Spaghetti E’s

This is a delightful, healthy, homemade play on the traditional spaghetti O’s.  It is easy to make and modify, and of course, it’s Vegan!  I encourage you to add or substitute ingredients to keep this recipe evolving.  It is a great way to introduce different herbs and spices or sauces to your Littles.

Ingredients

2 cups Vegan elbow pasta (cooked)

1/3 cup of carrot puree

2 tbsp nutritional yeast

1 tbsp tomato paste

1 tsp dried oregano

1 tsp turmeric

1/4 tsp onion powder

1/4 cup almond milk (without carrageenan)

round logoRaising Vegan Tip- Turmeric is a mild spice which contains curcumin.  Curcumin has been found to potentially prevent and stop cancer cells from progressing.  The amounts used in cooking have been shown to be adequate in helping our bodies not only fight cancer but also inflammation.  To learn more please check out NutritionFacts.org for evidence-based information. 

Directions

Combine all ingredients to drained, warm pasta.  Stir well mixing all ingredients and coating the pasta evenly.

Serve once cooled.

There are many options for modifying this recipe.  If your Little has a nut allergy feel free to use soy milk to substitute the almond milk.  If your Little has a gluten allergy use chickpea pasta, rice pasta, etc in place of the wheat pasta.

Enjoy!

 


10-minute Tofu Scramble

This is an absolute favorite in our house- even the Little loves it!!  It’s fast, simple, and can be re-heated to enjoy with many meals.

Ingredients:

16 oz Extra-firm tofu, drained and dried (I prefer Trader Joe’s Super Firm)

3 tbsp nutritional yeast
Click this affiliate link to purchase Trader Joes Nutritional Yeast

1 tbsp ground cumin

2 tbsp ground turmeric

1 tsp onion powder

1 tbsp minced garlic

1 tbsp dried or fresh parsley

1/4 c. water

fresh ground black pepper to taste

round logoRaising Vegan Tip- Nutritional yeast is a complete protein and contains fiber.  It is also an excellent source for vitamin B-12, along with many other essential vitamins.  Use it as a topping to salads or pasta dishes, to substitute for cheese.  

Directions:

Drain and pat dry the extra firm tofu and set aside.  In a small bowl mix nutritional yeast, turmeric, cumin, onion powder, black pepper and water.  Saute garlic in a pan on medium heat.  Add crumbled tofu (use your hands to crumble) into the pan and pour the spice mixture over the tofu.  Mix to ensure the tofu is covered evenly with the mixture.  Cook on medium stirring often for ~ 5 minutes to warm tofu evenly.  Sprinkle parsley over and serve.

*If you prefer your scramble to be more “runny” simply skip the drying step of the tofu.