This is meant to be a very basic, base recipe that anything can be added to. Tofu, chicken, other vegetables, etc. I was just using things I had in house. It can be eaten warm or cold. (I wanted to try it before it cooled and it tasted good warm).
1 bunch Kale
1 cup dried lentils, cooked per directions
1 cup dry quinoa, cooked per directions
1 tbsp Olive Oil
1 1/2 tbsp Balsamic Vinegar
- Cook lentils according to directions and then drain. You’ll want to undercook them slightly if you want a little more crunch and less mush. (Mine were more mush but still tasted good).
- Cook Quinoa according to directions.
- Mix lentils & Quinoa together
- While Lentils & Quinoa are still warm, toss in kale. This will get it to wilt slightly
- Add remaining ingredients. I used flavored olive oil and balsamic vinegar.
http://www.onegreenplanet.org/vegan-recipe/spaghetti-squash-with-basil-and-creamy-cauliflower-alfredo-sauce/ This is the recipe I started with. Modifications shown below.
Things I changed/misc points:
- The original recipe makes double or possibly triple the amount of sauce you need for one spaghetti squash. I halved it below. I made the entire amount, mixed it in, and since I used a green cauliflower, it looked like split pea soup.
- One spaghetti squash makes enough for two people plus several days of leftovers.
- Original recipe has you add the garlic raw to the sauce which was over powering. I’ve moved it to be sauteed with the bell pepper, mushrooms, and onions. alternatively, you could roast the garlic and put it in. original called for 5 cloves which was too much. i reduced to three
- 1 Large organic red bell pepper (diced)
- 1 cup organic mushrooms (diced)
- 1 Small organic onion (diced)
- 1/4 cup organic fresh basil (diced)
- 3 cloves organic garlic chopped
- 1 – 2 tablespoon coconut oil or olive oil
- Parmesan Cheese (optional)
For the Sauce (cut in half from the original since there was an over abundance of sauce)
- 1/2 of a head of cauliflower
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 1/4 – 1/2 salt (or to taste)
- 1 pinch cayenne pepper (or to taste)
For the Spaghetti Squash
- 1 spaghetti squash
- 1 – 2 teaspoon organic extra virgin olive oil
For the Spaghetti Squash Pasta
- Prepare spaghetti squash by cutting the spaghetti squash in half.
- Scrape out all the seeds from the inside.
- Rub olive oil on the inside of the spaghetti squash.
- Bake face down at 350 degrees for approximately 45 – 50 minutes.
- Use a fork to scrape the inside of the squash out to use as “pasta.”
For the Sauce
- Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, and then strain.
- Put the cauliflower, milk, nutritional yeast, salt, cayenne pepper and garlic in a Vitamix (or other high powered blender) and blend until smooth and creamy.
For the Vegetables and Assemble
- Dice the red bell peppers, onions and mushrooms.
- In a saucepan, saute the red bell peppers, onions, mushrooms, and garlic until they are tender.
- Combine the sauteed vegetables, spaghetti squash pasta and cauliflower alfredo sauce.
- Toss with fresh chopped basil right before serving.
- Optional: Top with Parmesan cheese.
I’ve adapted this cake from a basic white cake recipe and a coconut cream cheese frosting recipe.
I doubled the frosting recipe and was able to make two 9-inch round cakes with frosting in the middle, on top, and on the sides. I still had enough left over to make a 9 x 13 inch cake. I would recommend using the frosting recipe as is for a 9 x 13 inch cake or multiplying it by 1.5 for 2 9-inch round cakes. I like having ample frosting. (who doesn’t?)
Coconut Cream Cheese Frosting
- 4 tbsp butter (I use the Irish unsalted butter which you can find at Trader Joe’s, Whole Foods, and sometimes Costco. It has a richer flavor than other butters)
- 1 (8 oz) pkg cream cheese
- 3 1/2 cups sifted powdered sugar (I’m partial to C&H Sugars)
- 2 tsp coconut milk
- 1/2 tsp vanilla
- 2 cups Angel Flake (sweetened) coconut
- Melt 2 tablespoons butter in a skillet. Add coconut; stir constantly over low heat until golden brown. Important: Toasting the coconut is kind of a pain in the ass, but it is required if you don’t want the cake to be way too sweet. Spread coconut on a paper towel to cool.
- Cream 2 tablespoons butter with the cream cheese; add coconut milk and beat in sugar gradually. Blend until light and fluffy (about 5 minutes) I use a kitchenaid hand mixer for this task and it gets the job done.
- Blend in vanilla; stir in approx 1/2 the coconut. You can mix in all the coconut into the frosting and just frost it or you can reserve about 1/2 the coconut to spread around the cake. I like to have enough toasted coconut to place on the tops and sides to give the cake a uniform look.
- Stack and sprinkle on remaining Coconut.
The cake part of this is a basic white cake recipe with 1/2 cup of coconut milk substituted for part of the milk. It gives the cake a light coconut flavor without overpowering and without being too sweet.
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites
- 1/2 cup coconut milk
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- Pre-heat oven to 325 degrees Depends on your oven temp – if your oven runs hot, go lower. if your oven runs cold, go higher.
- Butter (or Crisco) the bottom of two 9-inch round or one 13 x 9 x 2 inch pan. Line bottom with parchment paper.
- In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
- Stir together flour, baking powder, and salt. Set aside.
- Combine egg whites, coconut milk, milk, and vanilla extract.
- Add 1/3 of the flour mixture to teh butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. beat on a low speed until just incorporated. You want to avoid over-developing the gluten in the flour and thus making a chewy cake.
- Pour the batter into the prepared pan(s) and smooth top with a rubber spatula.
- Bake cake(s) about 25-30 minutes or until a toothpick inserted in the center emerges clean. (The cake will take longer if you are using a 9 x 13 inch pan. For the 9 inch rounds, check after 15 minutes.
- Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper, and let cool completely before frosting (about 20 minutes)
I cooked the recipe below and it turned out quite good. Though the recipe says that there is enough sauce for 6 chicken breasts, I wasn’t expecting it fill up the bottom of the pan. I flipped the chicken breasts halfway through cooking to make sure all sides were getting equally cooked in the liquid. I didn’t have cornstarch on hand so I used Arrowroot instead. The sauce wasn’t terribly thick. I also wanted to use some whole almonds I had on hand so I ended up grinding them rather than using sliced. It created more of a nutty topping and worked. I used Whole Foods 365 brand pineapple chunks and they were tasty and went well with the recipe. I was a little concerned about the amount of curry powder that was called for, but I followed the recipe. It wasn’t overpowering at all and the curry powder and tabasco gave the chicken a nice kick.
Recipe source: America’s Test Kitchen Family Cookbook
Recipe title: Pineapple Chicken Bake
Time: 30 minutes
- 4 boneless, skinless chicken breasts (6 to 8 oz each), trimmed
- 1 (20 oz) can pineapple chunks in juice
- 1/4 cup honey
- 1 tbsp cider vinegar
- 1 tbsp soy sauce
- 2 tsps curry powder
- 1 tsp Tabasco
- 1 tsp cornstarch
- 1 tbsp water
- 1/2 cup sliced almonds
- Adjust an ove rack to the upper position and heat the oven to 450 degrees. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 x 13 inch baking dish coated lightly with vegetable oil spray
- Drain the pineapple chunks, reserving 1/2 cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.