Pasta Con Broccoli

INGREDIENTS:
16 oz – whole wheat Cavatelli noodles ( used medium shells)
2 cups – fat free pasta sauce (see Spaghetti recipe)
1 can black or white beans
1 tablespoon brown sugar
1 tablespoon dried basil
1/4 tablespoon- crushed red chili peppers flakes
1/2 cup frozen spinach
2 cups frozen broccoli
Almond Parmesan

DIRECTIONS:
Put beans, spaghetti sauce, basil, brown sugar, and chili peppers in a blender or food processor and combined. Pour bean marinara into a sauce pot over Med-Low heat. Add spinach and broccoli. Heat for about 10 minutes until warm. Bring 5 quarts of water to a boil. Add a pinch of sea salt and stir pasta. Boil 10-12 minutes or to desired tenderness. Drain pasta in colander, and mix in a large bowl with bean marinara.

To make Almond Parmesan, process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.

SOURCE: The Healthy Vegans & Fat Free Vegan

Spaghetti

INGREDIENTS:
1 small onion, chopped
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar (I omitted the sugar)
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb wheat grain spaghetti
Parmesan cheese (optional)

DIRECTIONS:
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

SOURCE: Food.com

Grandma Bea’s BBQ Sauce

Ingredients
1 medium onion, diced
1 can (10.75 oz.) tomato soup
3/4 Cup. water
3 Tbsp. cider vinegar
1/2 Cup brown sugar
2 Tbsp. Worcester sauce
1 Tsp. paprika
1.2 Tsp chili powder
1/4 Tsp pepper
1/2 Tsp dry mustard
1/8 Tsp ground cloves
1/4 Tsp garlic powder (more if you desire)
1 Tsp salt (to taste)
1/4 Tsp cinnamon

Directions
Combine all ingredients in order, bring to a boil and them simmer over low heat until thick.

Notes
As noted by the recipe name, this came from my dad’s mom who was an outstanding cook! I would pass on using ketchup as a substitute for the tomato soup, since it’s really too sweet. I might consider using tomato paste and thin it with water, but tomato soup is a good base to start any BBQ sauce with. It comes recommended from my mom to use “only Campbell’s” soup. This was her BBQ recipe she used when I was a kid when we would eat chicken.