June 14th, 2023
Roxanne Holland
There are literally hundreds of spaghetti squash recipes but mostly every single one of them includes tomatoes and/or red sauce. I wanted to do something original, delicious, and creamy. This herb-infused creation takes a few fairly bland vegetables – spaghetti squash, cauliflower, and mushrooms – and elevates them into a main or side dish sensation.
As always, feel free to use whatever herbs you have on hand, or simply follow the recipe exactly. I will note, however, that it may be difficult to find German Thyme but substituting more lemon thyme or parsley will also work great.
ENJOY!
February 25th, 2023
Roxanne Holland
I woke up this morning craving chips and salsa! Mexican food, yes, please! Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.
For those of us north of Tijuana, our version of Mexican food has been slightly altered.
In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.
ENJOY!
NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.
February 1st, 2023
Roxanne Holland
Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.
These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.
