Riki - 20 - Jewish - vegan
Dinner! Veggie burger patty (ignore it, I just had to eat it now and not let it sit in the fridge)
spinach pasta, homemade tomato sauce, and roasted red, yellow, and orange peppers. ^_^ First time actually making my own sauce without a recipe, and first time roasting the peppers properly! Everything worked out!
(Oh, and organic limeade, yum)
Today John and I took a trip to the organic local grocery…picked up a Kabocha squash to roast.
Then I made a veganized version of my old chicken Kozhambu dish I used to make.
First I sauteed 2 onions with a tsp garam masala
Then I added 3 tomatoes, garlic, and ginger paste.
Chili, coriander, cumin, salt, tumeric…and an orange pepper and mixed veg. And the squash was done roasting!
Fried some extra firm tofu, natch.
And dinner was serrrrrrrved ^_^
This isn’t so much a formal recipe as me just messing around with what I happened to have in the kitchen! But it sure was good.
I took an organic acorn squash, halved it, drizzled it with olive oil and put it in to roast for about an hour at 400 degrees.
Then I set about making the rest of the white quinoa that I had left over…
and chopping up 1 small onion, 1 medium tomato, and dicing 1 Tofurky italian sausage. (I set aside the squash seeds for roasting later)
I heated a pan with oil and then cooked the onions, added in the tomatos and sausage…
Then, added the quinoa, salt, pepper, garlic power, a little ginger paste, and some Sriracha…
By that time, the squash was done roasting! Lovely to a fault.
I scooped in my stuffing and chopped up some cilantro and alfalfa sprouts for a side salad. :)
I roasted the seeds with oil, brown sugar, and cinammon at 350 until they started popping.
