This past fall, we received some spaghetti squash in our CSA basket. I honestly was not sure what to do with it, though I figured I could bake it. Right? Fortunately, about the same time, Emily posted about how to cook it. I was very relieved and jumped right in. I went a little light on the garlic for TB’s sake, but if I were making it for myself, I would have loaded up. I topped ours off with some pasta sauce I had canned.
When I switched to a “menu formula,” I wrote that on Thursdays we would have a stir fry or saute. While generally, I am sure this sounds boring, I assure you, it can be quite the treat. I also thought I should share some of our combinations in order to help spark some ideas for you.
I made this version about a month ago by sauteing eggplant, zucchini and tomatoes (all came with our CSA) and then adding edamame. I kept the seasoning VERY simple in order to allow the fresh from the garden (ok, CSA) taste shine through. In other words, I used salt and pepper. I dished it up over quinoa. Unfortunately, I failed to get a pretty photo of that, so the one of it mixed up for my son will have to do. 
A while back, Dulce posted a gluten free vegan chocolate cake. I was looking for a vegan cake to make for my son, and remembered her post, so I thought I would give it a try with wheat flour. The end result (pictured above) was divine. We are in the process of trying to eliminate gluten to see if TB is also sensitive to that, so I gave it a whirl with Bob’s Red Mill GF flour, which also turned out well (pictured below still in the pan).
Dulce graciously allowing me to repost her recipe with the modifications I made.
The Players
3 c Bob’s Red Mill GF Flour
2 c turbinado sugar
1/2 c cocoa powder
1 c vegan mini chocolate chips
2 tsp baking soda
1 1/2 tsp salt
1 Tbsp vanilla
2 tsp vinager
2 Starbucks via packs
2 cups coconut milk (or almond, I like coconut better when baking)
2/3 c olive oil
The Fun
1. Preheat oven to 350 degrees, and spray 2 8″ round cake pans or one 9″ square pan with olive oil or other baking spray.
2. Mix dry ingredients and set aside.
3. Mix wet ingredients and then add to dry ingredients, being sure to mix thoroughly. Pour in to the pan(s).
4. Bake for 25-30 minutes.
I try to allow it to cool before diving in, but it’s hard. Our favorite topping is to put a scoop of So so Delicious coconut milk ice cream on top.
Ah, Guacamole. Oh, how I love you. Truth is, I would eat avocado with a spoon every day regardless of it’s mashed up state or not. When I get really lazy and want guacamole, I add a few spoons of salsa to a mashed up avocado. When I’m missing cilantro, I make it anyway, though I think the cilantro is what makes or breaks the perfect bowl of guacamole. Below is my currently most desired version:
The Players
- 3 avocados – peeled, pitted, and mashed
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 tomatoes, diced
- 1 pinch ground cayenne pepper (optional)
The Fun
Mash the avocado and mix all ingredients together.
Like many, we used to buy seasoning for tacos and fajitas, but once I read the package and all that companies add, I decided to make my own. I combined a few recipes to get the one below. First the basics, then a little kick, and finally the addition for tacos.
Basic
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For a bit of a kick add:
- 1/4 teaspoon crushed red pepper flakes
For tacos, I also add:
- 1/4 teaspoon dried oregano
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