Spaghetti Primavera

***Edited this version of the Spaghetti Primavera is NOT gluten free, however I have posted a GF version here.***

Dinner tonight was not from a new recipe — it is in fact Guy’s favorite!  He says it is better than anything he has ever had at a restaurant.  He will eat the leftovers cold.  Even Jesse said it is probably his favorite way to eat vegetables.  Tonight’s Spaghetti Primavera recipe came from Tofu Cookery by Louise Hagler.  I’ve had the book for years and checked to see if it was still available.  Not only is it still available, but it is a revised 25th Anniversary edition.  The book has received several really good reviews.  I admit I haven’t tried that many recipes from the book, but it would be worth the price just for this one!

I make a few slight modifications to the recipe.  I replace a portion of the broccoli with carrots, leave out the mushrooms (Jesse won’t even look at something with mushrooms), make sure that I cook the vegetables in enough water that I can use that for the liquid rather than soy milk, and I reduce the 1/3 cup oil called for in the sauce to 3 tablespoons.

After looking at the reviews at Amazon there are a couple more books I’d like to check out by this author.  One of them is at our local library so I’ve placed a hold.  I love being able to search the library catalog online!


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