Vegan Spaghetti Squash

Servings: 2
Total time: 1 hour

Ingredients:

1 medium sized Spaghetti Squash
1-2 tablespoon of olive oil
1 medium sized onion chopped
1 cloves of garlic, minced
1 teaspoon of crushed red pepper flakes or to taste
1 tomato cubed
1-1/2 cups of tomato basil marinara
Freshly chopped basil and parsley to garnish
Salt and Pepper, to taste

Method:

Preheat oven to 375 degrees Fahrenheit.

Preparing the squash:

Cut the squash into half and remove the seeds.

Sprinkle some salt and a little oil and place it on a baking tray and pop it into a preheat oven for around 40-45 minutes or until you can easily pierce through the squash using a fork.

Once done, set aside to cool.

Once its cooled enough to handle, hold it in your palm and using a fork pierce into the squash and take out the shreds into a bowl.

You can adjust salt and pepper to taste at this point.

Preparing the Marinara:

Heat oil in a pan on medium and saute onion and garlic. Once onion turns a light brown in color, add in the crushed red pepper flakes. You can also add some Italian seasoning. Next add the tomatoes and cook until tender. Adjust salt to taste.

Next add the tomato basil marinara and generously sprinkle salt and pepper. Cook for a good 2 minutes and garnish with basil and parsley.

Assembling:

1. Place the shredded squash on a plate and pour a generous amount of marinara and serve.
2. Mix the shredded squash with marinara and garnish with parsley and serve.

Comments

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

Around The World On Your Plate

Search This Blog