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Showing posts from January, 2013

Spaghetti Squash Casserole with Flowering Kale

It seems like every time I think I might want some pasta, I realize what I am really craving is spaghetti squash. I told y'all about my weird love affair with this delectable little fellow when I posted about the spaghetti squash alfredo I made the other night. 

Well nothing has changed. I still think about him day and night. I wonder when I will get to see him again.

Don't worry I know how bizarre this all sounds. When you meet your vegmate you'll know exactly what I mean. Right now I am stuck in some weird love menage quatre with oyster mushrooms, brussels sprouts, and spaghetti squash. The suspense of it all is killing me; I hope it lasts.

1 spaghetti squash, halved and seeded
1 onion, sliced
1 flax egg, (1/4 c water + 1 tbsp ground flax)
1 bunch flowering kale, chopped
2 garlic clove, divided and minced
1 c cashews
juice from 1/2 a lemon
2 tbsp Herbs de Provence
salt and pepper
>1/4 c non-dairy milk

3 tbsp nutritional yeast
Preheat the oven to 400.In a small bowl, cover the cas…

Chickpea, Kale, & Mushroom Curry

Hey look another curry recipe! Yup, I sure do love them. This one was born out of a hankerin' for Indian, and the (insert the opposite of hankerin' here) of going to the store for ingredients after work. Usually, I make curry with coconut milk, but guess what? I didn't have any, and I was not going to the store. So here we are. You've got a recipe right down there of a delicious, weeknight curry that'll knock the socks off just about everyone you know.

Serve this on top of rice. Or don't. Really it's up to you. It'll be good no matter what. Besides, who the hell am I to tell you what to do?

1 onion, diced
1 c non-dairy milk
4 c cooked chickpeas
1 bunch kale 
1 c sliced mushrooms
1 pint grape tomato, quartered
2 tsp coriander
2 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
2 tsp kosher salt
cayenne pepper, to taste
Soften the onions for about 5 minutes in a stock pot; add the diced shrooms and let brown.Throw in all the rest of the ingredients. Put a lid on it. Make…

Gourmet Beet Sandwich

There's nothing wrong with an occasional sinful, over-the-top, crazy good, gourmet sandwich right? Well if there is something wrong with it...well you know what I'm saying.

The reason I called this sandwich sinful is because of how little effort was required in putting it together. The flavors taste like this sandwich has taken a life time to make, but the 30 minutes that I actually put in to it was worth it. I'll make this again. Best believe it.

olive oil
2 beets, peeled and sliced
1/2 c sherry
1/2 c water
1/2 tbsp coconut sugar
zest from 1/2 lemon
2 garlic cloves, minced
Splash apple cider vinegar
1/2 tsp thyme
salt and pepper, to taste

Throw all these ingredients in a saute pan with a lid. Cover and let simmer for about 30 minutes on low-ish heat. 
Meanwhile, while your beets are cooking:
olive oil 1 onion, sliced 1 c sliced mushrooms saute on low-ish heat until good and caramelized 1 c pistachios 2 c baby spinach 1 tsp horseradish blend all ingredients into a spread for your sammich.Ba…

Veggie Fried Rice

This was a pretty easy, quick, dang delicious weeknight meal. I just love being able to whip up something tasty and healthy in less than 30 minutes. It really makes the week nights much easier.

Don't get hung up on ingredients. Below is just what I had on hand and that's what you need; 3 cups of whatever veggies you have on hand.  If they're raw throw them in in the beginning like I did, but if you have leftover cooked veggies from a previous meal, throw them in at the end with your leftover rice. I served this with cauliflower steaks.

Boom. Meal.

3 tbsp olive oil
2 small onion, chopped
3 carrot, diced
3 stalk celery, dice 
1 c broccoli florets
1 c mushrooms, diced
1 c red bell pepper
3 tsp herbes de Provence
1 tbsp minced ginger
1/2 tsp salt
1 c raw cashews
3 c cooked brown rice 
3 tbsp tamari
1 tbsp sesame oil
Saute onion, carrot, celery, herbes de Provence, and salt for about 5 minutes. Add all the rest of the veggies and ginger; cook for 10 to 15 minutes, or until well browned.…

Dark Chocolate + Peanut Butter + Banana Sorbet with Raspberry Sauce

This is what we call here at the ShugaShack a "food surprise!" On most occasions, a food surprise is some sort of sweet dessert or baked good that is oh-so-chocolatey. Desserts of this nature are BandMan's favorite. So when the mood strikes me, and my fancy is tickled, and the moon is in perfect alignment with the starts, I come up with some sort of chocolate food surprise for him. And then I torture him with it for a good portion of the day.

This instance was no different. Well it was a little different. I guess the only difference between this food surprise and all the rest is that in comparison, the rest of them sucked. This is the dessert of all desserts.

Ya dig?

1 c maple syrup
2 c water
3/4 c cocoa powder
1/4 tsp salt
1 tsp vanilla

1 tbsp tapioca flour
1 banana
1/2 c peanut butter

Bring the maple syrup, water, cocoa, salt, and vanilla to boil, and immediately kill the heat. When you feel comfortable with the level of coolness, pour that mixture into your blender. Add the ba…

Spaghetti Squash Alfredo with Roasted Broccoli

I've found myself addicted to the sweet lovin' of the spaghetti squash this winter. I fantasize about this guy constantly (don't tell BandMan). I find myself looking for reasons to spend the evening with spaghetti squash. And today this is was the reason I came up with.

Gee willikers!
This dish is too good to be true.
But it is.
It is true.
It's a scientific fact.
I made it.
And I ate it.

1 cooked spaghetti squash 

1/2 c  raw cashews
3 garlic clove
1/4 c nutritional yeast
3/4 c non-dairy milk
2 tbsp non-dairy butter
2 tsp soy sauce
2 tsp stone ground mustard
1 tbsp Tahini
nutmeg, pinch
salt, to taste
pepper, to taste 
1 tbsp Italian seasoning
a sprinkling paprika

2 heads of broccoli, broken into florets and cooked
baby spinach

Add all ingredients except squash and veggies into a blender and blend until smooth. Combine the cooked spaghetti squash, broccoli, and sauce ina pot and heat all the way through. Serve on top of a bed of baby spinach. YUMZ.

Chickpea Omelette

Omelettes are a pretty widely loved breakfast item, yes? I thought so. It never really crosses my mind to attempt to make omelettes but this morning something about the idea really tickled my fancy. See I've made an omelette before, and while it was easy and super tasty, it didn't really fit into my idea of healthy; so, I rarely make it.

To me healthy has little to do with balancing carbs, fats, and proteins. Or fighting with counting calories, which I've totally done before. Over the years, I've grown to believe that if it comes in a package its not healthy. If you can't eat it in it's natural state, then you shouldn't be eating it all.

For me that's a suggestion, not a rule. Sometimes I don't follow my own suggestions. Sometimes I want tofu or Daiya Cheese substitute.

And that's ok.
There are no rules.
Only delicious omelettes.

1/3 c dried chickpeas, ground into powder
1 tbsp flax seed, ground into powder

1 tbsp chia seed ground into powder
1/2 c …

Southern Greens

It's traditional for a Southern family to celebrate New Year's Day with football, beer, no laundry, black eyed peas, corn bread, collard greens, and hot sauce. We had most of these things, and by "most" I actually mean half; which is fitting since the ShugaShack only houses 1.5 Southern folk (that's 50% of the VegFam).

We invited the extended family over for dinner and dinner became quite a feast. I ate myself into a food coma: Hoppin' John, Cast Iron Skillet Cornbread, Pineapple Upside Down cake, and of course, collard greens.

If you've ever come to the conclusion that you don't like collard greens, or if you've never tried them, here's a chance to let them impress you. And you will be impressed. Because they are good.

2 lbs collard greens, rinsed, stems removed, and chopped
5 c veggie broth
3 tsp apple cider vinegar
salt and pepper
1 tsp liquid smoke
2 c mushrooms
1/4 c pineapple juice
2 tbsp olive oil
2 tbsp water
2 tbsp soy sauce
1/2 tsp liquid…

Eggplant Parmigiana

Me and eggplant; well, we don't get along. There's just something about that spongy texture that completely turns me off. But when HippieMom asks for eggplant parmigiana, eggplant parmigiana is what HippieMom gets.

So yeah, I hate eggplant. I avoid it at all costs. With that being said, I did thoroughly enjoy this. I am super glad she requested this, which basically forces me to try it. Also, I am super excited that I was successful on my first try. I'm not sure I would have been able handle a bunch of failed eggplant attempts.

I served this with spaghetti squashBandMan's Bomb Spaghetti Sauce, Walnut Parm, and this awesome variation of cashew cream sauce.

1 eggplant, peeled and sliced into rounds
1 c non-dairy milk
3/4 c flour
1 tsp apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried basil
2 c panko
After you've peeled and sliced the eggplant, sprinkle each slice with lots of salt. Let them sit for a while…