Spaghetti Squash + Cauliflower

YUM! My friend Jess came over for an awesome dinner date, so I decided to finally try out making a spaghetti squash! I also made some of my roommate's favorite- Garlic Parmesan Cauliflower! So.Delicious. For the baked garlic-parmesan cauliflower, check it out here ! Instead of parmesan, use Galaxy Foods Parmesan. Now, for the spaghetti squash- it was so easy and easier to make as compared to watching pasta, making sure it doesn't boil over, then it might be too soggy.. #problemz. I topped mine with Daiya Pepperjack cheese #sogood. Jess had some Marinara, and if you know me, the one thing I cannot tolerate is marinara sauce. If I have to clean it, I get super nauseous. Yeah, not my cup of tea, but enough of marinara here comes the spaghetti squash!

Spaghetti Squash with Roasted Tomatoes

serves 2 hungry people or 4 normal people 

vegan~glutenfree

1 spaghetti squash, cut in half longways and deseeded

2 tablespoons grapeseed oil

2 garlic cloves, whole

1 cup plum tomatoes, halved

2 tablespoons Herbes d' Provence

salt and pepper to taste

Optional: Cheeze of choice or Marinara sauce

1. Preheat your oven to 375 F
2. Cut your spaghetti squash in half, longways. If you must, cut the end of the spaghetti squash which will give you a platform and make it easier to cut through.
3. Place your deseeded, cut spaghetti squash on a baking sheet lined with foil. Brush on grapeseed oil and sprinkle on salt and pepper. Put your two garlic cloves in the middle of your halves, one on each half. 
4. Let it cook for 40-45 minutes. Halfway through (around the 20 minute mark) put your plum tomatoes on the baking sheet and let them cook with the spaghetti squash
5. When you take the spaghetti squash out, let it cool for ten minutes. Take your garlic out and spread it around the spaghetti squash. Then you can trash them or use them for something else!
6. Take a fork and start scraping the spaghetti squash- it will literally look like baby spaghetti pieces! Put it in a serving bowl, and top with your herbes de provence and cheeze/marinara topping (if you use cheese, obviously melt it in a microwave beforehand!)

Buffalo Cauliflower Bites and Vegan Bleu Cheeeze!

So, I'm trying this new thing this week that includes making a new recipe everyday that also consists of cross-utilizing my "inventory" (sorry, I work too much in foodservice), and someone was saying it while we were doing a case study today in class! WELL ANYWAYS, part of my menu for the week consisted of the infamous Cauliflower. For today? Vegan Buffalo Bites Inspired by 86 Lemons. I saw this recipe on Veg News Pinterest board and I HAD to try it. Going veghead, I knew the one thing that I was going to miss would be buffalo chicken- it was my ultimate favorite. After seeing this recipe, I didn't even wait a week to try this out: it had to be done. The results? Ultimate awesomeness.

Buffalo Cauliflower Bites with Bleu Cheeze

For the Cauliflower Bites

1/2 head Cauliflower, crumbled into nugget-sized pieces

1/2 Cup Flour

3/4 Cup Almond or Soy Milk

2 teaspoons Garlic Powder

Salt and Pepper, to taste 

1 Cup Sriracha (The Only thing Different, Really)

2 Tablespoons EVOO

For the Bleu Cheeze

1/4 cup X-tra Firm Tofu, Crumbled

1 Cup Vegan Mayonnaise ( I used the one for dressing)

2 Tablespoons Apple Cider Vinegar (ACV)

Juice from 1 Lemon (Use half, then taste to see if you need the other half)

Salt and Pepper, to taste

2 teaspoons Garlic Powder

1) Preheat oven to 450 F

2) Whisk together the flour, milk, garlic powder, 1/2 cup sriracha salt and pepper until it is smooth (You might need to add more milk if it is too lumpy). Dunk in your cauliflower bites.

3) Line a baking sheet with parchment paper, or drizzle oil over it. Use a slotted spoot to pick up your cauliflower nuggets and place it on baking sheet. Drizzle the remaining dressing from mixing bowl on top. Bake for 20 minutes.

4) While it is baking, make the bleu cheeze- combine all the ingredients except your crumbled Tofu and mix with a fork. Taste to see if you need more lemon juice- it should be a sour yet blue cheeeezy taste. Once you have the right taste, add in your crumbled tofu and mix only to combine.

5) When Cauliflower bites are done, take out and add the 1/2 cup + 2 tablespoons EVOO to the top and bake for another five minutes.

6) Serve with side of bleu cheese, celery and enjoy!!!!