Tuesday, 18 September 2012

Vegan root vegetable ideas (gluten free and soy free)

This is acorn squash.

I baked it in the oven on 350F for an hour and scooped out the insides. I was doing this during a lazy Sunday morning. Then oven is doing the work not me. :)

Then when I was ready to do something with it, I purred it in my magic bullet with some maple syrup and almond milk.

I stuck some parsley in there just to class is up. :)

I would serve this with other roasted veggies as a dipping sauce, or with pickled beets. You could also dip warm bread in this, make this into a soup.

It's nice to have different textures when you eat.

This really took no time at all, and it was just a matter of doing different parts of the cooking when I had time.

The leaves are changing in my area and I have this beautiful tree that turns bright red just outside our bedroom windows. This morning I noticed we have one whole branch that is red. I love the fall!


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