This vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.
This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.
The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.
While your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.
While your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.
Then just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.
Once it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.
All done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!
Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
1 small sweet onion, sliced thin (about a ½ cup cooked)
2 or 3 medium zucchini, shredded and squeezed to remove water
1 cup tomato sauce
¼ cup grated parmasen
4 ounces shredded mozzarella
1 - 2 olive oil
Preheat oven to 350 degrees.
Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
Remove baking dish from oven and crank it up to broil.
Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
Let cool for 5 - 10 minutes before serving as it will be blazing hot.
Easiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.
Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.
Second…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.
Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.
Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free
Most likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.
I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.
This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…
Then add all remaining ingredients and simmer…
The last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.
I used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now.
Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
These little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.
As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!
These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.I had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.
4.0 from 2 reviews
Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
4 or 5 organic scallions, using the white part (diced small)
2 cups organic vegetable broth
1 cup uncooked organic quinoa
¼ cup olive oil
1 teaspoon minced garlic
1 teaspoon cumin
½ teaspoon sea salt
1 ripe organic avocado
1 Tablespoon olive oil
1 Tablespoon organic sesame tahini
juice from half of a lime
pinch of salt
SWEET POTATO CAKES:
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
Lightly brush each patty with olive oil.
Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
AVOCADO LIME DRESSING:
Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.
You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.
1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
3 cups vegetable broth
1 large eggplant, cubed (about 1 inch cubes)
8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
½ cup crumbled feta
1 Tablespoon olive oil
2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
1 teaspoon dijon mustard
1 teaspoon onion salt
2 teaspoons minced garlic
½ teaspoon sweet basil, dried
pinch salt and pepper
"Optional: ¼ cup sliced kalamata olives or black olives
Preheat oven to 420 degrees.
Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
Once cooked, set aside.
While eggplant is baking, you can prepare the quinoa.
QUINOA (if you haven't it before, this is my go-to technique):
Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
Add spinach and saute until just wilted.
Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
You can either stir in the feta now or use it as a garnish, that's up to you too.