September 30, 2011
can you believe september is almost over already? october is always the the first month where i really begin feeling like it’s fall. it makes me think of picking apples, canning summer veggies and visiting the pumpkin patch. this weeks meals were inspired both by the last of summer veggies and the beginning of fall flavors. i hope they inspire you!
monday: summer veggie burritos with avocado
tuesday: more burritos with lentil cakes* (nothing like leftovers!)
wednesday: summer veggie pasta*
thursday: stuffed patty pan squash* with roasted tomatoes and an apple braided dessert*
friday: tonight i’m planning to make this mushroom cream sauce (veganized, of course with veggie stock and dairy free cream!).
i made lentil cakes in much the same way as you would make potato cakes with leftover mashed potatoes. i had (accidentally) cooked my lentils a little too long making them a little mushy (oops!), but am glad i did so that i could discover lentil cakes! press a spoonful of cooked lentils together in your hands to make patties, then pan fry with a little olive oil, salt and pepper on both sides. these were delicious!
*summer veggie pasta
toss broccoli, carrots and cherry tomatoes with olive oil and 1 tbs fennel seed. roast at 450 degrees. toss with fresh basil, spinach and pasta with a little olive oil and garlic. yum.
*stuffed patty pan squash
scoop out the inside of your squash. saute a a bit of onion, celery, veggie sausage and leftover ‘scooped out’ squash with olive oil, salt and pepper. stuff the squash (see picture above) and bake at 450 degrees until tender, about 25 minutes.
*apple braided dessert
i’m sad i don’t have a good picture of this one! however, i used the same method and bread recipe that i used for this pumpkin pizza. instead of using those ingredients, i decided to add fresh cut apples, 2/3 cup of brown sugar, 1 tbs cinnamon, 1tsp of clove and a sprinkling of nutmeg. braid the dough over the toppings and top with a little butter and sprinkling of sugar. bake at 350 until bread is slightly golden, about 25 minutes. serve with ice cream for dessert or eat plain for breakfast!