Spaghetti Squash Recipe with Green Lentils

 

Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.

Recipe @ pure ella

Lemons & A Recipe (or two)

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Pan fried  Cauliflower Gnocchi with Lemon & Rosemary Sauce

Ingredients
  • 1 medium cauliflower head
  • little over 1/2 lb  silken tofu
  • 2 tablespoons lime juice
  • 2 tablespoons of chives
  • 1 teaspoon salt
  • ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting

 

Lemon & Rosemary sauce:
  • ¼ cup smart balance
  • 3 tablespoons olive oil
  • 1 small brown onion chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly chopped rosemary
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons vegan Parmesan
  • Pinch of salt
  • Pinch of ground black pepper
Instructions
  1. Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
  2. Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
  3. Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
  4. Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
  5. Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
  6. Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
  7. Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
  8. To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
  9. Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
  10. Place on top of salad of choice: spinach & halved cherry tomatoes for example
  11. Drizzle with sauce

recipe source: unknown, it was shared with me

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“Hold The Meat” Teriyaki Meatball Bowls

teriyaki meatball bowls  (adapted recipe)

Teriyaki Meatballs close

for the meatballs
12 Beyond Meat Beyond Beef Meatballs, Italian
garlic powder
ground ginger
pepper

for the teriyaki glaze
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

for the rice bowls
1 cups dry jasmine rice
2 cups coconut milk
1 whole green onion

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Instructions

Preheat the oven to package direction. Season the meatballs with sprinkles of garlic powder, ginger and pepper (no I did not measure just put a bit of each in my palm and sprinkled over the meatballs)
Cover a baking sheet with foil. Spray with a  bit of cooking spray. Bake in the preheated oven until golden brown.
While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and coconut milk in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on LOW for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
Dissolve the cornstarch in just enough water to make it pour-able. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

I garnished with mandarin oranges and served with steamed broccoli! Yum!

This recipe was so easy and very adaptable. I used Beyond Meat to test it out as an easy meatless dinner for busy times. But this recipe can be made as the original (pork) or with beef, chicken, or turkey meat. There are so many things you can do with this recipe by changing and tweaking ingredients. Next time we are using pineapple and will add some sweet peppers or snap peas!

Teriyaki Meatballs above

 

Recipe adapted to make it vegetarian/meatless

From Budget Bytes:

Teryaki Meatball Bowl