When I make this pasta dish again I am going to add sage to it, I think it would play nicely with the flavors. Pumpkin Pasta Ingredients: 16 ounces pasta shapes (ziti, rigatoni, etc) 1 cup sweet onion, peeled and diced (1 medium) 1 Tbsp extra virgin olive oil 15-ounce can pumpkin purée (Farmer's Market… Continue reading Pumpkin Pasta
Category: cooking
Meals and whatnot.
Couscous Salad
I am feeling too lazy to name this salad, let us call it "Couscous Salad Version 20" 😉 I make couscous based salads quite often - they go together quickly on Friday or Saturday night and we have a quick-lunch for the weekend! Couscous Salad Ingredients: 1 cup couscous 1 cup lower sodium vegetable broth… Continue reading Couscous Salad
Mushroom Gravy over Sweet Potato Biscuits
Sweet Potato Biscuits Ingredients: 1 cup mashed cooked sweet potatoes (Canned Sweet Potato Puree) 2 Tbsp canola oil 2 Tbsp water 1 Tbsp pure maple syrup 1 tsp apple cider vinegar 1 cup all-purpose flour 2 tsp baking powder 1 tsp freshly ground nutmeg 1/2 tsp kosher salt Directions: Preheat the oven to 400° and… Continue reading Mushroom Gravy over Sweet Potato Biscuits
Vegan Hoppin’ John
This version of Hoppin' John is taken from my standard recipe, just minus the animal based products. And oddly enough? I liked it better this year! It doesn't have to have the liquid smoke, the bit called for does give the hint of bacon smokiness though. Vegan Hoppin' John Ingredients: 1 Tbsp olive oil 1… Continue reading Vegan Hoppin’ John