My birthday lunch, complete with daifuku for dessert <3. Used some more of those mystery greens (that look like a type of chard with broccoli like flowers) today…This can be cooked in a rice cooker.
Lunch today prepared in a rice cooker (though you do not have to use a rice cooker if you have other options). A friend gave me some greens…
You can use the sauce for other vegetables, too. We mixed some lima beans in after cooking, and peas and slices of onion (or baby onions), potatoes, and other veggies may also be very yummy in this sauce, which can also be put on top of bread. It’s a tasty topping for salad and dip for potato chips, too. Yum.
- spaghetti squash
- 1/2 bell pepper, diced (I used red.)
- 1/2 onion, peeled and sliced
- 4 cloves of garlic, crushed
- 1 cup tomato sauce or pureed/strained/stewed tomatoes
- about 1 Tbsp basil
- a large pinch or two of ground thyme
- a pinch of oregano
- a large pinch or two of ground rosemary
- salt (to taste), at least a pinch
- 1/2-1 Tbsp maple syrup
- about 1/2-1 Tbsp 100% extra virgin cold (expeller) pressed olive oil
- about 1/2 cup ricotta-style tofu
- Cut spaghetti squash in half. Remove seeds and bake at 425-450 degrees Fahrenheit for 40-45 minutes. You may want to spread oil on top before baking. Recommended: save the seeds for roasting.
- Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
- When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
- Bring to a boil. Reduce heat and saute, covered, for about 5-10 minutes or until sauce is hot.
Now, I must confess that I was a bit lazy and mixed the tofu into the sauce. It was alright, but I don’t recommend doing it that way. It would be better to top the squash with the ricotta tofu and put it back in the oven for a few minutes, or bake the ricotta tofu in the oven or pan-fry it (both of which I considered doing) or to have it raw on top or with the sauce over it, so that the flavor is preserved, but you can do as I did and mix the tofu in. You should add the sauce after the next step, which is when you’ll add the ricotta tofu, too.
- Remove the squash from the oven when it is finished cooking. Using a fork, scrape the squash to scoop the spaghetti-like fruit. You may leave it in the shell, or put it in another dish. We left it in the shell.
- Top with sauce and ricotta tofu.
- (Optional) return to the oven and bake at 375-425 another 15 minutes. We did not do this.
Makes 2 halves. May serve 2-4 people, depending on if they want a whole half, or half of a half. Those halves make a lot.
You can make this with other greens, too, like swiss chard. It’s pretty much the swiss chard recipe, with some carrots.
Here’s how I like my greens cooked. Swiss chard is best cooked this way. You can prepare other greens this way, too. I exclude “spinach” when I say greens here, because I like spinach prepared many ways.
If you can think of a more creative title, please post a comment below. I might just use it and credit you (unless you don’t want credit). Thank you!
I’ll be honest. I do not like okra. I don’t even like it fried. I refused to try this recipe. I mostly made it as was suggested. But, others liked it, especially the southerners. It turned out well, just not my kind of food (I don’t like it’s slimyness…). So, for those that like okra, here’s the recipe for vegan fried okra. Measurements, as usual, are guesstimated.