Broccoli Corn Casserole (Long Island Vegan)

Hi everyone! This week I made the broccoli corn casserole from Long Island Vegan; it turned out great, and it’s definitely a recipe I’ll use again! 

I had some for dinner last night with a Boca chik’n patty and a hash brown; delicious! 

Leela says hello! 

Peace. :)

Mini Holiday Feast with Simple Stuffing

Hi everyone! This week I made a mini holiday feast in order to use up some things in the freezer (bread, mirepoix, leftover celebration roast from Christmas). I started by making one of my holiday favorites, onion soup potatoes: I peeled and chopped up four russet potatoes, mixed in an onion soup packet and 2 tablespoons canola oil, and baked them at 375°F for an hour. Then I worked on the stuffing: After toasting/defrosting 8 slices of bread, I tore them up into small pieces while simmering the mirepoix in a saucepan with 2 tablespoons canola oil. I added in 1 teaspoon poultry seasoning and 1 cup water at the end, then poured that over the bread pieces, stirred, and baked the stuffing for the last 20 minutes that the potatoes were in the oven. 

The celebration roast was already sliced so I just reheated a slice in the microwave. All together, it turned out to be quite a nice feast, with plenty of delicious leftovers! 

Here’s a Cringer “selfie”; she was getting real up-close-and-personal while I was trying to get some reading done last night, so I gave in to the cuddles but made sure to get a picture first, haha! 

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. :)