Vegan Treats and Other Good Stuff!

Hi everyone! On Sunday morning, we hung out with a friend on a masked walk around Cedar Creek Park in Allentown, and on the way home, we stopped at Vegan Treats! I got the chicken and waffle donut, which ended up being my lunch, hehe! 

I also got the raspberry white chocolate brownie, which was a nice treat as well! 

I tried these vegetable dumplings from Wegmans; they were alright, but I’m not in a rush to get them again. I had them in miso soup with a buttered everything-seasoned bagel. 

I made a big batch of chicken noodle soup this week, and I’m still working through the leftovers, which have now absorbed all the broth, lol! 

I also finally tried the Loma Linda chipotle bowl that Zach had gotten for me a while ago; it was good but incredibly spicy!

And of course I’m already planning ahead for next year’s garden, so I ordered some seeds from High Mowing Organic Seeds – three different types of pumpkin, as well as Brussels sprouts and a pollinator mix! I was so excited when they arrived in the mail! 

Finally, here’s a cute little creepin’ Cringer, peeking out from beneath one of the kitchen window curtains… 

Peace. :)

Roasted Acorn Squash with Wild Rice Stuffing

Hello everyone! Here's a new fall recipe I tried out last week.

Roasted Acorn Squash with Wild Rice Stuffing

I found the recipe here (just use a vegan butter & the recipe's vegan). My other changes included leaving out the shallots and celery, only making a third of the recipe (one acorn squash/two halves), and roasting first at 400°F for 15 minutes and then another 15 minutes, filled with the stuffing.

I had to poke the squash a couple times with a knife and then microwave it for a couple minutes to make it easier to cut in half. 

Cute little seeds.

 

Then I scooped out the seeds and the pulp (I later roasted the seeds).

The roasted acorn squash turned out OK, but not as good as I was hoping it would be. When I had the second half the next day as leftovers, it was a bit better, though. I think if I were to make it again, I would cook the rice in vegetable broth, add the celery back in, use less brown sugar, and leave out the cranberries as well (maybe use raisins instead?). (It was a bit too sweet for me.)

I also had a spinach salad and baby carrots with vegan ranch dressing.

 

As promised, here's the first picture I got of Mystery lying in the sun.

Peace. :)