Spaghetti sauce with sneaky veggies

This might not actually trick a suspicious child, but if you're looking for ways to get 

more veggies in your meals, its easy to do.  

I like to buy the packages of cole-slaw mix (with the bagged salads- about 99 cents) and the packages of broccoli slaw mix (usually near the Asian type vegetables- about $1.99). These are just the chopped veggies- they don't have any sauce like the 'slaw' name implies. It might be a little cheaper to buy cabbage, broccoli, and carrots and chop them yourself, but I add these vegetables to almost everything I make and the convenience is unbeatable. One package of each lasts all week, even if I use them in some meal almost every day.

Here are photos of the spaghetti sauce that I made today:

I threw in about 1 cup of raw broccoli slaw (julienned broccoli, cabbage, carrots) and a big handful of chopped (fresh) kale. Look pretty heavy on the veggies, right?

And here is another photo after the vegetables have been stirred in:

They disappear right into the sauce (especially the kale)! A pain-free way to add a extra couple of servings of veggies!

Sesame Peanut Noodles

Sesame Peanut Noodles (a cold salad)

This recipe comes from Nigella Lawson, and I've made a few adjustments. Click here for original recipe.

Ingredients

For the dressing:

• 1 tablespoon sesame oil
• 1 tablespoon garlic
• 1 tablespoon soy sauce
• 2 tablespoons sweet chilli sauce
• 1/3 cup smooth peanut butter
• 2 tablespoons lime juice

For the salad:

• 4 ounces/1 1/2 cups snow peas
• 2 cups bean sprouts, rinsed
• 1 red pepper, seeded and cut into small strips
• 2 scallions, finely sliced
• 1 1/4 pounds cooked long noodles (you can usually buy pre-cooked in the produce section near the wonton wrappers, etc)
• 1/4 cup sesame seeds
• 4 tablespoons freshly chopped cilantro leaves 

Directions

Whisk together all of the dressing ingredients in a bowl.

Put the pea pods, bean sprouts, sliced red pepper, sliced scallions and noodles* into a bowl.
Pour over the dressing and mix thoroughly to coat everything well.

Sprinkle with the sesame seeds and coriander/cilantro. This can be served at room temperature, but it is very good chilled and can be packed in tupperware for lunches.

*If you buy the pre-cooked noodles, be sure to follow the package directions for prepping the noodles. Half the time I forget to rinse them and then I have to rinse the dressing off and make another batch because the noodles are too stiff.

Orange French Toast

This recipe is from a site called The Vegan Stoner. Click on the name to go to their site. They have a lot of recipes and they all have cute cartoon pictures.

Here is the recipe in non-cartoon form:

Orange French Toast

1. Mix 1/2 of a glass of soy milk (or almond milk) with 1/2 a glass of orange juice. Exact measurements don't matter here, this is just for dipping  
2. Add 2 spoonfuls of powdered sugar and 1 spoonful of cinnamon to the milk/juice mixture and stir well.
3. Melt a spoonful of (vegan) margarine in a pan on medium-high heat. Slice bread (if not sliced) and dip both sides into the milk/juice mixture.  
4. Cook for several minutes on each side, or until browned.
5. Serve with syrup and more powdered sugar sprinkled on the top.