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!)

Feta Cheeze for Amanda Pleeze

Lately, my cheese gone vegan addiction has hit the highest of highs. I know, it's bad, but sauces, soups, and condiments are my favorite things to recreate, because they can make any food taste amazing! I was instantly inspired to create something vegan after going to see "Vegucated" at our student union, the Hub. This one I have been wanting to do for awhile, considering the fact that if I liked any cheese, it was feta. And to top off this little story, feta is one of my closest friends' favorite cheese (she basically studied abroad at Greece for it!). So here ya go Amanda, not only does this taste better than feta, but it's sooooooo much cheesier. #Supersmashclub

Feta Cheeze

1 block x-tra firm tofu

2 T filtered water

1 teaspoon Himalayan Sea Salt

2 Tablespoons White Miso Paste

2 teaspoons Herbes De Provence (My favorite!)

1/4 cup Red Wine Vinegar

Juice of 1 Lemon

1 1/2 T Nutritional Yeast

1) Crumble tofu in a mixing bowl

2) Pour in all the other ingredients except your nutritional yeast

3) "Fold" - or mix all your ingredients together until it is coating your tofu crumbles

4) Let it sit for 15 minutes, then sprinkle on nutritional yeast to your desired consistency.

Ed weeks- If you see my blog, please find me and marry me. 

Cucumber and Tomato salad with 'rawnch' dressing

This recipe, is LONG past due! I've been meaning to put it up for quite some time but kept forgetting! Definitely, this one is well kept in my recipe book. My mom loves it extraordinarily so! In our garden, we have tomatoes growing as well as something called a "cucumber melon"- some type of misguided hybrid we created. woops. Well anywayyyzzzz, I wanted to make a cucumber salad with this cumbermelon. I've been dying to create a ranch dressing, and I finally did it EEEEEEE ^.^ 

Although this is probably a great summer recipe, I dare you to at least try to make the ranch dressing. It's too heavenly to pass up

Also another little tidbit- in my recipe, I use tarragon instead of dill (which is the usual for ranch dressing). I only did this because I had a terrible experience with dill one time and I refuse to ever use it again! The taste still scars me. Tarragon is a great option because it is subtler in the licorice taste. However, if you want to use dill- go for it! But for dill, use fresh!

Creamy Cucumber and Tomato Salad with Rawnch Dressing

vegan~glutenfree~can be made raw!

 For the Rawnch

1 block silken tofu (or a recipe of cashew cream if you want it raw!)

2 cloves garlic

1 teaspoon celtic sea salt

4-5 tablespoons dried tarragon, or 2-3 tablespoons of fresh dill

Puree all of the ingredients in a food processor. Voila! You have the easiest rawnch dressing that is gluten free and vegan!

For the Cucumber & Tomato Salad

5 tomatoes (we had some awesome plum tomatoes!), chopped 

2 cucumbers (or if you actually have cucumber melons, those work too!), chopped

3 tablespoons apple cider vinegar

1) Put your chopped tomatoes, cucumbers and three tablespoons ACV into a medium sized mixing bowl. Combine, and let it marinate for approximately 1 hour (you should do this before making the ranch). 

2) Once it is done marinating, drain the vinegar really well then mix in the dressing (you might have some leftover- which is great for other uses!)

3) Let it chill in the refrigerator for 30 minutes, before you serve it!

Monsieur Iggy helping his mommy clean out the lint catcher while I do laundry- ISN'T HE THE BEST?!