Baking

Sometimes you just need want an ice cream nice cream sundae.  There was a time in my life that I went out for an ice cream sundae without fail every single week. Even in the winter! I've had a life-long ice cream addiction that veganism has nearly broken. Why? Well, most vegan ice cream sucks is just ok. The ice cream I am was addicted to is was the real deal. The cream of the crop. I made myself stop eating ice cream for several reasons: Its full of refined sugar.  Its often full of additives I cannot identify. Its not vegan. Its addictive and made me feel sick after eating it. The dairy industry no longer gets my dollars. The temporary satisfaction it provides isn't worth the days of bloating and discomfort. It gave me nightmares. It made my asthma worse. For all you diehard  ice cream fans, I apologize. I know when something isn't sitting well with me and I listen to my body. If ice cream is ok with you, I respect your choices in life. Today's recipe is for what...

I'm sure you're wondering what I mean by "squashed". Well...it all started Saturday night when I couldn't decide whether to make yellow rice or spaghetti squash. I'm incredibly indecisive about food. I drive my husband insane with options for dinner if I'm cooking. "So we're having pasta?" "Yes!...unless you'd prefer tacos, tandoori or felafel??" I can't make decisions to save my life when it comes to food these days. I must have the "grass is always greener..." syndrome... So ya, no decision was made in the end. Instead I turned to a delightful compromise...A yellow rice bowl with roasted spaghetti squash on top! Sounds weird but tastes awesome, trust me... This bowl has a lot going on. I'd call it a " buddha bowl " BUT I tend to associate those with tahini, or Asian flavours, which are not present here at all. So instead I'm simply calling this a "yellow rice bowl." I have a bit of an ...