Super Saturday night dinner

Let’s put some science to work in the kitchen today! Easy to make food can be super nutritious and always available if you keep a few basics in your pantry.

Some of you already know that I am a big fan of Eden Organic pasta, although it’s rare to find a store that carries all their incredible varieties, so don’t hesitate to go online at, and check out their vast selection of high quality whole grains pastas. Ask your grocery store to carry the less common varieties, like their kamut and flax pastas. Their pastas are made with either no salt at all, or very little. It is by far the best pasta on the market.

Diced canned tomatoes are a must-have, whether you are a plant-based eater or not. I love the fire-roasted variety, and there are also those with added basil, garlic or chili peppers.

Having fresh mushrooms in the fridge is another must. I know, there are folks who don’t like them. To that I say: learn to love them, because of their tremendous nutritional potential. There are so many ways to prepare them; starting raw in salads, to grilled, broiled, steamed, add to stews and sauces….

Mushrooms go with everything.

Mushrooms have vast medicinal properties that have been known for millenniums. And we are still discovering new ones.

Don’t forget your greens, especially the cruciferous ones. Packing a nutritional punch with roasted broccoli and/or Brussels sprouts is the easiest thing in the world.

So, here is what I made Saturday night for dinner:

▪ one box Eden Organic veggie pasta
▪ one 15 oz can diced tomatoes
▪ 1/2 cup chopped onion
▪ 1/2 lb trumpet mushrooms, cut up in large chunks
▪ two TBS tomato ketchup
▪ one cup Brussels sprouts
▪ one cup chopped broccoli, stem included (NEVER discard the stem!)
▪ minced garlic (start with a TBS and add more or less if you prefer), I LOVE minced dehydrated garlic (
▪ one TBS olive oil mixed with 2 TBS veggie broth or water
▪ one tsp salt
▪ freshly ground pepper

Pre-heat oven to 400 deg F. In a bowl, toss broccoli, Brussels sprouts, oil/water mixture, garlic, salt and pepper until the veggies are well coated. Spread in a single layer in a pan, and roast for no more than 10-15 minutes. The veggies should be bright green and still have significant bite.

In a stove top pan (not cast iron), heat up 1/4 cup of veggie broth or water, and cook the onion on medium-high heat until translucent, not burnt. Add the chopped mushrooms, and let them sweat (produce liquid in the pan). Do not let the liquid evaporate. As soon as you see that more liquid has formed in the pan, about 3 minutes, add the chopped tomatoes and ketchup. Bring everything to a brief boil, then turn heat down, cover and let simmer on very low heat, while pasta is cooking (see below).

Bring a large pot of water to boil, and cook the pasta according to instructions, drain and keep warm.

There you have it: Super easy and super nutritious!