Meatless Mondays: November

Week 3: Garlic-Parmesan Spaghetti Squash

November 21, 2022

This recipe sent to us from Bridget Cowe, Residence Support Case Manager, is all about the flavoured oil and the cheese!

Ingredients

• 1 large spaghetti squash
• 3 tablespoons olive oil
• 8 cloves of garlic, thinly slices
• 1/3 cup sliced almonds
• 1 teaspoon red pepper flakes
• 4 cups chopped spinach
• 1 teaspoon salt
• 1 cup shredded parmesan cheese

Directions

1. Using the tip of a sharp, short knife, pierce the squash in 7 to 8 places.
2. Pour 1 ½ cups water into the Instant Pot. Place a trivet in the pot. Set the squash on the trivet.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 7 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes then quick release any remaining pressure.
4. Remove the squash, and cut it in half lengthwise. Store one half in a tightly sealed container in the refrigerator for another use. Without destroying the shell, use a fork to strands of remaining half into a large bowl. Measure out 4 cups (save any remaining squash for another use). Set the squash shell aside to use as a serving vessel. Empty the pot and wipe dry.
5. Select SAUTE. When the pot is hot, add the olive oil. Once the oil is hot, add the garlic, almonds, and pepper flakes. Cook stirring constantly and being careful not to burn the garlic, for about 1 minute. Add the spinach, salt, and spaghetti squash. Stir well to thoroughly combine ingredients until the spinach wilts.
6. Transfer the mixture to the reserved squash shell. Springle with Parmesan cheese just before serving.

If you do not have an Instant pot:

• Preheat oven to 400ºF.
• For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
• Lightly oil the cut side of the spaghetti squash and place face down on a baking sheet. Roast until fork-tender, about 40 minutes. Let cool until handleable. Fluff strands with a fork.
• Heat oil in a medium skillet or pot on medium-high. add the garlic, almonds, and pepper flakes. Cook stirring constantly and being careful not to burn the garlic, for about 1 minute. Add the spinach, salt, and spaghetti squash. Stir well to thoroughly combine ingredients until the spinach wilts.

Week 2: Creamy Pumpkin Pasta

November 14, 2022

Warm up with this seasonal recipe shared by Chantalle, First-Year Transition Coach!

Ingredients:

12 oz (340g) elbow pasta of choice
(gluten free, whole wheat, etc)
1 ½ cups (350ml ) milk of choice (regular/almond/cashew etc)
115 oz can (425g) pumpkin pureé
½ cup (60g) nutritional yeast
1 Tbsp Dijon mustard (to taste)
1 Tbsp lemon juice
1 clove garlic
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
¾ tsp pepper

Instructions:

1. Boil water and cook pasta noodles
2. While pasta is cooking pop all other ingredients into the blender until combined and it forms a sauce-like consistency
3. Once noodles are cooked, combine sauce and noodles together
4. Optional: top with more nutritional yeast for extra cheesy goodness!

Week 1: EASY Chickpea Curry

November 7, 2022

Made by RLAC, Julia! Original recipe and credits at the YouTube link here. It looks intimidating but is minimal effort and feels fancy!

What you’ll need, in order:

• 6-8 garlic cloves (depending on your taste)
• 1 onion
• 1 fresh ginger ~ 2 inches minced
• Add any other vegetable you enjoy!
• Olive oil
• Turmeric powder
• Curry powder
• Red Pepper Flakes
• Salt & pepper
  —
• 2 cans of chickpeas
• 1 can of coconut milk
• 1 can of broth
  —
• Basamati rice
• 1 bunch of greens
• 1 bunch of fresh cilantro
• 1 scoop of plain greek yogurt

What to do…

1. Chop garlic, onion, and ginger, and sauté them in olive oil with salt and pepper and sizzle until a little brown.

2. Add in any other vegetables you’d like here! I have used sweet potatoes, regular potatoes, zucchini, bell pepper…there are no rules!

3. While those are cooking, drain and rinse chickpeas.

4. Add them in with the ginger garlic mixture.

5. Stir everything up, and add in the turmeric, curry powder, more salt and pepper, and any other spice that tickles your fancy.

6. Let this cook for a few more minutes with with minimal stirring, browning chickpeas.

7. Once chickpeas are done, mash them up a little to help thicken the curry.

8. Next, pour in the can of coconut milk.

9. Right after that, fill that same coconut milk can up with the broth and pour. Stir!

10. This where I sprinkle in some red pepper flakes to add some heat!

11. Bring to a small boil and just walk away! Let it all sizzle and thicken on medium heat until it’s to a nice thick consistency. Maybe 20 minutes.

12. While it’s thickening, make the rice.

13. Right before the curry is done, throw in some spinach, or whatever green you like. Stir and let them cook in the soup for the last couple minutes.

14. Once it’s ready, serve the curry over rice, and add the best parts on top: a scoop of greek yogurt, some chopped fresh cilantro, a shake of turmeric powder and drizzle olive oil.

Enjoy and check back here each Monday for the month of November to participate in Meatless Mondays!

Read more at YouTube.