Sun Dried Spaghetti Squash Stir Fry

Spaghetti Squash Stir Fry (serves 4-6)

Adapted from: http://rockmyvegansocks.vaskor.ca/

1 small/medium spaghetti squash

1 red pepper, chopped

1 small bunch of spinach, washed & roughly chopped

1 medium zucchini, chopped

6 sundried tomatoes

4 marinated artichoke hearts

1 tbsp of nutritional yeast

the juice of half a lime and pepper

Cut the spaghetti squash in half and cook it for about an hour at 350. Scrape out to awesome spaghetti-like strands. Add the other ingredients red pepper through artichoke hearts and stir to combine.  Sprinkle the nutritional yeast, pepper & lime juice on top. Saute until warm and serve.

 

**Please add more spinach if you prefer.  I always double what is recommended as spinach is the only food that becomes more nutritional with cooking.

***Optional to add some edamame as well.

Zucchini Breakfast Quiche

Adapted from: http://roxanashomebaking.com/
1/2 c. rice flour
3 Tbl Potato Starch
1 Tbl Tapioca Starch
1/2 tsp xantam gum
1 cup almond meal flour
4 oz avocado
3 zucchini (~ 21-22 oz)
2 red onions
olive oil
a handful fresh dill
1 1/4 cup almond milk
3 eggs
2-3 oz nutritional yeast
pepper
Start my finely slice the zucchini
In your mixer combine the flours and avocado.
Mix until it resembles fine breadcrumbs
Add a little cold water to form a soft dough (I still kept mine a little on the crumbly side- make it a little difficult dishing up but I liked the texture)
Roll out the dough and line a 10 inch quiche pan, put it the fridge for about 20-30 minutes. Meanwhile preheat the oven at 400F. When chilled prick the dough with a fork and bake for 20 minutes.
 Finely slice the onions.
Heat few tablespoons of olive oil and cook the onions until almost soft
When soften add the zucchini and cook for further 5 minutes or until the zucchini start to soften.
Add the chopped dill and let it cool.
While the pastry and the zucchini mixture are cooling slightly combine 3 eggs with 1 1/4 cup almond milk.
Spoon the zucchini mixture into the baked pastry
Pout the egg-milk mixture over and sprinkle with nutritional yeast.
Bake the quiche in preheated oven at 350F for about 45 minutes or until firm to the touch.