Goddess Noodles with Broccoli

 Here's another winner from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, with a few minor changes. The original recipe is all broccoli, no cauliflower, but either way I think the addition of red pepper flakes is a nice touch. I left the red pepper flakes and chives out of my kids' portions, but otherwise, they ate it and loved it.

Goddess Noodles
12 oz whole wheat spaghetti noodles
1/2 cup tahini
1/2 teaspoon salt
2 Tablespoons nutritional yeast
2 Tablespoons plus one teaspoon olive oil
1/2 teaspoon red pepper flakes
3 Tablespoons lemon juice
4 cloves garlic
1 cup chopped green onions
3 cups chopped broccoli
3 cups chopped cauliflower
8 oz of tempeh, diced into 1/2″ pieces
1/2 cup warm water

1. Prepare pasta according to package directions 2. Mix water, lemon juice, tahini, nutritional yeast,

red pepper flakes and salt. (Tahini thickness may vary by brand, you may need to add a little bit more water to get a smoother consistency.) 3. Saute tempeh in 1 Tablespoon of oil until browned (roughly 10 minutes). Transfer to a plate. 4. In the same pan saute broccoli and cauliflower in 1 Tablespoon of oil. When the broccoli & cauliflower are nearly done, add garlic and remaining oil. 5. Once the veggies are cooked, add green onions, pasta and tahini sauce. Toss to coat.

Mini Spinach Quinoa Fritatas

Recently I decided that we eat enough spinach, that the one pound package from Costco is not enough spinach to last us a whole week. The 2.5 pound package is a stretch for us to get through before it goes bad. So this week we are eating LOTS of spinach and I thought I would share the recipes that are successful. My first new victory was mini spinach quinoa fritatas. It was a big success. Everyone in my family loved it, even my son who is the pickiest eater I have ever met. He didn't even mind that they were healthy.  VICTORY! These are great for breakfast or dinner and the leftovers are easy to reheat for later.

 Mini Spinach Quinoa Fritatas

1 1/2 cups cooked quinoa
2 cups chopped spinach
4 eggs
1 cup liquid egg white
1 1/2 cups shredded cheese (whichever flavor you please)
1/2 cup mushrooms
salt and pepper to taste

1. Pre-heat oven to 400 degrees. Spray muffin pan*. 2. Mix all ingredients thoroughly in a bowl with a spoon. 3. Spoon into muffin cups and bake for 45 minutes. Cool a few minutes before eating. Makes 18 mini fritatas

* I used silicone muffin cups, so I skipped this step, but if you're not using these you want to be sure to use cooking spray to avoid the eggs burning onto the muffin pan.