Chick'n Paprika with Spaghetti Squash

Adapted from Allrecipes (can't currently get on site to grab link)

INGREDIENTS:

• 1 spaghetti squash

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 green bell peppers, diced
• 1 teaspoon salt
• 1 teaspoon caraway seeds

• 2 tablespoons paprika

• 2 cups Butler soy curls or another chicken substitute
• 13 ounce diced tomatoes

METHOD:

• Cover soy curls with warm water and set aside
• While preparing the paprika sauce, cook the spaghetti squash and scrape with fork to make strands
• Heat oil in skillet, add onion, garlic, bell pepper, salt and caraway seeds; cook about 5 minutes until onion is translucent 
• Stir in paprika and tomatoes
• Drain soy curls and add to paprika mixture; stir well to combine
• Stir in spaghetti squash strands

Banana Pear Cake

Adapted from The Vegan Project

INGREDIENTS: 

• 1 1/2 cups flour
• 1 cup oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

• 4 pieces of fruit, any combination of bananas and pears
• 1/3 cup oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla

METHOD:

• Combine dry ingredients in large mixing bowl
• Combine fruit, oil, maple syrup and vanilla in food processor
• Stir liquid ingredients into dry ingredients
• Pour into greased loaf pan
• Bake at 350 degrees for 45 minutes

Butternut and Cabbage Stew

Adapted from Green Kitchen Stories

INGREDIENTS:

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 large butternut squash, cubed
• 1 large head red cabbage, sliced
• 1 tablespoon dried rosemary, ground
• juice of one lemon
• 1 cup uncooked brown rice
• 2 cups dried black-eyed peas, cooked
• 8 cups water
• 1 vegetable bouillon cube
• 4 bay leaves
• 1/4 cup balsamic vinegar 

METHOD:

• Saute onion in coconut oil until translucent; add garlic and saute a minute longer
• Stir in butternut squash
• Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
• Add red cabbage and stir well
• Bring to a boil and simmer about 30 minutes or until butternut squash is tender
• Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
• Drain black-eyed peas and combine with butternut/cabbage stew
• Stir in balsamic vinegar and salt to taste

175 calories per 1 cup serving