Still, many of the kitchen happenings this past week continued to be of the hearty variety. No new creations, but many new trials!
Butternut Squash Steak Quesadillas: A GG Variation
Did my "steaks" as per an earlier post (upped cumin a bit); thinly layered refried beans, then steaks, then light Daiya, black beans, and avocado. Hub's plan for perfect tortilla crisp: 4-5 min. per side on med. heat (use non-stick saute pan). YUM!
Sometimes, a bowl of veggies is just a bowl full of happiness. Yay! (Oh...and I had my sweet potatoes with a new agave-sweetened ketchup -- awesome!) |
Sun-Dried Tomato Basil Dip from Veganomicon and Low-fat Spinach and Artichoke Dip from Happy Herbivore: Made these for dinner at the Hoffs. I have tips to lighten the former and rave reviews of both! |
Two-Step Southwestern Stew -- an old favorite and one of my first forays into vegan cooking. Click here to get the recipe. The hominy is a fun alternative to the usual corn, as it provides similar flavor with the density of a grain. |
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Thank you H. Hoff for taking the time and care to make such a delicious vegan dish! Sauteed Tofu Veggies with Homemade Peanut Sauce! |
Low-Fat Banana Oat Scones: Clickhere for the recipe. Use non-dairy milk. I also used 1 c. wheat and 1 c. white, added cinnamon, and topped with a sprinkle of turbinado. A great breakfast with the barest smear of pb or jam and a piece of fruit. |
Lundy just left-- I fed her both dips and she raved about them. Delish!!
ReplyDeleteAwesome! So glad you all enjoyed! Don't forget to send me that peanut recipe with your adaptations! I can't wait to have that again.
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