Tag Archives: Vegan & Gluten-Free

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Impressive Vegan Entrées

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Today, I present you with a recipe for Baked Spaghetti Squash with Chickpeas & Veggies. Now that you may be starting to dine again with a few friends on occasion or meeting up with family you haven’t seen in more than a year, you might want a dish that impresses them with the delights of vegan cuisine. This entrée will wow them—even If I do say so myself!

Admittedly, this stuffed squash is a bit of a project. There is nothing difficult about it, but it has several steps, so plan to make this when you have a couple hours to relax and enjoy cooking.

This recipe takes advantage of my recently posted Asparagus & Sweet Potato Side, which becomes the filling of the scooped-out spaghetti squash boat.

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Springtime Asparagus Side Dish

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Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and April—in grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this year’s installment includes a simple and delicious sauce for grilled or pan-seared asparagus. It’s perfect with any meal and ideal for Passover. The best part is that it’s fast, easy, and delicious! It’s also vegan and gluten-free.

I made the sauce with blanched almonds, as these are the preferred nuts, according to Ayurveda. They are lighter and easier

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