Vegan Spaghetti Squash Primavera 

Spaghetti Squash Primavera
Spaghetti Squash Primavera

3 lbs spaghetti squash

1 zucchini, sliced thinly

1 tomato, diced

1 onion, chopped

Olive oil

Salt and pepper

Non-dairy shredded Parmesan-style “cheese”


Poke holes into the spaghetti squash and microwave 12 min, flipping halfway. Let it cool down.

Add the remaining ingredients except for the “cheese” into a medium-sized bowl and microwave for 8 minutes +/-.

Preheat oven at 375 degrees F.

Slice the bottom end part of the squash and cut the squash in half lengthwise. Remove the flesh.

Stir the ingredients together. Place the mixture into a square Pyrex casserole dish. Sprinkle “cheese” onto the casserole.

Bake for 20 minutes.

Source: Adventist Review, 3 June 2016


Chickpea Avocado Salad

Chickpea Avocado Salad
Chickpea Avocado Salad

4 cups cooked chickpeas or 2 15-oz cans, drained and rinsed

1 small red onion, diced finely

2 cloves of garlic, minced

4 limes (1 lime zest, 4 lime juice)

1 jalapeño pepper, minced

1 cup cilantro, chopped

Sea salt to taste

1 avocado, diced



Combine all ingredients in a medium bowl and mix well.

Add the avocado right before serving.

Source: Adventist Review, 10 June 2016