I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.
One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!
This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!
YUM! These are so good and are gluten-free too! However, if you really insist on keeping that gluten, you can substitute traditional flour for the garbanzo flour…either way they taste so good.
This time I used toasted black sesame seeds but the white variety works just as well. These poppable sensations are a great source of protein with 15 grams per serving.
For a topping, I mixed together 3/4 cup vegan sour cream, 1/2 cup vegan, 1 1/2 tablespoons of crushed garlic, 1 tablespoon chopped herb of choice (basil, oregano, dill, etc.) and salt.
When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!
This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!