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! : )

Butternut Squash Soup

Hi there! I love autumn for so many reasons, and soup is definitely one of them. I honestly wasn't much of a soup person until we started making them. As someone that had a lot of processed food while growing up, there is definitely no competition when it comes to a homemade soup versus something from a can. Anyways, here is a simple recipe for a vegan butternut squash soup that we made the other day. This could be made in about half an hour and tastes delicious! I hope that you all enjoy it!

Vegan Butternut Squash Soup

3 Cloves of garlic

1 shallot

2 tablespoons of Olive oil

1 butternut squash

6 cups of vegetable broth

Cut up the garlic and shallot. Sauté the garlic and shallot with olive oil in a large pot. Peel, deseed, and cube the butternut squash. Add the squash to the pot and cover with the vegetable broth. Boil until fork-tender. Remove the cubes to the blender and puree. Add the squash back to the broth on medium and stir. Combine well and serve!

Enjoy!

-Nicole