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!

 

 

 

What do vegans eat?!

You have decided that you are ready to go vegan, you’ve found your “why”, you have studied all of the benefits, but now you are wondering…..what do vegans eat????

The short answer is that vegans eat everything that non vegans eat!  They just happen to do so without including animal products of any kind 🙂

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Let me explain with a little bit longer of an answer…..

A vegan diet is one that doesn’t consist of any animal products: meat, dairy, eggs, fish or honey.  And depending on your “why”, you may eat differently than other vegans.  If your reason for going vegan is strictly for the animals, then you may go the vegan junk food route in which there is literally a vegan version of everything: vegan sausage, vegan ice cream, vegan burgers, vegan pizza, vegan fish, vegan chicken nuggets, so and on and so on.  However, if are transitioning to a vegan diet for health reasons, then you may stick with a whole food plant based version: vegetables, fruit, legumes, and grains.

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For fun, imagine going grocery shopping.  All you have to do is avoid animal products.  What’s left?  Everything else! And the options are endless: fruits, veggies, beans, lentils, potatoes, herbs, tofu, seitan, tempeh, rice, plant based milks, plant based ice creams, vegan meats, vegan cheese, nuts and seeds……

To show you how easy it can be, let me take you through a typical day of eating for me:

Breakfast: oatmeal with fruit, hemp seeds and a green tea

Lunch:  a giant salad with lettuce, red cabbage, peas, sauerkraut, cucumber, tofu, pumpkin seeds, bell pepper, avocado, and miso/lemon dressing

(you absolutely don’t have to eat salads, but I enjoy them!)

Snack: a giant smoothie (which will sometimes include a plant based protein powder)

Dinner: pasta, vegan sausage, veggies and marinara sauce, chickpea salad sandwich, potato soup, Mac and cheese or a baked sweet potato

Dessert: if I have dessert it’ll often be fruit or “nice cream”

The trick to switching to a vegan diet is to not complicate things and to try to make it fun!  This should be something that you are excited and are empowered to try.  And if you get stuck, there are tons of resources on the Internet.  Go to Pinterest and type in “vegan” __________________ (pizza, Mac and cheese, sausage, burger, etc).  You will find a recipe for anything that your heart desires.

Best of luck and please remember that I am always here for you if you have any questions or if you need support ❤ 

 

 

How to Make Vegan Cheese

Hello everyone,

Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?!  I have good news for you!  With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.

For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step.  The recipes are written out below for those who like to learn that way.  I hope that you enjoy them and that you can use them in your kitchen.

Recipe 1:  Cashew Cream from The No Meat Athlete Cookbook

Ingredients:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water

Directions:

Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending.  Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.

**Add seasonings of your choice.  We like to add dill or onion powder to create dressings or dips.

Recipe 2:  All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)

Ingredients:

  • 1/4 cup raw cashews
  • 1 1/4 cups diced peeled potatoes
  • Heaping 1/3 cup diced carrots
  • 2 to 3 tablespoons nutritional yeast, to taste
  • 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice, or more to taste
  • 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 1 medium clove garlic
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.  Drain.  (Alternatively, you can steam the veggies).
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If using a Vitamix, use the tamper to help it blend.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Check out both of their websites as well:

Oh She Glows  http://ohsheglows.com

No Meat Athlete  http://www.nomeatathlete.com