Spaghetti on the River

IT'S JUNE and June is National Rivers Month. Hmm...how to celebrate the river. There's swimming and fishing and kayaking and canoeing. You can paint the river, photograph it, or simply wiggle your toes in it. You can clean up trash.

I CHOSE to set up a pretty table and chairs right on the river. Two friends joined me to surprise a fourth on her birthday. We enjoyed a breathtaking view while dining, and after dinner we played canasta until we could no longer see the cards.

MY RECIPE is a vegan version of my mom's spaghetti sauce. I always double the recipe and freeze enough for later, to serve on gnocchi or rigatoni. You can use canned tomatoes but it's worth the extra work with fresh tomatoes, especially if they came straight from your garden.

As Good as Mom Made Spaghetti

2 T. olive oil
2 cloves garlic, crushed and minced
1 large onion, chopped
1 package (12 ounce) Morning Star Crumbles
(or other hamburger substitute)
12 Roma tomatoes
1 can (15 ounce) tomato sauce
1 can (6 ounce) tomato paste
1 cup water
1/2 t. oregano
1 bay leaf
1 T. fresh basil (or 1/2 t. dried)
1/4 t. cayenne

1. To remove skin from tomatoes, drop into boiling water for 3 minutes, then put in cold water. Peel, then chop.
2. Heat olive oil in large saucepan. Saute onions and garlic until soft. Add hamburger, heat through.
3. Add tomatoes, tomato sauce, tomato paste, seasonings and water. Simmer low 20 minutes. Remove bay leaf.