Mango salsa

1 28-oz can of tomatoes, drained
1 small onion, chopped
1 1/2 tsp cumin
1 1/2 tsp salt
1 bunch cilantro, washed and chopped
2 tsp tamarind paste or lemon juice
(optional) jalapeño peppers, to taste
1 to 2 tart mangoes, peeled and diced

1. Mix the first six ingredients together.
2. Process through a food processor until desired consistency. (You can skip this step for a pico de gallo.)
3. Add diced mangoes.
   
4. Serve with tortilla chips.

I've tried frozen mangos, but they're simply too tasteless to do the recipe justice. Please adjust the salt to your preference.

Hidden veggie pasta sauce

1/3 cauliflower
1 tbsp olive oil
1/2 calabaza or zucchini squash, sliced
1 small onion, chopped
1 tsp garlic, finely chopped
1 28-oz can diced tomatoes
1 6-oz can of tomato paste
1 can V8 juice
2 tsp italian seasoning
1 tsp dried parsley
1 tsp salt
(optional) 1 bag frozen meatballs

1. Steam cauliflower until tender, about 5 mins.
2. Puree cauliflower in a food processor or blender. (By the way, pureed cauliflower can be hidden in all sorts of foods, including pancakes and mac and cheese. Don't tell my kids!)
3. Cook onions, garlic and squash in olive oil over medium heat until translucent.
4. Puree squash mixture in a food processor or blender.
5. Bake meatballs according to package instructions. (I cut 5 minutes off the bake time, since the meatballs will continue to heat in the sauce.)
6. Mix all the ingredients in a large pot, bring to a boil, and simmer on low for 30 minutes.

This is the veggie-est sneaky vegetable dish in my repertoire. Paired with the popular pasta shape of the day, my kids have no idea how much good stuff they're eating.

Slow-Cooker Spaghetti and Meatballs

1 lb frozen meatballs
1/2 cup chopped onion
3 1/2 cups vegetable juice (I use V8)
1 6-oz can of tomato paste
2 tsp italian seasoning
1 tsp dried parsley
1 tbsp olive oil

1. Cook onions in olive oil over medium heat until translucent.
2. Place meatballs in greased slow cooker insert. Add onions, juice, tomato paste and herbs, and cover.*
3. Cook on low for 6-8 hours.
4. An hour before you eat, add the spaghetti. Stir occasionally to prevent clumping.>

*At this point, the insert can be stored in the fridge. Just get it started before you leave for the day, and dinner's hot and ready 30 minutes after you get home.

The vegetable juice in this dish is a good way to sneak veggies into your meal.

Pumpkin Pancakes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3 tbsp raw sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 3/4 cups milk
1 can (15 oz.) pumpkin puree
1 tbsp molasses
1 egg
2 tbsp vegetable oil
2 tbsp vinegar

1. Combine the flour, sugar, baking powder, baking soda, spices and salt in a medium bowl.
2. In a separate bowl, whisk together the milk, pumpkin, molasses, egg, oil and vinegar.*
3. Add dry ingredients to wet and stir lightly.
4. Heat a lightly oiled frying pan over medium high heat and reduce heat to medium.
5. Scoop the batter onto the griddle, using 1/4 cup for each pancake. Spread the batter out so that each pancake is 1/4-1/2 inch thick.
6. Brown on both sides and serve hot.

*Buttermilk can be used in place of the milk and vinegar. I just never have any!

Serve with maple syrup. I'm always in search of healthy ways to sneak vegetables into my family's diet. My toddlers gobble these pancakes up! The whole wheat flour adds to the heartiness of this dish.

Slow Cooker Chicken Spinach Curry

1/2 cup red lentils
2 tbsp curry powder
2 tsp ground coriander
1 tsp whole cumin seeds
1 1/2 cups chicken stock, boiling
8 chicken thighs, skinned
8 0z frozen spinach
1 tbsp chopped cilantro
salt
black pepper

1. Rinse and drain lentils.
2. Put lentils, curry powder, coriander, cumin seeds and stock in slow cooker. Cover and cook on high for 2 hours.
3. Place chicken in the slow cooker and push down into sauce. Recover and cook for 3 hours on high.
4. Add spinach and cilantro to slow cooker and push into sauce. Cook for another 30 minutes, until spinach wilts.
5. Season with salt and pepper to taste.

I serve this with basmati rice, cabbage bhaji, and sweet pickles.

Root Vegetable Mash

5 carrots
2-3 parsnips
2 small turnips
3 tbsp butter
1/2 tsp salt
1/2 tsp black pepper

1. Peel all the vegetables and chop into chunks.
2. Heat water to boiling in a large pot and add all vegetables. Bring back to a boil and simmer until tender, about 30 mins.
3. Drain well.
4. Add butter, salt and pepper and mash vegetables until well mixed.