Haciendo y Diciendo

This Mediterranean spaghetti squash dish tastes great and is a great gluten-free and vegan alternative to regular pasta. It's full of beautiful vegetables, fragrant herbs, and salty olives, so it's both healthy and tasty. Ingredients: 1 medium spaghetti squash 2 tablespoons olive oil 3 cloves garlic, minced 1 cup cherry tomatoes, halved 1 cup baby spinach 1/4 cup sliced black olives 1/4 cup chopped fresh basil Salt and pepper, to taste Vegan feta cheese, for garnish optional Instructions: Preheat the oven to 400F 200C Slice the spaghetti squash in half lengthwise and scoop out the seeds Brush the cut sides of the squash with olive oil and season with salt and pepper Place the squash halves cut-side down on a baking sheet lined with parchment paper Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork While the squash is baki...

These vegan After Dinner Peppermint Truffles are a delightful treat to enjoy after a meal or during the holiday season. They're rich, creamy, and bursting with the refreshing flavor of peppermint, making them the perfect indulgence for any occasion. Ingredients: 1 cup vegan dark chocolate chips 1/2 cup full-fat coconut milk 1/2 teaspoon peppermint extract 1/4 cup crushed candy canes or peppermint candies Instructions: Put the coconut milk in a small saucepan and heat it until it just starts to simmer Take the pan off the heat and add the dark chocolate chips Mix them in until they are smooth and melted Mix in the peppermint extract until it's well mixed in Put the mixture in a shallow dish and put it in the fridge for two to three hours, or until it gets firm When the mixture is firm, take small amounts with a teaspoon and roll them into balls Cover each ball with crushe...