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