Veggie Spaghetti

1/2 pound whole-wheat spaghetti

3 tablespoons olive oil

1 small onion, chopped

4-5 garlic cloves, minced

1 carrot, thinly sliced

salt and pepper to taste

1 6-oz. can tomato paste

1/2 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

2 cups frozen peas, thawed

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

Heat a large pot of salted water over high heat until boiling.  Cook pasta according to package directions but a little al dente (firm).  Drain pasta, reserving several cups of the pasta water.

While the pasta is cooking, heat oil in large frying pan over medium heat.  Add onion, garlic, carrots, salt and pepper.  Cook for about 5 minutes.

Add tomato paste and 2 cups of pasta water.  Stir until tomato paste melts, creating a sauce.  Add more pasta water if necessary.

Add oregano, thyme and parsley.

Add pasta, peas and cheeses, adding more pasta water if necessary.

Mix well and serve immediately.

You can also add veggie meat crumbles to the recipe if you want some more protein.  This time we served it with a fake chicken cutlet.

Pear Crisp

Ingredients:

6 pears

1/4 cup dried cranberries

2 tablespoons sugar

Topping:

1/3 cup flour

1/3 cup rolled oats, uncooked

1/4 cup brown sugar

1 tablespoon sugar

1/4 teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

1/2 cup (1 stick) butter (or low cholesterol vegetable alternative), melted

Directions:
Heat oven to 400 degrees F.
Peel, core and slice pears into bite-sized chunks.  Toss them with 2 tablespoons sugar and cranberries.  Pour into buttered baking dish in an even layer.

In another bowl,  combine flour, oats, brown and white sugars, cinnamon, nutmeg and salt.  Add the melted butter and toss with a fork until a crumbly mixture forms.  Do not overmix like we did :-P.

Sprinkle oat mixture over the pears.

Bake for 30 minutes until topping is browned.

Serve with whipped cream, ice cream or frozen yogurt.

"Chicken" Tortilla Soup

Ingredients

2 tablespoons vegetable oil
2 cups frozen corn, thawed
1 red bell pepper, diced
1 12-oz. package of vegetarian chicken tenders
1 teaspoon poultry seasoning
1 teaspoon cumin
Salt and pepper to taste
1 zucchini, diced
1 onion, chopped
3-5 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
4 cups vegetable tock


Garnishes:
Blue corn tortilla chips
Shredded cheese
Plain yogurt
Avocado
Cilantro or parsley

Directions:

Saute onion, garlic, bell pepper and zucchini in oil for about 5 minutes.

Add chicken, seasonings and chipotle peppers.   Stir and let the chicken warm up for a few minutes.
Add tomatoes, tomato sauce and stock.  Heat until bubbly.  Reduce heat to medium low and add corn.

Serve with chips, cheese, yogurt, avocado, cilantro/parsley.