idle prattle plus

* butternut squash and apple soup
* vegan burgers on wheat buns
* sooooooooooooo many salads
* hummus dressing
* mashed potatoes with mashed cauliflower, topped with baked kale crumbles and nutritional yeast (twice)
* stirfry with my own peanut-butter-based sauce
* apple cider
* roasted veggies (thrice)
* bagel sandwiches with grilled tofu and homemade ketchup
* toasted bagels with peanut butter
* numerous batches of stove-popped corn with baked kale crumbles and nutritional yeast
* vegan pumpkin banana bread
* banana “ice cream” (numerous batches with different nuts—our favorite was with peanuts!)

need to use up our apples so i’m going to make some apple sauce later?

but i’m going to tell you to start following a non-tumblr blog, and you’re going to be So Glad i did.

if you love food—reading about it, looking at it, talking about it—then check out my sister’s blog, hannalamode.

Let’s focus on my success for now: Laurie [Colwin]’s applesauce recipe annoyed me at first. In her own words, applesauce is “so simple to make that it almost does not require a recipe.”

I once tried to make cookies without a recipe, and I now firmly believe there are some things that you cannot wing. As a first timer, I didn’t appreciate Laurie’s relaxed attitude. “Any number of apples”? WTF, Laurie? I need answers.” — A is for Applesauce

   

roasted vegetables for the first time in a month and am so glad i did.

that said, there’s really nothing like a pan-heated up corn tortilla and trader joe’s refried black beans with jalapeno peppers. lordy.

roasted vegetables (potatoes, garlic, squash, sweet potato) and pilaf with chickpeas.

delicious and easy!



Squash And Apple Soup, from 100 Best Vegetarian Recipes:
2 teaspoons vegetable oil
1 1/2 cups peeled, chopped apples
3/4 cup chopped onion
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups vegetable broth
1 cup water
2 cups peeled, cubed butternut or buttercup squash
1/8 teaspoon salt, or to taste
1/8 teaspoon ground red pepper

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the apples and onion; cook, stirring, until softened, about 4 minutes. Stir in the ginger and nutmeg until absorbed. Add the broth and water; bring to a boil. Add the squash and return to a boil. Reduce heat and summer, uncovered, 30 minutes or until vegetables are tender.

2. Place half of the soup in a blender or food processor. Cover and puree until smooth. Repeat with remaining soup, salt, and red pepper. Return soup to pot and reheat if necessary.

vegetarian recipes i can’t wait to make:
* Cauliflower Mash with Miso and Sage
* Mushroom Chili Stew
* Chickpea Sunflower Burger
* Rustic Bread & Eggplant Lasagna
* Bubble and Squeak Cakes
* Curried Red Lentil Soup with Lemon
* Quick Walnut Pâté Sandwiches with Pears and Arugula
* Super Quick Tomato Basil Cream Pasta
* Pepita Fettucini with Spinach and Cranberries
* Broccoli Lentil Soup with Roasted Pepper Coulis

whole wheat tortillas, farmers market yellow tomatoes, spinach, and trader joe’s incredible 99¢ refried black beans with jalapeno peppers for dinner.