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.
I am mildly embarrassed at how long this photo has been on my computer. We made lasagna prior to going dairy free. The one on the right is made with ground beef, but in the one on the left, I substituted lentils for the ground beef. It was very tasty! The photo makes my mouth water. I have a vegan lasagna to post very soon– with a recipe. Well, really, I combined three separate recipes to make the vegan dish, and it was worth it!
Before you think I am insane, trust me when I tell you these taste amazing and are a HUGE hit in our home. TB eats them as fast as I can pull them out of the oven!
The Players
Kale
Olive Oil
Sea salt (or other seasonings)
The Fun
Pre-heat oven to 375 degrees and line baking sheet with parchment paper.
Rinse the Kale and remove stems all the way to the top. Pat dry with a towel or paper towel.
Rip Kale in to bite-sized pieces and line baking sheet. Spray with olive oil.* Flip and spray the other side too. Sprinkle with sea salt.
Bake for 5-7 minutes, until crisp but not brown on the edges.
Eat!
*It is ok to put in a baggie, add some olive oil and toss to coat and then line the baking sheet. I find it easier to spray olive oil on to the kale, but I know others like to toss and coat.
For a printable version of Kale Chips, please check out my recipe page.
In case you have not figured it out, during the week, I like simple quick to make meals. A while back, I decided to try to modify some of my meals to be vegetarian friendly without resorting to only adding meat substitutes (i.e. “meat” crumbles, etc) in the meals. Here is one that worked well, and TB loved it.
To make the Lentils and Gravy, I followed and modified my hamburger stroganoff recipe to include 2-3 cups of cooked lentils in the place of the hamburger meat. I also added corn right in with it all to make it a one dish wonder. Well, two dishes if you count the noodles. 
I did mess up a bit and make it a little too liquidy, but over all, it was a hit.
This is one of the few diary recipes I can’t completely get rid of. We eat it maybe twice a year with pasta or pasta sauce.
The Players
3-4 tablespoons butter (or in our case Earth’s Balance Natural Spread)
1/4-1/2 teaspoon garlic powder
1 baugette
1 bag shredded mozzarella cheese
The Fun
Preheat Oven to 350 degrees.
Slice Baugette.
Mix the butter and garlic powder.
Butter the pieces of bread.
Top with Cheese.
Bake for 10-15 minutes or until cheese is bubbly.
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