October has been funny. (And: not in a funny way.) One minute it’s warm and sunny, and the next it’s sleeting. When we had the freeze warnings over the weekend, we knew it was time to cover up some items and haul in the rest. Who knew that under all the jungle canopy of the butternut squash plants, there would be over 30 of these things??? (You should see the pile of bok choy!)
It’s a good thing we love squash, although they definitely won’t stay good long enough to eat them. We’ve been giving some away, and also eating it. Here, for example, is a version of the shepherd’s pie I made last Thanksgiving, only with tempeh. Topped, of course, with squash.
This evening we had roasted squash cubes, although there is more explanation to this dinner than meets the eye. Someone in this house besides me is on an elimination diet. At the moment it’s curtailing even the rice intake around here, not to mention some other common foods we’ve been consuming on the vegan and gluten-free diet. Onions are off the list, for example, as well as some fruits. Tonight’s meal was roasted squash, millet pilaf with vegetables, and tofu with gluten-free hoisin sauce. Absolutely delicious, of course!
This is the Vegan Month of Food, where vegans blog uncontrollably and share zillions of recipes. I’ve participated in the past, but now I’m just reading blogs to my heart’s content. I feel busy… wait… I AM busy. But still cooking!