Friday, November 18, 2011

Guest Post: Meet Diana from diana[pantz!]

This month expect to say hi to some of the amazing woman over at RevolutionizeHer.
In celebration of aubreyplays one year I asked them questions about how they play.
I love dianapantz. I have seen her this year in lots of spots and am thrilled now that we are teaming up over there:
hey everybody!
my name is diana[pantz!] and i blog over here! i blog about being vegan in the midwest, riding my biking and my journey of turning my hobby into a career. i recently became self-employed full-time [whoop whoop!] and am documenting my experience. i also run a shop by the same name where i sell hand-knit winter wear, farmers market totes and :babypantz: [legwarmers for cute lil' humans]

since aubrey has been talking about 'play' ; i wanted to share one of my favorite ways to unwind, recharge and play ; COOKING!
see, i really enjoy finding new recipes [thanks, pinterest! find all boards here & vegan board here] and trying them out. since we dont consume animals in our house, i work hard to keep things 'fresh' in the kitchen.

today i wanted to share one of my favorite [and easy & affordable!!] vegan recipes.
spaghetti squash spaghetti!
[if you are just dipping your toe in the 'vegan waters,' this is a great recipe to start with.

spaghetti squash spaghetti
original recipe found here ; modifications made by me
[ps : the vegan stoner is an amazing recipe site ; and their little illustrations always make me smile!]

what you need : 
* 1 spaghetti squash [i used one 3-4 pound squash for TWO of us] [our local co-op sells them for $1.29/pound]
* your choice of pasta/marinara/tomato sauce
* your choice of garlic, onion, spices [we use garlic salt!]
* any other toppings you want [veg cheese - we use daiya, mushrooms, tomatoes]

how to do it : 
* preheat your oven to *400
* cut your squash in half LENGTH WISE
* take a spoon and scrape out the guts ; NOT the flesh, the guts [the stringy parts with the seeds]
[you can save the seeds to roast!]
* put the halves cut side down [so the shell is looking at you!] on a cookie sheet and put in the oven for 45-60 minutes.
* while your squash is baking, mix together your tomato sauce, spices, veggies, ect.
* once your squash is ready, take it out and scrape out all of the flesh [get as close to the shell as you can] ; mix the squash [looks like spaghetti, right?] with your sauce-mixture ; divide it in half and put it back in the shell.

thats it!
we like to eat this with some toasted french bread with vegan butter [we use earth balance!]
i would love your feedback ; this is a great fall meal. squash is SO healthy, available and affordable this time of year.

come on over to the blog! or if you are looking for a rad handmade gift, check out the shop!
thanks for reading ;)


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