Spaghetti & Meatballs

Nate's Zesty Italian Meatless Meatballs

1 1/2 cups tomato sauce

1/2 onion, chopped

oregano flakes and/or powder (fresh is best, though!)

salt & pepper

paprika

cayenne pepper

Ronzi whole wheat thin spaghetti

1: Boil pasta according to directions, strain and set aside.

2: Saute onion with a bit of olive oil, until soft.

3: Add sauce, oregano, 1 tsp paprika and about 15 meatless meatballs, cover and cook on low heat for 15 minutes, stirring every few minutes.

4: Add a bit of cayenne to spice it up along with salt and pepper to taste.

5: Pour over spaghetti and serve.

Note: I added oven toasted Oroweat HealthFull Nutty Grain bread with Earth Balance and a sprinkle of Pepperjack Daiya to the side as well as Candied Carrots.

Pizza Crisps

tortilla

tomato sauce

1/2 red onion

Daiya pepperjack cheese

salt & pepper

oregano flakes

Nate's Zesty Italian Meatless Meatballs

Earth Balance

1: Preheat oven to 400ºF

2: Spread a very thin layer of Earth Balance on the back of a tortilla.

3: On the other side, spread a very thin layer of tomato sauce on the tortilla, being careful not to add too much.  (I learned the hard way: too much sauce = soggy crisp!).  Add oregano flakes salt and pepper to sauce and mix around

 4: Add thinly sliced onions and any other vegetable toppings.  I like to use whatever is on hand.  Sometimes olives, roasted garlic, green and red peppers...whatever you like! 

5: Lightly sprinkle Daiya over crisp, but not too much, as this is supposed to be a light pizza.

6: Cook for 4 minutes (not any longer or it will burn!!).  Enjoy!

 (This is how crispy it gets after just 4 minutes)

Optional:

Nate's Zesty Italian Meatless Meatballs.

They weren't too "zesty" in my opinion, so I sauted them on the stovetop in tomato sauce, cayenne pepper, salt, black pepper and oregano powder.  Then I baked them for five minutes before I sliced them up and added them to the raw crisps, which I baked for 4 minutes.