Spaghetti Squash with Lentil Patties and Cashew Parmesan

spaghetti-squash

 

What a fun twist on the classic spaghetti and meatballs! I really enjoy working with traditional recipes and finding ways to get creative with them. This meal is completely plant based and is very easy to make.

First, I roasted a spaghetti squash at 400F until it was tender. Then, I set this aside to cool.

Then, I made the sauce – I used a jar of my favorite sauce and added some mushrooms that were sautéed in red wine and garlic, mmm!

For the lentil patties and parmesan, see the recipe below…

Lentil Patties

  • Olive oil
  • 1 clove garlic, minced
  • 1 flax egg (1 Tbls flax plus 3 Tbls water)
  • 1 1/2 c lentils, cooked
  • 1 Tbls Italian seasoning
  • 1 Tbls tomato paste
  • 5 Tbls cashew parmesan (see below)
  • bread crumbs
  1. In a food processor, pulse all ingredients together until ingredients reach a dough-like consistency. I had to use about 1/4 c of breadcrumbs because my mixture was too wet
  2. Scoop about a tablespoon of the mixture and form into a patty. Add oil to a skillet and fry each side of the patty
  3. Once the patties have slightly browned, put them on a cookie sheet and bake at 350F for 15 minutes

Cashew Parmesan

  •  3/4 c raw cashews
  • 3 Tbls nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  1. Pulse everything in a food processor until you reach a desired texture.
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Frittata 101

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While I am not a regular egg eater, on occasion I enjoy a nice frittata or egg bake. I think Bon Appétit does a great job explaining the steps to make a flawless frittata. For this frittata, I diced and roasted 2 small potatoes. During the same time, I also added a handful of broccoli florets to roast. While those veggies were roasting, I sautéed some mushrooms and onion.

After my veggies were cooked, I greased a 9″ pie dish and added the veggies. Then, I added 6 eggs that were whisked with a little cream and seasoned with salt, pepper, and mustard powder. I topped my frittata with a wild rice gouda. I baked it at 350 F for at least 30 minutes.

Veggie Enchiladas topped with Cinnamon Pistachio Verde Sauce

No photo for this one – I had a hard time getting one that was pretty. The green from the verde along with the monochromatic tortilla and cheese.. just believe me, I am sparing you from an unappealing image.

The recipe, on the other hand is outstanding. I love the trio of flavors: slight sweetness of the cinnamon, the crunch of the pistachio, and the spice and acidity from the salsa verde. I feel like cinnamon is underutilized in savory recipes and am trying to encourage its use!

Veggie Enchiladas topped with a Cinnamon Pistachio Verde Sauce

  • 1 jar of Salpica salsa verde
  • 1/3 c pistachios
  • ¼ tsp cinnamon
  • Olive oil
  • ½ onion diced
  • 1 zucchini , chopped
  • ½ c black beans
  • 1/3 c corn
  • ¼ tsp cumin
  • ½ tsp chili powder
  • Salt and pepper
  • 4-6 corn tortillas
  • 4 oz of cheddar jack cheese
  1. First, make the enchilada sauce. This is not your traditional enchilada sauce as you will be using premade salsa. Pulse the pistachios in a food processor. Add the jar of salsa verde and cinnamon. Pulse a few more times. Set aside
  2. Heat the olive oil in a skillet, add the onion and zucchini. After 5 minutes, add the cumin and chili powder. Sauté the veggies until they are tender. Add the corn and beans. Salt and pepper your filling mixture as needed
  3. Add a thin layer of verde sauce at the bottom of a 8×8 pan
  4. Important step in making enchiladas: heat the tortillas first, and then dip each tortilla in the verde sauce. Stuff the tortilla with the veggie mixture, roll, and place in the 9×9 pan
  5. Continue this process until you run out of tortillas or room in the pan
  6. Top the tortillas with the remaining verde sauce, then add the cheese
  7. Cook at 350 F for 20 minutes or until cheese is bubbling