Tag Archives: gluten-free

Vegan Baked and Tossed Spaghetti Squash

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I like spaghetti squash.  I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination.  This is my current favorite.

1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1/2 lemon
1 T Italian seasoning
Sea salt and pepper

TomatoCut squash in half along the longest side.  Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*.  Cook for 1 hour.  Meanwhile, add onion, garlic, and oil to a pan and saute gently.  When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice.  Reduce heat to low and allow to simmer gently while squash bakes.  When squash is tender, remove from oven and separate out strands with a fork into a large bowl.  Top with olive oil mix and toss gently.  Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.

Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

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I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!

PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP

Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.

Vegan Colcannon – Recipe

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This old Irish recipe traditionally contains cabbage, but here kale is substituted and it’s extremely yummy.  This makes a great comfort food side dish with a little nutrition wrapped in!  Even my greens haters will eat it.

Colcannon

5 lb chopped potatoes (peeled or not)
5 cloves garlic, minced (optional)
4 T 0live oil
8 cups roughly chopped kale
3 tsp soy sauce
1 tsp liquid smoke
2 T nutritional yeast (optional)
4 T soy milk or creamer
Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.