Fall Meals: Spaghetti Squash Cakes & Red Pepper Soup

Meatless Monday? Meatless Tuesday? Make it Meatless Whatever-Day-Of-The-Week-You-Want. Did you know that the meat industry is the most polluting industry out there? I’m not going vegetarian anytime soon, but I think that its good to cut back on meat and have some meatless days thrown in there. Also, eggs are a protein-eous substitute and great on pretty much anything… But these spaghetti squash cakes especially. Enjoy with some red pepper soup and you’ve got yourself a warm and cozy fall meal!

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Spaghetti Squash Cakes with Poached Eggs (via The Bojon Gourmet)

Ingredients
For the cakes:
1 medium spaghetti squash (about 3 pounds), halved and seeded
olive oil, as needed
fine sea or kosher salt
black pepper
2 large cloves garlic, peeled
3/4 teaspoon coriander seeds
2 tablespoons finely chopped chives
1 large egg
1/4 cup + 2 tablespoons brown rice flour
1/4 cup sweet white rice flour (mochiko)
2 tablespoons tapioca flour
1/3 cup grated Parmesan cheese
ghee or sunflower oil, for frying the cakes (as needed)

For the poached eggs and garnish:
1 tablespoon rice vinegar (or another neutral vinegar)
4 large eggs
1 cup lightly packed spinach leaves, washed and spun dry
a few handfuls cilantro leaves, washed and dried
a few tablespoons of store-bought harissa

For full directions, head on over to The Bojon Gourmet!

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Roasted Red Pepper SouP (via Plaid Fox, recipe by The Merry Thought)

Ingredients
2 red bell peppers
2 carrots, peeled
olive oil
freshly ground salt & pepper
2 cloves of garlic, minced
1 ½ teaspoons onion powder (or substitute half a small diced onion)
1 teaspoon dried basil
½ teaspoon dried thyme
dash or two of cayenne pepper
4 cups chicken broth
1 can diced tomatoes, drained (use fire roasted tomatoes if desired)
2 cups gouda cheese, shredded
½ cup heavy cream
2 tablespoons cornstarch, if desired for a thicker soup

For full directions, head on over to Plaid Fox!