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| Prepping the Butternut Squash |
A few months ago I purchased a cookbook by Robin Robertson called Vegan Planet: 400 Irrestistible Recipes with Fantastic Flavors from Home and Around the World
. Whew, that's a long title! Until today, I hadn't had time to really read through the book page by page but am I ever happy to have picked this up. It's chock full of delicious sounding recipes. I've already made note of at least 50 that I want to try and I'm only about half way through. For the cooking challenge this week I'm making Black Bean and Butternut Squash Chili on page 316. The recipe called for a cup of apple juice which I didn't have so I substituted some of my daughter's peach cocktail which contains apple juice and half of a leftover applesauce cup I found languishing in the back of the fridge. It smelled really appetizing while it was cooking! The peach juice added a little extra sweetness and an interesting flavour. I want to make this again using the apple juice. I also think the squash to bean ratio was a bit off, it may be that my squash was too large but next time I won't use the entire thing. The whole family enjoyed this dish served over either quinoa or rice.
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| Black Bean and Butternut Squash Chili |
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| Served with Quinoa |
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This week Kathryn from The Hedgehog in the Kitchen was run off her feet. But, she did have time to create a simple rice pudding dish to satisfy a late night sweet craving.
I love squash but it does look heavy on the squash!
ReplyDeleteYes, there was WAY too much squash. Next time I will add about half as much or double the beans.
ReplyDeleteThat looks tasty! I will have to see about tracking down that book.
ReplyDeleteI wish I could send you two my squash -- I have so much of it and never seem to use it! This looks interesting, but I doubt the picky eater in my house would try it. *sigh*
ReplyDelete