Mom's Spaghetti Turned Into Vegetarian Cooking Using Healthy Ingredients

Mom's Spaghetti Turned Into Vegetarian Cooking & Quiz. Since I can remember, spaghetti has always been my favorite, so I turned a meat-based recipe into a healthy vegetable one. I think back to the days when my mother would cook her spaghetti using ground beef as the first ingredient that went into the pan. I could smell the dead mammal flesh cooking until she finally added the vegetable to the mix. I never cared for meat; as a child, my mother's homemade spaghetti was no different. I excelled at picking as a child; I picked out the meat and set it on the side of my plate. I always gave it to my dad, who willingly accepted my gift. So when I became an adult, I vowed to find a way to make my favorite meal without meat. My mother said, "It won't be spaghetti; it will be marinara!"

Well, I did it with modern technology. I can buy a bag of crumbled meat-substitute from Morningstar, my favorite brand of vegetarian meat substitutes. I now make a spaghetti that is loved by vegetarians and meat-eater alike. So many people have eaten my spaghetti and asked me afterward; I thought you were vegetarian. I say that was vegetarian cooking, would you like to come for a vegetarian barbeque?

Most people are shocked when you tell them you don't eat meat and rely on vegetarian cooking. Many assume that chicken and turkey are not meat and try to insist that I eat them when I come for dinner. I politely say no, and most of the time, leave it at that, but some people can stop arguing. I tell them I wouldn't say I like meat and will not eat it.

My recipe is simple. I take a meat version of spaghetti sauce and add texture, vegetable protein, a meat substitute, and lots and lots of fresh veggies. I use canned tomato paste and mushrooms, but I often use as many fresh-grown veggies as I can find and grow my herbs too. Then, depending upon what I have in my garden, I will use it in my sauce, zucchini, green peppers, and anything that sounds good at the time.

RECIPE

Serves 2-3 adults

One can of quality tomato paste + 3 cans of water; more can be added if it is too thick

One can of canned mushrooms or one box of fresh sliced mushrooms

Two tablespoons of olive oil

2-3 stalks of celery chopped

One large sweet onion chopped

One small can of black olives sliced

One tablespoon of granulated sugar

Two vegetarian bullion cubes

1/2 bag frozen crumbled meat substitute (Morningstar Brand is my choice)

Seasoning salt, pepper, garlic, oregano, and sweet basil fresh or dried to desired taste. (add a small portion as the sauce cooks, then add the rest when you add the meat substitute.

This recipe can be made in a frying pan or a crock pot. I prefer the crock pot because I like to cook the sauce for a long time.

Pan Method

Put all ingredients in the pan except the water, bullion canned mushrooms, m canned olives, and meat substitute. On medium-high heat, fry the fresh veggies and tomato paste (Undiluted) until they turn transparent, and the sugar has browned the tomato paste. (This is the proper Italian method). Next, add water and un-drained canned mushrooms and olives, and then the bullion. Simmer for at least 45 minutes. Before serving, add frozen meat substitute and stir in and simmer until your pasta is cooked.

Crock Pot Method

Put everything into the crock pot (except the meat substitute) and cook until dinner. While noodles are cooking, add meat substitute into the crock pot to heat. You may need to add a bit of water if the sauce cooks down too much.

8 Ounces of Pasta

Bring water to a boil in a separate pot and boil pasta according to package directions. You can serve the noodles after draining directly onto the plate and top off with spaghetti sauce, or family style pours pasta into a serving bowl, then pour sauce over it and stir until mixed. Parmesan cheese may be served as a condiment.

I always serve fresh baked garlic toast and salad to round out the meal

Quick Garlic Toast

Italian or French hard-crusted bread unsliced, about 12 inches

margarine, butter, or olive oil (your preference)

garlic

parmesan cheese

Cut the bread lengthwise (the long way), butter the cut side, sprinkle with garlic or rub with fresh garlic, and top with parmesan cheese. Place on a cookie sheet and bake for 10 minutes at 376 degrees F or until golden brown.

Choose your ingredients carefully. The quality of your meal depends on it. When changing a meat-based recipe to a vegetarian one determine what you can substitute for the meat. Meat makes up most of the protein source of the meal. It is important to use complimentary combinations when altering a recipe.

Some Basic Rules for Complete Proteins Using Vegetable Sources

1. Cheese and Pasta-Examples are macaroni and cheese

2. Wheat and Corn-Examples are cornbread, taco shells, fritters

3. Rice and Beans-Examples are Chinese food, lima bean and rice, red beans and rice

The full list which can be somewhat confusing

Grains + Legumes

Legumes + Seeds & Nuts

Grains + Eggs or Dairy Products

Legumes + Eggs or Dairy Products

Seeds & Nuts + Eggs or Dairy Products

Knowing these combinations you can use them as substitutions or use products such as meat replacements, tofu, tempeh, chick peas, porta bella mushroom, seitan. or other meat free choices. If you are just learning to be vegetarian you may want to keep a list of these proteins close at hand. When planning for meals make a list for grocery shopping. Part of being vegetarian is being healthy and you should not scrimp on your health for the sake of being vegetarian.