I was very proud of this dish of spaghetti. It tasted very unlike my normal spaghetti does. Which isn't to say my normal spaghetti is bad, just that this was really good. And there was no meat, or spaghetti in it.

1 spaghetti squash

1 jar herb and garlic spaghetti sauce

1 green and 1 red bell pepper

1 cup chopped green beans

1 package Enoki mushrooms ( I got from the asian super market. If you have the option, I recommend these highly)

1 package fried puffed tofu (also from the asian market. If you want tofu, but with a thicker more tearable texture, these will be your friend)

olive oil

salt and pepper

So I started by baking the spaghetti squash, cut in half, with some salt for 1 hour at 350 degrees. In a large sauce pan, I sauteed the sliced bell peppers in olive oil until they were soft. I added the green beans, mushrooms, and sauce and simmered for 10 minutes. In another pan, I heated some veggie oil, and fried the puffed tofu, turning until crispy and set out on a paper towel. Once the squash was done, I shredded it with a fork and added it to the sauce along with the tofu and served. I put Parmesan on mine, but you could do nutritional yeast if you want to keep it vegan.

I made this one morning when Jeremy was here with Grizz. It was super easy considering I had all the ingredients already in the house.

3 medium, very ripe bananas

1/4 cup applesauce

1/4 cup vegetable oil

1/2 cup white sugar

2 Tbls molasses

2 cups all purpose flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

I crushed up the bananas, mixed them with the applesauce, vegetable oil, and molasses. In other dish, I mixed up the sugar, flour, baking soda and seasonings. Then I mixed all that stuff together. Finally, I greased a baking pan, and cooked in the oven at 350 degrees for 50 minutes. Right when I took it out to cool, I sprinkled some more cinnamon and sugar on top, and let it cool for 20 minutes. It turned out good, but next time I'd make sure my bananas were more ripe, and I'd probably add nuts to the mix, or maybe dried cranberries, or both.

I was scanning through an Alton Brown book I have, I'm Just Here for the Food, and I saw this recipe. Meat is expensive and tofu is not so I gave it a shot.

1 pound extra firm tofu 1 package hoagie rolls

1 package onion clover sprouts

1/2 pound Jack cheese

1/2 cup BBQ sauce

1/4 cup hot sauce

1/4 cup cider vinegar

1 Tbls minced garlic

Salt and Pepper

(3/4 cup dark beer, I did not include this in my recipe opting to use more BBQ, hot sauce and vinegar)

I started the day before to allow ample time to marinade. The first step was the drain the tofu. In order for it to absorb as much sauce as possible you first need to get out as much water as possible. I cut the tofu into 6 pieces length wise, layed them on a paper towel, put another paper towel on top, placed a baking sheet over it and a two cans of beans to weigh it down. I switched this out once after it became saturated over the coarse of 30 minutes.

While this was working, I mixed up the BBQ sauce, hot sauce, vinegar, and garlic. After squeezing the tofu dry, I placed it in a Tupperware container, poured on the sauce, and closed the lid. I gave it a good few turns to make sure the tofu had good sauce coverage, including the area between the slices. The next day, I heated a pan on the stove. Tossed on the tofu and let it sear on each side. During this time, I sliced and toasted the hoagies, and melted a bit of sliced jack cheese on each roll. Then I put it all together with the sprouts and topped with a little more BBQ sauce and ate it all up.

Cooking time took maybe 10 minutes. The recipe made 6 sandwiches. I made them in two sandwich batches on three consecutive days. The tofu keeps in the marinade during that time no problem.