I grew up in New York and in addition to Utica Greens (recipe to come at a later date) the state is home to Buffalo and Buffalo Wings. As this is a vegan blog there are no chicken wings but the spice is oh-so-nice.
I came across Tessemae’s Mild Buffalo Sauce and decided to create something healthy and delicious. I cooked it in the vegetables and then drained out the excess liquid to keep the heat manageable.
I grew up in an Italian/French household and pasta and dessert were staples. I really love both but as we know they can pile on the pounds. When I can, I try to subsititute healthier ingredients. Spaghetti Squash is really easy to use in just about any dish in place of pasta. A word of advice the trick is to make sure you cook spaghetti squash ompletely before breaking into strands.
The addition of the bok choy and zucchini not only makes this dish healthier but also satisfying.
I prefer it hot but is also great cold.