These went into my oven a little while ago. I am baking them, then I will cut them open, scoop out the insides, puree the pulp in my VitaMix, and make either pies or soup. Yum! There is a blue pumpkin, a pie pumpkin, and a butternut squash.
I used to cut squash in half, scoop out the seeds, and cook face down in a dish with maybe 1/4" of water. My friend, moonwatcher, suggested a different way when I was preparing a Red Kuri squash a while back. Now I just put a few cuts in each squash or pumpkin, turn the oven on to 350F, and bake until tender. Then it is simple to cut and prepare. moonwatcher wrote a wonderful post about it at Plant Based Slow Motion Miracle.
Sunday, September 22, 2013
Yesterday was a beautiful day! The weather was cool, instead of the 90+ degrees that we have been having, and everybody was in a happy mood. I decided to make hash browns for breakfast, so the picture is of shredded red potatoes cooked in a hot, nonstick pan, with sliced button and portabella mushrooms. So good!
Tuesday, September 17, 2013
Saturday, September 14, 2013
I made this meal a couple of days ago. It is eggplant stew, which is wonderful, with three kinds of mushrooms in it: oyster, shiitake, and crimini. I have to be honest, it was horrible! I stewed the mushrooms seperately with garlic first, then added them to the stew. It was like chewing on your nose or something gross. I have always thought I was a person who LOVED mushrooms, but that changed with this meal. Blech!
Wednesday, September 11, 2013
Sunday, September 8, 2013
Vegan eating doesn't get any easier than fresh fruit! Today my family cut up a huge watermelon and a mango to munch on this afternoon and to take for lunch tomorrow. It has been in the refrigerator for a couple of hours and now tastes sweet and feels cool and wet. Mmmmm!
Saturday, September 7, 2013
Last week I found myself with some REALLY short lunches at work and not much to eat. I had not prepared food and the town I live in is famous for its BBQ places. I got a plain baked potato one day, but I need to have some things ready to take with me. So tonight I am making a bunch of baked tofu that I can stuff wraps with. I love this stuff!
Just slice the tofu into 8 slices, press as much water out as possible with paper or cloth towels, marinate in your favorite liquids (I like soy sauce, lime juice, ginger, garlic, and a dash of cayenne pepper), then bake in the oven at 350 for an hour, turning once half-way through.