January 2017

Spaghetti squash marinara

I’m a Believer in Spaghetti Squash

I never thought I’d see the day when a vegetable could pass for an acceptable pasta substitute. I was skeptical of the many spaghetti squash recipes I saw on cooking shows, but after finally experimenting with one per my New Years’ Resolution to eat fewer carbs, I was shocked—it’s pretty darn close to spaghetti! In my carb-favoring opinion, the “spaghetti” has a surprisingly firm texture and a subtly sweet and nutty flavor that I don’t mind at all. Plus, one squash yields a TON of “spaghetti,” and at only 30 calories per 1 cup serving, there is zero-guilt in devouring the whole plate.

Spaghetti Squash Marinara With Grape Tomato Bruschetta
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Sweet and Smokey Sweet Potato and Black Bean Chili With Cornbread Croutons

Sweet and Smoky (Vegan) Chili With Cornbread Croutons

I don’t know about you, but vegetarian chili usually leaves me wanting more—but not with this recipe. Sweet potato takes the place of a meat because it’s hearty and filling. For that perfect balance of sweet and spicy, throw in smoked paprika, cayenne, and chili powder. Topped with the easiest cornbread croutons you’ll ever make, and you’ve got a delicious vegan chili ready in under a half-hour.

Sweet and Smokey Sweet Potato Black Bean Chili With Cornbread Croutons

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