The reason it’s sexy is because it’s VEGAN (with vegetarian options), it’s YUMMY, and there’s NO TOFU INVOLVED, and, still, it offers a nourishing, satisfying amount of protein, fiber and nutrients. Black beans make a WONDROUS, whole-food alternative to ground meats.

I had the vegan version of the dish, and my kids and Josh-O enjoyed a little organic cheddar cheese grated on top. I don’t do soy cheese because I can’t find a brand that I like (and I’m not a believer in fake anything); so, I can tell you the dish was still delicious sans any cheese. If you’re really LAZY, you could sprinkle parmesan on top. But, this is Mexican we’re talking about here — which means GRATED cheddar. Besides, let’s face it, the big parmesan brands that you buy in the grocery store, are, well, pretty-much fake and laden with salt and chemicals…. Blech.

You can add any vegetable you want to this. But, if you’re dealing with picky children, sometimes a purée is best. Because I’m the Cheatiest cook in the West…, I added a spinach purée to it, which I’ll include in the recipe. Spinach is one of those super-healthy leafy greens that is a MUST in the diet, and it offers good calcium and iron for vegans (especially when combined with the vitamin-C in the tomato sauce).

Okay, so CHECK IT! Oh, and by the way, I’m putting vague amounts here, because they really vary, depending on how many people you’re serving, how much pasta you’re using, etc.. You’ll see….

INGREDIENTS

1/2 jar tomato sauce (any variety)
1/2 jar mild salsa
1 can black beans
1 cup spinach (to be purée in 1/4 cup water) (optional)
1 cup grated soy or organic cheddar cheese (optional)
Cooked pasta (or rice)

INSTRUCTIONS

1. Pour all the ingredients over hot cooked pasta (or rice)!
2. Grate your cheese on top (in front of the kids, if possible, because they find it thoroughly entertaining — think making-spaghetti-with-play-dough…).
3. Stir it up!
4. ENJOY!

P.S.: This dish keeps really well in the fridge for a good 3-5 days. Or, freeze for later!

That’s me! I’m a cheaty little chef. Well, I’m still a little bigger than I’d like to be this long after BIRTHING Rascal. But, in good time. In good time. In any case, I’m definitely a cheaty chef. I sneak as much as I can into my children’s food without them knowing it — because they are truly picky eaters, and I am truly obsessive compulsive when it comes to their diets. I am MISERABLE knowing my children aren’t getting EVERYTHING they need EVERY DAY. And, I do whatever I can to avoid the misery by being CHEATY.

Today, I share with you my easiest, yummiest, cheatiest method of getting SPINACH and other good stuff into my children’s diets…. And, hey! This is not limited to children, of course. Husbands, boyfriends, girlfriends, CATS, grandmas — name a loved one — and YOU will love it, too!

CHEATY’S SPINACH YOGURT DELIGHT

Looks good, right? You’d never KNOW there was spinach in there! Now, really, anything goes here. But, the ingredients that follow worked really well. And, the combination of spinach and blueberries is ideal (iron and vitamin C should be ingested together for optimal absorption). The ground nuts provide much-coveted omega 3 fatty acids, an itty-bitty crunch, and a tasty nuttiness — because I’m nutty like that…. Check it:

INGREDIENTS
(Serves 4)

Oh gosh. The amounts of everything really vary…. You have to use your intuition. I’ll try to gage it here….

1 cup yogurt (soy, if you’re vegan like me)
1/2 cup frozen spinach
1 cup frozen blueberries
1 oz (2 tbsp) ground almonds/walnuts (if you don’t have a coffee grinder for grinding nuts and seeds, get one! I use mine all the time. They’re small and inexpensive.)

INSTRUCTIONS

Place all of the ingredients in the blender or food processor and BLEND! If it won’t blend, just add more yogurt. The monkey’s loved it.

My little monkeys ate spinach, Gorgeouses. They actually ate spinach! AND, Rascal’s constipation has been MUCH better thanks to the blueberries, spinach, AND nuts! Sweet.

ENJOY! And, let us know what you think!