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It’s beginning to look a lot like Christmas around here; trees were put up on Sunday to the Nutcracker soundtrack and yesterday the city got a nice white covering so we are all set. Anyways, for those of you in the U.S. thanksgiving is just around the corner (those of us up North are already in full-blown Christmas mode) and you are probably more worried about the upcoming big (birdless) feast so I have compiled a list of thanksgiving appropriate recipes for you if you are still looking for ideas to cook up.

 

Baked Goods:

Pumpkin Gingerbread Muffins

Orange Cranberry Muffins

Cranberry Walnut Banana Bread

Cranberry Tahini Cookies

Fall Harvest Cookies

Peanut Butter Apple Crisp

Sugar-free, Gluten-free Crustless Pumpkin Pie

Gluten-free Cranberry Orange Poppyseed Muffins

Dutch Apple Cake

 

Main Dishes:

Moroccan Rice and Squash Pilaf

Sides:

Sweet Potato, Carrot Soup with Tempeh

Raw Sweet Potato, Pineapple and Apple Slaw

 

Menus:

2010 Thanksgiving

2009 Thanksgiving

Here’s to good food, friends and family and the start to a wonderful holiday season! 🙂
-K

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Vegan Mofo

….great food, even! I’m pretty sure that I’ve maxed out the ability of my teeny point and shoot, as it seem incapable of taking photos that are not fuzzy or dull looking. Alternatively, it is entirely possible that I have much less ability with a camera than I like to imagine! 🙂 In any case, I’m forging ahead!

In an effort to use my cookbooks more during MoFo, I’ve made two totally delectable recipes in the past day:

IMG_1799These are the Cinnamon Sweet Tortilla Chips from Eat, Drink, and Be Vegan. I don’t know how many times I’ve passed over this recipe, but I am so glad I finally noticed it! It is super simple, and a PERFECT way to use up your stale tortillas (brown rice tortillas, in my case). I nixed the sugar and canola oil that the recipe calls for, and instead brushed my strips with a slurry of maple syrup, cinnamon, and coconut oil. I inhaled these at a rather embarrassing rate….

And for supper last night, I made the Spaghetti Squash Mexicana with Tropical Salsa Fresca, from the Veganomicon. (sounds gourmet, no?)

IMG_1802

This was quite simple and very, very tasty. The tropical salsa fresca was a blend of avocado, tomato, fresh pineapple, cilantro and lime, but I added some red onion and a squirt of lemon juice, as I was lacking a lime.  Spaghetti squash is amazing!

Enjoy your weekends! 🙂

-Eve