me (giantsloths) wrote in vegancooking,
me
giantsloths
vegancooking

spaghetti squash, tofu scramble, potatoes, carrot cake

SPAGHETTI SQUASH (feeds 4)

 

2 squash (about 5lbs between the two)

1 can diced tomatoes

tomato paste

onion

garlic

broccoli,

bell pepper

olive oil

red wine (optional)

¾ c water

 

  1. cut squash in half and bake 30-45 minutes.  When squash is soft enough, allow to cool, then scrap insides with a fork, to create strands.
  2. sauté onions and garlic in oil
  3. add veggies, and cover with dice tomatoes (and juice) water, tomato paste, and splash of wine
  4. add spices (basil/oregano/parsley/etc.) allow to simmer at least 30 min
  5. toss with strands of squash, feel free to sprinkle with fresh parsely and nutritional yeast.

 

 

TOFU SCRAMBLE:

 

1 block tofu, crumbled.

 

Heat in frying pan with spices:  Turmeric, garlic powder, onion powder, mustard, basil, cayanne, parsely, spikes seasoning, salt, cracked black pepper, nutritional yeast, ect..

Add veggies to heat through.  ( I like spinach and tomatoes)

cook for about 10 minutes

 

HOME FRIES:

 

Cube potatoes, and boil 15 minutes

Pan fry in olive oil with sprices, and outsides become toasty and crunchy

 

(carrot cake is in the memories, it is aunt bunnies)

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