Last time my other vegan roommate cooked, she make pasta, so I knew that I wanted to make something different. I didn't want to make something overly vegan (just yet). Thus, I wanted to avoid tofu or tempeh. Luckily, my parents went to the Farmers' Market for me at home while I was taking the GRE Chemistry subject test last weekend, so I had some fresh produce like butternut squash, cherry tomatoes, and green bell pepper. I was initially thinking of a lasagna of some sort, but after seeing the Pumpkin and Black Bean Casserole on Fat Free Vegan Kitchen, I knew that I had found the perfect dinner.
Do yourself a favor and make this soon while squash is in season! I used butternut squash instead of pumpkin, and it turned out amazing. It is very flavorful even if I went a little heavy on the cumin and paprika. The nutritional yeast gives it a little something without tasting overly vegan-y. Everyone loved it and ate it so quickly that I forgot to get a picture! Like Susan says, it does look a lot prettier in the pan than it does on the plate, but the taste certainly makes up for that.
5 comments:
EXCELLENT!
Cheers for the link. I have a HUGE Butternut ripening in my garden as I type, and I LOVE Black Beans. This will be perfect!
What's so weird about tofu or tempeh? As an avid meatlover (http://halfwaytohotzeplotz.blogspot.com/2008/10/all-in-for-allerlei.html) I still cook with tofu, and consider it normal, as for tempeh, I don't make it myself but am no stranger to it. Please don't say that culinary tastes in den USA are as conservative as their tastes for everything else?! It can't be. No!
Aw. Roommate bonding. It kind of makes me miss living with girls.
I feel I missed out by never having roomies, especially with posts like this one. boohoohoo!
I have thought about making that casserole. I am glad that you and your roommates liked it.
Post a Comment