These hot and hearty meatless meals are perfect for those cold wintery afternoons when you’re just trying to curl up on the couch, eat some good food and binge watch your favorite shows.
Greek Stuffed Spaghetti Squash
I love spaghetti squash. So when I saw this recipe for a sexy, spicy version on Plated I had to check it out. I love the idea of cooking the dish and stuffing it back into the shell for a bit of an edible bowl. I’m all about that sustainable no dirty dishes life.
The key to this dish is the Harissa, the fiery Tunisian sauce made of chiles, garlic, olive oil and aromatic spices. It adds a kick of subtle heat to the stuffed spaghetti squash filled with spinach, onion, sun-dried tomato and feta cheese. The crunchy parmesan and breadcrumb topping adds a bit of cheesy texture.
First, cut the spaghetti squash in half and cook it face down on foil-lined baking sheet seasoned with salt, pepper and olive oil. While that’s baking, heat olive oil, sun-dried tomatoes, garlic, Harissa, tomato puree and spinach. Then, remove from heat and stir in 1/4 cup of heavy cream. Once the spaghetti squash is done baking in the oven, rake the “spaghetti” out and add it to the pan with the rest of the filling. Mix well and put it back in the shell.
In a medium bowl, stir together breadcrumbs, parmesan, oregano, olive oil, salt and pepper. Sprinkle the herbed breadcrumbs on top and place back in the oven for about ten minutes until it gets brown. Serve warm with your favorite breadsticks.
Grilled CHZ + Tomato Basil Soup
So this dish comes straight from one of my favorite lunch spots here in Cincinnati called Cheapside. The key is the Grilled CHZ with white cheddar, slow roasted tomatoes, green chiles and dare I say it.. spaghetti squash! Have I mentioned that I love spaghetti squash? All of this goodness is toasted to perfection on multi-grain bread. It’s perfect for dumping in a piping hot bowl of savory tomato basil soup.
A warm invigorating matcha latte is the perfect addition to any winter meal. Use almond milk for a tasty vegan alternative. Look out for my green “inner-g” matcha tea kit and recipe on the blog soon. Get into that green life.
Winter Quinoa Bowl w| Roasted Vegetables, Creamy Tahini and Asian Pear
Who doesn’t love a good hot bowl of delicious food in the winter? Tahini, a Middle Eastern sesame seed paste, adds a nutty flavor and rich creamy texture to this delightful quinoa bowl featuring fresh seasonal produce like carrots, cauliflower, kale and sweet Asian pear. Aleppo pepper, another Middle Eastern ingredient, provides a hint of smoky spice.
Despite how modest it looks, this dish packs a ton of flavor. First the carrots and cauliflower are roasted in a spice mix of ground cumin and za’atar. The kale is sautéed to perfection and drenched in the delicious tahini sauce. Also, silvered almonds and golden raisins are mixed into the quinoa. The sweet Asian pear seasoned with red Aleppo pepper completes the perfect combination of sweet and spicy.
Speaking of carrots.. this cold weather dish is the besssst.
Potato Latkes w| Horseradish Crème fraîche, Roasted Carrots + Spinach Salad.
My photo doesn’t do this dish justice. It’s so simple but hearty and flavorful. I love potatoes. In fact, they are something like my favorite food. This was my first attempt at making potato latkes and they were actually much easier to make than I suspected.
The horseradish Crème fraîche and roasted carrots really set this dish off. And, it’s super easy to make. On a baking sheet, toss carrots with olive oil, salt/pepper then add shallots and garlic. For the sauce, combine crème fraîche with horseradish, chives and some salt/pepper. Once the veggies are done, toss them and the spinach in salad dressing made of champagne vinegar, mustard, olive oil and salt/pepper for an extra kick of flavor.