I adapted Miz Helen’s original recipe to veganize it by swapping out cream for coconut milk and swapping out sausage for quinoa. I also mixed up a “Parmesan” topping with popcorn breadcrumbs and vegan cheese powder.
ups of puree. Which is cool, because that’s about the amount of puree in a large can of pumpkin. You could totally substitute canned pumpkin in this recipe for an easier version.
I’m sharing a side dish that can also hold its own as a vegan and vegetarian main dish: Butternut Squash Quinoa Stuffing. I had a beautiful butternut squash in my most recent CSA box and craisins.
Day 297. It’s another Meatless/Vegan Monday and I’m cooking one of our family’s Fall favorites: Butternut Poblano Soup. This recipe is originally vegan, made with soy milk and margarine, with a vegetarian and gluten-free options. Butternut Poblano Soup Ingredients 1 medium Pepper, Poblano 1 medium cook Squash, Butternut 3 cups Milk ½ cups Butter 1 […]
Day 225. I <3 bruschetta, a lot. I’ve only ever had tomato and pesto bruschetta topping. But this seemed interesting so I thought I’d give it a try. It called for smoked mozzarella, so I added a bit of liquid smoke to the cheese. Pear and Squash Bruschetta Adapted from Pear and Squash Bruschetta. Ingredients […]
Day 209. My favorite Thai dish is Pad Thai. I bought some rice noodles recently, intending to make Pad Thai soon. But, in the interest of my pantry challenge and the fact that I would’ve had to head to the store to get a couple ingredients for Pad Thai, I decided to experiment with some […]
Day 205. I tend to find delicious wonton and dumpling recipes on a fairly regular basis. I really love dumplings (somehow in spite of the fact that I have to fry them initially before steaming them and I HATE frying). But I never, ever have eggroll or wonton wrappers in the house. So, I make […]