Charles Theonia

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Crispy and refreshing flavors of this Kale, Fennel, & Apple Vegan Salad. Perfect for a healthy and satisfying meal.

Kale, Fennel, and Apple Salad

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This Thai-style dish combines the naturally sweet spaghetti squash with the rich, savory peanut sauce to make a tasty and filling vegan meal.

Ingredients: 1 spaghetti squash. 1/2 cup peanut butter. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes. 1/4 cup water. 1/4 cup chopped peanuts for garnish. 2 green onions, thinly sliced for garnish. 2 tablespoons chopped cilantro for garnish.

Instructions: Preheat the oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork. While the squash is baking, prepare the peanut sauce. In a small saucepan, combine the peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, red pepper flakes, and water. Cook over medium heat, stirring constantly, until the sauce is smooth and heated through, about 5 minutes. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer the spaghetti squash strands to a large bowl and toss with the peanut sauce until well coated. Garnish with chopped peanuts, sliced green onions, and chopped cilantro before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

Tardis

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A simple yet elegant appetizer or snack featuring prosciutto, chutney, cheese, radishes, berries, and olives.

Grazing Platter with Prosciutto, Chutney, Cheese, Radish, Berries and Olives Recipe

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simple thick cheesecake Add your preferred fruit topping to the dish.

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This uncomplicated soup with cabbage, leek, and broccoli is a warming vegan meal that's quick and easy to make and great for dieters.

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In this variation on the classic shepherd's pie, ground beef is seasoned with onion soup mix and layered with canned vegetables, mashed potatoes, and Cheddar cheese.

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This cool yogurt soup, a cooling Persian concoction of Greek yogurt, mint, cucumbers, walnuts, and additional green herbs, will help you beat the summer heat.

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This take on jambalaya uses shrimp, andouille sausage, and cod in a well-seasoned rice and tomato mixture for a large pot of delicious.

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This East African bread recipe, a mainstay in its region, creates a quick, adaptable version of Indian chapatis that cooks can prepare to go with any meal.

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A very berry smoothie made from frozen berries, banana, pineapple, and unsweetened tea is ideal for breakfast on-the-go.

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This bread's amazing flavor comes from cherry juice and maraschino cherries.

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These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy pineapple salsa. Adjust the spice level by adding more or fewer jalapenos.

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This award-winning corn casserole is colorful and a bit spicy, made with green chiles, pimentos, Cheddar cheese, and sour cream.