Interestingly enough, I did roast the squash!
I am getting good use out of the soup, though. I added some tofu scramble for breakfast and added pasta tonit for lunch.
Supper/Dinner Time ! What's on the menu?
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I am getting good use out of the soup, though. I added some tofu scramble for breakfast and added pasta tonit for lunch.
I like your additions, especially adding the Daiya. I might try that just for something different.
Naturebound1
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Vegan mac and cheese ("cheese" sauce: blended tofu, steamed carrots, Daiya chedder shreds, almond milk, minced garlic, marjoram, cayenne, salt and pepper)
Roasted broccoli with soy sauce and lemon juice
Cashew milk
Roasted broccoli with soy sauce and lemon juice
Cashew milk
I see. Yes, I never make it with just squash but use tons of other ingredients. You really need to balance out the sweetness. I don't like sweet tasting savoury dishes at all.
I think that I may make
a batch for lunch or dinner today.
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I am going to make seitan pepper steak and serve it over brown rice.
A Chinese style stir fry with seitan.
Apple (cinnamon flavoured) compote served with yogurt and soya cream.
A glass of Chardonnay.
Apple (cinnamon flavoured) compote served with yogurt and soya cream.
A glass of Chardonnay.
If I get out at a reasonable hour tonight (potential to work too late to cook), I will make a tofu quiche with broccoli, carrots and spinach.
3 grain quinoa with kale, peas and fresh mint with a drizzle of olive oil and a seitan sausage.
Apple compote served with soya yogurt/cream and a drizzle of maple syrup for dessert.
A glass of Chardonnay.
SuicideBlonde
Adorkable rockstar!
Gnocchi with a zucchini, a yellow squash, peppers, mushrooms, onion, garlic, tomatoes and a drop of wine in the sauce and a glass for my face.
Calliegirl
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We had sloppy joe's and roasted brussel sprouts for the debate, and chocolate banana ice cream during American Horror Story. The first time I made brussel sprouts they were awful and I figured I didn't like them. But, after having them at someone else's house, it turns out they are delicious. I used her recipe and they came out great this time.
I did not get out at a reasonable hour, so I had popcorn for dinner, lol.
Tonight I have a better shot at getting out on time, so I'm still wanting the tofu quiche.
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Cream of butternut squash soup served with olive oil and yeast flakes.
A lamb's lettuce salad with vinaigrette, yeast flakes and a slice of granary bread.
Apple compote with soya yogurt, cream and a drizzle of maple syrup for dessert.
MadamSarcastra
MadamSarcastra, over & out.
MadamSarcastra
MadamSarcastra, over & out.
A fennel and lamb's lettuce salad with vinaigrette and yeast flakes.
Leftover quinoa, peas, kale with mint served with sliced seitan sausages. A drizzle of evo.
Berries with soya yogurt/cream and stevia for dessert.
A glass of Bordeaux.
Leftover quinoa, peas, kale with mint served with sliced seitan sausages. A drizzle of evo.
Berries with soya yogurt/cream and stevia for dessert.
A glass of Bordeaux.
Marinated, roast tofu served with peas and lamb's lettuce.
Apple & mincemeat tart made with mixed spice, pecan nuts and maple syrup served with Alpro cream.
I bought an acorn squash!
I think I'll stick to just roasting it with butter and sriracha
!I think I'll stick to just roasting it with butter and sriracha
A Lincolnshire style banger served with peas and organic spinach with a drizzle of olive oil.
A vanilla flavoured yogurt for dessert.
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I usually make it once a week. I've starting to freeze some so that I can rustle up some quick meals. Seitan is really a life saver as it helps you make nice, nutritional meals.
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