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add it to the mixture and mash well. It’s good if it’s still steaming hot because that will help all the flavors meld before baking. When the mixture is cool enough to handle (a few minutes), add the bread crumbs and salt. Taste for salt (the batter may be a bit bitter; it will mellow out when baked).

Using about 2 tablespoons of the mixture per ball, roll the mixture into walnut-size balls, placing them on the baking pan. Spray with an ample amount of nonstick cooking spray and cover loosely with tinfoil. Bake for 15 minutes, flip the balls, and bake for 10 more minutes, uncovered.

Mom’s Marinara

MAKES 4 CUPS, SERVES 4 • ACTIVE TIME: 10 MINUTES •TOTAL TIME: 20 MINUTES

PER SERVING

(1 CUP):

Calories: 70

Calories from fat: 15

Total fat: 1.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 13 g

Fiber: 3 g

Sugars: 4 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 520 mg

Vitamin A: 25%

Vitamin C: 30%

Calcium: 6%

Iron: 15%

All people need a reliable, basic marinara sauce in theirarsenal. There really is no reason in the world to buy jarred pasta sauce, with all that added sugar and who knows what else. This version uses a healthy dose of garlic and a touch of your usual marinara suspects, thyme and oregano, to give it that Brooklyn Italian mom taste. It’s marinara sauce; I don’t need to sell it. I bet it could make an old sneaker taste good (a vegan sneaker, please)! Once you get the basics down, try some of the variations. There never needs to be a dull pasta night!

1 teaspoon olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Freshly ground black pepper

1 (24-ounce) can crushed tomatoes

½ teaspoon salt

Preheat a 2-quart pot over medium-low heat. Sauté the garlic in the oil for about a minute. Add the thyme, oregano, and pepper, and saute for a minute more, adding a splash of water if necessary. Add the tomatoes and salt, and stir everything together. Cover the pot, leaving a little gap for steam to escape, and cook for 10 minutes. Taste for salt and seasoning and serve!

VARIATIONS

Spicy Marinara:

Use this in conjunction with any variation—just add ½ teaspoon red pepper flakes along with garlic.

Marinara Olivada:

Add ¼ cup chopped kalamata olives when you add the garlic. Proceed with recipe.

ADDS 15 CALORIES, 1.5 GRAMS OF FAT, AND 150 MG OF SODIUM PER SERVING.

Marinara Puttanesca:

Along with the kalamata olives (above), add ½ cup capers.

ADDS 20 CALORIES, 1.5 GRAMS OF FAT, AND 525 MG SODIUM PER SERVING.

Cauli Marinara:

After preheating pan, add 3 cups chopped cauliflower and spray lightly with nonstick cooking spray. Cover the pan and cook for about 5 minutes, stirring often. Add a splash of veggie broth and cover, letting the pan steam for 30 seconds. Push the cauliflower to the side, saute the garlic as directed, and proceed with the recipe.

ADDS 18 CALORIES, 2 GRAMS OF FIBER, ZERO FAT, AND 20 MG SODIUM PER SERVING.

Mushroom Marinara:

After preheating the marinara, saute 16 ounces finely chopped cremini mushrooms in the oil. Add splashes of water if it seems dry. Stir in the garlic and proceed with the recipe.

ADDS 30 CALORIES, 1 GRAM OF FIBER, AND ZERO FAT AND SODIUM PER SERVING.

Roasted Red Pepper Marinara:

When you add the tomatoes, also add a finely chopped roasted red pepper (about ½ cup if you use jarred).

ADDS 8 CALORIES, 1 GRAM OF FIBER, AND ZERO FAT AND SODIUM PER SERVING.

Sautéed Onion Marinara:

Before adding the garlic, saute a small, finely chopped onion for about 5 minutes. Add splashes of water if things appear dry. Proceed with recipe.

ADDS 10 CALORIES AND ZERO FAT AND SODIUM PER SERVING.

Spicy Cajun Marinara:

Add ½ teaspoon red pepper flakes along with the garlic, add 1 tablespoon Cajun spice blend along with the tomatoes, and add hot sauce at the end, to taste.

THE CAJUN BLEND DOES NOT ADD ANY CALORIES OR FAT, BUT MAY ADD SODIUM, DEPENDING ON THE BRAND.

Lentil Bolognese:

In a covered 2-quart pot, bring 1 cup red lentils, 2 cups water, and a pinch of salt to a boil. Once