304. Butternut squash alfredo pasta.

I saw this posted recently to the PPK blog, and thought this might be something good to make for thanksgiving. I made something similar once though and it was just ok. But this weekend when I saw a butternut squash at the store, I thought I’d pick one up and give it a go.

To my suprise, this was really really good. The sauce had alot of rich flavor, and was so creamy without getting dry, like vegan cream sauces tend to do. It doesn’t use a TON of cashes either, and the sauce makes enough to generously cover a whole bag of pasta. We used brown rice miso, instead of yellow, because its what I had on hand and that seemed to be just fine.

This was an awesome fall dish. highly, highly recommend it! Someone in the comments said they served it up with some apple and sage field roast sausage…that sounds like it would pair perfectly!

Recipe here: http://www.theppk.com/2012/10/roasted-butternut-alfredo/

288. dilly stew with rosemary dumplings.

Since fall is here, Ive been craving comfort foods. The rainy weather makes this craving even stronger.
This calls for Isa’s Dilly stew with rosemary dumplings. It gave me reason to use up the last of the dill from the garden as well.

95. chickpea picatta.

More food on the blog tonight…Hoping to get to some crafting soon…or at least get some baking in here!

Tonight I made chickpea picatta, from Appetite for Reduction. (so its vegan AND low-fat!)  I think I made this before, but I don’t remember it tasting THIS good. The sauce it makes is like crack…It tastes all lemony and buttery, yet there’s nothing buttery in it.

I chose to serve it over some whole wheat linguine because I was really hungry, but I also made the cauliplots from the book (which are basically mashed potatoes and cauliflower), which she suggests serving this over. And we ate it both ways :)

I noticed after it was all gobbled up, that we forgot to add spinach (she suggests arugula, but I had spinach on hand.) Oops. This recipe was fairly easy to throw together with ingredients I had on hand (I didnt have white wine, so I just skipeed it) and I plan to put it in rotation. I think this would be a great dinner to serve to dinner guests as well!

Here’s where you can find the recipe.

Yum.

74. pantry bbq sauce.

Since it turned to spring overnight, I’ve had limited time for cooking/crafting….Milo and I made a pitstop at the park on the way home today, so we got home a little later than usual. Doesn’t mean I can’t make a home cooked meal!

I’ve been in the habit of making some brown rice over the weekend and freezing it for the week, so have it in a crunch. I sauteed some seitan, brocolli and spinach and then made Isa’s Pantry BBQ sauce to throw on top. Since the rice was already cooked, this dinner took about 15-20 minutes to throw together!

Here’s the recipe for the sauce:
1/2 cup vegetable broth
2 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha hot sauce (this gives it some kick, so leave it out if you are a light weight)

Mix it all together in a bowl. Right before you are finished cooking your dinner, toss it in the pan, and let it cook for a few minutes.

60. johnnycakes.

One of the most memorable things I have ever eaten were the Johnnycakes at Paradox cafe in Portland. They were so so good. When it comes to corn -like pancakes I’ve never had anything even close to as good as those were. Until tonight. I made this recipe from the post punk kitchen (one of my favorite sites!) and planned to eat them savory, eating them with rice and beans, seitan and avocado. Only, we tried them with syrup and the memories of eating them in Portland suddenly came back. BINGO. These taste ALOT like those from that day.

Here’s the recipe, which was taken from here

1 cup corn, fresh or frozen (thawed if frozen)
1 cup plain almond milk
1 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons canola oil
2 tablespoons fresh lemon juice

Spray oil

In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.

Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.

Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.

Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.

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