I swear my husband acts like a child sometimes who hates vegetables. He doesn’t of course, he loves them. But lately he’s been trying to get as many veggies into his dishes as possible and likes the idea of blending them away into bits of nothing. The other night he made this Sneaky Whole Wheat Spaghetti and if I hadn’t sat on the kitchen bar stool and watched him make it, I would have sworn it was a beef and mushroom tomato sauce without any added vegetable goodness. (Of course for all you vegetarians, you can simply omit the meat, or add ground soy or tofu). This dish is jammed packed with nutrients. It’s amazing how many vegetables you can get into a sauce when you blend them. This is a great recipe for those who simply want to try something new or have children who complain about large pieces of vegetables on their plates. The dish is also Community Cleanse friendly.
Note: You are going to need a food processor or a good blender for this recipe.
- 1 pound of organic, grass-fed, lean ground beef (OR 1 package firm tofu, or ground soy protein)
- 1 onion
- garlic (5 cloves)
- 1 jalapeno
- 2 zucchini
- 2 red peppers
- 1 bunch of kale
- 1/4 bunch of fresh parsley
- 15 cremini mushrooms
- 1 can of tomato sauce (read ingredients)
- 1 tbsp of each: Italian seasoning, basil, thyme
- 1 tsp of oregano
- Sea salt and pepper to taste
Brown the beef with the onion and garlic.
Put the tomato sauce and all the veggies (zucchini, peppers, kale, parsley (raw) and jalapeno), except the mushrooms, into the food processor or blender and blend until it becomes a “soup”.
Place the blended mix into a large sauce pan and add the spices.
Add the beef, onions and garlic to the sauce pan and simmer for as long as you can (Jay let it simmer for an hour).
Slice the mushrooms and brown in olive oil. Add to the sauce.
Boil water for the whole wheat spaghetti noodles and cook according to instructions.
Serve and enjoy.