You can almost smell the crisp fall smell in my recent posts, ha ha. Fall is my favourite time of the year, I’m pretty sure the deciding factor is my love for fall food.
Quinoa Stuffed Squash
This stuffed squash was delicious, flavourful and simple to prepare. I find that a lot of the times, the simplest of meals can be the tastiest.
Note-I had no cherries as the recipe called for, or even cranberries which I’m sure would be perfect in this dish as well, so I used raisins.
Adapted from this recipe.
I made this for supper tonight, it turned out quite tasty-tangy and crispy.
Orange Sesame Tofu
1 Egg Replacer (like EnerG, I use a homemade one though)
1/8 cup cornstarch
1/8 cup sesame seeds
1/2 tsp salt
1/4 tsp ground black pepper
1/2 pound tofu
1/8 cup canola oil
1/2 cup freshly squeezed orange juice
1 tbs soy sauce
1 tbs maple syrup
2 scallions, trimmed and thinly sliced
1. In a large bowl, whisk together the egg replacer, cornstarch, sesame seeds, salt and pepper until well combined. Add tofu to the bowl, and toss until well coated with the mixture.
2. Heat the oil over medium-high heat in a large non-stick skillet. When oil is hot enough, add tofu and cook until golden and crispy. Flip, and cook the other side. Transfer to a paper-towel lined plate to drain some of the excess oil.
3. Wipe the oil off the skillet with a paper towel. Add orange juice, soy sauce and maple syrup to skillet, and boil until mixture turns syrupy. (I found that my mixture wasn’t turning syrupy enough to my liking so I added a tiny bit of the cornstarch mixture so a sauce would form) Return the tofu to the skillet, and stir gently to coat the tofu with the sauce, about 1 minute.
What to do with all the leftover pumpkin puree? I wanted something savoury so after some searching I found this recipe.
Creamy and comforting. I added kale because I love the stuff and I have a bunch to use up. (and to give it a little more colour) I loved the wonderful backdrop the coconut milk provided to the spices and the sweet potato. Overall, it was simply a very tasty combination of flavours.
My sister is extremely fussy when it comes to food. Ask her what vegetables she’ll eat and she’ll list off maybe 4 or 5. (and she’s vegetarian!) You’d think being twins would make her share my general openess to all kinds of food. But somehow, it doesn’t.
However, I am determined to make her food that she will eat. (and like!) So I asked her what some of her favourite meals were back at university. One of the few she listed were scalloped potatoes. I remembered in Vive le Vegan, Dreena mentioned how her mother would serve scalloped potatoes to appease her family. I decided that her recipe would be a very promising attempt. (Though I had to get rid of the onions as my sister loathes them)
And it worked! Not only did my sister love them, I loved them and the rest of the family did as well. Now, I’ve never had scalloped potatoes before but I can tell you these were creamy and delicious. I’m going to use this recipe as a base for the many future scalloped potatoes that will be at our dinner table. (i.e. need to get rid of the rosemary after discovering my mother has a dislike for the spice)
…I’ve been eating very awesomely. I’m a little tired this evening so I’ll let the pictures do most of the talking.
Testers for Vegan Yum Yum!
Chipotle Basil Corn Chowder!
I know I’ve said this many times but this book is seriously amazing, it’s due out in November so put it on your holiday wish list!
Yesterday, I baked Celine’s PB&J Swirl Loaf-a recipe for her upcoming zine. OMG. This bread is to die for. My sister loved it very much as well, her exact words were that it tasted “like the good ol’ days”.
Awhile ago, a dish caught my eye on my aim is true and last night I finally decided to try it. Vicki’s Hummus and Quinoa Casserole is a recipe in Vive le Vegan and Amber posted her modified version of it. (Thanks, Amber!) I modified it a bit further to suit ingredients I had on hand. I used eggplant instead of summer squash, and added mushrooms and yellow pepper. This turned out really good, I loved all the different flavours. I’d definitely make it again and I’m thinking it would be a great dish to play around with, using whatever vegetables you need to get rid of in the fridge. This is actually the first time I’ve ever cooked with quinoa and it definitely won’t be the last, I love this grain.