Welcome to Vegan Mofo 2012! It is that time of the year, where vegan bloggers all over the world commit to blogging about vegan food at least 20 times during the month of October. I had planned on showing you my daily creations, and showing that being vegan isn’t that hard.
Now, I still don’t think that being vegan is hard, but my migraine headaches made a vengeful return two weeks ago, so I have decided to make October the month I get well, and get pain free. This means that I am following Dr. Fuhrman’s “anti-headache plan” from his book, Eat to Live. This means that my food may not be very interesting for the next couple weeks when I am basically limited to brown rice, green salads, steamed greens, unsalted tomato sauce, limited servings of starchy veggies, oatmeal, and fruit (grapes, pears, melon and apples).
So, my dinner tonight was a half of a baked spaghetti squash and a half a cup of unsalted tomato sauce. Basically, you microwave the squash for a minute to “pre-heat”, then cut it in half. Take out all of the seeds and membranes and place it flesh side down on a pan with about a half cup of water in it, and bake it for 20-25 minutes (your oven may behave better than mine and it will take less time). You are looking for it to be fork tender, that is when it is done. Take a fork and scrape the flesh out, it will come out in strips that look like noodles. Pour tomato sauce over it, and serve.
Spaghetti squash and tomato sauce.