Sorry... But I am Back and Here To Stay!

It's been a while, a long while, but now that Veganmofo is in full swing I have once again decided to step back into the ring. So I read a lot of vegan food blogs, a lot being an understatement, and I drool over recipes that inspire and teach me how to go vegan. A few that are my favorites are http://www.quarrygirl.com/, http://www.theppk.com/, http://www.vegandad.blogspot.com/, http://www.veganlunchbox.blogspot.com/, http://www.everydaydish.tv/, http://www.vegetarian.about.com/, http://www.veggiething.com/... it goes on. Once you look at any of these you realise that there is a world of ideas to keep both your stomach and brain full of ideas. I cook almost everyday and try to make my lunch for work to keep costs down, so having these ideas help. So in the spirit of Veganmofo let the food pictures and recipes begin.

EASY MEATY ITALIAN SPAGHETTI SQUASH

• 1/2 medium sized spaghetti squash


• 1/2 onion diced


• 1 Italian Tofurky sausage


• 1/2 jar of marinara

I hope everyone has tried spaghetti squash but I work at a grocery store so I know that people tend to not try somethings that require a little work. Just cut the squash down the middle the long way. Useing a spoon, scoop out the seeds and the middle soft strings. There you go on your way to something special.

1. Steam or bake the squash for about 30-40 minutes depending on size.
2. While that is cooking you can dice your onions, tofurky sausage and heat them in the marinara.
3. Using a fork scrape the squash to almost the rind. This forms noodles very easily, divide into portions.
4. Pour marinara over squash noodles and bam or yum-o or whatever dumb saying you want you are ready to enjoy the magic that is spaghetti squash.