1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.
Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:
- 1/3 to 1/2 cup cashews
- 1T apple cider vinegar
- Juice of one lemon
- 1T nutritional yeast
- Salt to taste
Add all ingredients into a food processor or blender. Add water a little at a time and blend until the desired consistency is reached. Sometimes I like my sour cream thick, sometimes runny, it really depends on what I’m using it for! Pictured below is a thicker version I used in chili.
Never fret again about being out of almond milk. Whip up a batch in a flash and enjoy all week long. Almonds help fight muscle soreness, constipation, blood pressure, and provide a nice source of protein and fat.
- 1 cup unsalted almonds*
- 3-4 cups water
- Dash of sea salt
- 2 tbs Raw unfiltered honey or to taste
*roasted unsalted almonds provide a nuttier taste.
Place all ingredients into a high speed blender and blend until liquid appears white (approximately 1 minuet). Strain the liquid through a cheese cloth or nut bag to filter out the almond meal. Enjoy!
- 3-4 pitted dates (adds sweetness)
- Cacao powder for chocolate almond milk
I love plantains and in my opinion, they are best done savory instead of sweet.
- 1 plantain sliced or chopped
- 1tbs garbanzo flour (or other GF flour)
- 1tbs nutritional yeast
- 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
- 1/4th cup chopped kale
- 2tbs grape seed oil
- salt and pepper to taste.
In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!
Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:
- 3 T grapeseed oil
- 5 T Garbanzo bean flour
- 6 T water
- 1 chopped shallot
- 1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
- 1/4 cup chopped kale
- Salt & pepper to taste
Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.
Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.
Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!