11/27/2006, Home.
Ina, Graham and a Metric Ton of Food
My sister and Graham were in town for Thanksgiving so we had them over for dinner. I roasted a butternut squash with seasonings and onions, served with a skillet full of potatoes, veggie meatballs, peppers, onions and spices, a pot of lentils in a savory sauce, salad and naan.
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11/14/2006, Home.
T’giving Trial Run
In the mood for some autumn comfort, I made a Quorn-brand turkey roast. What starts as a rather pale, dense log of indeterminate flesh-like substance transforms in the most perfect turlkey breast meat substitute. Seriously, dead-on with the taste and texture, even when cold and sliced for a nice leftovers sandwich. Anyhow, I whipped up some vegan stuffing, roasted an acorn squash, and served with a big mound of broccoli and a bit of cranberry preserves.
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11/04/2006, Home
Seasonal Comfort Food
Saturday we did some grocery shopping at Whole Foods and at Trader Joes, so we're fully stocked. When we got home it was just starting to cool off, and I felt like cooking. I started by freshening up our crouton supply with another loaf; 6 cloves of garlic with olive oil, salt and pepper, fresh basil, and a mix of two types of parmesan and a bit of feta. After the croutons I made a batch of stuffing with cranberries, nuts and veggie sausage. At the same time I put some soup on - apple butternut squash with nutmeg and cayenne, a great conflict of hot, spicy, sweet and savory.
Eventually Julia demanded I bring things back to the task at hand: feeding her, now! So I quickly roasted half an acorn squash with cinnamon, nutmeg and salt, and served it with stuffing, a bowl of soup with a dollop of sour cream, and a garden salad with raspberry vinaigrette. We both gave it 2 thumbs up.
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10/5/2006, Home.
Apple Stuffed Squash and Salad
I think we're on a real autumn theme here. Our entree tonight is a Sweet Dumpling Squash shell stuffed with squash and a sautee of green apple, shallots and spices, served with vegetarian "meatballs". Warm, sweet and savory, mmmmmm. On the side is a salad with fresh garlic-basil croutons, carrot, cherry tomato, garlic almond slivers and a soy ginger vinaigrette.
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