My husband is a lover of Mexican food. Vegan nachos are his thing. In fact, when we go to our favorite vegan restaurant here in Dallas, he always orders the big nacho plate. He created these vegan nachos with that in mind. I promise these vegan nachos will not disappoint. They are also very easy! We used our homemade vegan cheese sauce that is cashew based and totally awesome!
I have been trying to experiment with grain free pastas lately. I first made my Zucchini Pasta with Avocado Pesto. That was a huge hit, so I thought I would try spaghetti squash next. That is how this Spaghetti Squash with Pesto Sauce was born. Now this pesto sauce is different. It is made with hemp oil. If you haven’t had hemp oil, you should give it a try! Not only is it healthy, it has a very nice nutty taste!
It looked so good I knew I had to try and come up with a vegan and gluten free version of her pumpkin pasta recipe. The addition of coconut milk and cayenne in my pumpkin pasta recipe really makes it special. Pumpkin is so great in savory recipes, not just in sweet recipes.
Easy Quinoa Stir Fry. Sometimes when money is tight, I have to cook from the ingredients I already have in my kitchen. I often make easy stir fry recipes. Many of those creations are not blog worthy though. However, I do get a winner once and awhile.
If you don’t care for quinoa, you can always use rice instead.
For those of you that don’t know, my husband is Turkish. We eat a lot of Turkish inspired meals at our house. Falafel is just one of those. So I made a baked falafel burger. Since traditional falafels are fried, I wanted to make them healthier by doing a baked falafel burger. These baked falafel burgers came out great!
For Thanksgiving, our vegan contribution was a Stuffed Acorn Squash with Wild Rice and Apples. I loved the idea of stuffing a squash and thought I would try my hand at a stuffed delicata squash. I have to say I am quite pleased with the result. If you have never had a delicata squash, you should try one. So sweet and buttery.