Spaghetti Squash with Avocado Cream Sauce and Fresh Corn

As promised, here is a delicious gluten-free & vegan dish. There are very few resources for vegan and gluten-free dishes. Like… very few. I was overwhelmed when I started collecting vegan cookbooks at just how many there are. I suddenly realized I’m not the only one interested in vegan food. Now, I throw in the gluten-free twist only to find three cookbooks for gluten-free vegans on Amazon. Hopefully they are the three best cookbooks ever.

I love avocado and I love pasta. Gluten-free pastas like the ones made out of quinoa aren’t bad, but they are expensive when compared to wheat pastas. I’ve also always thought to myself… if I’m going to stop eating something, I don’t want to simply replace it with fake versions of the real thing. Exhibit A: Daiya cheese. Exbibit B: Coconut milk ice cream. And exhibit C: Quinoa pasta.

So here enters spaghetti squash. Pasta that is made out of a vegetable? Clearly this has to be my best friend. Mix in a little avocado and fresh corn and I am content. I’ve kept this 100% simple but it could so easily include roasted pine nuts, lemon juice, cilantro, or any other ingredient that sounds good!

Ingredients:

• 1 medium-sized spaghetti squash
• 1 avocado
• 1/8 cup water
• 1 tsp salt
• 1 tsp pepper
• kernels from 1 ear of boiled corn on the cob
• red pepper flakes, to taste

Directions:

1. Preheat oven to 350 degrees.

2. Slice spaghetti squash in half lengthwise and place in a lightly greased roasting pan, cut sides facing down. Bake for 30 minutes.

3. Meanwhile, remove the peel and seed from the avocado. Slice the avocado up into smaller pieces and place into a food processor with 1/8 cup of water. Add salt and pepper. Process until smooth.

4. Prepare one ear of corn by boiling it in water for 4-5 minutes. Once cooked, slice the kernels off the cob and set aside.

5. Remove the spaghetti squash from the oven when it is ready. Remove the seeds from the inside and discard. Use a fork to comb the remaining insides out.

6. Combine the spaghetti squash, avocado mixture, corn kernels, and red pepper flakes in a bowl. Serve immediately.

Yields: 3 servings

Zesty Spaghetti Squash ‘n’ Cheese

Because mac ‘n’ cheese is so 90s. And because I’m eating spaghetti squash four days a week. After a while, you have to start getting creative. I’ve made guacamole spaghetti squash, brown sugar and cinnamon spaghetti squash and good old tomato and basil spaghetti squash. Just to name a few. At some point with any vegan recipe, you need to add a little cheese substitute and see how it turns out. In this case, it turned out well. I love that it has a little kick to it and it doesn’t taste too much like fake cheese poop. Or something. If you haven’t made spaghetti squash yet, be prepared to join the cool kids table at the cafeteria. Dinner just got real.

Ingredients:

• 1 spaghetti squash (2.5-3 lbs)
• 2 Tbsp Earth Balance or other vegan butter spread
• 1 Tbsp Tahini sauce (ground sesame seed sauce typically located near salad dressings and peanut butter)
• 2 Tbsp nutritional yeast (the flaky yellow stuff sold in bulk at Whole Foods)
• 1/2 Tbsp dijon mustard
• 1 tsp pepper
• 1/2 tsp salt

Directions:

1. Preheat oven to 350 degrees.

2. Heat the entire spaghetti squash in the microwave for 5 minutes to soften the skin. Allow the squash to cool and then slice it through the middle lengthwise. Remove the seeds inside just like removing pumpkin seeds from a pumpkin.

3. Place both sides of the squash in a lightly greased baking pan with the cut sides down. Bake for 35-40 minutes.

4. Use a fork to scrape the “strands” of spaghetti from each half of the squash.

5. Mix remaining ingredients in with the spaghetti squash and serve warm.

1920s Dinner Party

I hosted book club at my apartment this last week. The book was Great Gatsby so of course I wanted to do a little 1920s theme. The only problem? The prohibition-era was all about dairy, eggs and meat. The solution? Mason jars, vintage fonts and a huge Waldorf salad. I typed out labels in a vintage-style font and stuck them into wine corks. For the food, I used a sweet lemon dressing for the Waldorf salad instead of the heavy, mayonnaise-based dressing that is usually used. After adding some pasta, roasted veggies and pudding (topped with Oreo crumbs!), I ended up with delicious vegan meal. My sister’s wedding had a 1920s theme and she served a drink called Bee’s Knees. It consists of gin, honey and lemonade. I did a slight twist on this drink and simply used gin, lemonade and  a splash of orange juice. It was very refreshing and not too sweet. The dinner went well and I’m already looking forward to my next opportunity for a themed veggie dinner party!

Links to select recipes:

Sweet Lemon Dressing

Chocolate Pudding

Italian Roasted Vegetables

Quinoa Mac N Cheese Tacos

Do you ever go in the kitchen not knowing what to make and end up putting mac n cheese on taco shells? Apparently I do it too. I made vegan cheese and mixed it into quinoa. After tasting it, I realized it belonged on a taco shell. Surprisingly, the crunch of the shell worked perfectly with the smooth and creamy texture of the mac n cheese.

Ingredients:

• 1 cup uncooked quinoa
• 1/3 cup nutritional yeast
• 1/5 block firm or extra firm tofu
• 1/2 Tbsp tahini
• 1 tsp dijon mustard
• 1/8 cup olive oil
• 1/8 cup Earth Balance, softened
• 1/8 tsp turmeric
• 1 clove garlic
• 1/4 cup chopped onion
• salt and pepper, to taste

Directions:

1. Cook quinoa according to package directions.

2. Combine remaining ingredients in a blender until smooth. Add water as needed to smooth out the consistency.

3. Mix cheese sauce into quinoa. Eat the mac n cheese like a normal person or put it on taco shells for fun change of pace.

Yields: 3 servings

Gluten-Free Pesto Pasta

I think I’m on day 9 of my cleanse but I’m honestly not trying to keep track very closely. I still crave sweets and pasta and since I won’t let myself cave in to sweets right now, I figured I might as well allow myself some pasta. I have been wanting to try gluten-free noodles lately so this GF cleanse provides a perfect opportunity. I found some pasta noodles made from wild rice. Since I am also not eating tomatoes right now, I decided to pair this pasta with pesto. I typically eat about 5 lbs of tomatoes every hour… yeah probably about that much. However, I love pesto so I knew this would still be delicious without involving tomatoes. I am also striving to get plenty of protein while cleansing hence the addition of the chickpeas to the dish.

Ingredients:

• 1 lb. gluten-free pasta
• 1/2 cup basil
• 1/4 cup pine nuts
• 2 Tbsp olive oil
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1/2 yellow onion, chopped
• 1 can chickpeas, rinsed
• 1/4 cup matchstick carrots
• black pepper, to taste
• fresh dill, to taste

Directions:

1. Cook the pasta according to the package directions. I noticed that my rice-pasta cooked up a little faster than wheat-pasta so keep a close eye on it. Drain the pasta and set it aside.

2. Combine the basil leaves, pine nuts, and olive oil in a blender until smooth. Add water as needed to smooth out the consistency. Set pesto aside.

3. Saute the zucchini, yellow squash, yellow onion, chickpeas, and carrots in a pan over medium-heat until cooked through. Add black pepper and fresh dill to taste.

4. Pour the veggies over the pasta and top with the pesto sauce.

Yields 3-4 servings.

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Pasta Primavera

Seitan and Sun Dried Tomato Couscous

I tried couscous for the first time when I was in the fifth grade. I didn’t eat it again until tonight. Obviously I was scarred for life (or, like, 15 years) after trying it originally. I can’t remember how it was prepared or seasoned but it tasted exactly like airplane food. I finally decided to give it another try and I’m so glad I did. This dish tasted nothing like airplane food. Even better, it is absolutely packed with protein and so quick to make.

Ingredients:

• 3/4 cup couscous, dry
• 1/2 cup Italian seasoned seitan (I used Upton’s Naturals Italian Seitan)
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1/8 cup pine nuts
• 1/4 cup sun dried tomatoes (in oil)
• 1 roma tomato, diced
• 1/4 of a lemon, juiced
• Dash of salt and pepper

Directions:

1. Prepare the couscous and the seitan according to the respective packages.

2. Heat the garlic and oil in a medium saucepan until fragrant. Add the pine nuts, sun dried tomatoes, and a little of the flavorful oil from the jar (roughly 1 Tbsp or to taste). Cook on low heat until the sun dried tomatoes are cooked through and the pine nuts are lightly toasted.

3. Mix the couscous and seitan in with the garlic and sun dried tomatoes. Top with fresh roma tomato, lemon, salt and pepper. Remove from heat and serve. May also be served chilled.

Yields: two servings

Virtual Vegan Potluck: Raw Tomato Zucchini Lasagna with Basil Pesto

This post is my contribution to the Virtual Vegan Potluck and it includes some serious lasagna. When I was a kid, lasagna had meat and cheese in it and it was baked perfectly in the oven. I loved meat and being a vegetarian was impossible and something I would never consider doing in a million years.

Then I became a vegetarian. I no longer cared for lasagna because it needed to have meat in it. Lasagna without meat just wasn’t lasagna. Eventually I started eating veggie lasagna packed with spinach and zucchini and tomato sauce and cheese and cheese and cheese. I could never give up cheese. Ever. I loved cheese. I could totally do this whole vegetarian thing forever but giving up cheese would be impossible and something I would never consider doing in a million years.

Then I became vegan. And suddenly there was no way I was eating lasagna without cheese. That would be crazy! If you don’t have meat in the lasagna, you should at least have cheese. Eventually I started eating lasagna made with tofu instead of cheese. Had I truly gone mad? Would I someday… dare I say it… eat completely raw, vegan lasagna?!

Today is that day. And today I know that my history with vegetarianism and veganism is proof that I can never say never (ugh, Justin Bieber has ruined that phrase forever). Someday I could become a raw vegan. Or a magician. Or a princess. Or an inflatable couch. I can accomplish anything because, after all, I’ve already completed the impossible twice.

Ingredients:

Ricotta Cheeze

• 1/2 cup untoasted pine nuts, soaked in water for at least 1 hour
• 1/2 Tbsp lemon juice
• 1/2 Tbsp nutritional yeast
• Dash of salt

Marinara Sauce

• 1/2 cup sun-dried tomatoes, soaked in water for at least 1 hour
• 1/4 cup cherry tomatoes (or 1 small ripe tomato, diced)
• 1/8 cup onion, chopped
• 1 small garlic clove
• 1/2 Tbsp lemon juice
• 1/4 cup extra-virgin olive oil
• Dash of salt
• Dash of red pepper flakes

Basil Pesto

• 1/2 cup packed basil leaves
• 1/4 cup pine nuts
• 2 Tbsp extra-virgin olive oil
• Dash of salt
• Dash of black pepper
• 1 Tbsp water

Lasagna Noodles

• 1/2 medium zucchini, cut widthwise
• 1 large tomato
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon fresh thyme leaves

Directions:

1. For the cheeze, marinara, and pesto, blend the listed ingredients together and set each of the three sauces aside. A blender will work faster and more effectively than a food processor for this step.

2. Slice the zucchini lengthwise into thin, long strips for the noodles. I found using a chefs knife to be the easiest way to do this although you could use a mandoline or a vegetable peeler. You only need about 6 strips so it’s ok if a couple slices don’t turn out beautifully.

3. Slice the tomato into three large round slices.

4. Lay a couple zucchini noodles flat on a plate side-by-side for assembly. Brush the zucchini with olive oil. Top with 1/3 of each of the three sauces prepared earlier. Place one slice of tomato on top and sprinkle with oregano and thyme. Repeat the stacking process twice more until you have a little tower of raw lasagna to stand back and admire. Garnish with basil leaves and enjoy!

Yields one lasagna slice

Adapted from: New York Magazine & The Pink Avocado

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Pasta Primavera                 Kale-a-flower Pasta

Pasta Primavera

Spring is here which means it’s finally time for lemon, asparagus and pasta primavera. This pasta is light, refreshing and packed with colorful vegetables. It was the perfect complement to my 5 mile run today. I unexpectedly ran the last 2 miles of my 7 mile run yesterday in the pouring rain. There’s something about running in the rain that just feels carefree and fun. And then the reality sets in that you are soaked from head to toe and your iPhone might be damaged beyond repair. Since my run yesterday, both my clothing and my phone have survived to tell about the April showers. Despite the rain, I’m glad it’s springtime because the weather has been mostly perfect for running. And the running gives me an excuse to carb-load, which is always ok in my book.

Ingredients:

• 1/2 medium-sized zucchini
• 10 stalks of asparagus
• 10 baby carrots
• 1/4 of a red onion
• 1/2 of a red pepper
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 Tbsp Italian herbs
• 2 cups uncooked whole wheat penne pasta
• 1 Tbsp lemon juice
• 1/4 cup parsley
• 15 grape tomatoes

Directions:

1. Preheat oven to 450 degrees.

2. Cut zucchini, asparagus, carrots, red onion and red pepper into bite-size pieces.

3. In a large bowl, toss veggies with oil, salt and pepper, and herbs. Arrange veggies flat on a baking sheet.

4. Bake veggies for 20 minutes. Stir halfway through.

5. Cook pasta until penne is al dente. Drain and rinse the pasta.

6. Toss veggies with pasta, lemon juice, parsley and grape tomatoes.

7. Season with salt and pepper as needed.

Serves 3

Adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html

Steak ‘n Shake Chili Mac… Without the Steak… Or the Shake

I grew up on Steak ‘n Shake. To this day, their fries are still my favorite of any fast food restaurant. I used to always get the chicken fingers and sometimes I would have the “chili mac supreme.” It’s basically pasta noodles with meaty tomato sauce and cheese piled on. I always picked out the meat as a kid but it’s still terrible for you. The chili mac supreme has 1,080 calories, 52 grams of fat, 27 grams of saturated fat, 1,500 mg of sodium and 125 mg of cholesterol.Ugh gross.

I’ve certainly come a long way since those days. Today, I make my own chili mac at home. I use black beans, tomatoes, corn and whole wheat rotini. The entire dish is enough to serve 2-3 people yet it has fewer than 700 calories total. The amount of fiber in this dish is also enough to keep you full and satisfied. I definitely don’t miss eating at Steak ‘n Shake now that I have such fantastic and healthy options to enjoy at home. Pair this with a few crackers and a small green salad and you’ll have a nice light dinner.

Ingredients:

• 1 cup vegetable broth
• 1/2 small onion
• 2 carrots chopped
• 4 cloves garlic
• 1 tsp chili powder
• 1 Tbsp cumin
• 1 Tbsp oregano
• 1/2 Tbsp coriander
• Black pepper to taste
• 1 can black beans
• 1/2 can diced tomatoes
• 1/4 cup frozen corn kernels

Directions:

1. Heat 2-3 Tbsp of the vegetable broth in the medium saucepan over high heat.

2. Saute onion, garlic and carrots until onion is translucent.

3. Add chili powder, cumin, oregano, coriander and black pepper. Cook for an additional minute.

4. Add remaining vegetable oil and stir in black beans, tomatoes and corn. Bring contents to a boil.

5. Reduce heat to medium and simmer for 15-20 minutes or until all broth is absorbed.

Kale-a-flower Pasta

I have always hated nuts. Walnuts. Pine nuts. Almonds. Pecans. I dislike the texture. The taste. The way they get stuck in your teeth. I forced myself to buy pine nuts a while back and I survived the few meals I made with them. I threw them in a couple pesto pastas for example and apparently I’ve lived to tell about it. I have been weaning myself off soy milk lately and drinking almond milk instead. The switch has gone well so far and therefore I decided I was ready to eat actual almonds. I bought them at the grocery store today. It was a big step and a long time coming. The kale and cauliflower also looked good at the store today so I decided to whip this together today.

This turned out really well, however, I picked out every single piece of almond that I put in it. Oh, well.

Ingredients:

• 1 box whole wheat spaghetti
• 1 head cauliflower
• 1/4 cup carrots, chopped
• 1/2 red onion
• 6 cloves garlic, minced
• 2 Tbsp olive oil
• Salt and pepper to taste
• 1/2 cup almonds
• 1/2 Tbsp Earth Balance spread
• 1 bunch kale
• 1 clementine
• 1/4 cup dried cranberries

Directions:

1. Preheat the oven to 450 degrees.

2. Cut up the cauliflower into bite-size pieces. Fill a roasting pan with the cauliflower, minced garlic, diced red onion and diced carrot. Add salt and pepper to taste. Coat thoroughly with the olive oil. Roast the veggies for 20 minutes, stirring occasionally.

3. Boil water and cook the whole wheat pasta until al dente.

4. Finely chop the almonds and add them to a skillet over low heat. Cook for five minutes. Add Earth Balance spread and cook until melted. Add the kale and 2 Tbsp water to the skillet and cook until soft and dark green. Crush clementine slices over the kale for extra flavor.

5. Combine the roasted vegetables with the kale and almond mixture. Add to the pasta and top with dried cranberries.