Stuffed Spaghetti Squash Recipe

Hello everyone,

Happy Fall!  I don’t know about you but this is my favorite time of the year for food.  I love warm meals and the comfort of pumpkin and squash recipes. It is a wonderful time to try new recipes and to turn on those ovens to warm the house.

We made this incredible recipe, originally from the Forks Over Knives Magazine (and altered it a bit), and I wanted to share it with you.  This will be going on my favorite list to eat time and time again.  I hope you enjoy it at much as we did.

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Stuffed Spaghetti Squash with Lentil Marinara (serves 2)

Ingredients:

  • 1 medium spaghetti squash halved and seeds removed
  • 12 oz. brown lentils, rinsed and drained (canned)
  • 1 cup marinara sauce
  • 6 oz. Yukon gold potatoes, cut into 1-inch pieces
  • 1/2 cup unsweetened, unflavored plant-milk (I used almond)
  • 2 Tbsp. nutritional yeast
  • 1 1/2 tsp. white wine vinegar
  • 1 small clove garlic, minced (the more garlic, the better, in my opinion)
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper, ground
  • 1 Tbsp. of fresh basil leaves, chopped

Directions:

  1. Preheat the oven to 425 degrees F.  Line a baking sheet with a silicon mat.  Place the squash halves, cut side down, on the baking sheet.  Bake for approximately 40 minutes, or until tender.
  2. In the meantime, in a bowl, stir together the lentils and marinara.
  3. Place potatoes in a steamer basket in a saucepan. Add water to saucepan and bring to a boil.  Steam the potatoes, covered, for approximately 10 minutes or until tender.  Let the potatoes cool.
  4. Place the cooled potatoes in a blender.  Add the plant milk, nutritional yeast, white wine vinegar, garlic, sea salt and pepper.  Cover and blend until you reach the desired, sauce consistency. Set the sauce aside.
  5. Remove the squash from the oven.  Turn squash halves over, scrape squash strands with a fork, and spoon in the lentil mixture.  Bake for another 20 minutes or until heated through.
  6. Warm the potato sauce and poor it on top of the squash halves.  Add the basil as a garnish or mix it in.
  7. Enjoy!

 

 

 

Our Favorite, Dairy-Free “Cheese” Sauce

Hello everyone,

I hope that you are having an incredible weekend!  It is cold and rainy here in San Diego, which means it’s the perfect time for a warm meal….maybe Mac and cheese?!

Here is a recipe for our favorite, dairy-free (and warm) “cheese” sauce.  This recipe was originally found on a blog called Vegan Yumminess and we have modified it slightly.  I hope that you enjoy it.

Dairy-Free Cheese Sauce

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Ingredients:

  • 1 cup chopped yellow potatoes
  • 1/4 cup chopped carrots
  • 1/3 cup chopped yellow onion
  • 3/4 cup water (use the warm water from the pot of boiled veggies)
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (or to taste)
  • 1 garlic clove
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • a few drops of Sriracha (optional, this will kick up the spice!)

Directions:

  1. Wash and chop veggies.
  2. Bring a medium to large pot of water to a boil.  Add the chopped potatoes, carrots and onions.  Cook for about 10 minutes or until vegetables are soft enough to blend.
  3. In the meantime, put the remaining ingredients into a blender or Vitamix.
  4. When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).
  5. Add the soft veggies and water to the blender or Vitamix.
  6. Blend all of the ingredients until smooth.
  7. Pour the warm sauce over pasta for Mac and cheese or use it as a sauce for baked potatoes.  The sauce is also great for dipping veggies or on a sandwich.
  8. Enjoy…and make sure to tag me on Instagram if you make this recipe :). I would love to see your creations.

 

“Cheesy” Kale Casserole (Great for Thanksgiving!)

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

“Cheesy” Kale Casserole

(4 servings)

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Ingredients:

  • 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
  • 1 Yellow Onion (small dice)
  • 3 Garlic Cloves (minced)
  • 1 can Organic Coconut Milk (15 oz can)
  • 2 cups Kale Leaves (removed from stem and leaves cut thin)
  • 1 tbsp Fresh Sage (minced)
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/3 tbsp Bread Crumbs (*we used gluten free)
  • 1 Bag of Macaroni (*again we used gluten free)
  • Salt and pepper to taste

Directions:

  1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
  2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
  3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
  4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
  5. Combine pasta with pumpkin and kale mixture.
  6. Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
  7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

 

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤

 

 

 

One of the easiest dinner recipes ever!

Hello everyone,

It has definitely turned into Fall in Southern California, and the temperature has started dropping in the evenings.  I am craving nothing but warm, comfort foods for dinner and this is one of our favorites.  I am not sure that there are many healthy, dinner recipes out there that are this easy.

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Baked Stuffed Sweet Potato (serves 2)

Ingredients:

*2 medium-sized sweet potatoes

*3/4 can of black beans

*Your choice of veggies (we prefer cherry tomatoes, carrots, spinach, bell pepper, zucchini, red onion)

*Optional: salsa, guacamole or vegan butter

Directions:

  1. Preheat the oven to 400 degrees.
  2. Poke holes in your sweet potatoes with a fork.
  3. Cook sweet potatoes until they are soft, all the way through (approximately 45 minutes).
  4. In the meantime, chop and saute your vegetables and black beans.
  5. When the sweet potatoes have finished cooking, pull them out of the oven.  Slice them open (length wise) and mash the insides with a fork.
  6. Add your veggies, black beans, salsa and guacamole.
  7. Enjoy!

*I will sometimes add guacamole, salsa or vegan butter to the sweet potato before piling on my veggies.  This helps take away from the dryness of the sweet potato.

 

 

 

Garlicky Rosemary Potato Soup

Hello everyone and happy Friday!

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

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Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

Garlicky Rosemary Potato Soup

Hello everyone,

It is that time of year where the weather has cooled down (except for in San Diego, of course!), and all I want to do is sit by the fire with some delicious, comfort food.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

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Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.