Spaghetti Squash Pasta Recipe

If you crave a pasta dish, but you don't want to go for a heavy wheat pasta, than this Spaghetti Squash pasta is a yummy alternative!

Spaghetti Squash Pasta

Spaghetti Squash is a kind of squash that is yellow on the outside, and the inside is made out of yellow "strings" of squash. If you cut your squash in half and take out the seeds, and cook it in its skin, you will be able to to carefully scrape out the insides. You will see the strings, and the texture is a bit crunchier than normal squash. Add your favorite pasta toppings, and enjoy! I was so surprised how tasty and light this dish was, a definite delight for the vegetable lovers out there.

(This recipe has added smoked salmon, but of course you can make a vegan version as well.)

Enjoy!

Love, Lonneke

Spaghetti Squash Pasta Recipe
A delicious light version of a pasta by using spaghetti squash instead of real spaghetti

Author:
Cuisine: Italian
Recipe type: Dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 3 cups chopped and drained peeled tomatoes.
  • 1 onion, finely chopped
  • 2 cloves of garlic chopped
  • a pinch of salt
  • a pinch of black pepper
  • 1 table spoon bouillon powder, cube or paste.
  • 2 handfuls of fresh basil
  • olive oil
  • 1 whole spaghetti squash (4 cups of squash after cooking)
  • 4 slices of smoked salmon
  • Handful of roasted pinenuts
  • Chopped parsley to garnish

Instructions
  1. Cut the Spaghetti Squash in half.
  2. Take out the seeds
  3. Cook the spaghetti squash until tender
  4. For sauce:
  5. in a saucepan add cold pressed olive oil for cooking and put on stove on medium heat
  6. Add the garlic.
  7. Add the onion once garlic is browned
  8. Add the tomato sauce
  9. Add the bouillon and stir
  10. Taste the sauce, and add salt to your liking
  11. In meantime, in a pan roast the pine nuts quickly until light brown.
  12. At end add the basil and pine nuts and stir for 2 minutes.
  13. Serve the squash with the sauce.
  14. On top add the smoked salmon (which will get cooked a bit due to the heat)
  15. Add parsley, and black pepper to garnish.
  16. Enjoy!

Notes
You can make this pasta with pa pre-made pasta sauce you like.
You can make this pasta vegan by leaving out the smoked salmon
(remember the smoked salmon will add a bit of salt to the dish)

 


Pasta arrabiata & pesto tempeh meat balls

Pasta sauce making is easy if you follow a few rules.

I always make my own pasta sauce just because I think it tastes much better than a jar of pasta sauce. I also watch the pasta cook those few minutes so I get them out of the boiling water so they are "al dente". There is a reason for that: Not only does pasta get mushy if you cook it too long, it also become higher in the glycemic index the longer you cook it. And when you stir and try pasta while cooking once a while, you get the pasta out of there at the right time. I like "new" pastas like gluten free or quinoa pasta. They are much lighter to digest I feel. I still have to try to make my own pasta sometime. Gnocchi I know how to make, but papardelle?  I like to also keep my pastas vegetarian. And this recipe below for pasta arrabiata with pesto tempeh meatballs  (or should I say tempeh meat cubes?) is even vegan! Organic tempeh is my favorite source of protein. You might know it from asian dishes, but I want to show you it tastes great in italian dishes like this one. Tempeh you can buy at many health food stores and asian supermarkets. Some regular supermarkets even carry it nowadays.

Enjoy!

Love, Lonneke

homemade pasta arrabiata & pesto tempeh meat balls
An organic, vegan twist to a famous italian pasta dish.

Author:
Cuisine: italian
Recipe type: dinner
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • All organic:
  • Pasta for 2
  • 1 small onion, chopped.
  • 2 garlic cloves minced.
  • 1 large can of tomatoes
  • ½ a cup of dried tomatoes
  • 1 table spoon of dried hot pepper flakes.
  • Dried or fresh parsley (or any other herb like thyme or oregano you like)
  • Salt
  • 1 bouillon cube
  • 1 piece of Tempeh for 2
  • 4 spoons of pesto sauce
  • or make it yourself:
  • Lots of basil
  • Arugula
  • Olive oil
  • Cashew nuts
  • Lemon
  • Salt

Instructions
  1. Start with the pasta sauce.
  2. In a skillet fry the onion and garlic in a bit of oil until golden brown.
  3. Add the canned and dried tomatoes and stir frequently
  4. Add half a bouillon cube and stir.
  5. Let the pasta sit for a bit on low heat and stir frequently.
  6. If the sauce gets too thick add a bit of water.
  7. Taste the sauce and see if you need more seasoning/salt//bouillon cube.
  8. Add the dried parsley.
  9. Add the hot pepper flakes slowly and taste frequently to see if it doesn't get too spicy.
  10. Use a blender to make the sauce more even texture.
  11. Cook the pasta following the instructions on the package.
  12. Tempeh:
  13. Cut the tempeh in small cubes.
  14. Grill them in a skillet until a bit brown and crispy.
  15. Add pesto sauce to them and warm up.
  16. Homemade pesto sauce:
  17. Add all the ingredients in a blender and blend until a smooth texture. Taste it (using a spoon, watch your fingers in a blender!) and see if it needs either more salt, more cashew nuts or oil to make it more creamy, more lemon to give it more zest, or more basil or arugula for more flavor)
  18. When the pasta is ready, drain it well and add to a bowl. Add the pasta sauce on top and then afterwards add the crispy pesto tempeh "meat cubes".

 


Easy vegetarian lasagna

Easy vegetarian lasagna

Easy vegetarian lasagna
Easy lasagna for vegetarians

Author:
Recipe type: dinner

Prep time: 
Cook time: 
Total time: 

Ingredients
  • organic canned diced tomatoes
  • zucchini
  • eggplant
  • mozzarella
  • pine nuts
  • cheese
  • basil
  • olive oil
  • salt
  • pepper

Instructions
  1. Slice all vegetables and mozzarella.
  2. Layer all in a casserole sprayed with olive oil, with in between layers of the diced tomatoes in sauce, pine nuts, salt, pepper and basil.
  3. Top it off with a layer of vegetarian cheese.
  4. Put in oven for 30 min or longer until the eggplant is soft.
  5. Enjoy!

 

When I don't have much time but want to eat something simple and delicious, I make this lasagna.

try it yourself and enjoy!

Love, Lonneke

 

easy vegetarian lasagna step 1

easy vegetarian lasagna step 1

Easy vegetarian lasagna step 2
Easy vegetarian lasagna step 2
Easy vegetarian lasagna step 3
Easy vegetarian lasagna step 3
Easy vegetarian lasagna
Easy vegetarian lasagna

Tomato Zucchini Chickpea soup recipe

I made soup from scratch with nice vegetables. Enjoy this tomato zucchini chickpea soup!

Love, Lonneke

Tomato-Zucchini-Chickpea soup

Author:
Recipe type: Soup

Ingredients
  • 2 cans of peeled tomatoes or chopped tomatoes.
  • half a can of chickpeas
  • chopped zucchini
  • 2 bouillon cubes
  • 4 cups of water
  • salt & pepper
  • red pepper flakes (not necessary but makes the soup a bit spicier)
  • dried parsley spoon
  • spoon of olive oil

Instructions
  1. Sautee the zucchini in a stockpot, add tomatoes, water, bouillon cubes
  2. Turn low when it starts to cook
  3. Add the chickpeas, red pepper flakes, salt & pepper
  4. At end add olive oil and parsley.


Tomato Juice Recipe

Hi!!  Im super excited to share this juice recipe! It is something very diffrent from anything you have tried before. It is a juice but taste more like a gaspacho vegetable soup. YUMM!!! Perfect for a hot Summer days or just as a snack in the afternoon.

Tomato Juice Recipe
Tomato Juice Recipe - great for Summer!

Recipe type: Juice

Ingredients
  • 3 large tomato
  • 2 carrots
  • 1 small peeled cucumber (usually I do not peel my cucumbers, but for this recipe I prefer to peel it in order to keep pretty red color of the final product:)
  • ½ peeled lemon
  • 2 red or yellow bell peppers
  • 3 stalks of celery
  • 1 clove of garlic (this is optional, but I love garlic taste of the tomato juice aka soup)

Instructions
  1. Run thru a juicer all the ingredients. Ready!

 


Natures Food, Designed for Humans?

NATURE AMAZES ME. EVERY SINGLE DAY. Creation speaks loudly, if we would only listen to her voice, we might hear her heart beating closely, to that of our own.

FOOD. Something we think of at least 3 times a day, often more, often without noticing it's intricate design or thinking of it's designer. Maybe it's time we took a closer look.

Fungi for health?... Many mushrooms boast highly of their anti-cancer properties, & yet look at them! Almost like little tumors, springing up all over this tree, hint hint!... Excellent for boosting the human immune system.

Have you ever indulged in devouring a pomegranate, one seed at a time ;) ?... The little seeds, covered in a bubble of antioxidant rich juice & coloured blood red remind me of the cells in human blood which they seek to rejuvenate with their life giving enzymes & vitamins. The seeds contain potent bitter antioxidants too, which protect the cells against free radicals, preventing cancers & promoting youthfullness.

The tomato, excellent for the human heart, looks just like one.

The carrot, sliced into rings; behold & see the human iris as it stares back at you, hinting subtly!! I'm good for you, for your EYES in fact. Helping to prevent macular degeneration & promoting healthy vision.

Look at the fine veins within leafy vegetables. The bursting colour of fruits of all kinds, the cell segments within oranges, berries, kiwi-fruit.

Sweet potato, does it remind you of anything?... It looks like an intestine!

The gorgeous shape & texture of the avocado. Did you know that seeds of all kinds promote fertility?

I'm so ASTONISHED when I crack open fresh walnuts. Why?... Well don't they remind you of something??? Dah. Haha. There's definitely a sense of humour there somewhere wouldn't you agree? To think that they are created, designed, to look like the human brain? WOW. Hint hint, 'eat me'!

I'd never noticed that the tiny, potent chia seed is really quite grey, until this morning, & I've been eating them for years! Another super brain food rich in all omega fats.

There are so many various foods which I haven't touched on, celery, herbs of all kinds, bananas, apples, stonefruit, legumes, grains, grasses, flowers (excellent for mood enhancement!). So much variety in colour, texture, flavour. Bitter, pungent, sweet, salty. AMAZING variety abounds! Let's take a subtle or maybe not so subtle tip from NATURE! ENJOY HER BOUNTIFUL GIFTS TODAY, GIVE YOUR BODY what it craves, NATURES very own FOODS, DESIGNED FOR HUMANS. Take note of your next meal, the colours, the shapes it contains, keep it as close to nature as possible & reap the benefits for your internal organs, skin, bones, & feel each of your body systems respond with vitality & life.

A book you may enjoy which highlights many natural varied foods & food groups is 'Laugh with Health'. Excellent for beginning health buffs with simple, fast info; it lists the nutrients, medicinal properties & benefits of each food page by page with great pictures too. I encourage you to have it in your healthy library.

Love & chocolate xxx Abigail