Vegetarian Spaghetti for Skeptics!

Tuesday, January 3, 2012

Whew, what a busy day it's been already!

Greetings from Cracker Barrel! :)
By the fireplace, naturally. 
Ben had a meeting this morning for Covenant Eyes at Grand Rapids First so we made the journey this morning out to Grand Rapids - and I had the privilege of going with him. :) It felt really good to get away for a bit. Not to mention I just LOVE Grand Rapids, it's a beautiful city. I snagged the opportunity to stop by Sephora at the mall so you'd better BELIEVE I will be posting some 'fabulous' new product information soon (and you will love it)! In addition we stopped by Cracker Barrel for brunch and as usual, the Old Timers breakfast didn't disappoint. Yum. 
That's what I've been up to... Now on to the exciting post for today:::

Vegetarian Spaghetti for Skeptics! 
I don't claim to be a vegetarian by any means, but Ben and I can go without meat if that makes sense. 
Here is a recipe that is sure to make a believer out of any 'skeptics' you may be feeding (not to mention it's SUPER easy). This is a delicious Vegetarian Spaghetti that boasts chickpeas, celery, and garlic, among other things. In my opinion the chickpeas almost take place of the meat entirely. It's a delightful meal and I'm sure your taste buds will thank me. ;) Now lets get crackin'...

1 package of spaghetti (16 oz or so) - I use whole wheat or gluten free. Both are fabulous and much better tasting than the plain old stuff... Ben might disagree but I know what's good for him. ;) 
1 medium onion chopped 
2 celery stalks 
1 small zucchini cubed 
1 teaspoon minced garlic (I always cheat and use it out of the jar) 
3 tablespoons vegetable oil - or olive 
1 (26 oz) jar of meatless spaghetti sauce (I use 4 cheese, delicious) 
1 (16 oz can) chickpeas, rinsed and drained 
1 (14.5 oz) can diced tomatoes with garlic & onion (or other Italian seasonings) 
1 teaspoon sugar 
1/2 teaspoon salt 
1 Tablespoon (or so) of Italian Seasoning 
2 bay leafs 
1/4 cup grated Parmesan cheese 

  • Start by getting your spaghetti cooking. *A tip from Italy: almost all Americans OVER cook their pasta. This allows it to be absorbed quickly into your bloodstream and the sugars will turn to fat in a hurry. Instead, cook all of your pasta a little 'underdone' or 'al dente' so that your body actually has to work to break it down. 
  • While the pasta is cooking, get out your large skillet and saute your onion, celery, garlic, and zucchini in the oil until tender. 
  • Then add the spaghetti sauce, chickpeas, tomatoes, sugar, salt, Italian seasoning, Parmesan cheese and bay leafs. 
  • Bring to a boil; cover and simmer for about 10 minutes and then discard the bay leafs (or someone's getting a little surprise in their meal!).
  • Serve the sauce over the spaghetti, top with more Parmesan cheese and enjoy! 
I'm telling you, this whole recipe takes me 'maybe' a half an hour or less to make. It's good and good for you. Get in the kitchen and start cooking! Anything you make homemade will be so much better for you than fast food or food served out of a box. Try it and give me your thoughts! 

Well, I'm signing off now. I still have so much to do today, goodness. LOVE you all. 
Thank you, thank you, thank you for reading.


  1. Totally making this for Dad! Hmmmm, I wonder if he'll say "where's the beef"? lol

  2. I will try it minus the cheese of course for Grandpa. Do you think it will still taste good without the cheese? Of course I will add cheese to mine.

  3. Yes Grams! It will taste great with or without the cheese. But cheese is delicious! :)


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