This is my favorite winter squash soup recipe ever. Over the course of this winter, I’ve made it about 20 times and never get sick of it. I’m usually not very fond of squash soup, they are typically too sweet for my palate. This soup is more savory, with just a hint of sweet, and the added veggies make it more filling.
THIS IS OFFICIALLY THE HEALTHIEST PAD THAI RECIPE EVER!!!! Not only does replacing the traditional rice noodles with spaghetti squash and shredded cabbage omit all those unnecessary carbs, but it adds virtually all the vitamins and minerals, not to mention a good dose of dietary fiber. This seriously tastes just like pad thai! Especially since spaghetti squash has a similar texture to rice noodles. I’m obsessed with spaghetti squash, typically eating it about twice a week. I never thought to make pad thai with it until my good friend Katie posted this recipe. Since I had pretty much everything to make pad thai in my fridge and pantry, I modified some of her ingredients (I didn’t have mushrooms or coconut milk) and this is what I came up with…
This salad was inspired by a recipe from the blog 101cookbooks. The original recipe called for feta and parmesan cheese, which I omitted, and added superfirm tofu to make it vegan and I tweaked a few other ingredients. It turned out really good! Even better the next day.
This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!
Whenever my best friend Frankie comes over, she always asks me to make this. I’m pretty sure its what converted her to vegan ;-) My favorite way to make sushi is with quinoa instead of rice. I personally like quinoa much better, plus it has a lot of protein.
It’s kind of hard for me to explain how to make sushi, but I will try my best. My directions don’t call for the sushi making tools such as the bamboo mat. I never use mine anyway, and I want everyone to be able to try this without feeling like they have to go buy a whole sushi making armamentarium. You will need a sharp serrated knife though. If you don’t have a sharp enough knife, the sushi will tear when you cut it. You can always eat the roll without cutting it too, which is what I normally do.
Fridge clean out time!!! Packed with protein, fiber, and deliciousness! Super easy and quick to make for a weeknight meal, and leftovers for lunch the next day!
