mushy yummy warm in my tummy
It was basically just a concoction of 2 types of winter squash, a block of tofu, some onions & garlic, coconut milk, veggie broth, and curry powder. Bake it at 425F for about an hour (maybe a little more) and you get a squishy, sweet, curry-y, spicy casserole. The flavor was pretty subtle, but it intensified in the leftovers and made a nice lunch the next day.
So, I cooked the beans. This was my first time ever cooking fresh beans like that (besides plain ol' green beans)... and the texture was sort of weird. I dunno if I cooked them too long or not long enough, but I definitely added the salt too early (the skins were sort of tough). Still, with a nice squeeze of lemon juice and some seasoned salt, they were pretty damn tasty.
and they turn purple when they cook, neat-o!
That's leftover mexicouscous in the background, which may seem weird for this meal, but... the flavor of mexi was slight enough that it blended in fairly well. Gimme a break, this was a use up what we got type of meal!
Tonight we're making stuffed peppers with a special potato/pea concoction from my childhood that I am attempting to veganize. I've been thinking about it all week, and I think it can be done. Oh, today is worldwide vegetarian day, too. So. Awesome. But... VEGetariAN. cutouttheshitinthemiddle.
Oh yeah, also, I changed my layout. Whaddya think?