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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Loaded Spinach Salad with Horseradish Vinaigrette

Recipe: Loaded Spinach Salad with Horseradish Vinaigrette

I told you about how I like to modify the Grilled Shrimp Salad at Republic Gastropub; it's one of mine and Ed's favorite salads in the world, so I thought it would be fun to recreate it at home. The horseradish vinaigrette is what makes this salad, and I ended up with a recipe that I think is definitely on par with the original. Honestly, though, never buying bottled salad dressing again!


And this salad is seriously loaded with goodness—carrots, red onions, roasted Brussels sprouts, spaghetti squash, boiled eggs, avocado and Tillamook cheddar. We had the cheddar on hand, but I think next time I'll use smoky gouda like the salad at Republic.

I would suggest throwing the spaghetti squash in the oven beforehand and giving it plenty of time to cool (you can even do this the day before). Otherwise, this salad is really very easy to put together and it packs an insane amount of flavor! It's easily one of our new favorite meals.



  • 1 small spaghetti squash, cooked

  • 1 red onion, diced

  • Brussels sprouts

  • Shredded carrots

  • 2-4 eggs, steamed (directions here)

  • 1 avocado

  • Spinach

  • Cheddar or gouda cheese, grated


  • 2 T. prepared horseradish

  • 2 cloves garlic

  • 1 shallot

  • 2 t. honey

  • 4 T. white wine vinegar

  • 1/2 c. EVOO

  • Chives


1) Cut the spaghetti squash in half and remove the seeds and gooey pulp. When the squash is cleaned, brush it with olive oil and season with salt, black pepper and garlic powder. Put the halves cut-side down on a large pan and cook for 40 minutes at 400 degrees. Allow to cool thoroughly before scraping out the squash with a fork.

2) Cut the stems off the Brussels sprouts and remove the outer leaves. Rinse clean. Toss the sprouts with olive oil, balsamic vinegar, salt and pepper and roast for 20 minutes at 400 degrees. While the sprouts are roasting, steam the eggs.

3) Slice the avocado, chop the red onions and grate the cheese.


4) For the vinaigrette, add all ingredients to a food processor and blend until smooth. You might have to add a bit more honey if it's too bitter. Season with salt and pepper.

5) Assemble the salads! Plate your spinach, add your toppings and drizzle with the vinaigrette. Or, add everything to a bowl and toss together.

Recipe: Vegetarian Reuben Sandwich

Recipe: Vegetarian Reuben Sandwich

Recipe: Red Lentil Pasta + Homemade Arrabbiata

Recipe: Red Lentil Pasta + Homemade Arrabbiata