Veg Head Carnival

So without further ado, here we have it. A collection of vegetarian related articles from some of my favorite blog authors. Make sure to leave comments on websites visited from this carnival. ENJOY!

Jasmine presents European style pickled eggplants ready in two days posted at Skill Clue.

valereee presents Strawberry Preserves (no-pectin recipe) posted at Cincinnati Locavore.

ilana eck presents Quinoa Salad with Orange, Cilantro & Golden Raisins posted at The Hip Hostess.

Lovelyn presents Raw Lasagna posted at The Art of Balanced Living.

Chef Tom presents Tomatoes… Scare Me Not! posted at Chef Tom Cooks - Recipe Blog.

Vera & Serge presents Eastern Zen Noodle Soup posted at Vegetarian Frugal Housewife.

Geoffrey presents The Philosophy of Vegetarianism posted at We Op-Ed - A Community for Political News and Civilized Debate.

Bobby presents Pineapple Salsa Recipe posted at Free Online Recipes.

Jen Carlile presents Hot and Spicy Pickled Eggs posted at Modern Beet.

My Epikorean presents Bebop for Kimbap... California Style (닭고기김밥) posted at My Epikorean - A Korean Recipe Journal.

vegoftheweek presents Mock Egg Salad Recipe: Look ma, no eggs! posted at vegoftheweek.

Libby presents Blueberry Muffins posted at The Allergic Kid.

Kalva presents Sweet Potato and Coconut Parathas / Flat Breads -- Gensigadda/ Chilakada dumpa Kobbari Roti and an Award!! posted at Curry In Kadai.

Alison presents Living la vida local: organic strawberry preserves by Green Me! posted at Green Me.

Sala presents Demystified! Lotus Root Fritters posted at Veggie Belly's Food Blog.

Spaghetti Squash Puttanesca

Spaghetti Squash Puttanesca

• 1 spaghetti squash baked
• 2 cups marinara
• 1/2 cup Kalamata olives
• 1 tbs capers
• 1 tsp rep pepper flakes
• 1 tbs dried basil
• 1 tbs dried parsley
• 1/2 tbs dried oregano
• salt and pepper to taste

Heat up the marinara, stir in the basil, parsley, and oregano. Let cook for 3 minutes. Stir in the olives, capers, and pepper flakes, season with salt and pepper. Using a fork scoop out the squash gently, season with salt and pepper. Plate the squash topped with the sauce. Garnish with fresh parsley. Go a little lite on the salt due to the capers and olives. I like it a little spicy, you can double up on the flakes if you want more kick. This is a great dish for anyone looking to have that pasta satisfaction without the guilt. Also great for any gluten free diets.