Lately I have been cooking a lot. I use to love to experiment in the kitchen as a kid and still do as an adult. I have a ton of vegan cookbooks but it’s also easy to find new vegan recipes on the web. Of course, some will be good and some will be, uhh well, not so good. In the past week, I have come across two easy vegan recipes that were excellent, so I must share them with you.
There is an awesome vegan blog called veganyumyum. She has tons of recipes and great pictures, and you can search for almost any type of dish. I was looking for a good sauce for a stir-fry and I hit the jackpot with this one! I have been passing on the recipe all week, so I decided I must post for all to enjoy.
Click here to find the recipe for Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce. While you’re there, check out the other great recipes. I wouldn’t change anything about this particular recipe except I would double the peanut sauce (and perhaps ad more chili oil to increase the spiciness). The recipe says to drizzle the sauce…it’s way too good to only drizzle it. Pouring would do it more justice! When you make this, double the peanut sauce. You’ll be glad you did.
The other recipe I want to share is so easy and yummy that you probably won’t believe it until you try it yourself. A couple of weeks ago at the local farmer’s market, I was looking at the different kinds of squash that are now in season when I learned about some that are very sweet. It was suggested these could almost be eaten as dessert. Well, I found a recipe that does work for dessert and it’s fat-free! The recipe calls for a winter squash. I chose a Delicata to use in my experiment. These are fairly small and easy to find at farmer’s markets right now. You could use a Sugarloaf if you can’t find a Delicata. Here’s my take on the recipe:
Maple Squash
Preheat oven to 350 degrees. Cut squash in half lengthwise, remove the seeds, and place in a baking pan filled with about an inch of water. Bake in the oven for about 20 minutes or until the flesh is soft. Scoop out the squash flesh with a spoon and place in a small bowl. Add a tablespoon or two of pure maple syrup. Mix until well combined. Serve warm. It’s so simple, it’s ridiculous. Next time I will top with a pinch of cinnamon and toasted pecans. Try it and let me know how you like it.
(Post updated on 11/25/07 with this pic from Thanksgiving ‘07. Definitely add toasted pecans to the Maple Squash recipe. Yum!)
