Monday, August 25, 2014

Veggie Gold (Meatless Monday)

This fun meal with spaghetti squash, lentils and corn cakes was filling and delicious.  Spaghetti Squash with Lentil Sauce was  inspired by Tammi Forcier.  Here's how I made it:

Spaghetti Squash with Lentil Sauce
(Serves 3)

1 medium Spaghetti Squash
Cut in half and remove seeds.  Roast in 425 degree oven 40 minutes.  Remove squash with fork.

1 1/2 cups water
Heat to boiling.  Add
2/3 cup Lentils
Turn water to simmer and cover.  Cook for 20-30 minutes until most of water is absorbed.
Place in colander.

1 tsp. Olive Oil
1 mini Sweet Pepper, diced
1/2 small Onion, diced
Saute onion and pepper.  Add
3 Tbsp. Tomato Paste, no added salt
3 Tbsp. Water
1/4 tsp. Chili Powder
1/4 tsp. Cumin
Heat.  Add lentils and stir.  Serve over spaghetti squash.
Garnish with
1 Fresh Tomato, chopped

The recipe for Silver Dollar Corn Cakes is from Cooking Light.

Silver Dollar Corn Cakes
(Serves 3)

1/2 cup Whole Wheat Corn Meal
1/4 cup All Purpose Flour
1/2 tsp. Sugar
1/2 tsp. Baking Powder
1/2 ear Fresh Corn, cooked and cut off the cob
Mix dry ingredients.

1 Egg
1/2 cup Skim Milk
1/2 tsp. Fresh Lemon Juice
Whisk egg, milk and lemon juice together.  Stir into dry ingredients.  Grill scoop of batter (mine were 2 Tbsp. each) a few minutes on each side.  Can make ahead and reheat.

My corn cakes were topped with  Earth Balance Buttery Spread.  


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