I've now been vegan for a little over a year and I'm very happy with the decision I made to move to a plant based diet. I'm still learning as I go.
Tonight's dinner is going to be pasta and "What's in the fridge" Sauce. This catchy title is something that I ame up with because I generally choose the ingredients in the sauce by opening the refrigerator to see what I have to work with. Today I scored with zucchini and eggplant.
|Not my pasta, but a close facsimilie|
I start with a can of crushed tomatoes and add a can of beans. Tonight I chose lentils because my kids seem to prefer softer beans, so I figured they would be more likely to eat them. Usually I start with a bit of garlic fried in the pan, but I skipped it today. I added a little water to the sauce and then chopped up some zucchini and eggplant. Threw in some spices-orgeano, parsley, garlic salt and set it to simmer.
We'll be eating whole grain pasta tonight for a change. The kids don't notice a difference in taste and I like being able to give them a healthier option.
I like to make my own sauce because know what is in it then. When my father became diabetic we found that many of the prepared sauces have a lot of sugar, so we started to do it ourselves.
Now for my not-so-secret secret: to reduce the acidity of the tomatoes, put a carrot in the sauce. When it's finished, don't eat the carrot! Compost it. Trust me, the carrot will not taste good. And the verdict is in! Whole family enjoyed dinner. The youngest even asked for seconds (she's normally the one who does not like the veggies)!