Spaghetti Squash Egg Nests

 Double the recipe (or more) for extra servings!

2 cups cooked spaghetti squash

2 eggs

salt, pepper, hot sauce, etc for serving

Preheat oven to 425. Divide squash in 2 and place on oiled baking sheet/dish, forming a "nest" in the middle.  Crack 1 egg into each nest.  Bake 18 minutes for soft centers (less for runnier eggs, more for fully cooked eggs).  

Buffalo Cauliflower Bites (air fryer)

 Source: The Essential Vegetarian Air Fryer Cookbook

1 large head cauliflower, cut into florets

1/4 cup hot sauce

2 TB butter, melted (use vegan if desired)

1 TB maple syrup

1/2 cup bread crumbs

cooking oil spray

to serve: blue cheese dip (or other), celery sticks

1. In large bowl, combine florets, hot sauce, butter, & syrup and toss to coat.

2. Sprinkle cauliflower with bread crumbs and toss to coat.

3. Working in batches, place florets in a single layer in air fryer basket. Spray with oil.

3. Set air fryer to 375 and cook 15 minutes, shaking the basket halfway through. Remove from air fryer and put on baking sheet in 250 degree oven to keep warm.  Repeat with remaining florets.

Lentils & rice with onions (Mujadara)

Source: eatingwell.com

1/4 cup olive oil

2 large red onions, thinly sliced (plus more for garnish, if desired)

2 cups brown lentils

2 cups brown rice

6 cups water

2 tsp salt

1 tsp cumin

fresh mint or parsley for serving

Greek yogurt for serving (leave out for vegan)

1. Set instant pot to saute mode.  Heat oil; add onions and cook, stirring often until caramelized (about 30 minutes).  Transfer to paper-towel-lined plate (reserve any extra for garnish).

2. Add lentils, rice, & water to instant pot.  Lock lid and cook on high pressure for 10 minutes.  Let pressure release naturally for 15 minutes, then manually release the rest.  

3. Stir in salt & cumin.  Spoon onto plates and top with mint/parsley, Greek yogurt, & extra onions.

Veggie Pasta (instant pot)

 Source: The Ultimate Vegetarian Cookbook for your Instant Pot

16 oz. pasta

4 cups vegetable broth & 2 cups water

2 carrots, diced

1/4 cup chopped onion

1 tsp oregano

3 garlic cloves, minced

1 cup chopped bell pepper

1/4 cup tamari

2 cups baby spinach, chopped

1 cup frozen peas, unthawed

salt & pepper to taste

1. Add all ingredients except spinach & peas to instant pot and stir to combine.  

2. Seal pot with lid and cook on high pressure for 4 minutes.

3. Allow pressure to come down and release after 30 minutes.  Stir in spinach & peas; let sit for 5-10 minutes.