Crockpot Spaghetti Sauce

 

This is a guideline to the crock pot spaghetti sauce I made the other day using my garden tomatoes and fresh herbs.  So, feel free to add and subtract ingredients as you please! 

 

Crock Pot Spaghetti Sauce

Servings: Depends on amount of ingredients used

 

Fresh tomatoes

Onion

Black Olives

Red bell pepper

Garlic

Fresh herbs (parsley, basil, oregano, rosemary, etc)

1 box Pomi marinara sauce

Black pepper

Mushrooms

 

In a food processor, chop tomatoes, onions, black olives, red bell pepper, garlic, and herbs.  Add all ingredients to crock pot and turn on low for 4-6 hours.  Serve over cooked pasta.

Easy Crock Pot Lasagna

Easy Crockpot Lasagna

Serves 6-8

14 oz extra firm tofu

3 Tablespoons lemon juice

1 teaspoon Italian seasoning

Fresh ground black pepper

3 cloves garlic, peeled

2 Cups Daiya mozzarella cheese

12 oz Yves veggie ground

1/2 onion, diced 

6 oz can black olives, sliced

32 oz pasta sauce

 9 oz pkg no boil lasagna noodles

Several handfuls spinach

In a food processor, combine tofu, lemon juice, Italian seasoning, black pepper, and garlic until mostly smooth.  Transfer mixture to a bowl and mix in cheese.  In separate bowl, combine veggie ground, onion, and black olives. 

In a crock pot, layer:

1/4 sauce

1/3 of the noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 sauce

1/3 noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 of the sauce

1/3 of the noodles

1/4 of the sauce

Cook on high 4 hours or low 6-8 hours.

Note:  You may want to spray your crock pot with non-stick cooking spray or use a liner.

Vegan Alfredo Sauce

I made vegan Alfredo sauce using this recipe and mixed it with whole wheat pasta and steamed veggies (kale, spinach, onions, red peppers, and mushrooms).

It's a very quick and easy recipe and it tastes great!  I just mixed all of the ingredients in my food processor until smooth and creamy.

Taco Pasta

Taco Pasta

serves 8-10

1 15oz can low sodium diced tomatoes

1 15oz can black beans, drained and rinsed

1 6oz can black olives, sliced

1 cup frozen corn

1 packet taco seasoning

1 Tablespoon chili powder

1/2 cup salsa

12oz Yves meatless ground

1/2 onion, chopped

4 cloves garlic, minced

1 cup Daiya shredded cheese (any flavor)

16oz whole wheat rotini pasta, cooked

1 bunch cilantro, chopped

1 bunch green onions, sliced

3 avocados diced

Frito's corn chips

In large pan, add tomatoes, black beans, black olives, corn, taco seasoning, chili powder, salsa, meatless ground, onion, and garlic and heat through.  Add cheese and cooked pasta to pan.  Top with cilantro, onions, avocados, and corn chips.  Enjoy!

Notes:  The heat of this dish can be adjusted by adding mild, medium, or hot salsa.  Any pasta you have on hand can be used.  Also, any flavor of cheese will work (pepper jack will add even more heat).

Cajun Pasta

Spicy Cajun Pasta

serves 10-12

1/2 Cup butter

1/4 Cup reduced-sodium tamari or soy sauce

3 Cloves garlic, minced

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

4 Tablespoons oregano

1 teaspoon red pepper flakes

1 Tablespoon Cajun seasoning

2 Tofurky Italian sausage links, sliced

1 Red onion, diced

1 Red bell pepper, diced

1 Green bell pepper, diced

20 oz mushrooms, sliced

16 oz spaghetti noodles, cooked

3 Roma tomatoes, diced

1 Bunch green onions, sliced

In large pan, add butter, tamari or soy sauce, garlic, cayenne pepper, black pepper, oregano, red pepper flakes, and Cajun seasoning and melt over medium heat.  Then, add sausage, onion, bell peppers, and mushrooms and saute to desired tenderness.  Add, cooked pasta to pan and combine.  Serve with tomatoes and green onions on top. 

Note:  The heat of this dish can be adjusted to taste by adding more or less of the spices. 

Lasagna Soup

For Valentine's Day dinner I made Kale and Brussels Sprout Salad, bread, lasagna soup, and Healthy 3 Ingredient Ice Cream.

Lasagna Soup

serves 10

8 Small Vegan sausage patties, chopped

28 oz Reduced-sodium diced tomatoes

2 Onions, chopped

1 6oz can black olives, sliced

4 Cloves garlic, minced

2 teaspoons oregano

3 teaspoons Bragg's Organic Sprinkle Seasoning

1 6oz can reduced-sodium tomato paste

6 cups vegetable broth

8 oz uncooked farfalle pasta

Daiya shredded mozzarella cheese

Combine all ingredients, except pasta and cheese, in a large pot and bring to a boil. Turn down and simmer for 15 minutes. Add pasta and simmer for about 15 minutes more, or until pasta reaches desired tenderness. Sprinkle with cheese and serve.

Notes: To speed things up a bit, I chopped sausage patties, onions, garlic, and olives in food processor. Also, any type of pasta can be substituted. Do not over cook pasta, or it will be mushy.

Veggie Pasta Stew and French Bread

Tonight I made Veggie Pasta Stew using this recipe and a Rapid Rise French bread using this recipe.

It was a hearty meal for a cold day!  By the way, I sauteed my soup veggies in water and not oil and it turned out great!

Mushroom Stroganoff

Mushroom Stroganoff

Serves 4-6

16 oz Fresh mushrooms, sliced

1/2 Onion, diced

3 Cloves garlic, minced

Cracked pepper to taste

2 Tablespoons water

1 Tablespoon Vegan margarine

3 Tablespoons flour

1 teaspoon paprika

3 Cups low-sodium vegetable broth

1 Tablespoon low-sodium soy sauce

2 Tablespoons cornstarch mixed in 2 Tablespoons cold water

2 Tablespoons Tofutti Better Than Sour Cream

12 oz pasta, cooked

Saute mushrooms, onion, garlic, and cracked pepper with 2 Tablespoons water in pan for 3-5 minutes.  Add margarine and melt.  Then, sprinkle with flour and paprika and mix well.  Add  3 cups vegetable broth and soy sauce, bring to a boil.  Stir in cornstarch and water mixture and stir constantly to desired consistency.  Remove from heat and stir in sour cream.  Combine sauce with cooked pasta and ENJOY!  I served this with a marinated kale salad.

Pizza Pasta Casserole

Pizza Pasta Casserole

2- 12 oz packages garden vegetable flavored fettucine, cooked

2- 24 oz jars low sodium marinara sauce (give or take, depending on your preference)

2- 6 oz cans black olives, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, chopped

6 cloves garlic, minced

Pizza seasoning to taste

1- 8 oz bag Daiya mozzarela cheese

On stovetop, mix together marinara and fettucine.   Then add olives, red and green bell peppers, onion, and garlic and combine.  Add pizza seasoning to taste.  I use about 1/2 cup pizza seasoning that I get from the bulk section of my health food store.  Las,t add half of Daiya cheese and mix: then sprinkle remaining cheese on top.  Bake in 350 degree oven for 15-20 minutes, or until heated through.

I forgot to take a picture when it came out of the oven so I went back and took it out of the fridge and took a picture.  So it actually tastes a lot better than it looks.  Kids love this stuff!  It makes quite a bit but, I love having leftovers.  

Baked Rotini and French Bread Casserole

Baked Rotini and French Bread Casserole

16oz  Rotini

1- 24oz Jar reduced sodium pasta sauce

1 Green pepper, chopped

1/2 Onion, chopped

3 Cloves garlic, minced

1- 6oz can reduced sodium black olives, drained and sliced

1/2 loaf French bread

3 Tablespoons margarine

While cooking pasta to al dente tenderness, heat pasta sauce in sauce pan.  Add green pepper, onion, galic, and black olives.  Cut French bread into cubes and place in large bowl.  Melt margarine and drizzle over bread and stir to coat.  Drain pasta and mix with sauce and pour into lightly greased 9x13 pan.  Top with bread and bake at 350 degrees for 20 minutes.