Monthly Archives: November 2013
Squash noodles with tofu peanut sauce and veggies
Who needs pasta when you have a squash? 1/2 butternut squash 1/4 c peanut butter 1 T sesame seeds 1/2 block silken tofu 1 T soy sauce 1 T ginger 1 T rice wine vinegar peanuts to taste 2-3 scallions, … Continue reading
Pumpkin 4: Pumpkin Chocolate Chip Cookies
The last. really. This one is a riff off of this recipe from food network.com As always, it’s slightly modified… ingredients 1 C almond flour 1/2 c whole wheat flour 1/2 c whole wheat pastry flour 1 c pumpkin puree … Continue reading
Pumpkin 3: Pumpkin salad
Yup, still using the pumpkin up. This one has a few steps–all easy. dressing 1/2 block tofu (silken or firm–you’ll be blending it) 1 bunch scallions 1 c arugula (adds a spicy flavor) 1 t soy 1 t garlic 1 … Continue reading
Pumpkin 2: Pumpkin Coconut soup
Aah yes, more things to do with pumpkin, right? This one came from a local farm. Pumpkin has 2 faces (this is the other side) This is a quick one, once you have a pumpkin or a butternut squash or … Continue reading
Pumpkin #1: Pumpkin split pea falafels
What do you do with a pumpkin once halloween is over? Cook it duh, right? Well this bad boy yielded 3 recipes. Tonight’s brainchild was pumpkin falafel. 1 c split peas, soaked overnight 1 c pumpkin (pre baked in the … Continue reading
Apple cake with marscapone frosting
I baked a cute little cake for an officemate’s babyshower last week. I had just gone apple picking with my girl scout troop and had 10 apples in the house, so naturally, it had to be an apple cake. It … Continue reading
Curried Brussels Sprouts
In my ongoing quest to figure out new things to do with brussels sprouts, I ran with a random idea: semi-indianize them. It means curry powder, cashews, ginger, and turmeric, but not the whole South Indian tempering mustard seed route. … Continue reading
A Happy Veggie Foodie 