Super Quick Vegan Meatballs


1 Tablespoon Ground Flaxseeds + 3 Tablespoons Water = 1 Egg

8 oz Mushrooms (grated)

1 Cup Bob’s Red Mill All Purpose Flour (made with Garbanzo Beans)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1/2 Teaspoon Parsley

1/4 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

Make Flaxseed egg substitute and set aside. In a food processor, grate up mushrooms. Add flour, seasonings and flaxseed egg to food processor. Form balls and place on a cookie sheet. Bake in the oven at 425 for 20 minutes. Serve with Marinara Sauce and your favorite pasta.


Classic Marinara Sauce


3 tablespoons Olive Oil

1 small sweet Onion finely chopped

1-2 cloves of Garlic

3 tablespoons Basil finely chopped (fresh is preferred)

1 tsp Oregano

1 tsp Thyme

1/4 tsp Black Pepper

1/2 tsp Salt

1 28 oz can of diced Tomatoes


Heat oil in sauce pan on low – medium heat. Add Garlic and Onions, cook until translucent, do not brown. Add spices, cook for 30 seconds, then add diced Tomatoes. Cook sauce and simmer for 10-15 minutes.

This sauce has many uses, can be used as sauce on pizza, pasta, and over veggies. This sauce is a favorite served over Spaghetti Squash. If you would like to have a meaty flavor try adding mushrooms or TVP.

How To Make Zucchini Pasta

Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.

Zucchini peeled


If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.


Zucchini shreds

If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.


Zucchini Mandolin

You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.

Amazing Spinach Pesto

Spinach Pesto

This recipe is my own original that I have used for years and this is the first time I have shared it with anyone. Most pesto recipes use Parmesan cheese. I don’t feel it’s a necessary ingredient in good pesto. It is best when you use all fresh ingredients. If you need to make any substitutions you can use dried Oregano and Thyme. Walnuts can be used instead of Pine Nuts along with a pinch of sage. When fresh Basil is not available sub more spinach.


1 1/2 Cups packed fresh Spinach

1/4 – 1/2 Cup packed fresh Basil

1/4 Cup Pine Nuts (pre-grind if you don’t want chunks)

1/4 tsp chopped fresh Oregano

1/2 tsp fresh Thyme (remove leaves from stems)

2 cloves crushed Garlic

1/2 tsp Sea Salt

1/4 tsp Black Pepper

1 tsp Lemon Juice

1/2 Cup Olive Oil


Place spinach in a blender or food processor with other herbs, add lemon juice and a small amount of olive oil. Add Pine Nuts and remaining ingredients and blend until smooth. If you’re not going to use all of the pesto right away, you can pour into an ice cube tray and freeze for later use.