Spaghetti Squash Pad Thai

I’ve always viewed spaghetti squash — with its clever, noodle-like interior — as a fun party trick, always surprising both for its ability to reasonably mimic pasta and how satisfying the results can be. It’s good, sure, but it’s also never really had a “wow” moment for me. See Full Recipe at thekitchn.com

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Smoky Apple and Pepper Jack Turnovers

Apple turnovers are getting an upgrade! These little pastry pockets are sweet, savory and (dare I say it?) pretty much taste like they are filled with BACON. But they are vegetarian friendly, being mostly filled with apples, onions and a little bit of cheese. See Full Recipe at abeautifulmess.com

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Surprise matcha balls

Matcha powder is finely ground green tea and these no-bake balls are sugar-free and rich in antioxidants. See Full Recipe at taste.com.au

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Marinated tofu steaks with rocket salad

Cut the tofu in half crossways and then cut each half horizontally into 1.5cm-thick slices. Place in a large glass or ceramic bowl. See Full Recipe at taste.com.au

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Sugar-free brownie

All the yumminess of a chocolate brownie with none of the sugar! See Full Recipe at taste.com.au

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Salsa Spaghetti

There are some beautiful Mediterranean vibes going on in this dish – juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. See Full Recipe at jamieoliver.com

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Meatless Monday: Mini feta-spinach tarts are as tasty as they are adorable

Mini vegetarian tarts full of feta, spinach and sun-dried tomatoes are easy thanks to premade pie crust See Full Recipe at sheknows.com

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Premade pie crust makes maple butternut goat cheese galette effortless

An impressive butternut squash galette comes together so easily with this shortcut See Full Recipe at sheknows.com

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Sweet-and-spicy cucumber noodles will make you forget all about pasta

Zucchini noodles? Been there, done that. Cucumber noodles are where it’s at. See Full Recipe at sheknows.com

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Cranberry Chocolate Marshmallow Cookies

In a large bowl, sprinkle gelatin over ¼ cup cold water; let stand 10 minutes. Meanwhile, in a small saucepan, combine cranberries and ¼ cup water. Bring to a simmer and cook until berries have burst, about 5 minutes. Puree cranberry mixture until smooth. See Full Recipe at realsimple.com

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