There are literally hundreds of spaghetti squash recipes but mostly every single one of them includes tomatoes and/or red sauce. I wanted to do something original, delicious, and creamy. This herb-infused creation takes a few fairly bland vegetables – spaghetti squash, cauliflower, and mushrooms – and elevates them into a main or side dish sensation.
As always, feel free to use whatever herbs you have on hand, or simply follow the recipe exactly. I will note, however, that it may be difficult to find German Thyme but substituting more lemon thyme or parsley will also work great.
Perfect for summer and so-much-lighter than the typical mayo-variety! Feel free to experiment and add whatever veggies you like best. It is also perfectly fine to use bottled salad dressing in place of the oil/vinegar/seasonings seen below.
Easy to make a day ahead and store in the refrigerator.
Who doesn’t like egg rolls? However, for vegans most of the time the wrappers contain eggs and the rolls are often deep fried in animal fat.
I decided to try and make some vegan-friendly egg rolls that were oven baked and loaded with yummy goodness.
The key is in the filling, feel free to experiment with different veggies other than the ones listed here.