Thursday, November 28, 2013

Spaghetti Squash Recipe

I love spaghetti but I don't love how it makes me feel weighed down and tired, so I decided it's time to try some spaghetti squash!! I made this recipe and I couldn't be happier :) enjoy!

  • 2 whole spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 1/2 bottles organic marinara sauce or 4 cups homemade marinara sauce


Preheat oven to 450 degrees,
1.) Line a cookie sheet with aluminum foil, coat the pan with olive oil, cut the spaghetti squash lengthwise down the middle, remove the seeds. 

2.) Divide the olive oil between the 4 halves brushing the insides with olive oil and sprinkling with salt and pepper.

3.) Bake for about 35-40 minutes flesh side down.

4.) Being careful not to burn yourself remove the insides of the squash into a large pot, add the marinara sauce, and heat up just until hot. Serve with Parmesan or feta cheese! Enjoy!!

Notes: to remove the flesh of the squash I used a fork and a pasta spoon, it comes apart pretty easily, just start in the middle and work to the edges. Don't skimp on olive oil it's healthy! The thing I really like is this recipe doesn't use a microwave :D cutting the squash lengthwise is tricky because your squash will try to run away! So I used my hubby for that part lol!!

Tuesday, November 5, 2013

Best Vegan Chocolate Cake!!

I made this cake for my hubby's birthday it came out perfect, light, and fluffy! This cake is honestly better than a non-vegan version absolutely delicious enjoy :)

Cake Ingredients:
  • 2 3/4 cups cake flour
  • 2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder 
  • 2 tsp. baking soda
  • 1 tsp salt
  • 1-3/4 cups unsweetened almond milk
  •  1 cup melted cooled coconut oil
  • 3 Tablespoons vanilla extract
  • 2 Tablespoons white  vinegar 

1.) Preheat oven to 350 degrees flour and oil a 9 inch cake pan, if you want to make a double layered cake make double the ingredients, you can use the extra batter for cupcakes!

2.)  Stir all dry ingredients together in a large mixing bowl

3.)  Blend in wet ingredients adding the white vinegar last mixing until just blended

4.) Fill the cake pan/pans halfway, and bake for 35-50 minutes or until a knife comes out of the center of the cake clean.

5.) Allow the cake to cool before frosting it  :)

Notes: this cake is light and fluffy but if you refrigerate it it will be dense, I like it light and fluffy so I leave it out and add the frosting before serving it, I suggest making it the day before or day you eat it, adding the frosting before serving it to keep it soft and fluffy :D

Vegan Cream Cheese Frosting

4 oz. toffuti better than cream cheese
4 oz. earth balance vegan buttery sticks
2 cups sifted powdered sugar 
1 tsp vanilla

Blend the vegan butter and cream cheese together then add the sugar and vanilla blending throughly, 

Notes: if you are decorating and using a coupler refrigerate the frosting, decorate before serving.