Spaghetti Squash Baked Hash Browns

I love most vegetables, but I have never been a big fan of spaghetti squash. It’s just odd, a squash that breaks into little strings? Weird.  But I have been looking for more allergy-friendly recipes lately (I am getting really sick of brown rice, beans, and kale all the time). Spaghetti squash as on sale at the store, so I decided to try to veganize a recipe I saw on Pinterest, for hashbrowns.

I used VeganEggs and potato starch instead of eggs, and made it a baked dish so I didn’t have to stand around cooking (leaving a naughty toddler unattended doing God knows what).

I also made this a few days head of time and froze it all ready to go in the pan. Just heated the oven and watch cartoon with Jack until they were ready.

Spaghetti Squash Baked Hashbrowns  

 1 spaghetti squash
2 tbs Follow Your Heart VeganEggs
1/3 cup water
1 tbs Potato starch
1 tbs vegan butter, melted
1 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
1  tsp garlic powder
1 tsp onion powder

Pre-heat oven to 400 degrees

Prick holes in squash with a fork.

Place on a baking sheet and back for 45 minute. It will be soft to the touch when ready. Let aside to cool for 20 minutes.

Once cool, cut in half. Scoop out the seeds and discard.

Scoop out the squash strains with a fork, making sure the separate them.

Add squash to a large bowl. Add all remaining ingredients and mix together well.

Bake at 400 degrees for 20-25 minutes, until golden on top.

 

with blueberry perserves

 

We enjoyed this for breakfast in the morning,  Michael could not get enough of it! But this would be  great for any meal….especially if you feel like using it as taco filling.  
These were the best tacos ever! Just some corn tortillas, scoop of squash hashbrowns salsa, Daiya cheese, micro greens, and hot sauce. Make this, I promise you will not be disappointed!

 

Holiday Lentil Loaf 

What does a vegan who is nursing a toddler who’s allergic to soy, wheat, and cashews have for Thanksgiving? Lentils! I actually had this last year too before Jack developed his food allergies, because it’s that good!

I posted a lentil loaf recipe before, and I still make that one often. It’s more of a meatloaf than a holiday dinner.

I should have posted this last week, but life got in the way. My apologies! But this is good for any holiday as a poluty substitute. I actually assembled the loaf the night before and baked it the next day. It is very allergy-friendly and tastes great! Even my  meat-loving husband took several bites!

Holiday Lentil Loaf IMG_0439
1 cup red quinoa
2 cups brown lentils
2 carrots, chopped fine
2 stalls of celery, 
chopped fine
1/4 finely chopped onion
2 cloves of garlic, 
minced
1/4 tsp fresh rosemary, 
minced
1/4 tsp fresh sage, 
minced
1/4 tsp thyme, minced
1 tsp poultry seasoning
1/4 gluten-free flour
1/4 nutritional yeast
1/2 cup coconut aminos
1/4 cup olive oil
Salt and pepper to taste 

Cook lentils according to directions on the package.

Cook lentils according to the directions on the package.

While those are cooking, sautée the carrots, celery, and onions in a little bit of olive oil in a medium skillet over medium heat. Add garlic and cook for one minute. Then remove from heat and set aside.

In a small bowl, add all remaining ingriedents, expect the salt and pepper, and whisk together.

Drain both the lentils and quinoa, add to a large mixing bowl.

Add the sautée vegetables and mix well.

Add the liquid mixture and also mix well.

Spray a roasting pan or baking sheet with cooking spray. Form a loaf on the pan with the lentil mixture.

Bake for 25-30 minutes, until heated through and a light crust forms.

Cut off a slice and top with some vegan gravy. Enjoy a taste of the holiday season everyone can enjoy!