Kids Spaghetti
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1 large		Onion
2 cloves	Garlic
1 teaspoon	Olive oil
1/4 lb          Mushrooms, finely chopped (optional)
1 medium        Carrot, finely chopped
1 small bunch   Broccoli, stalks finely chopped, flowerets separated
1 can           Peeled tomatoes
1 teaspoons     Oregano
1/2 teaspoon    Rosemary
1/2 teaspoon    Mixed Herbs
1 pint          Water
1/2 lb          Spaghetti
3 tablespoons   Tomato Puree/Paste
1 cup           Corn
150 g           broken Cashews
2 tablespoons   Wheat Germ
2 tablespoons   Oat bran
1 tablespoon    Yeast flakes
1 teaspoon      Salt
1/2 teaspoon    Black Pepper
1/2 cup         Soya Milk

Fry the garlic and onion in the olive oil till tender. Add the mushrooms,
very finely chopped carrots and finely chopped broccoli stalks. Continue
frying till tender. Now add the can of tomatoes, the herbs, the water, the
broccoli flowerets and the spaghetti. Leave simmering with a lid on for
about 20-25 minutes.

Place the cashews, soya milk, wheat germ, oat bran, salt, pepper and yeast
flakes in a blender and blend till smooth and creamy.

Add the creamy cashew mixture to the spaghetti soup mixture which by now
should have thickened up slightly (the pasta should be slightly over-done
in this recipe). Now add the tomato puree to bring the colour out and the
corn. Leave to simmer for about five minutes. Serve on its own. The end
result should look like a vegetable free dish, to satisfy those fussy kids
(which is what I was, I refused to eat vegetables or salad as a child)!

You can use tomato juice instead of the peeled tomatoes and water, which is
how my mom originally made it.