Day 57

Hi Everyone!  Here's a re-cap of some of what we ate for Shabbat:

First, I found these really cute little acorn squash at Eden Teva.  So I halved them, scooped out the seeds, roasted the seeds with a drop of olive oil, sea salt and dash of cayenne pepper. 

Then, I burned them:

((oops))

None-the-less, my husband and sons scooped up the lot of them on their way out the door to the beach and I heard them mumbling "I don't know what these are, but they're good."

And yes, I did say "beach".  In January.  The weather here is DIVIIIIIIINE!  Sorry, people who live in cold places.  I was one of you my entire life and I have to say that life is so much better like this!

Alas, I stayed home from the beach this time to allow for Male-Bonding and to finish cooking for Shabbat. 

These are the mini acorn squashes, which I roasted and then stuffed with brown rice, pecans, sauteed onions and spinach.  No recipe.  I just winged it.

Then I made the Vegan Pot Roast from Robin Robertson's Vegetarian Comfort Food:

Does that not look like meat pot roast???  Wow, it has all the same ingredients but with seitan instead of beef.  All that great taste and warm, comforting sensation with NO cholesterol, no saturated fat, no animal suffering and NO death.  That's what I'm talking about!  It was really yummy.

I also made roast baby potatoes with garlic and rosemary, a cooked zuchini-tomato salad, and for my carnivores I made schnitzel (breaded, fried chicken breast cutlets.  NOT vegan of course and not remotely healthy, but they have been such sports, they deserved a break). 

Today I ate the pot roast leftovers for lunch and tonight I'll have the squash leftovers for dinner.  I heart leftovers!