It is still winter. But today, in New York, we are turning the clocks forward today for the annual start to Daylight Savings Time. I still can’t figure out why this is necessary. Is there a petition out there to end this? I mean, the sun rises and sets each day regardless of what “time” […]Continue reading "The Most Flavorful Butternut Squash Soup Ever!"
When I was a little girl, my mother made chocolate pudding all the time. It was out of a box, My-T-Fine, but it was my favorite. So I always have some variation of a vegan chocolate pudding in my house. I have posted a bunch of different recipes for chocolate mousse and pudding but as I […]Continue reading "Chocolate Pudding (Secret Ingredient: Butternut Squash) with Vanilla Cashew Cream"
I found a version of this recipe on Natural Gourmet Institute’s website. It calls for “riced” cauliflower which I like to use in this taco recipe and for my stuffed picadillo peppers. You just take cauliflower florets and toss them into the processor and let it go until the cauliflower is like rice. It takes a few seconds […]Continue reading "Chickpea, Cauliflower & Butternut Squash Curry Over Jasmine Rice"
I love my weekly mushroom lunches. Today, I defrosted a serving of my butternut squash tomato sauce, mixed in a little cashew cream, added in a few artichokes and tossed it all together with big fat rigatonis. I also found some gorgeous, local basil at Whole Foods for a lovely garnish. This is a non-recipe recipe. […]Continue reading "Artichoke & Shitake Pasta with Creamy Butternut Squash Tomato Sauce"
And this is definitely the end of butternut squash season. Spring is here in NYC! I used half of the butternut squash yesterday for Taco Tuesday and today I made this recipe which I totally lifted from Chef Anne Burrell of “Secrets of a Restaurant Chef” on the Food Network. I have ben making my variation of […]Continue reading "Butternut Squash Tomato Sauce"