Our Healthy Kitchen

Spaghetti Squash Rasta Pasta 🌶️🍝 If I had a husband, this is exactly what I'd make him for dinner tonight, and he'd swear it's loaded with real pasta. Comment "RASTA" for the full recipe!

Spaghetti Squash Rasta Pasta (Dairy-Free, Vegan, Gluten-Free)
1 spaghetti squash
extra virgin olive oil drizzle
sea salt sprinkle
ground black pepper sprinkle

1 tbsp extra virgin olive oil
1/2 cup yellow onion, chopped
3 garlic cloves, chopped
6 oz Mushrooms (shiitake or baby bella)
2 scallions, sliced
3 bell peppers red, yellow/orange, and green, all diced
1/4 cup of warm water or veggie broth
1 small Roma tomato, chopped
3 tbsp jerk seasoning
1 (15oz) can chickpeas, drained
1 tsp turmeric
1 (15oz) can coconut milk
2 tbsp nutritional yeast

Sprinkle of thyme

One Pan Marry Me Tofu! 💎💍😋 Comment "Marry Me" for the recipe!

Comment “recipe” and I”ll dm you all 7 full printable + savable plant-based comfort meal recipes!

Recipes:
French onion beans
almond butter pasta
sundried tomato pasta
one-pan summer pasta
cucumber noodles
one-pot curry noodles
red lentil one-pot pasta

beans

One Pan Pizza Beans! If I had kids, this is exactly what I'd make them for dinner tonight 🍕🫘 (spoiler: it's beans, but they'll think it's pizza). Comment "PIZZA" for the full recipe!

Dairy-Free, Vegan Pizza Beans

1 Tbsp extra virgin olive oil
1 1/2 cup sweet onion, chopped
3 large garlic cloves, minced (about 1 1/2 Tbsp)
3 (15oz) cans cannellini beans, drained
2 cups marinara sauce
1 cup low-sodium vegetable broth
1 cup fresh basil, chopped
1 tsp sea salt
1/2 tsp ground black pepper
1 Tbsp Italian seasoning
3 Tbsp nutritional yeast (found in the seasoning aisle! I'm using )
2 cups fresh baby spinach, chopped
1 cup shredded/grated plant-based mozzarella (I'm using )

Optional, maybe not for kids: A sprinkle of red pepper flakes
Serve with toasted sourdough bread

I'm using my 12" skillet

This is the absolute best way to cook chickpeas. 🧡 One Pan Butter Chickpeas! Comment "Recipe", and I'll send the full recipe straight to your DMs!

Welcome back to my Bestie Series, where I show you the best way to cook common foods.

One Pan Butter Chickpeas

1 tbsp extra virgin olive oil
1 1/2 cup yellow onion, sliced
3 fresh garlic cloves, grated or minsed
1 inch fresh ginger root, grated or minsed
1 tbsp garam masala
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp chili powder (optional for spice)
1 (15 oz) can coconut milk
2 tbsp tomato paste
2 (15 oz) cans chickpeas (AKA garbanzo beans), drained (I use the 365 brand)
2 cups baby spinach
1/2 a bunch chopped cilantro for topping

rice or naan for serving (I’m eating mine with a scallion pancake because I love fusing different cuisines!)

Pad Thai ready in 20 minutes 🍜 . Comment "Pad Thai" below, and I'll send the full recipe right to your DMs! Send this to your friend who loves to order delivery 💚

Fast Food Series ep 7

7 ounces stir-fry rice noodles (I’m using gf wide white rice noodles)

Sauce
1 tbsp extra virgin olive oil
1 small shallot, diced small
5 medium garlic cloves, finely chopped �4 tablespoons low-sodium tamari�2 tablespoons rice vinegar�4 tablespoons sweet tamarind paste (I’m using tamarind date chutney)�2 tablespoons fresh lime juice, from 1 lime �1 teaspoon Sriracha

For serving
14oz baked or air-fried tofu, cut into 1/2 inch cubes�6 green onions, chopped into 3 inch pieces �1/2 cup crushed or chopped peanuts�1 cup mung bean sprouts
lime wedges

Pan is my that I've used for years!

Spicy Cucumber Noodle Salad! 🍜 🥒🔥 Save the recipe below!

Vegan + GF

Ingredients

1 large cucumber, thinly sliced
8 ounces ramen noodles, spaghetti noodles, soba noodles, or rice noodles (I’m using )
2 tbsp rice vinegar
2 tbsp coconut aminos or low-sodium tamari
1 tbsp maple syrup
2 tbsp sesame oil
2 tsp fresh ginger, grated or finely chopped
2 cups sweet corn
3 green onions, finely sliced
3 tbsp chili crisp (optional-skip if you don’t like spice! I'm using )
1/2 cup fresh mint
Garnish with toasted sesame seeds

1. Salt the cucumbers in a colander. Set aside to strain while you prepare everything else.
2. Cook the noodles according to the package instructions. Drain and rinse with cold water.
3. In a large mixing bowl, stir together the vinegar, coconut aminos, maple syrup, sesame oil, and ginger. Add the corn, green onions, and prepped cucumbers.
4. Add the cooled noodles to the bowl and toss to coat with the sauce. Top with chili crisp if desired and garnish with fresh mint and toasted sesame seeds.