O my goodness! I didn’t think vegan could possibly taste this good.
The key to awesome vegan cooking is to be creative- treat it like an art- for indeed it is. Pay attention to your intuition. Be mindful of the ingredients you add.
Like a singer that takes a song, learns it, and then makes it their own, make your recipes your own.
For this dish I baked a large spaghetti squash (only ended up needing half of it). Split it in half lengthwise and remove the seeds. Place face down on a baking sheet with a little water in the bottom. Bake at 375 for 35-45 min. As soon as you can poke a fork through the skin, remove from oven. Do not cook till mushy or it will not be good for this dish. The flesh should be tender-crisp.
While it’s baking, in a small bowl mix together a sauce of:
2 tsp. Toasted sesame oil
1/4 cup organic Tamari sauce
2 tsp coconut sugar or other sweetener
1 clove garlic, minced
prepare following ingredients:
1 yellow onion, chopped
3 stalks celery, sliced
1/2 bell peppers diced
2 cups shredded purple cabbage
1 carrot julliended
Heat 2 tbs. olive oil over low heat. Add onions:
Stir and cook till slightly softened. Add carrots:
Stir and cook another minute then turn off heat. Add remaining veggies and scrape out hot spaghetti squash (approximately 2-4 cups of it. Use your good judgment)
Stir in the sauce. Sprinkle with slivered almonds, toasted sesame seeds and chopped green onion.