Stuffed Spaghetti Squash

These are Mexican-inspired squash but the possibilities are endless! Such as, Italian: soy “beef” crumbles, Tofutti ricotta, tomato sauce, any veggies (kale, spinach, mushrooms, onion) Well, I’m kind of stuck on Mexican or Tex-Mex, but imagine all the ingredient options: soy “beef” crumbles, corn, peppers (red, green, poblano, jalapeño!), mushrooms, black beans, onion, tomatoes… So,…

BBQ Tempeh with Creamy Grits (adapted from Bryant Terry)

Bryant Terry has an awesome recipe for tempeh with creamy grits—the only problem is that all-told the recipe must take 3-4 hours to make, not even counting soaking cashews overnight. So, in this post, I offer the lazy-cook (aka, me), super-speed-up version, without stealing any of the secrets from the original, which you absolutely must…

Fall Seasonal Menu

A gluten-free vegan feast doesn’t have to be difficult! These were all fairly low-maintenance recipes (lots of oven roasting) – Lentil mushroom walnut mini loaves (served with not homemade Trader Joe’s jalapeño cranberry sauce) * Recipe linked; I buy cranberry sauce instead of making to save time. I also use pre-cooked Trader Joe’s lentils (sold…