Spaghetti Squash Pancakes

I will admit that I did not measure anything when it came to making these, so the amounts are pretty much just estimates! The finished product was pretty tasty though! The mister had baked a squash and we wanted to do something fun instead of just eating it plain, so the squash pancakes were created. I made a HUGE mess while forming the pancakes with my hands, so just beware that you are most likely going to get messy! Feel free to add more flour if the mixture is not sticking together.

3 cups of baked spaghetti squash insides
1 1/2 cups of flour
4 cloves of garlic, minced
1 Tbsp of nutritional yeast flakes
Olive Oil for pan-frying

Set a frying pan to medium heat and add a small amount of oil. Mix all ingredients together until combined. Form the pancakes with your hands. Fry each for about 4 minutes and then flip over. They should look golden brown on each side when done. I cooked several pancakes at a time and it took about 30 minutes for all of them to be done. The mixture should make about 15 or so pancakes. We had enough to last us for 3 different dinners! They tasted great with a little bit of wholegrain mustard.

I hope that everyone enjoys this recipe! I think it would also taste great with a little bit of Daiya cheese melted on top! : )

Happy Thanksgiving!!

I just wanted to wish everyone a delicious and healthy Thanksgiving! I hope that everyone is enjoying all of the cruelty-free options out there. There are so many delicious meat alternatives and side dish recipes out there right now. Today we will be enjoying a Tofurky, corn, peas, green beans, mashed potatoes, stuffing, spinach salad and some vegan pumpkin pie! I was concerned about us overeating so I suggested adding a salad to our menu in the hopes of not eating a pound of potatoes each! : )

We may post recipes later, but our food wasn't too complicated. The stuffing is delicious though, so I may have to beg Andrew to post that recipe. : ) Happy Thanksgiving!!

Nicole

Easy Vegan Sausage Crescent Rolls

We found a package of vegan crescent rolls and I knew that I had to try to make a version of pigs in a blanket. I used to love them when I was growing up and these were absolutely delicious and SO easy to make! 

1 package of crescent rolls(hopefully your local Whole Foods or grocery store will carry some)

1 package of Tofurky sausages

1 package of Daiya cheese slices(we used Provolone & they were on sale at Whole Foods this week!)

So this was extremely simple and pretty quick. I preheated the oven to 350 degrees per the directions on the package of crescent rolls. I used 2 crescent rolls per Tofurky. Place two crescents together to make a larger triangle to wrap around the sausage. Place the sausage on the wider end of the crescent roll. Break the cheese slice in half and place both slices down the length of the sausage and roll the crescents. Bake in the oven per the instructions of the crescent roll package. Take out of the oven when golden and enjoy!

Banana Puffed Quinoa "Truffle"

Craving something sweet but knowing that we shouldn't just eat a whole bunch of chocolate, I decided to use some puffed quinoa that I had made earler (that recipe may come later) and bananas. This little "truffle" is just sweet enough with a little bit of bitterness.

Ingredients

• 3/4 cup dates pitted
• 1 cup puffed quinoa
• 1 banana
• 1 cup sunflower seeds
• 1/2 teaspoon pumpkin pie spices
• 12 chocolate chips
• 3 tablespoons unsweetened cocoa powder

Instructions

Add all ingrediets (except chocolate and cocoa powder) to a food processor and pulse until all ingredients have been combined. For the mixture into balls one tablespoon at a time. Take the chocolate chips and push into the center of the balls. Put the cocoa powder in a smal bowl or wide bottomed mug.One ball at a time, put the balls into the cocoa mixture and swirtl until fully covered. Refrigerate in anairtight container or enjoy immediately.

Garlicky Heirloom Bean Spread

This is a delicious hummus like spread. Instead of using garbanzo beans, this spread has a mix of heirloom beans. These beans were originally dry beans that were soaked for 12 hours and then simmered until tender.

Ingredients

• 1 1/2 cups heirloom beans
• 2 tablespoons peanut butter (we only had chunky)
• 2 tablespoons olive oil
• 1/4 cup water
• 1 tablespoon mustard
• 4 cloves of garlic
• 1/2 tablespoon lime juice

In a food processor, puree the heirloom beans until mostly smooth. Add peanut butter and olive oil and pulse to combine. Add water a tablespoon at a time until smooth, there may be a little extra water or you may need a little more). Once smooth add the mustard, garlic and lime juice and puree again until smooth consistency. Serve immediately or let set in the fridge for the garlic flavor to deepen.