I love to write and I love to cook. My social media pages tend to be filled with either writing quotes or pictures of what we are cooking. I thought I would share a few of our favourite recipes (Caution: plant-based recipes because veggies are good for you).
We recently made our first recipe from the Eat Better, Live Better, Feel Better, alkaline recipe book by Julie Cove. Thai Spaghetti Squash Noodles with Sweet Chili sauce.
• 1 large spaghetti squash
• 1 Tbsp. coconut oil (I used light tasting olive oil)
• ¼ cup sliced yellow onion (I used a sweet onion)
• 3 Tbsp. finely chopped fresh lemongrass (we used lemon zest because I forgot to but the lemongrass)
• 1 Tbsp. finely chopped garlic
• 1 Tbsp. finely chopped ginger
• ½ cup julienned scrubbed carrot
• ½ cup julienned, scrubbed daikon radish
• ½ cup julienned red bell pepper (we used about a cup because we love red peppers.
• ½ cup julienned, scrubbed zucchini
• 1 Tbsp. Bragg liquid aminos (I used soy sauce = 2 tbsp to the 1 tbsp)
• ¼ tsp sea salt
• 5 Tbsp. finely chopped cilantro
• 3 Tbsp. sliced fresh mint (we didn’t use this, my partner is not a fan of mind, fair enough)
• 3 Tbsp. of sliced basil
• 3 Tbsp. of finely chopped green onions (didn’t use, we don’t care for green onions, purely a taste thing for us)
• Juice from ½ lime
• Hemp heart for garnish
Preheat the oven to 350 F. Line a baking sheet with parchment (I used our glass Pyrex dish, no parchment needed)
• Halve the squash lengthwise and place it, cut side down, on the baking sheet, (Do not add water or the squash will be too soft.) Bake for 30 – 40 minutes or until fork-tender and the “spaghetti” strings pull freely from the skin. Remove from heat and allow to cool.
• Heat the oil in a sauté pan on medium heat. Add the onion, lemongrass, garlic, and ginger and sauté for 1 – 2 minutes. Stir in the carrot, daikon, bell pepper and zucchini for 1 -2 minutes. Season with Bragg (soy sauce) and salt. Remove from the heat, then add the cilantro, mint, basil, green onion, and lime juice and toss well to combine.
• Using a fork, loosen the strands of spaghetti squash from the skin by dragging it lengthwise with the stands. Divide the squash among 6 plates into nice heaps. Discard the skins. Pike the Thai-spiced veggie noodles over the squash and serve with sweet chili sauce on the side. Garnish with hemp hearts.
Sweet Chili Sauce: (It does take time to make I recommend getting a glass of wine)
• ¾ cup filtered alkaline water (we have a Brita, I took that as okay to use)
• Juice of 1 lemon
• 4 drops of stevia (Sorry can’t do Stevia – we used white sugar about a teaspoon for 2 to 4 drops)
• 1 Tbsp. tapioca starch (flour if you don’t have any)
• 1 tsp coconut oil (we used light tasting olive oil)
• ½ cup finely chopped sweet onion
• 2 garlic cloves finely minced
• ½ cup finely minced red bell pepper
• ½ Thai bird’s-eye chili pepper, seeded and finely chopped (couldn’t find this, but you can use cayenne pepper, about ½ tsp)
• 2 tsp maple syrup (optional) or more stevia – you better believe we used maple syrup
In a glass measuring cup. Whisk together the water, lemon juice, stevia, and tapioca starch until well combined. Set aside. (I used a mason jar and shook it together, great arm work out!)
• Heat oil in a small saucepan over medium heat. Add the onion and sauté for 1 minute. Stir in garlic, bell pepper, and chilli pepper and sauté for 1 more minute. Whisk the tapioca mixture again and pour it into the pan. Cook, stirring to combine, for 3 – 5 minutes, until the mixture turns from cloudy to clear. Add the salt and maple syrup (if using). Remove from heat, allow to cool slightly, and pour into a sauceboat. (The sauce will set up as it chills. To thin it, whisk in a drizzle of warm water.)
Enjoy! Please let me know how you made out – did you substitute anything, add something? Please share.
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Until Next Time, Keep On Typing. . . .