corn spaghetti

3

AN ANGEL AMONG US:

Armani Crews, who turned 6 earlier this month, had been begging her parents for “a few months” to feed homeless people in her community, but her parents thought “she was joking,” her mother, Artesha Crews, told ABC News.

“I said, ‘OK, we’ll make some sandwiches,’ to which Armani said, 'No. I want the same thing we’d have at my birthday party,’” her mother recalled.

Even when her father, Antoine, informed her that if she wanted to go through with this, she wouldn’t get a birthday gift, the girl, whose birthday was March 5, persisted.

So the Chicago family spent about $300 buying food to deliver to homeless people in the city’s East Garfield Park neighborhood. They purchased chicken, fish, spaghetti, corn, green beans, mashed potatoes, rolls, cake, cookies, fruit and water.

After Armani mentioned her plan at the family’s local church, congregation members donated other items to create care packages for the homeless. Each care package included a toothbrush, toothpaste, deodorant, hand sanitizer and a snack, such as a granola bar.

Armani’s birthday party was a success, with the family feeding more than 125 people who gathered.
In a statement, the kindergarten student told ABC News, “It was nice to be nice.”

Her mother added, “She was excited. She was happy. Everybody was being fed. …One of the gentleman said he hadn’t had a hot meal in a long time.”

Now the 6-year-old wants to host another community meal for the homeless. Her mother said the family plans to return to the park “within the next couple of weeks.”

via: http://abcnews.go.com/Lifestyle/year-feeds-homeless-throwing-birthday-party/story?id=46079836

VEGAN MEAL IDEAS: LUNCH DINNERS & SNACKS

In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

LUNCHES
I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh
- TVP

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 

DINNERS

Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)

SNACKS/ SIDES

Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 

dashakay  asked:

Apartment 42!

#42:  “I swear it was an accident.”   Writing a prompt for @dashakay is like having to say mass for the Pope.  But okay, here goes.

***

They are fifty-five miles from the nearest mall and there’s nothing in here but a wrinkle-proof skirt suit and a piece of black lingerie.  Not just lingerie.  Racy, come-fuck-me, probably-never-going-to-wear-it lingerie. She looks up at the dusty popcorn ceiling, taking a deep breath and sighing irritably at the smell of drive-thru Taco Bell and rental car on herself.

“There are no pajamas in here,” she says, trying not to whine.

Mulder is sitting at a little motel room table by the window, lights from the parking lot striping his face through vertical blinds.  He lays out photographs of crop circles as he slurps Lo Mein out of a container, of course oblivious to the crisis he’s created.  

“I got exactly what you said.   Suit on the right side of the closet and smallest pile in the second small drawer on the left.”

“No.  Second small drawer on the right is pajamas.”

“So what did I get?” he asks absently, tracing a finger over some corn stalks.

She lifts a spaghetti strap and lets it unfold in front of her, feeling the exotic weightlessness of it in her fingers.  She’s only put it on once, in the dressing room.  She had looked at herself in the mirror in front of a purple velvet curtain and walked out with her credit card in hand, seduced by the sly, dim lighting.  Mulder looks up and lowers his chop-sticks, leans his hand against the carton like his life depends on it.

“I swear it was an accident,” he says slowly.

“How do you accidentally mistake this for pajamas?” she says, rustling it in the air.

“I was in a rush.  You do wear silk pajamas sometimes and it was folded up.  I didn’t see the…”

She slips a finger under the material down the middle of the slip.  Shadowy sheer black chiffon dipped into a deep V all the way to the belly button. Well, she thinks it’s meant to come to the belly button.  On her, it falls a bit lower than that.

“This part?  You didn’t see this part?” she says incredulously. He shakes his head no and gulps.

“Mulder, that whole drawer is…” she trails off, realizing she doesn’t really want to tell him what’s in that drawer.

“Stuff like that?” he asks with his eyebrows raised, a dopey grin crawling across his face.  

“You’re telling me you didn’t look through it,” she says in her don’t-bullshit-me-Mulder voice as she tosses the slip back into the bag.

“I’m a gentleman, Scully.” He seems relieved to have the negligee out of sight.

“This is the last time I let you pack me a bag.”

“Sure, next time I’ll do the autopsy, you get the car ready,” he says with regained composure.

“Do you have anything I can borrow?” she asks.

“I pack light.  Unless you want me to strip and give you this,” he says, rumpling his soft shirt in his hand.  She rolls her eyes and picks up her bag, heading toward the bathroom, pouting at the thought of having to either put these clothes back on or spoil tomorrow’s clean suit while he sits there in a clean t-shirt and jeans.

“Hey, I remembered your shower cap.”

“I’ll be five minutes,” she says curtly, not at all impressed.  

It’s a quick business shower, no razors or wash cloths, and it’s even less than five minutes before she’s standing in a bleachy towel in a cloud of steam.  She peers into the bag and reluctantly takes out the wrinkle-free suit. She shakes her hair loose, catching her reflection in the mirror as she drops her towel.  

Her eyes are rimmed in that perfect damp smudge of mascara she can never replicate on purpose.  Her cheeks are flushed and her lips stained with a thin stubborn layer of Revlon Colorstay.  The rest of her is scrubbed clean, the hairs on her arms sticking up, her nipples stiffening as the steam seeps out of the room.  She looks at herself ten seconds longer than usual, just beyond the obligatory check-up, before she reaches into her bag again.

The room is so tiny that the window next to Mulder has steamed in stripes through the blinds.  Mulder doesn’t notice that, doesn’t notice her as she opens the door.  But as she approaches, her bare calves step into his peripheral vision.  He looks up slowly, eyes following the sway of the silk draped over her hips, her waist.

She paws through the food with one hand, careful not to mess up his rows of photographs.  He bites one side of his bottom lip as he gradually registers the depth of the mesh material down her chest.  

“Now, be a gentleman, Mulder,” she teases as she turns her bare back and sits opposite him with the fried rice in her hand.  She points her toes against the floor as she leans over, raising the point of her chopsticks to her mouth and looking over the pictures spread between them.  “Want to tell me what I’m looking at?”

“You first,” he says, staring at her with the still, wide eyes of a believer.  She smiles broadly.

“Thanks, Mulder.  I thought I was never going to have a chance to wear this.”

**********

7

130 Calorie Three Way Taco Chili with Spaghetti Squash

Ingredients:
1 Red Bell
1 Green Bell
1/3 c. Diced Onion
¼ c. Jalapenos
1/3 c. Black Olives
2 (16oz) cans low sodium diced tomatoes
1 (16oz) can low sodium black or kidney beans, rinsed and drained
1 (11oz) can fiesta corn, drained
1 Spaghetti Squash, cooked
½ packet of low sodium taco seasoning
Mexican Style Blend Finely Shredded Cheese, 1 tablespoon per serving!

Directions:
*First cook your spaghetti squash. I already cooked mine previously and
Was using leftovers, but I like to halve my squash and seed it, then turn
Them upside down on a baking sheet and bake for about 45-65 minutes.*

•First I diced up my two bell peppers with my onion and put them in a medium pan and sautéed. I used 4 squirts of I Can’t Believe it’s Not Butter 0 calorie spray to coat the pan but butter or olive oil would work fine. I let them cook for about 20 minutes, stirring occasionally while I prepared my other Ingredients.

•Next I diced up my jalapenos and olives, and added them into the pot.
I like my food hot, and the soup was quite spicy. If you don’t like as much heat try adding the jalapenos last or seed them!

•Next I added the taco seasoning to give my vegetables more flavor. I recommend only adding about ¼ of the packet at this stage, and then if you want more once you add all of your ingredients you can. Season to your taste preferences,
I used a little over ½ a packet in mine.

•Then I drained and rinsed my beans and corn, and added them in.

•Then I added in my tomatoes. I recommend using diced tomatoes but I didn’t have any on hand, so I used a large can of whole tomatoes and diced the tomatoes myself.

•After that I added a few ounces of water because my soup was a little too thick, but remember you want it pretty thick since its going over spaghetti squash!

•I also added some salt and pepper for taste, about ½ tsp each.

•Cook for at least 1 hour, but the longer you cook it the better it will be!

•Once the chili and spaghetti was done, I put them into a small dish and added a tablespoon of Mexican Shredded cheese on top and popped it into the broiler for about a minute.

Makes about 12 servings, 100g of spaghetti squash (about 3/4c.) with ½ cup chili on top.

Without Cheese:
Calories: 110, Fat: 1.3g , Sugars: 6.4g, Protein: 3.6g, Carbs: 19.9g
With Cheese:
Calories: 130, Fat: 2.6g, Sugars: 6.4g, Protein: 5.3g, Carbs: 20.2g

• This was so good! And guilt free :) At only 110/130 calories per serving you can go back for more! One of my favorite dishes I’ve had in a while!

Corn pasta with roasted butternut squash sauce.

I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.

Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.

4

Spaghetti Casserole 

Ingredients:
-1.5 packages tempeh
-1 onion finely chopped
-1 pepper finely chopped
-2 cloves garlic chopped
-olive oil
-½ cup oatmeal
-italian seasoning + salt/pepper/whatever else you want
-1 box spaghetti (any kind will work, use rice/quinoa/corn spaghetti if gluten free)
-about 3 cups of marinara sauce for dish, 1-2 cups for extra while eating.
-1 eggplant
-panko crumbles (or any time of bread crumb)

Directions:
-Tempeh Crust: Saute the onion, pepper, and garlic in olive oil.  Once slightly cooled, combine with crumbled tempeh, seasoning, and oatmeal.  Pour into casserole dish and press down to form a “crust”.
-Spaghetti:  Cook one box of spaghetti (I used whole wheat) as directed.  Once crust is formed, pour cooked (and drained) spaghetti on it.  Then pour marinara sauce on top of that and mix around a little bit.
-Eggplant:  Peal one eggplant.  Cut into slices (about 1/4″ or less thick).  Sautee until slightly softened.  Place on top of spaghetti layer.
-Crumbles: Sprinkle on as many as you want on top.
-Baking: Bake in a preheated oven around 400 degrees F, covered for 30 minutes, and then uncovered until the bread crumbs brown (10-15 minutes).  Probably anywhere from 350-450 degrees is fine, and I don’t think cooking it longer would be a problem either. 
-Consuming: If you’re taking this as left overs for the week (as I am doing), it tastes a little better with some added marinara sauce on it each day,be cause it can kind of dry up.

Corn pasta + Lentil spaghetti
Recipe for the sauce:

1 can of diced tomatoes - blended (you can just use tomato sauce)
½ cup of red lentils
½ cup of peas
1/3 red onion
3 Tablespoons of nutritional yeast
Tablespoon of sugar
2 tablespoons of Italian seasoning
Teaspoon of sriracha
Teaspoon of paprika
Teaspoon of chili powder
Teaspoon of garlic powder
———————————————-
Boil the tomato sauce, add the lentils and seasonings and cook on a low heat for 15 minutes. Add the onions and peas and cook for 10 more minutes or less for however soft you want the peas.

Spaghetti squash and lentil “burrito bowl” for lunch today :)

Half a spaghetti squash, leftover stewed lentils, corn, avocado, vegan sour cream, nutritional yeast, hot sauce, salt, pepper, and lime juice

instagram

Romeo wants to give everyone some kisses to help them get through the day! 😊

Made with Instagram

anonymous asked:

could you give some examples of foods we could eat (for someone who is thinking about becoming vegetarian) as in breakfast, lunch and dinner! I know there's plenty of vegetables and fruits but I need ideas since I don't want to be eating the same thing every day! and thank you

HERE IT IS - THE MASTER LIST OF ALL VEGAN FOOD MASTER LISTS. PREPARE YOURSELF, LIL SQUISHES.

Breakfast

  • Chia pudding in various flavours (hazelnut milk + cacao + crushed hazelnuts to make nutella, matcha green tea powder + coconut milk + coconut chips, cinnamon + stewed apple + almond milk to make apple pie, soy milk + dried strawberries + fresh strawberries + homemade strawberry jam + whipped coconut cream to make strawberries and cream, pumpkin puree + crumbled spice shortbread biscuits from my upcoming zine + whipped coconut cream to make pumpkin pie… the combinations are endless!)
  • A big bowl of crunchy granola with coconut yoghurt and your favourite fruits on top (grapes, passionfruit, banana, rockmelon, blueberries, pineapple)
  • A stack of fluffy homemade pancakes (peanut butter and chocolate, strawberries and cream, matcha green tea with warm coconut milk, spiced apple pie, sticky date, coffee and chocolate, oreo, and so on are all flavours I have made - I recommend my ebook here in terms of pancake recipes! Woooo shameless self promotion)
  • An acai and blueberry bowl made extra thick by using frozen bananas, topped with additional berries and banana slices, a pile of homemade bircher muesli, and lots of raw nuts and seeds
  • A massive smoothie with loads of frozen banana chunks to make it super thick and creamy - my favourite flavours are blueberry + strawberry + banana + almond milk, cacao + mesquite + lucuma + maca + banana + coconut milk, banana + matcha + rice milk + ice cubes, banana + dates + vanilla + almond milk, and so on
  • A giant fruit salad, or perhaps even a mono meal of fruits e.g. half a watermelon, a bag of oranges, a bunch of bananas, a bag of apples, a bag of grapes, a bag of peaches, a bag of nectarines, a honeydew or rockmelon (cantaloupe in some countries), a pineapple or two, anything you can get your hands on! Preferably organic/local/in season.

Lunch

  • Rice paper rolls filled with avocado, cos lettuce, rice noodles, red or orange capsicum, cucumber, grated carrot, cherry tomatoes, fresh grated ginger, mint, coriander, basil, parsley, and served with a peanut dipping sauce made with peanut butter, tamari/soy sauce, maple syrup, water, ginger, lemon/lime juice
  • Glutenous black rice and cardamom pudding topped with creamy coconut yoghurt/whipped coconut cream, pineapple slices, and black sesame seeds (you can find the recipe on Belle Gibson’s amazing Whole Pantry app)
  • Homemade brown rice/white rice/quinoa sushi with the apple cider vinegar rice mix that I posted on my Instagram a while ago, filled with avocado, cucumber, carrot, tofu, capsicum, or anything else you desire
  • Rice or corn crackers topped with fresh chickpea hummus, tomato slices, avocado slices, bean sprouts, baby spinach, and cracked pepper/sea salt
  • Oven fries made with a tablespoon of rice bran oil, 3 potatoes finely sliced into wedges, and garlic and herb salt, baked on fanbake until crispy then served alongside guacamole (avocado, tomato, red onion, chilli, lemon, salt, pepper) and tomato sauce
  • A massive bowl of banana icecream made with frozen banana chunks - my favourite flavour is salted caramel (frozen bananas + medjool dates + mesquite powder + peanut butter + sea salt), but any combination goes! Try out peanut butter and cacao, blueberry and strawberry, green tea and lemon, raspberry and cacao butter, and so on.

Dinner

  • A rich, spicy indian curry made with (in this order) rice bran oil, onion, garlic, curry powder, mushrooms, tomatoes, potatoes, sweet potatoes, carrots, vegetable stock, cauliflower, coconut cream, broccoli, chilli flakes/fresh chilli, baby spinach leaves, coriander, parsley, all on top of a bed of freshly steamed rice or quinoa
  • Homemade vegan pizza made with Orgran’s gluten-free pastry blend, topped with tomato paste, zucchini circles, fresh tomato rounds, capsicum slices, pitted olives, mushroom slices, nutritional yeast, balsamic vinaigrette, and fresh herbs when it’s just come out of the oven
  • Rice or corn pasta spirals/spaghetti with a rich tomato, basil, parsley, onion, mushroom, zucchini, and chilli sauce. Would also be nice with your choice of beans stirred in e.g. lentils, red kidney beans
  • Rice risotto made with vegetable stock, nutritional yeast, mushrooms, some kind of nut cheese if it’s accessible to you, fresh broccoli, asparagus, lemon and other vegetables you love and would work well with the flavour combinations
  • Lasagne made with either gluten free pasta sheets or thinly sliced eggplant/zucchini/sweet potato as the layers, filled with a mix of lentils, tomato, basil, parsley, chilli, garlic, onion, mushroom, and so on (I prefer this without vegan cheese, but feel free to add it in if you’d like)

PS Make enough for leftovers because most of these options taste even better cold the next day, but ensure you store them in glass or metal bowls as plastic bowls taint the food and will stain, particularly with curry or spiced pastas

anonymous asked:

Do you have a recipe for vegan mac and cheese?! The photo you posted of yours looks amazing!

such an ugly photo haha but sure, i made it up and didn’t measure, but here’s what i did:

cooked gf corn spaghetti (use macaroni if you have it) and put a colander over the pot and steamed some kent pumpkin in it (kill two birds with one stone ya know?…love killing birds, so veghiee)

at the same time, heat some almond mylk and a tbsp besan (chickpea flour) in a small pot over low heat for a few mins until thickened, add some salt and peps

when the pumpkin is steamed and soft, add it to the mylk mixture and stir for a while until kinda combined. add shitloads of nutritional yeast

transfer to a vitamix or other blender and blend until smooth, toss with spaghetti or pasta (i added some spinach too) xx