We like lots of homemade sauces, dips, and dressings around here. They tend to taste so much better than store-bought, and we know exactly what goes into them. Plus, they’re super budget-friendly. So it’s pretty much a win all around.More
Was it only a mere six weeks ago that I pinned this absolutely brilliant idea for “pulled” spaghetti squash from the wonderful vegan blog The Blooming Platter? Surely it’s been longer, as I’ve enjoyed barbecue pulled spaghetti squash sandwiches several (several) times since then. An embarrassing amount of times, actually.
Yeah, I’ve decided it’s pretty much the most genius food idea ever. Not only is it genius because it works so well, but taking cooked spaghetti squash, tossing it in some good barbecue sauce, and serving it on a toasted bun is seriously, seriously delicious. Delicious and easy. Delicious and easy and brilliant.
I know I’ve already said it’s all those things, but if I don’t continue heaping praise, my burning jealousy for not coming up with the idea myself will shine through.More
This one-dish-two-ways meal has been a favorite of ours for awhile now. The delicious teriyaki marinade – made with soy sauce, brown sugar, fresh ginger, and garlic – imparts its sweet, briny flavor whether you marinate chicken or tofu in it.
I make up a batch and pour half of it over chicken and half over tofu. After a good soak in the marinade, my guy plops them on the barbecue (well-segregated, of course) along with fresh pineapple slices. And then we both enjoy an amazing dinner.More