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Same Ingredients, Different Dinner

July 30, 2013

Tonight, we had spaghetti:

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…with a veggie/tempeh tomato sauce that was made using almost all of the same ingredients we used in our burritos the night before: onions, bell peppers, mushrooms, broccoli, and tempeh:

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I chopped the mushrooms and broccoli a lot finer for the tomato sauce, which gave the sauce a nice texture when combined with the tempeh.  I also used Italian spices—dried basil and oregano, plus salt and pepper.  Let everything simmer in store-bought jarred tomato sauce for about 30 minutes, and voila—a delicious pasta topper!

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Easy dinner, for sure.  I made the sauce right after lunch when Lila went down for her nap, and then when we got back from campus at 6:00, all we had to do was boil a pot of water for the pasta.  

File this one under easy and delicious! Winking smile

Not sure what’s on the agenda for this morning.  I have a meeting up on campus at 1:00, but we’re free until then…maybe a trip to the pool is in order.  Smile

Happy Tuesday!

4 Comments leave one →
  1. itzyskitchen permalink
    July 30, 2013 12:28 pm

    Perfect. I’m big into the make ahead dinners. Hope you have fun at the pool!

  2. July 30, 2013 2:54 pm

    Hey, if the ingredients work in multiple ways….go for it! We had spaghetti last night too. I was out of tempeh though and had to add in seitan.

  3. July 30, 2013 11:00 pm

    Easy and delicious is exactly what I need right now. My husband LOVES pasta so I’m sure he’d be thrilled if we did Mexican one night and Italian the next. Thank you for sharing!

  4. July 30, 2013 11:45 pm

    Yum!!! I’ve been craving pasta pretty consistently these days! 😉

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