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Yahyah Flawless and Klara Holst, New Roots, Inc.

SPAGHETTI SQUASH PASTA WITH FRESH VEGGIES AND TOMATO AND MUSHROOM SAUCE

INGREDIENTS (This recipe yields about 4 servings)

• 1 Spaghetti Squash, washed
• Grapeseed Oil
• Sea Salt
• Cayenne Powder (optional)
• Onion Powder (optional)
• 1 ear of corn, shucked
• 2-3 red skin potatoes, washed and diced
• 1 bell pepper, washed and diced
• 5 green beans, washed and sliced
• 2 tsp oregano
• 2 tsp dill
• 2 tsp coriander
• 2 tsp basil
• 2 tsp ginger powder
• 2 tsp garlic powder
• 1 tbsp toasted sesame seed oil
• Vegan mozzarella, recipe below or vegan cheese of choice

**adjust seasonings to desired taste**

DIRECTIONS

1. Preheat oven to 375°F
2. Being very careful, chop the ends of the squash off and cut it in half.
3. Scoop out the seeds and insides into a bowl.
4. Add a little oil to the squash and rub until lightly coated.
5. Lightly season insides and flip squash over, then bake for 30-35 minutes. The outside of the squash should be tender after baking, if not bake slightly longer.
6. On another baking sheet add corn, potatoes, green beans and seasonings with oil and toss then bake between 20-35 min.
7. After letting the squash cool, take a fork and scrape out the insides into a bowl.

Add some tomato sauce, your roasted veggies, vegan mozzarella , or season to taste, Enjoy your Electric Spaghetti Squash!

INGREDIENTS – Roasted Tomato and Mushroom Sauce

(This recipe yields about 6 cups)

• 10-18 roma tomatoes, washed and cut in half
• ½ cup of oyster mushrooms or mushrooms of choice
• 1/2 red bell pepper, washed with seeds removed and cut in half
• 1-2 bulb onions, washed and cut in half
• ½-1 red onion, washed and cut in half
• 1 medium shallot or 2 cloves garlic, minced
• 1/4 cup grapeseed oil
• 1 tbsp agave
• 1 tbsp sea salt
• 1tbsp basil
• 2 tsp coriander 
• 2 tsp dill weed
• 1 tbsp oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/4 teaspoon cayenne powder
• Blender
• Cookie sheet
• Parchment paper
• Pot 

**adjust seasonings according to desired taste*

DIRECTIONS – Roasted Tomato and Mushroom Sauce

1. Preheat the oven to 400º F.
2. Cut all vegetables in half and place in a mixing bowl.
3. Add grapeseed oil with  ½ tbsp each of sea salt and basil.
4. Toss vegetables in mixture until they are fully coated.
5. Place all vegetables cut side down on a cookie sheet lined with parchment paper.
6. Roast in the oven for 30 minutes, turning the cookie sheet half way through cooking time.
7. Place roasted vegetables into the blender and add mushrooms and mix on high speed until smooth.
8. Pour into the pot along with all remaining ingredients and continue cooking on a low heat for 20 minutes.

INGREDIENTS – Delicious Mozzarella

• ¼ cup roasted pumpkin kernels, soaked overnight or boiled for 15minutes
• 1 cup aquafaba
• 2 tablespoons coconut flour
• 2-3 tablespoons key lime juice
• 2 teaspoon agar agar powder
• ¾ teaspoon sea salt
• 6 tablespoons coconut oil, melted
• Blender
• Saucepan
• spatula

DIRECTIONS – Delicious Mozarella

1. Blend softened pumpkin seeds and aquafaba in a high speed blender until as smooth as possible then strain through a fine mesh strainer or nut milk bag then place back in blender
2. Add coconut flour, sea salt, agar agar and key lime juice and pulse blender until well combined
3. Add coconut oil and pulse again very briefly, mixture should be smooth but a little thick
4. Transfer mixture to a saucepan over medium-low heat while stirring regularly until it turns into a glossy smooth like texture, you will see it bubble around the edges and maintain its thickness
5. Pour into a mold or scoop balls into ice water for buffalo style mozzarella. 
6. Refrigerate for a few hours to achieve better firmness.
7. You can grate or slice cheese once fully set and enjoy!

STIR FRIED VEGGIES OVER SPAGHETTI SQUASH

INGREDIENTS

• 3-5 carrots, washed and diced
• 1 ear of corn, washed and shucked
• 1 spaghetti squash, washed
• 2-3 red potatoes, washed and diced
• 1 bell pepper, washed and diced
• 4-5 green beans, washed and sliced
• 2 bulb onions, diced
• 1-2 tomatoes, washed and diced
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dill
• 2 tsp sea salt
• 2 tsp coriander
• 2 tsp ginger powder
• ⅛ tsp cayenne pepper
• 1 tbsp oregano
• 2 tsp thyme 
• 1 tsp garlic salt
• 2 tsp coconut aminos
• 2 tbsp avocado oil
• 1 tbsp toasted sesame seed oil
• Baking sheet
• Parchment paper
• Frying pan or wok

**adjust seasonings according to taste**

DIRECTIONS

1. Preheat oven to 375°F
2. Being very careful, chop the ends of the squash off and cut it in half.
3. Scoop out the seeds and insides into a bowl.
4. Add a little oil to the squash and rub until lightly coated.
5. Lightly season the insides with a little salt, ginger powder, onion powder and cayenne and flip squash over, then bake for 30-35 minutes. The outside of the squash should be tender after baking, if not bake slightly longer.
6. Set aside to let cool
7. In a frying pan or wok add both avocado and sesame seed oil over med-high heat and allow to get hot
8. Add all vegetables and seasonings except tomatoes and cook 10-15 min while stirring
9. While that’s cooking scrape insides from spaghetti squash and plate
10. Take vegetables once finished cooking and add to spaghetti squash and toss lightly then add coconut aminos and enjoy!

STIR FRIED QUINOA WITH VEGGIES AND SKILLET FRIED POTATO

INGREDIENTS

• 1 cup quinoa, cooked in vegetable broth and coconut aminos according to package instructions
• 1 ear of corn, washed and shucked
• 2 tomatoes, washed and diced
• 1 bell pepper, washed and diced
• A handful of green beans, washed and sliced
• 2 bulb onions, washed and diced
• 4-5 carrots, washed and sliced
• 3-5 red skin potatoes, washed and diced
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tsp sea salt
• 1 tbsp dill weed
• 1 tsp ginger powder
• ⅛ tsp cayenne pepper
• 1 tsp coriander
• 1 tsp ground sage
• 2 tbsp basil
• 1 tbsp thyme
• 4 tbsp avocado oil
• 1 tbsp toasted sesame seed oil
• 2 frying pans

DIRECTIONS

1. In one frying pan take 2 tbsp oil over med-high heat and allow to get hot
2. Add diced potatoes and cook until golden brown then remove from heat
3. Season with half of the seasonings and set aside
4. In the other frying pan take the remaining oil over med-high heat and allow to get hot
5. Add vegetables, except tomatoes, as well as remaining seasonings and cook 6-8 minutes
6. Add cooked quinoa and stir and cook for an additional 6-8 minutes adding the tomatoes in at the last minute then remove from the pan into a bowl and top with fried potatoes and enjoy!