Vegetables! Vegetables Vegetables!

There’s no way around the abundance of vegetarian dishes that will be cooked in our house. First, we took this vegetarian challenge on as a family a few years ago….Didn’t last long for  Rj. What do you expect though, he’s a man….gotta have his steak and potatoes right? Actually, it didn’t last long for most of us, except Keja. She’s never returned to eating meat. I spent a long time making her vegetarian alternatives to the food we ate (omitting chicken, substituting with tofu etc.). Yeah, that was very VERY time consuming. Over time we have just started eating less meat. There are weeks we don’t have it at all, but then there are other times I just start craving hot wings and meatballs. Since this change we have dramatically increased our intake of cheese, yogurt, beans, nuts and seeds, ya know, foods that are high in proteins. My daughter always has KIND brand protein bars stocked up in the cabinet and we eat tons of protein fortified foods. So, the protein isn’t really an issue. It’s just that we really prefer not to eat meat. If you know me, you know that I LOVE to cook but I don’t like ordinary meals. I like to try different things and switch it up often. So, I’m really going to try to update often with the recipes we like the most, one of our favorite being Veggie Spaghetti. It is so quick and easy to make and taste omg good. I don’t even miss the beef in this one….not at all.

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VEGGIE SPAGHETTI

INGREDIENTS

  • 2 onions chopped
  • 2 green peppers chopped
  • 2 large carrots chopped
  • 4 cloves minced garlic
  • 12 oz tomato paste
  • 2 qt. canned tomatoes
  • 2 zucchini chopped
  • 3 cups chopped mushrooms
  • 2 cups chopped kale
  • Whole Wheat Spaghetti Noodles
  • Salt
  • Pepper
  • Oregano

DIRECTIONS

This is another super easy recipe. Saute the peppers, carrots, onions and garlic in about 1/3 cup of WATER, not oil, until tender. I mean, I guess you you could use oil but I feel like it’s unnecessary so I use water. Once tender add the tomato paste, tomatoes, zucchini, mushrooms and kale. Mix together and add salt, pepper and oregano to taste. Put a lid on your pot, turn on low heat and cook for about 15 minutes. Serve over spaghetti noodles.

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