Tomato Mushroom Spaghetti Squash
Recipe for Spaghetti Squash with Tomatoes and Mushrooms.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
2 spaghetti squash cooked "al dente", about 6 cups.
2 cups diced tomatoes
4 cloves garlic minced
8 ounces mushrooms sliced
1/3 cup chopped onions or shallots
1/4 cup toasted pine nuts
small handful of fresh basil cut chiffonade
3 Tablespoons olive oil
Kosher salt and black pepper to taste
Pinch of red pepper flakes if desired
Optional: Parmesan cheese
Cook spaghetti squash. (see notes) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
In a large sauté pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or 2, just until fragrant. Don't let garlic brown.
Add tomatoes and continue stirring.
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired.
2 bunches radishes, halved or quartered
2 Tbsp. olive oil
1/2 tsp garlic salt
1/4 tsp ground black pepper
If your radishes are large you’ll want to cut them into halves or quarters, if they’re small you can make whole roasted radishes. Since we used a mixed variety of radishes, some were left whole and others needed to be cut smaller.
The key is that you want to make them a uniform size as possible.
We use garlic salt on almost everything, we are total garlic lovers at our house. Feel free to swap regular sea salt if you don’t have or use garlic salt. That being said, garlic roasted radishes are so dang flavorful, a little bit of garlic adds a really nice touch.
Preheat the oven to 400 F and position the rack to the center position.
Spread the trimmed and cut radishes on a baking pan covered with parchment paper. Parchment paper isn’t critical, but it makes for easy clean-up of baking pans.
Drizzle the olive oil, salt and pepper over the top of the radishes and mix up right on the pan with a large spoon or spatula.
Flip the roast radishes after 15 minutes, and continue baking the oven-roasted radishes for about 10 more minutes, for a total cook time of 25 minutes.
Start checking the radishes for doneness after a total cook time of 20 minutes, oven temperatures can vary and the size of your radishes might not be the exact same size as mine.
Remove from the baking sheet and sprinkle with fresh herbs, if desired.
Serves 6 as a side dish.
White Bean, Celery and Radish Salad
I would imagine the best technique would be to use a mandolin for cutting the radishes but I used a vegetable peeler. It wasn't fast but I still have all my fingers intact.
1/2 red onion, sliced thin
1 celery stalk, cut in half lengthwise and then into ¼ inch slices
1/3 cup chopped flat leaf parsley
1 cucumber, thinly sliced
1 bunch of radishes, cleaned and trimmed, then thinly sliced
2 1/2 cups cooked Royal Corona, Ayocote Blanco, Cassoulet, or other big white bean, Strained
3 tablespoons extra virgin olive oil
2 teaspoons vinegar (Lupe used Pineapple Vinegar)
Salt and pepper to taste
Add all the ingredients to a large salad bowl and gently toss. Taste and adjust the seasonings. Serve at room temperature.
Plum and Apricot crumble
Course Dessert Servings 9
2 tbsp unsalted butter
10 dried apricots
2 tbsp frozen orange juice concentrate
½ tsp vanilla extract
6 tbsp firmly packed coconut sugar
3 tbsp Canna-Butter
⅓ cup quick-cooking rolled oats
⅓ cup all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1. Heat oven to 325F.
2. Coat the bottom of a 9-inch pie dish with unsalted butter.
3. In a medium bowl combine the plums, apricots, orange juice concentrate, vanilla and 2 Tbs. of the coconut sugar; toss to coat the fruit evenly. Then spread the plums out evenly in the dish.
4. Cut the cannabutter into small pieces. In a bowl, combine the butter, oats, flour, ginger and cinnamon powder along with the remaining coconut sugar. Using your fingers, rub the ingredients together until crumbly.
5. Sprinkle the mixture evenly over the plums.
Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Don’t forget to treasure the juices in the pan — this is not the plate you give the dog to lick clean.
RED LEAF LETTUCE SALAD WITH RAISINS, WALNUTS, AND CURRY TAHINI DRESSING
FOR THE SALAD
Chopped Red Leaf Lettuce, Romaine Lettuce, or Mixed Greens
Roasted Carrots (or Sweet Potatoes): I roast one carrot per person by peeling and then slicing on a diagonal into oval disk shapes. Then just toss the carrots with coconut oil, salt, and pepper and roast at 375 until fork tender. About 20 minutes, but it depends on thick you slice them. I do this in big batches and keep leftovers in the container for easy lunch salads, quick side dishes, or to use as “chip replacement” for hummus later in the week. Note: A pinch of cumin, dried coriander, or smoked paprika can be added before roasting for extra flavor if you like!
Radishes and Cucumbers. I like this combo because it adds a cool, refreshing crunch that offsets the rich spices in the dressing.
A handful of walnuts and raisins bring it all together. Sprinkle in generously 👩🏻🍳
Curry Tahini Sauce that works as a creamy vegan salad dressing, sandwich spread, or dip!
¼ cup runny tahini
¼ tsp kosher salt
½ tsp garlic powder
¼ tsp turmeric
1 tsp curry powder
1 tbsp ketchup
1 tbsp white rice vinegar
1 tbsp olive oil
⅓ cup water
1. Add the tahini, spices, ketchup, vinegar, and olive oil to a bowl. Whisk to combine and then add half of the water.
2. Whisk to incoporate and then add the remaining water.
3. The mixture will be runny at this point, because it needs to rest in the fridge for at least 2 hours or better, overnight. This COMPLETELY changes the consitency and creates a smooth, thick, and creamy sauce. It also alows the flavors to marinate and mingle and become even more delicous, so give this time to rest for best results.
4. If you want to enjoy it now, use about half of the water and gradually add more if needed until it reaches the desired consitency.
5. Taste before serving to see if it needs more salt. The flavors should really POP and be delicious, so if that's not happening, add another pinch of salt until it tastes perfect to you :)
Mediterranean Vegan Stuffed Mushrooms
PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes
12 large white mushrooms
5 teaspoons (25 ml) olive oil, divided, plus more for brushing and pan
¼ cup (40 g) chopped red onion
2 cloves garlic, minced
1 (14-oz 400-g) can artichoke hearts
¼ cup (32 g) nutritional yeast
2 tablespoons (5 g) chopped fresh basil or parsley
¼ cup (60 g) vegan mayonnaise
¼ cup (28 g) vegan breadcrumbs
½ teaspoon salt, plus more for sprinkling