Main Dishes

Roasted Veggie Quinoa Bowl With Avocado Coconut Curry Sauce

My friend is moving to Ohio so we had a going away party for her, and I was asked to bring a vegetable dish; my friend is a foodie, so I knew that I could bring something different and she would appreciate it. I picked up all ingredients at Trader Joe’s in a rush, I’m always doing everything last minute, and I appreciate how easy that store makes it to put together an easy meal. This hearty Fall dish perfect for dinner, or a week of lunches.

DON’T FORGET  TO PIN

Avocado Coconut Curry Cover 2.jpg

Roasted Veggie Quinoa Bowl with Avocado Coconut Curry Sauce

  • Servings: ~15
  • Difficulty: easy
  • Print

Avocado is incorporated into this coconut curry sauce and features oven-roasted butternut squash, cauliflower and Brussels sprouts in this very large vegan quinoa bowl.

Tips: 1. Use a food processor to shave your Brussels sprouts to save money or buy a pre-shaved bag at Trader Joe’s. 2. Double the sauce to make it extra saucy
Credit: My Real Dish

Ingredients

Roasted Vegetables

  • 12 oz (340g) butternut squash (chopped)
  • 1 small cauliflower head
  • 14 oz (397g) Brussels sprouts
  • 10 oz (284g) shaved Brussels sprouts
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 30 grinds of pepper
  • 7 tablespoons olive oil
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 15 oz can of chickpeas (garbanzo beans)

Quinoa

  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)

Avocado Coconut Curry Sauce

  • 2 mini avocados or 1 large
  • 1 lime, juiced
  • 1 can of full fat coconut milk (I used Thai Kitchen)
  • ½ teaspoon Redmond Real Salt
  • 2 cloves garlic, minced
  • 2 teaspoons coconut aminos (or gluten-free soy sauce)
  • 4 basil leaves, minced (~¼ cup)
  • 1 tablespoon yellow curry
  • Pepper and salt to taste

Directions

  1. Heat oven to 425 degrees
  2. Slice cauliflower into small chunks, cut the onion, and mince the garlic
  3. Slice the Brussels sprouts in half
  4. Chop butternut squash and prepare the shaved Brussels in food processor, if you don’t buy them prepared in the store.
  5. Place cauliflower, Brussels sprouts, and butternut squash on a large roasting pan or divide them up on several pans separately.
  6. Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the vegetables and toss.
  7. Pour coconut aminos over Brussels sprouts. 
  8. Cook in oven for ~30 minutes. While the vegetables roast, prepare the quinoa and sauce.
  9. Prepare 1 cup quinoa with 2 cups vegetable stock on stove per directions on bag.
  10. Purée coconut milk, salt and lime juice in high powered blender or Vitamix.
  11. Heat 2 tablespoons of olive oil on medium heat and add basil and curry powder until browned, scraping the the pan as needed. Add the avocado coconut mixture, turn the heat to low, continuing to scrape the curry from the pan, evenly combining them.
  12. Drain and rinse your chickpeas until the water is clear
  13. Heat 2 tablespoons of olive oil in and sauté 1 can chickpeas with shredded Brussels sprouts unit they are starting to become tender. Add roasted vegetables and quinoa, stir until combined.
  14. Coat vegetables with sauce
  15. Add salt and pepper to taste

IMG_0054

logo-small

SUMMER VEGETABLE QUINOA DISH (vegan & gluten-free)

Lately I’ve just been wanting easy warming dishes that with fresh vegetables, flavor, and protein, and this is a 20 minute meal. This summer, I’ve been using marinated artichokes as an easy way to flavor pasta dishes and quinoa bowls. Although I’ve tried many different brands, I love the grilled marinated artichokes from Trader Joe’s. The marinated artichokes serve as an easy dressing for the dish.

SUMMER VEGETABLE QUINOA BOWL.png

Summer Vegetable Quinoa Bowl (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

20 minute meal full of fresh summer ingredients including asparagus, zucchini, bell peppers, tomatoes, artichokes, and chickpeas.

Credit: My Real Dish

Ingredients

  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1 shallot
  • 1 yellow bell pepper
  • 1 bunch asparagus (17 Spears)
  • 12 oz jar of marinated artichokes
  • 1 zucchini 
  • 2 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 1 teaspoon dried basil
  • ½ teaspoon ground pepper
  • 3 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)


Directions

  1. Prepare 1 cup quinoa with 2 cups vegetable stock per directions on the bag.
  2. Drain the chickpeas and rinse until water runs clear.
  3. While quinoa is cooking, prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak).
  4. Dice the shallot, chop yellow bell pepper, chop the asparagus, slice the zucchini, and mince the garlic.
  5. Heat the olive oil on medium heat, sauté shallot and garlic until almost translucent (~2 minutes). Add zucchini, asparagus and bell pepper, chickpeas, basil, add salt and pepper and sauté until vegetables are almost slightly tender (~6 minutes).
  6. Tun heat to low, add can of tomatoes and add jar of marinated artichokes and simmer for ~2 minutes.
  7. Fold in quinoa and remove from heat. Serve warm.

asparagus quinoa half dish

susanellenlogoweb

Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

I love Southern-food, but my stomach can’t handle grease or gluten. So I made these Paleo Oven-Fried Green Tomatoes with all the flavor, but none of the tummy upset. I am obsessed! They are great for breakfast, as a sandwich, on a BLT or a burger, or just dipped in sauce in this Southern-Style White BBQ Sauce.

This Southern-Style White BBQ sauce, also know as Alabama White Barbecue Sauce, is creamy and tangy with a touch of spice, and traditionally has mayo, mustard, vinegar, and horseradish. I can’t have horseradish sauce, because it has dairy and eggs, so I used horseradish mustard instead and it worked just fine! I found a gluten-free one from my local grocery store here in St. Louis, Schnucks. I used Vegan Hellman’s Mayo, but you can use paleo mayo to meet your dietary  needs; I’m allergic to eggs, so it’s not an option for me.

I love the flavor combinations of this sandwich with Oven-Fried Green Tomatoes, Schar gluten-free hamburger buns (they are cheapest at Walmart), a little red onion, avocado, arugula and the white BBQ sauce.

DON’T FORGET TO PIN

Oven-Fried Green Tomatoes.png

Oven-Fried Green Tomatoes With White BBQ Sauce (Gluten-free & Vegan)

  • Servings: ~10
  • Difficulty: easy
  • Print

These Paleo Oven-fried Green Tomatoes are a healthier option to the traditional fried ones. Dip them in the Southern-style White BBQ Sauce to add a tangy zip.

Tips: (1) It’s a good idea to slice the green tomatoes a little thinner so that they cook through and are not so bitter. (2) You can buy pre-made almond meal, I got it at Trader Joe’s, or you can just put them in a food processor to make it. (3) If your tomatoes are a little thicker, they will need to cook longer.
Credit: My Real Dish

Ingredients

Fried Green Tomatoes

  • 3 cups almond meal
  • 1 teaspoon real salt
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • ½ cup almond milk
  • avocado or olive oil spray
  • 4 green tomatoes

Southern-style White BBQ Sauce

  • 1 cup vegan mayo
  • 2 tablespoons horseradish mustard
  • 1/4 cup white vinegar
  • 2 teaspoons agave syrup (or honey if paleo and not vegan)
  • 1 teaspoon black pepper
  • 1/2 teaspoon real salt

Directions

  1. Heat the oven to 400.
  2. Clean, dry and slice green tomatoes in 1/4″ slices.
  3. Mix dry ingredients into a medium mixing bowl and stir to evenly combine the ingredients.
  4. Lightly spray a baking sheet with avocado oil or olive oil.
  5. Pour almond milk in a small bowl.
  6. First, coat the tomato slices in almond milk.
  7. Bread the green tomatoes in the almond meal mixture.
  8. Place them on the baking sheet and pu them in the oven.
  9. Bake them for ~8 minutes, spray with avocado or olive oil and flip for another 8 minutes. Turn the oven to 500 and broil for ~3-5 minutes or until they brown nicely.
  10. While the tomatoes are baking prepare the White BBQ Sauce. Just add all the ingredients in a bowl and stir well until combined.

Dipping Fried Green Tomatoes

susanellenlogoweb

Easy Summer Vegetable Paella (Gluten-free)

It has been almost two years since I have been to Spain. On my last trip, I had the BEST vegetarian paella in Valencia at the Plaza Doctor Collado in Valencia. It was worth every minute of the 40 minute wait; if you ever visit Valencia, go to this tiny restaurant with a lovely patio. I’ve been missing Spain, and this rainy unseasonably cool summer weather has me craving something comforting. On Tuesday, I visited to our local Kirkwood Farmer’s Market, left with tons of fresh local produce, and decided it was time for vegan paella. Hopefully, it will hold me off until next summer when I get to go back to Spain!

DON’T FORGET  TO PIN

vegetable paella cover.jpg

Easy Summer Vegetable Paella (Gluten-free)

  • Servings: ~15
  • Difficulty: easy
  • Print

A vegan take on this Spanish dish loaded with tender summer vegetables and saffron-infused rice; it's gluten-free and a simple one-pan allergy-friendly meal.

Tips: to add a ‘seafood’ like taste, add the hearts of palm, or omit if you don’t want a ‘seafood’ flavor.
Credit: My Real Dish

Ingredients

  • ½ teaspoon paprika
  • 1 teaspoon saffron
  • 1 eggplant
  • 1 yellow squash
  • 1 zucchini
  • 8 oz mushrooms (I used Baby Bella Crimini)
  • 1 red bell pepper
  • 1 cup parsley
  • 1 onion
  • 3 cloves minced garlic (2 tablespoons)
  • 2 cups tomatoes chopped or one 14.5 oz can of diced tomatoes
  • 2 cups brown short grain rice
  • 4 cups veggie stock (gluten-free)
  • ¼ cup lemon juice (juice from ~1 ½ lemons) + extra sliced lemons to garnish
  • 1 teaspoon Redmond Real Salt
  • 5 tablespoons olive oil

Directions

  1. Prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak). Chop the onion and bell pepper, slice the mushrooms, and mince the garlic. Cut the ends off the zucchini and summer squash, and cut them in half horizontally and then slice small cylinders ~1/4″ thick. Slice the eggplant lengthwise in half, thinly slice it in ¼ inch rows, and ¼ inch rows horizontally.
  2. Chop the parsley and juice the 1/4 cup lemon juice in order to prepare the herb sauce. Combine parsley, 1/4 cup lemon juice and 2 tablespoons olive oil into a small mixing bowl and set aside.
  3. Heat 3 tablespoons olive oil over medium-high heat in a very large pan.
  4. Sauté chopped vegetables, onion and garlic in the pan for ~7 minutes.
  5. Add tomatoes and 1 teaspoon Redmond’s Real Salt and continue to sauté for 3 minutes.
  6. Add rice to vegetable mixture and sauté until mixed well.
  7. Add herb sauce, vegetable broth, saffron and paprika. Bring to a low boil for 10 minutes. Stirring every couple of minutes.
  8. Cut hearts of palm in small cylinders ~1/4″ thick, and add them to the rice mixture.
  9. Cover and simmer on low for 30 minutes.
  10. Serve with a slice of lemon on top.

paella pot and bowl-Recovered.jpg

susanellenlogoweb

Cheesy Veggie Stuffed Spaghetti Squash (Vegan & Gluten-free)

This summer I’m enjoying fresh summer produce and vegetables. Give me all the zucchini and squash! We recently went camping, and I’m always looking for easy healthy food to bring with us. These spaghetti squash boats were a crowd pleaser last weekend at our camping trip! If you like to camp, this dish is perfect prepared in advance, wrapped in foil, kept on ice in your cooler, and placed on your grill in a small pan to heat up for a healthy dinner! Makes it so easy to just throw it on your grill and sit around a fire and relax after a long day of hiking.

Cheesy Veggie Stuffed Spaghetti Squash

Cheesy Veggie Stuffed Spaghetti Squash (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

A spaghetti squash stuffed with zucchini, summer squash, spinach, tomatoes, and white beans in a creamy cashew cream sauce.

Tip: (1) Select a large Spaghetti Squash or half the recipe for a small one. (2) I like to cook my spaghetti squash the night before to make for easy prep the day that I cook it (3) Drain some of the excess liquid from the squash. (4) Soak cashews (4 – 8 hours) or place them in boiling water right before prepping the dish. (5) Make it paleo be eliminating the beans.

Credit: My Real Dish

Ingredients

Vegetables

  • Large spaghetti squash (~7 ¼ cups cooked squash)
  • 2 medium zucchinis (~3 cups chopped)
  • 1 summer squash (~1 cup chopped)
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon Redmond Real Salt
  • ¼ teaspoon black pepper
  • 4 tablespoons grape seed oil
  • 4 cups spinach 
  • 1 – 15 oz can of diced tomatoes, drained
  • 1 – 15 oz can northern white beans, rinsed

Vegan Cheese Sauce

  • 2 cups cashews (soaked for at least 4 hours, or soaked in boiling water for 10 minutes)
  • 4 tablespoons lemon (~2 small lemon juiced)
  • 5 tablespoons tapioca starch
  • 2 teaspoons Redmond Real Salt
  • 4 tablespoons nutritional yeast
  • 4 tablespoons minced garlic
  • 1 cup vegetable stock (gluten-free, MSG-free)


Directions

  1. Boil the water for cashews and soak them in boiling water (if you didn’t soak them overnight in advance)
  2. Heat oven to 400.
  3. Prepare the spaghetti squash next. Slice the squash in half horizontally, place the squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks. Or, prepare the squash in advance so you can come home and whip together a healthy meal in 30 minutes!
  4. While the spaghetti squash is cooking, prepare the vegetables. Chop the onion. Clean the summer squash and zucchini using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray), and cut off both ends. Slice the zucchini and the summer squash in half horizontally and then slice small cylinders ~1/4″ thick.
  5. In a large sauté pan, heat 3 of the tablespoons of grape seed oil on medium high heat. Add onion, garlic, summer squash, zucchini, Real Salt and pepper, and sauté for ~3 – 4 minutes.
  6. Add the last 1 tablespoon of grape seed oil to pan along with 4 cups spinach. Sauté for an additional ~3 minutes until vegetables are slightly tender, spinach is wilted, and onion is translucent. Remove from heat and set aside.
  7. Drain and rinse northern white beans until the water runs clear and there is no foam.
  8. Drain the can of tomatoes and set aside.
  9. Prepare the vegan cheese sauce. Rinse the soaked cashews thoroughly until the water runs clear (this helps you easily digest the nuts). Place the vegan cheese sauce ingredients in the Vitamix or high powered blender and mix until thoroughly combined and smooth.
  10. Remove the spaghetti squash from oven. Scoop out the seeds and discard them (I use an ice cream scooper), scoop the squash out of the shell and place it in a mixing bowl, drain excess spaghetti squash liquid.  Fold in the vegan cheese sauce until evenly combined.
  11. Add sautéd vegetables, can of tomatoes, and white beans to the cheesy spaghetti squash and gently distribute the veggies.
  12. Place squash mixture back into the shells into the pan and cook for 20 minutes in the oven or until browned.

What are some of your favorite summer meals?

IMG_0006

susanellenlogoweb

Jicama-Mango​ Slaw with BBQ ‘Pulled Pork’

It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.

DON’T FORGET TO PIN

mango jackfruit & mango slaw.jpg

Jicama-Mango Slaw with BBQ 'Pulled Pork'

  • Servings: 10
  • Difficulty: easy
  • Print

This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.

Tips: I used gluten-free Schar Ciabatta Rolls

Ingredients

BBQ Mango Pulled “Pork”

Jicama-Mango Slaw

  • 9 oz of shredded slaw
  • ¼ cup jicama, chopped
  • 2 tablespoons cilantro
  • ¼ cup vegan mayo
  • ½ of a mango, sliced
  • Juice from ½ of a lime

[/recipe-directions]

  1. First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
  2. Add the jackfruit to slow cooker.
  3. Peel and slice one mango.
  4. Purré the mango with 1/4 cup  Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
  5. In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
  6. Peel and chop the second mango in half.
  7. Chop the jicama.
  8. Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
  9. Make the sandwich sliders.

IMG_9630 cropped.jpg

susanellenlogoweb

Eggplant Tomato Zucchini Mushroom Bake

Fall is here! I’ve been loving this vegan, gluten-free oven roasted vegetable dish so much that I just bought three jars of this Wildtree Bruschetta Blend. I am constantly in need of easy and tasty dishes, that I can serve in many ways so that I can eat them for a couple of nights for dinner without getting bored. I’m a busy momma! I have served this dish over gluten-free noodles, served over rice, eaten as a side dish, and even served as an appetizer bruschetta style on top of a vegan gluten-free baguette. It is so versatile!

One Sunday evening, as I was meal prepping for the week, I pre-made the veggies in the pan and let them marinate overnight. I was amazed at how good the veggies were when they had time to soak in all the herbs and spices! I have also let them marinate after work before going to the gym for a couple of hours and I enjoyed the extra burst of flavor the marinating provides. However, if you are the wait-until-the-last-minute mom like I am, then don’t worry, you can just quickly chop and bake.

DON’T FORGET TO PIN

EGGPLANT MUSHROOM BAKE.jpg

DON’T FORGET TO SHARE

Eggplant Tomato Zucchini Mushroom Bake

  • Servings: 10
  • Difficulty: easy
  • Print

Oven-roasted savory herbaceous veggies steal the show in this low-carb meal. Serve it alone, as a side dish, over rice or gluten-free noodles as a main dish, or over a sliced gluten-free baguette as a bruschetta-style appetizer. Features the Bruschetta Blend by Wildtree.

Tip: (1) My favorite gluten-free vegan baguette is Schar (they are reasonably priced on Vitacost or try your local grocery store). (2) If you do not have Wildtree Bruschetta Blend I have tried this when I was out of the spice blend: 1 tablespoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon organic garlic salt, 1/2 teaspoon organic dried onion, and 30 twists of pepper instead of 11. (3) Marinate overnight for maximum flavor. (4) You can substitute zucchini with a yellow summer squash.

Credit: My Real Dish

Ingredients

  • 3 portobellos
  • 1 medium eggplant
  • 1 zucchini (or yellow squash)
  • 1 large sweet onion
  • 2 sprigs fresh rosemary
  • 1 cup sliced cherry tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic
  • 1 tablespoon garlic
  • 1 teaspoon real salt
  • 11 grinds of peppercorn medley grinder
  • 2 tablespoons Bruschetta Blend from Wildtree


Directions

  1. Heat oven to 400 degrees
  2. Chop vegetables
  3. Add ingredients to a large baking pan, and stir to coat vegetables with sauce and spices.
  4. Cook for 40 minutes, or until vegetables are tender. Stir every 15 minutes while cooking.

susanellenlogoweb

Eggplant Chickpea Pasta (Vegan & Gluten-free)

This video describes tips and tricks and the ingredients that I used. If you have any questions, ask away in the comments!

eggplant chickpea pasta cover.jpg

Eggplant Chickpea Pasta (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
  • Print

This easy light eggplant chickpea pasta dish has an olive oil sauce with fresh basil, parsley, garlic and tamari to bring out the flavors of the fresh garden vegetables. It's perfect for a summer or fall bbq or picnic, and is a complete meal.

Tips: If you have time, marinate your eggplant overnight with the tamari, shallot, basil, parsley, garlic, salt, and pepper. See the video for this tip!
Credit: My Real Dish

Ingredients

  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1 teaspoon real salt
  • 3 ½ tablespoon chopped fresh basil
  • ½ cup parsley
  • 1 large shallot
  • 3 large garlic cloves, minced
  • ½ cup olive oil (+ 3 tablespoons for sautéeing in the pan )
  • 12 grinds of the pepper grinder
  • 1 bell pepper
  • 3 small eggplants 
  • 2 heirloom tomatoes
  • ½ bag of gluten-free pasta (I used Trader Joe’s quinoa & rice spirals)
  • 1 – 15.5 oz can of chickpeas (garbanzos), rinsed and drained


Directions

  1. Prepare water to boil on the stove for the pasta with a little salt and olive oil. DO NOT overcook the pasta, it will make it mushy.
  2. Drain and rinse the chickpeas (I open the can almost all the way and leave a small portion attached, making it easy to rise and drain until the water runs clear or save the brine to make a vegan lemon meringue or key lime pie)
  3. Finely chop the eggplant, shallot, parsley, and basil, dice the bell pepper, mince the garlic, and chop the tomatoes in big chunks.
  4. Heat 3 tablespoons of oil on medium-high heat on the stove in a large sauté pan.
  5. Add eggplant, shallots, garlic, and bell pepper to the pan and sauté for 3 minutes.
  6. Add basil, parsley, black pepper, real salt, tomatoes and continue to sauté until the eggplant and onions are translucent and the peppers are slightly tender (if you haven’t marinated overnight).
  7. Combine with the cooked pasta and the 1/2 cup of olive oil, and serve!

IMG_8212.JPG

susanellenlogoweb

Cheesy Ro-tel Stuffed Spaghetti Squash (vegan and gluten-free)

While I was in college at Ole Miss, I discovered Ro-tel Dip. For those of you that don’t know what Ro-tel is – it is melted Velvetta Cheese and a can of Ro-tel, which is a can of green chili and tomatoes. There are different varieties of Ro-Tel in varying degrees of hotness and spiciness. Anyway, I could sit and eat an entire bowl of Ro-tel Dip. The processed cheese dip is so bad for you, but I admit – it tastes so good. Of course, my stomach would be a mess after, but I was young and clueless!

The other day I was reminiscing about Ro-tel and picked up a can at the store. I had prepped a spaghetti squash on my Sunday food prep day to save time, along with all of my other veggies for the week; I highly recommend doing this to save yourself some serious time! So when I was wondering what I could make for dinner and felt like I had nothing in my house to eat, I got an idea when I saw this small spaghetti squash and a can of Ro-tel in my pantry. I created a vegan stuffed spaghetti squash with Mexican flavors. It’s a healthy Ro-tel dish!

DON’T FORGET TO PIN

cheesy rotel stuffed spaghetti squash

Cheesy Ro-tel Stuffed Spaghetti Squash (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

A healthy version of a vegan Ro-tel Dip stuffed Spaghetti Squash with Mexican flavors.

Tip: (1) I’ve been playing around with vegan “meat crumbles”. My favorite is Beyond Meat Feisty Crumbles. However, I feel like they still need some extra flavor. I added extra taco seasoning, If you’re not vegan you can just use regular ground beef if you’re not vegan, or just omit all “meat”. (3) Taco Seasoning – 1 teaspoons is mild and 1 tablespoon is spicy! (4) Be aware of the spiciness of your Ro-tel and buy the can best suited to taste/heat tolerance. I got the one with Diced Tomatoes With Lime Juice & Cilantro Mexican Festival. (5) Buy a large Spaghetti Squash and double the recipe. I made a large one (~7.75 cups of cooked squash) that served 10.

Credit: My Real Dish

Ingredients

Squash

  • 1 Small Spaghetti Squash (~4 cups cooked squash)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can Ro-tel (I used Ro-Tel Diced Tomatoes With Lime Juice & Cilantro Mexican Festival, drained)
  • 1 cup “Meat Crumbles” or Ground Beef if not vegan (optional)
  • 1 teaspoons to 1 tablespoon taco seasoning depending on desired spice (I used Trader Joe’s see tips for more info)

Vegan Cheese Sauce

  • 1 cup cashews (soaked for 4 hours, or soaked in boiling water for 10 minutes)
  • 2 tablespoons lemon (~1 small lemon juiced)
  • 2.5 tablespoons tapioca starch
  • 1 teaspoon real salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons minced garlic
  • 1/2 cup vegetable stock (gluten-free, MSG-free)


Directions

  1. Boil water for cashews and soak them in boiling water (if you didn’t soak them in advance)
  2. Heat oven to 400.
  3. Prepare your spaghetti squash next. Slice the squash in half, place the squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks. Or, be like me and prepare the squash in advance so you can come home and whip together a healthy meal in 25 minutes!
  4. While the spaghetti squash is cooking, prepare the vegan cheese sauce. Rinse the soaked cashews thoroughly until the water runs clear (this helps you easily digest the nuts). Place Vegan Cheese Sauce ingredients in the Vitamix or high powered blender and mix until thoroughly combined and smooth.
  5. Scoop out the seeds and discard (I use an ice cream scooper), scoop the squash out of the shell and place in a mixing bowl, with cheese sauce, taco seasoning, can of Ro-tel (drained), meat crumbles, peas, and corn. Stir until evenly combined.
  6. Place squash back into the shells into the pan and cook for 20 minutes in the oven or until browned.

IMG_9361.jpg

What is your favorite junk food?

susanellenlogoweb

SaveSave

Spaghetti Squash Alfredo (Vegan, Gluten-free)

This recipe is inspired by an amazing spaghetti squash lunch that I had at Café Gratitude in Kansas City. I kept wishing the restaurant was closer!! Afterward, I realized that I haven’t had spaghetti squash for a while. Now I’m obsessed with experimenting with it as a gluten-free noodle alternative! It goes very well with a spaghetti sauce!

However, one item to check off my dairy-free checklist list has been a vegan alfredo sauce. I have been working for several years to create the perfect combination of lemon and nutritional yeast! YAHOOOOOOOOOOO!!!!!!!!!!!!! I have created it!

DON’T FORGET TO PIN

spaghetti squash alfredo cover

 

 

Spaghetti Squash Alfredo

  • Servings: ~6
  • Difficulty: easy
  • Print

Creamy delicious vegan alfredo sauce served over spaghetti squash with sautéed vegetables.


Credit: My Real Dish

Ingredients

Sautéed Veggies

  • ½ teaspoon real salt
  • 2 small zucchini
  • 1 onion
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 can diced tomatoes (15 oz)
  • 2 tablespoons veggie stock (GF)
  • 1 spaghetti squash
  • Pepper to taste
  • 2 tablespoons olive oil

Vegan Alfredo Sauce

  • 1 cup unsalted cashews (soaked for at least 4 hours)
  • 1 cup gluten-free vegetable stock
  • 2 teaspoons minced garlic
  • 2 tablespoons lemon juice
  • ¼ teaspoon Redmond Real Salt
  • 2 tablespoons nutritional yeast

Roasted Eggplant (optional)


Directions

  1. Heat oven to 400.
  2. Prepare your spaghetti squash first. Slice squash in half, scoop out seeds (I use an ice cream scooper, place squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks.
  3. Optional: Prepare eggplant. Slice eggplant into 1/2 inch slices and place on a cookie sheet. Sprinkle with real salt and pepper. Spread 1 teaspoon of minced garlic over the eggplant. Brush 3 tablespoons of olive oil over the eggplant slices. Bake for 15-20 minutes in the 400-degree oven or until tender.
  4. Prepare vegan alfredo sauce in the Vitamix or high powered-blender. Add soaked cashews, veggie stock, minced garlic, lemon juice, real salt and nutritional yeast and purée until smooth. Set aside.
  5. Prepare sautéed vegetables. Slice the zucchini, mince the onion and chop the red bell pepper. Heat 2 tablespoons olive oil in large saucepan over medium heat. Sauté vegetables over medium heat until almost tender, approximately 5 minutes.
  6. Scoop spaghetti sauce from the shells, using forks to shred the squash into thin noodle-like strands. Add squash to the to the sautéed vegetables along with cashew alfredo sauce, 2 tablespoons vegetable stock, and 1 can diced tomatoes. Sauté for 2 minutes until fully combined.
  7. Plate the squash with eggplant served on top, and salt and pepper to taste.

spaghetti squash.jpg

susanellenlogoweb

 

1 2 3
Powered by WordPress.com.