 can tomato sauce
1 tsp. basil
1 tsp. oregano
1 tsp. garlic (real or powder)
salt and pepper to taste
1 T. sugar

That completes your sauce!
If you used too many veggies(like I have) just add another can of tomato sauce, and maybe a little more spices to taste.

The veggies look kind of like meat (at least my kids say so) and they can't tell/taste that they are in there. From day one of doing this, switching over from a meat sauce with no veggies, my kids have NEVER complained and gobbled it right up exactly the same. Score!

Add:
1 pkg cooked spaghetti noodles

Cilantro Lime Rice

I use this rice as a side, or most of the time in burros, on nachos, or mexican salads, etc.

32 oz vegetable broth
3 C. Rice
2 tsp. lime juice
2 cloves garlic, minced

Place in pot, bring to boil, reduce heat and simmer until done (depending on what kind of rice you use, see package directions)

Then add:
2 T. finely chopped cilantro
4 tsp. sugar
2 T. Lime juice

Mix and enjoy!

Beans

Almost every week I make a big pot of beans.
We use them for Veggies Burros, Nachos or veggie taco salad, or just eat them plain.
I love to mix them with rice, guacamole, and homemade salsa in a bowl for lunch.

I usually just follow the package directions, and then add a jar of Herdez salsa (per 1lb of beans) at the end of cooking them (drain most of the remaining liquid).

So easy, so good.

My Favorite Lunch: Veggie Wraps

The Veggie Wrap is my most favorite lunch. 

I usually start with an Ezekiel sprouted grain tortilla, 
add smashed avocado, 
spinach, 
tomato slices, 
cucumber slices, 
red onion, 
and salt & pepper to taste. 
(You could add so many more things:
             lettuce, sprouts, beans, peppers, pickles, hummus, olives, etc.etc)
Paired with this Balsamic Vinegarette as a dip and its heavenly:

• 2.5 tablespoons balsamic, white, or red wine vinegar
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard or regular mustard
• 1/4 teaspoon sea salt
• Ground black pepper to taste
• 1/2 minced clove of garlic (optional)
• 2 tablespoons extra virgin olive oil

Directions: Toss all ingredients into a bowl and whisk! Makes about 1/2 cup of dressing.

(The original recipe is from Ohsheglows.com and calls for 2T pure maple syrup, but I think it's too sickly sweet that way. You can try adding it!)

Other wraps I want to try:

Collared Wraps
Hummus Wraps
Roated Veggie Baguette with Pesto

Minestrone Soup

4-5 cups of veg broth
1 28oz can petite diced tomatoes, drained
2 carrots, diced
1 celery stalk, chopped
1 onion diced

2-3 cloves garlic
 1 teaspoon dried thyme
1 half teaspoon sage (optional)
2 bay leaves
salt and pepper
1 can kidney beans drained

1 can great northern beans (any beans work, I sub black beans all the time)
1/2 cup ditalini pasta (shells, or other short noodle)
1 zucchini chopped
1- 1/2 pkg frozen spinach

Sautee onion and garlic. Add veggie broth.
Cook broth carrots, tomatoes, celery, thyme, sage, bay leaves, salt, pepper and beans. When veg are tender add ditalini, zucchini and spinach.

Other Veggies I add:

Potatoes

Yellow squash

Frozen corn

Frozen peas

green beans

Bell peppers

Broccoli

Califlower

usually whatever I have around, the more the better

Grilled Personal Pizzas

This is a great meal for when we have non-Vegan guests for dinner. (or for when my husband gets sick of eating Vegan, he's not as thrilled with it all as I am).
Because you make your own little pizzas, you can have topping for everyone.

Pizza dough: (basic Cuisinart recipe)
1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
2/3 cup warm water (105 to 115°F.)
1 2/3 cups flour
1 teaspoon extra virgin olive oil
¾ teaspoon salt

1. In a liquid measuring cup, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
2. In a bowl combine flour, olive oil and salt.  pour the liquid mixture into the bowl. Mix, adding a bit more flour until you are able to knead the dough. Dough may be slightly sticky.
3. Cover and let rise in a warm place for about 45 minutes. Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.

Pizza Sauce:

Sautee 1 small onion, diced and a few cloves of garlic in a large skillet

Add 1 can diced tomatoes and

1 (6 ounce) can tomato paste

Then, Add 1 tsp (or to taste) Italian Seasoning 
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon Earth Balance soy-free butter

To cook:
Grill one side of the pizza dough. (without any toppings on it yet!)
Add the sauce and toppings to the grilled side of the pizza and then take it back out to the grill to cook the other side. You may also cook it in the oven. (sometimes I like to put it under the broiler for a min or two even after its been grilled) The grill gives the dough a slightly crunchy texture and awesome flavor.

Baked Ziti

This is something I throw together on a night when I don't have much time to cook.
Kids always eat it too, so that's a plus.

1 pkg short noodles, cooked according to pkg directions
Sautee an onion, chopped small and a few cloves of minced garlic in a large skillet.
I also like to add some chopped mushrooms, and a zuchinni (you can puree any veggie you want in a food processor and add it to the sauce, carrots, broccoli, califlower, etc. I hide veggies all the time so my kids will eat them.)
Also, spinach is always good in pasta as well.
add:
If you have a jar of vegan friendly pasta sauce you can use that
or I usually use:
1 can diced tomatoes
1 can tomato sauce
1 small tomato paste
Oregano, to taste (about 1 tsp)
Basil, to taste (about 1 tsp)
Salt and Pepper, to taste
1 tsp brown sugar makes it really tasty:)

Add noodle, stir, then transfer all to a 13 x 9 baking dish. Bake at 350 for about 15-20 mins.