10/3/2006, Home.
Pumpkin Lentil Stew with Quinoa, Tahini Greens, and Naan
The bounty of leftovers! We made a veggie broth quinoa with garbanzo beans and dried cranberries, veggie meatballs, stir fry greens with a tahini lemon sauce, and a mound of pumpkin lentil stew, served with hot garlic naan. Even in SoCal we like to make the transition to fall foods, with or without an autumn chill!
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10/1/2006, Home.
Pumpkin Lentil Stew Stuffed Tomato, Cauliflower and Salad
Tonight’s feast was put together from leftovers. I made bowls out of large tomatoes, and filled them with a spicy pumpkin lentil stew, topped with a crust of veggie-bacon bits, homemade croutons and parmesan cheese, kosher salt and pepper. Served with tahini-lemon-garlic cauliflower from last night. Julia prepared a killer salad from herb greens, carrot, Gala apple, red grapes, walnuts, dried cranberries and feta cheese with “Our Daddy’s” secret recipe vinaigrette dressing.
On the music box we had Simon and Garfunkel.
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