Posts Tagged With: gluten-free

Stuffed Spaghetti Squash

Ingredients:

  • 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 

To  Make:

  1. 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.
  2. Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
  3. When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
  4. 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.
  5. 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.
  6. Top with sauce and ricotta tofu.
  7. (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. 

 

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Banana-Walnut Pudding

The first time I made banana pudding from real bananas, I was in a canvassing program, selling vegetarian cook books and Christian literature near the border of Texas and Arkansas. Breakfast was provided every day, and lunch on Fridays and Sabbath, but we had to fix our own lunch during the work days. For a short while, I had a partner, but my cooking was not very good and I was pretty insistent on what we should eat. I lost her, probably because of my selfishness and overconfidence in my own skills.

I eat bananas often, especially when getting a lot of exercise (such as I did in the canvassing programs, from all the walking), as they are delicious and especially because they help against cramps. I had a bunch of bananas that had ripened so much that they fell off of the stems when I went to pick them up, but that level of ripeness was just the right sweetness for a delicious treat. To this day, after other banana-pudding experiments, I’m not even sure that cooking nor that cornstarch is needed. You can try mashing up raw extra-ripe (but not rotten) bananas and adding some walnuts. I’m sure it will be delicious.

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