Spaghetti Squash Bake

We like to use spaghetti squash as a sort of healthy alternative to pasta. Not that pasta isn’t healthy, per se, but we always have a temptation to eat so dang much of it. This spaghetti squash bake functions kind of like a pasta casserole, with its tomato sauce and vegan parmesan topping, but it’s not too heavy. Most of all, it’s super tasty.

Spaghetti Squash Bake: A Healthy Dinner that Feels Indulgent

The nice thing about this is that it’s pretty hands off and easy to make. Nothing requires careful tending, just a little bit of work on the stove and in the oven and you’re set! It also reheats beautifully for work.

Now I know as well as the next guy that spaghetti squash isn’t the same as pasta. The consistency isn’t the same, the flavor isn’t the same, etc. That’s why I almost always insist on recipes that douse it in some kind of sauce. The squash soaks up that nice flavor, and baking it in the sauce softens it even a bit more, so you lose most of the crunch that can sometimes go along with spaghetti squash and distance it from bona fide pasta.

Spaghetti Squash Bake


1 medium to large spaghetti squash
1 medium onion, sliced
2 cloves garlic, minced
1 Tbsp + 1 Tsp olive oil
2 15-oz cans tomatoes, whole or diced
1/2 cup cashews, soaked for a few hours
1 cup pecans
2 Tbsp nutritional yeast
1 Tsp salt


Roast or microwave the spaghetti squash. Which one you choose depends on how much time you’ve got and how much your kids are screaming.

To make the tomato sauce, cook the onion and garlic in 1 Tbsp of the olive oil on medium high heat in a medium saucepan until the onion is translucent. Add the tomatoes, reduce the heat to medium, and cook until thickened. Once the tomato sauce is done, blend it with the soaked cashews. Mix the tomato-cashew blend with the cooked spaghetti squash in an oven safe baking dish.

To make the vegan parm topping, place the pecans, nutritional yeast, remaining olive oil, and salt in food processor. Blend until everything looks crumbly and delicious. Sprinkle the topping onto the squash in the baking dish and bake at 350° F for 20 minutes.

Roasted Cauliflower Tacos

I don’t like to keep coming back to the same topic, but let’s be real: tacos are the bomb. It is less well-known, but no less true, that roasted cauliflower is also the bomb. You can probably guess that I believe roasted cauliflower tacos to therefore be the bomb. You would be right. I’m probably also making it clear that my grasp of post-nineties slang is not all that and a bag of chips, as it were. Sue me.

Roasted Cauliflower Tacos – A Delicious, Healthy Treat

We got ourselves some gorgeous purple cauliflower in our Hungry Harvest box this week, and we immediately knew we were going to make tacos with it. It turns out cauliflower is perfect for tacos. The nooks and crannies of the florets soak up cooking oil and spices, and they get nice and brown and crunchy in the oven. On top of a toasted corn tortilla, alongside an appropriate set of garnishes, there’s basically nothing better.

I wish I’d known earlier in life how delicious roasted vegetables were. I wish my kids were more receptive to my trying to teach them the lessons I wish I’d learned at their age. I wish that last sentence were easier to parse (but it makes sense, I promise!).

Roasted Cauliflower Tacos



Two small heads of cauliflower (we used a pretty purple kind)
1/4 cup olive oil
1 Tsp garlic powder
1 Tsp salt
1 Tsp smoked paprika
1 Tsp cumin
1 Tsp chili powder


1 kohlrabi cut into matchsticks
1 carrot cut into matchsticks
1/4 cup mayo
Juice of 1 lime


Preheat oven to 425° F. Cut cauliflower up into medium florets and toss with oil and spices. Roast on a lined baking sheet for 40 minutes.

Meanwhile, mix all of the ingredients of the slaw together in a medium bowl. Toast a few corn tortillas lightly on the stovetop. Serve the tacos with diced avocado.

Savory Waffles and Bulgogi-Style Tofu

Like most people, when we think of waffles, we think sweet. A plate overflowing with delicious maple syrup. And don’t get us wrong, we like sweet. But more and more often we’ve come to appreciate the amazing possibilities of savory waffles.

Savory Waffles Aren’t Just For Breakfast Anymore

The savory waffle doesn’t constitute a meal in itself, but it’s a great base for all kinds of delicious dinners. This week we topped our sweet potato waffles with a bulgogi-style marinated tofu topping. We also added shredded carrots and some Hex Ferments Miso Kimchi. The result was predictably delicious.

Savory waffles are some of the best waffles


Sweet Potato Waffles:

1 sweet potato (roasted for about an hour at 450° F)
1 cup brown rice flour
1/4 cup cornstarch
2 Tsp baking powder
2 Tbsp coconut oil
1 Tbsp Tamari (optional)
1 cup almond milk
Juice of 1/2 lemon

Bulgogi Tofu:

2 cloves garlic
1/2 onion
1/2 Asian pear
1/3 cup Tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp mirin
1 Tbsp gochujang
1 8-oz package of extra firm tofu


First, prepare the tofu. Mix the marinade ingredients in a food processor. Slice the tofu into thin strips and marinate for a couple hours or overnight.

Mix all of the waffle ingredients together in a large bowl until you have a thick batter. Cook on the waffle iron of your choice. We’d give an amount of batter, but different waffle irons produce different sizes of waffles. Do what’s right for you.

While you’re making the waffles, remove the tofu from the refrigerator and sautée in a bit of sesame oil. Once everything is done, top the waffles with tofu, kimchi, and whatever fun veggies you have lying around. Offer your kids the other half of the pear you used for the marinade. Tell them they’re crazy for refusing it and enjoy it yourself.

Whether Sweet or Savory, Waffles Are Always a Good Choice

Nobody here is trying to shame anybody for liking sweet waffles. All waffles are good waffles, and we have always thought so. But think about getting some savory waffles into your rotation! Your family will thank you,

Vegan Kid-Friendly Slow Cooker Chili

Fall is Jocelyn’s favorite season. She loves apple picking and sweaters and Thanksgiving. She’s so determined that fall arrive that every time the weather turns a little bit colder, she lights candles and sends our kids to day care dressed as pumpkins. She is serious about autumn.

One of our favorite autumn treats is healthy slow cooker meals. They’re so easy, and dinner is ready when we get home, its smell permeating the whole house. The other day when the weather got a little bit cold, Jocelyn leapt at the chance to make us a big batch of vegan slow cooker chili, and brother, it was great. She bumped up the veggie to protein ratio, and so not only was it delicious, it was even healthier than usual. We’ll be making this one a lot as the mercury drops.


2 Tbsp olive oil
2 medium onion, diced

4 carrots, chopped

2 peppers, bell or cubanelle, diced

1 1/2 cups of vegan meatless crumbles

2 cups corn kernels 
3 lb tomato, diced
2 cups dried kidney beans, soaked
4 cups vegetable stock (or less, as needed)
1 Tbsp garlic powder
1 Tbsp ground cumin
Salt to taste


Heat oil in a large, deep sauté pan on medium high heat. Once hot, add the onion, carrot, peppers, and veggie crumbles. Sauté, stirring frequently, until the onion and pepper are soft, about 10-15 minutes.

Add all ingredients to the slow cooker, making sure the vegetable stock doesn’t cause the pot to overflow. Stir everything up and cook on low for 8-10 hours. Enjoy topped with whatever you like! We like tortilla chips and avocados.

Cauliflower Veggie Flatbread

We try to eat a mostly vegan diet, but sometimes it can get a little boring.  I love roasted cauliflower, but I find myself suggesting we roast every cauliflower that comes into our house, and it gets to feel a little bit monotonous. As they’d say on Chopped, I’m not really transforming the ingredient.

Jocelyn has no such problem.

She took that cauliflower and made it into the crust for an amazing healthy vegan flatbread using the avocado pesto we posted about the other day. She also topped it with crispy fried onions, and those are basically my kryptonite. I don’t even like onions that much, but fry them until they’re crispy and sprinkle them with salt and I’ll eat them all day and all night.

This was a kid’s portion of the cauliflower flatbread that was destined to go uneaten.
This is the real deal, folks. As delicious as it looks (which is delicious!).


1 head cauliflower

2 Tbsp chia seeds

1/4 cup water (more as needed)

1 Tbsp nutritional yeast

1 Tsp garlic powder

1/2 Tsp salt

1 1/2 cup broccoli florets

2 Tsp olive oil

Avocado kale pesto

1 onion, thinly sliced 

1/3 cup chickpea flour 

Oil for frying

1 bell pepper

2 ears corn, kernels cut off


Preheat oven to 425° F. Grate the cauliflower (or pop it in the food processor–you can buy frozen pre-riced if you prefer) and steam or boil for about 5 minutes. Pop in a colander to drain while it cools and while you chase two tiny kids who are yelling about needing grapes out of the kitchen. Meanwhile, mix chia seeds and water in a small bowl. Once cauliflower is cool and children are occupied with grapes, squeeze out any excess water. Mix cauliflower, chia seeds, nutritional yeast, garlic powder, salt, and any more water it needs to hold together (We ended up adding another tablespoon or so). Spread dough out on a rimmed baking sheet and bake for 25 minutes or until golden.

While the crust is baking, coat the broccoli in olive oil and pop in the oven to roast. 

Heat the frying oil on medium high heat in your preferred frying pan. While oil is heating, mix the onion and chickpea flour, once the oil is hot, fry those onions to your desired brown-ness and salt them to your desired saltiness (ours: very and very, respectively).

Sautée the corn and pepper lightly with a spray of olive oil in a nonstick pan. Once the crust is done, spread on the pesto, pile on the toppings, and enjoy while you watch children pick off the bits they like and destroy the rest.

Vegan Nacho Cheese Stuffed Peppers

We’ve come to absolutely love vegan nacho cheese. We love making vegan nachos, vegan chilaquiles, all sorts of stuff. It doesn’t taste precisely like cheese, but it’s a wonderful healthy thing on its own and we want to share the recipe with you. Here we’ve used it to bind together a stuffed pepper filling, and friends, it’s as healthy as it is delicious. Here goes!


1 cup cooked brown rice
1 15-oz can beans
1 large zucchini, grated
1 cup raw cashews, soaked
2 Tbsp nutritional yeast
1/2 cup water
Juice of 1 lemon
1 chipotle
Salt to taste
Red bell peppers (how many you need depends on their size.
Tortilla chips


Preheat the oven to 350º F.In a medium bowl, mix the rice, beans, and zucchini. Meanwhile, put the cashews, nutritional yeast, water, lemon juice, chipotle, and salt in a blender. Blend on high until the mixture is smooth. This is the “nacho cheese.” When it is done, mix it in with the rice mixture.

Cut the tops off of as many bell peppers as you’ll need to hold all of the rice filling. Place the peppers in a baking dish with about an inch of water around the bottom of the peppers. Crumble tortilla chips over the tops of the peppers and bake for 20 minutes. Serve immediately, or refrigerate and reheat as needed throughout the week.

Feeding Three Impatient Kids

We have three kids, so parenting can sometimes be something of a challenge. Watson, our oldest, is three and a half. Vivian is two. Little Freddy is almost eight months old. They’ve all got different tastes and abilities when it comes to food, but we’ve been trying hard to expand all of their healthy horizons.

Tonight was breakfast for dinner, which is our go-to Wednesday dinner. I made scrambled eggs, vegan sausage, and heated some leftover waffles from the weekend. It’s not the most glamorous meal, but it’s healthy, and cooking anything on the stove while parenting three kids is pretty challenging, so I wasn’t shooting for glamour.

As was the case last week, Watson ate his eggs and little else.

Vivian ate half her waffle and little else.

Freddy, our powerhouse, ate a whole jar of organic apple cinnamon oatmeal, but he eyed up his brother and sister’s food jealously, and we think we can probably start him on eggs next week.

Over dinner I talk to the kids about what they did at school (today Watson and Vivi played soccer and learned about teamwork). Sometimes we listen to music (they’ve been very into the Bob’s Burgers music album lately). If they eat well, which tonight they didn’t, then they get to pick out a piece of candy from their Halloween buckets, which at this rate just might be empty by this Halloween.

We recently committed to feeding the kids mostly the healthy vegan food that we eat for dinner after taking a good, honest look at our alarming chicken nugget budget. They don’t always eat well, but they’re starting to understand that what we give them is what they get, and at least Watson usually tries a little bit of everything, though he always tries to negotiate the bite size I’ll be happy with (small becomes tiny, tiny becomes tiny tiny, etc.).

It’s not always easy to get all of the kids into position with healthy food on the table without some minor or major meltdowns, but it has been rewarding to know that we’re making the effort to give them good, healthy food and build up strong eating habits.

Next challenge: getting them to clean up after themselves.