Saturday, November 23, 2013

Ideas For Planning Your Thanksgiving Day

Need some yummy healthy recipes for thanksgiving? Well here ya go, there is more than enough ideas in these links to make your day delicious!
From my blog I will be making my favorite "cheese" sauce with some broccoli mixed in, cranberry fluff, and I won't be forgetting my favorite pumpkin pie with this oatmeal cookie crust or this crust.
I hope everyone has a safe and Happy Thanksgiving!
For more recipe's and ideas-
-Mary Mcdougall Recipes and Prep

-Happy Herbivore Recipes

-Fun Treats and Platters

-Pinterest list of recipes etc.

Wednesday, November 13, 2013

Spaghetti Squash With Vegan Alfredo Sauce

Well winter is just around the corner and here comes squash season! This was my first attempt at making spaghetti squash, (shocking I know, lol) and it was actually quite fun, something about how it magically becomes spaghetti like when you scrape it with a fork, it was amazing ;) I know a lot of people make spaghetti squash with a red sauce, or they like they're squash with butter and brown sugar for a sweeter dish, but I wasn't quite in the mood for that, so I just whipped up this easy to make creamy sauce to go with it and it was delicious, hope you like it!

1 medium sized spaghetti squash:

-This can be roasted whole for easier cutting: Set your oven to 375 degrees and while it's preheating wash your squash ;) and dry it. Poke it a few times with a fork or knife, place it on a baking sheet and bake for about an hour, let it cool for handling, then cut it in half and scrape out the seeds, and the fun part is just using a fork to rake out the squash and it will automatically make it's own noodles like magic.

-To cut before cooking: Set your oven to 375 degrees and while it's preheating wash your squash ;) and dry it. Cut the squash in half lengthwise, scoop out the seeds, and roast it in a roasting pan or glass dish with the cut sides down and add about 1/2 inch of water to the pan, cover with foil or lid and bake for 45 mins- 1 hr.

*Spaghetti squash will still have a slight crunchy texture when done.

Vegan Alfredo Sauce:
1 cup unsweetened soy milk (or other unsweetened milk alt)
1 1/2 Tbs flour
1/2 tsp garlic powder
1/4 tsp onion powder
S&P to taste
*optional- any additional seasonings of your liking, or add some vegan cream cheese/sour cream.

-In a small sauce pan whisk your flour into the soy milk, add the rest of the seasonings then heat on med/high until it thickens. The sauce will also thicken more as it cools.

-Top your spaghetti squash or regular pasta with the sauce and devour. Peas, broccoli, or mushrooms are also a good addition, yummy!

Some squash cooking info came from