Dessert “Spaghetti and Meatballs” (Vegan)

spag 2

I have been looking at recipes with spiralized vegetable noodles for years, but never took the initiative to buy a spiralizer. Then I started following a relatively new (but very prolific) blog “Inspiralized“. First of all, the name is so cute, and the photos are beautiful. I finally went out and bought one. The first recipe I came up with was this dessert; spaghetti and meatballs.

spag meat

You can make individual servings or a family style serving. If you spiralize the apples in advance I suggest soaking them in lemon water so they don’t brown.

On another note: I spiralized a butternut squash and one piece was about 20 feet long. My kids ate the way toward each other- this is a photo of the last 10 feet when they got full and quit.

spag 4

Dessert “Spaghetti and Meatballs” Recipe

(Make more or less depending on how many servings you need. I do 3-4 per person.)

1 cup sunbutter (unsweetened)
2-4 tablespoons creamed honey (liquid honey will be too runny), sweeten to taste
1 cup (estimated amount) macadamia nuts

1 pound frozen strawberries (other red fruits can be substituted)
2 tablespoons honey
1/2 cup water

1-3 apples (1/2 an apple per person)


Prepare a tray with parchment paper (and make room in the refrigerator for the tray.)
Combine sunbutter and creamed honey then form a small ball with the mixture. Stuff a macadamia nut inside and roll in your hands until smooth. Repeat and set out on the tray, not touching each other, and chill until serving.

Combine the strawberries, honey, and water in a saucepan and cook on medium-low heat until the strawberries are broken down. Transfer to a blender or food processor and blend until smooth. Taste for sweetness and add honey if needed. If the sauce is the thickness of marinara sauce then it is done. If it is too loose, return it to the pan and reduce it. Chill the sauce until serving.

Spiralize the apples. (I do thin noodles).

spag 3

Assembling the dessert is fairly obvious, and eating it is fairly delicious.


I am sharing this recipe on

Everything Cookies and Ice Cream Sandwiches (Vegan)

Everything Cookies

I love “everything” about these Everything Cookies! I had to promise myself I wouldn’t make them again for a month… because… I have difficultly controlling myself around them. I keep sneaking back into the kitchen for “one more”.

Well, I only waited about a week and then I got the idea to make the cookies into Ice Cream Sandwiches.  I can’t decide which version is more delicious, but I have several ice cream sandwiches calling to me from my freezer so I have plenty of opportunity to try them again.

Everything Cookie Recipe

2 ripe bananas, mashed
3 tablespoons maple syrup
1/4 cup peanut butter (or any nut butter- or Sunbutter), unsweetened
1 teaspoon vanilla extract
2 tablespoons flaxseed meal
3/4 cup gluten-free rolled oats
1/2 cup quinoa flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup carob chips or chocolate chips (or raisins)
1/2 cup macadamia nuts, chopped (or other nuts or dried cranberries)


Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.

Mash the bananas in a medium mixing bowl. Stir in the maple syrup, peanut butter, and vanilla.

You can either mix the dry ingredients separately (as you “should”) or you can do less dishes like me and just mix them all in together in one bowl!

Scoop level tablespoons of batter onto the baking sheet. The cookies don’t spread so you can place them fairly close together.

Bake the cookies on the middle rack for about 12 minutes. Check the cookies at 8 minutes, and if the bottoms are already golden, move the baking sheets to the top rack for the last few minutes.

Place the cookies on a cooking rack promptly after removing from the oven.

Makes about 24-30 cookies.

Ice Cream Sandwiches

When making the cookies:

* omit the macadamia nuts and carob chips
* spread the scoops of batter flat before baking (and consider using more batter for each cookie if you want bigger sandwiches)
* after they cool put them in the freezer

Making the Ice Cream

* Make the vanilla ice cream base from my cookbook and add 1/2 cup of peanut butter to the saucepan after adding the other ingredients. Stir thoroughly. You will need to freeze the ice cream for several hours after it is made to get it firm enough for making sandwiches.


* Use a store-bought ice cream and let it get slightly soft for scooping.

Making the Sandwiches

* Assemble sandwiches and roll the edges in chocolate chips or carob chips.
* Freeze for an hour or more until firm. (Although I always let them get a bit soft before I eat them because I like softened ice cream.)

Makes about 10 sandwiches (depending on how big you make them).


I am sharing this recipe on Whole Food Fridays, Allergy Free Wednesdays, Wellness Weekend,