Squash Casserole, Tofu Scramble, Bagels, and More

Hi everyone! I tried two new recipes this week and lots of other good food as well. First up was the squash casserole from Vegan Crunk; I made it on the stovetop and mixed in crushed Ritz crackers instead of topping with breadcrumbs and baking it. It turned out really well – I used two big yellow crookneck squashes from my garden – and the leftovers were awesome, too. I had it with a vegan chickenless patty from Aldi, which was really good. 

On Tuesday, my sister Alena visited and we did a lot of cooking together, including the second new recipe, which was the herbivore’s tofu scramble from Eat Like You Give a Damn. It was super simple and quite tasty, paired with a hashbrown (also from Aldi). 

We also made nachos with Tostitos scoops and Daiya pepperjack shreds for a snack (not pictured), and then we dug out my bread machine to make bagels, which turned out quite nicely due to Alena’s bagel-forming skills! 

Dinner was a bagel with pasta.

Yesterday I threw together a random lunch because I’d harvested more corn and wanted to have some; it was great! 

Hashbrown, black bean burger, corn, and carrot sticks with Daiya ranch.

And I also tried these blackberry sorbet bars that Zach picked out; he said he had to get them because of the name…

Yum!

Here are a couple fruit sketches I did this week…

gooseberries (original photo)

ground cherry (original photo)

And here’s Leela with her toy mice in the background…

P.S. The themes & prompts have been announced for this year's Vegan Month of Food (Vegan MoFo), which will be taking place in September, and sign-ups are open until August 24. I haven't decided what specifically I'm going to do (I'm debating the idea of creating my own theme this year), but I know I'll be participating -- will you?

Peace. :)