Last night's dinner ended up being a multigrain "risotto" using Kashi pilaf, with butternut squash, mushrooms, arugula, herbs and spices. For dessert, I had planned to make pumpkin chocolate chip cookies. I had the ingredients mostly measured and mixed when I remembered I still have no can opener at my condo. I improvised by roasting some butternut squash. The dough was a batter-like consistency, so I poured it into a baking dish and made cookie bars. I think the end result was much better than the original cookies would have been. I was pleased. http://healthyslowcooking.com/2012/10/24/whole-wheat-pumpkin-chocolate-chip-cookies/
Roast stuffed peppers. I made a soya mince stuffing with various ingredients including quinoa, ground almonds etc. Served with spicy roast sweet potatoes.
I'm making a tray of roast red peppers with a soya mince, mushroom and almond stuffing. I have
also added some butternut squash wedges with evo, garlic and chilli flakes.
A salad made with diced fennel, raw mushrooms and avocadoes with evo dressing.
Steamed broccoli with evo and a roast stuffed red pepper.
Cinnamon soya yogurt with stevia for dessert.
I am having a black bean burger with roasted veggies: potatoes, green peppers and carrots. On the burger I will put red onion, lettuce, pickles, mustard and dill relish.
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