Veg Power

Striving to live a more conscious and clean lifestyle while still having some culinary fun.

Vegan spaghetti and meatballs!
Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…
What you need…
1 box spaghetti(I use multigrain)
2 cans crushed tomatoes
3/4 cup kalamata olives
1/4 cup green olives
2-4 cloves garlic(depending on taste)
2 tbsp olive oil
2 Italian veg sausage links(I prefer Tofurkey brand)
1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)
1 cup frozen peas
1 cup chopped spinach
How to make it…
Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.
While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.
Add peas, olives, spinach and simmer another 10 minutes or so.  
Add sauce to pasta as desired and devour.   View high resolution

Vegan spaghetti and meatballs!

Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…

What you need…

1 box spaghetti(I use multigrain)

2 cans crushed tomatoes

3/4 cup kalamata olives

1/4 cup green olives

2-4 cloves garlic(depending on taste)

2 tbsp olive oil

2 Italian veg sausage links(I prefer Tofurkey brand)

1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)

1 cup frozen peas

1 cup chopped spinach

How to make it…

Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.

While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.

Add peas, olives, spinach and simmer another 10 minutes or so.  

Add sauce to pasta as desired and devour.  

Cheating gnocchi with vegetarian Italian “sausage”! 
Ok, to be fair, gnocchi is a PAIN to create homemade. I mean the boiling potatoes, peeling, mashing, rolling with flour, at least an hour time investment just to prepare it. This is one food that I’ll “cheat” and buy it already in dumpling form.
Turns out Target has a great and visually appealing “tricolor gnocchi” for only a few bucks and takes about 10 minutes to cook.
If you’ve never had gnocchi, it’s a great potato/flour dumpling which goes amazing in a marinara, olive oil, or cream based sauce. My son LOVES pasta, so this is an amazing alternative. It’s basically a starch so I add a protein(vegetarian sausage) as well as some extra virgin olive oil and green veggies to balance it out a bit.
Here’s how I make it balanced and healthy… 
1 package gnocchi(Target and Trader Joes have great ones)
2 tbsp extra virgin olive oil
1 Tofurkey Italian sun dried tomato vegetarian “sausage”
1/2 cup sliced Kalamata olives
1 cup diced leafy green(spinach or other)
1/2 cup frozen peas
How to make it…
Start water boiling in a medium pot, add gnocchi(it sinks), and prepare everything else.
As soon as the first dumpling floats to the top of the boiling water, add everything except olive oil. The rest of the gnocchi will rise within a minute or two.
Take off stove, drain, put in bowl(or back in pot) and add olive oil.
Then top with Parmesan cheese and serve! View high resolution

Cheating gnocchi with vegetarian Italian “sausage”!

Ok, to be fair, gnocchi is a PAIN to create homemade. I mean the boiling potatoes, peeling, mashing, rolling with flour, at least an hour time investment just to prepare it. This is one food that I’ll “cheat” and buy it already in dumpling form.

Turns out Target has a great and visually appealing “tricolor gnocchi” for only a few bucks and takes about 10 minutes to cook.

If you’ve never had gnocchi, it’s a great potato/flour dumpling which goes amazing in a marinara, olive oil, or cream based sauce. My son LOVES pasta, so this is an amazing alternative. It’s basically a starch so I add a protein(vegetarian sausage) as well as some extra virgin olive oil and green veggies to balance it out a bit.

Here’s how I make it balanced and healthy…

1 package gnocchi(Target and Trader Joes have great ones)

2 tbsp extra virgin olive oil

1 Tofurkey Italian sun dried tomato vegetarian “sausage”

1/2 cup sliced Kalamata olives

1 cup diced leafy green(spinach or other)

1/2 cup frozen peas

How to make it…

Start water boiling in a medium pot, add gnocchi(it sinks), and prepare everything else.

As soon as the first dumpling floats to the top of the boiling water, add everything except olive oil. The rest of the gnocchi will rise within a minute or two.

Take off stove, drain, put in bowl(or back in pot) and add olive oil.

Then top with Parmesan cheese and serve!

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