indian and japanese acorn squash

Two different ways to bake all those winter acorn squashes:

Indian acorn squash, stuffed with fried spice mix: cumin seeds, brown mustard seeds, fenugreek seeds, dried chili peppers, garlic, salt, and brown sugar. (I'd probably add onions next time to give the stuffing more body)


Japanese acorn squash, stuffed with garlic, ginger, and onion/shallots sauteed in oil, and sauce of rice wine, soy sauce, veggie fish sauce, and sugar.

the best part about vegan pecan pie...?

... no scrambled egg taste! happy thanksgiving, everyone!

white asparagus with garlic and lemon

a simple side: white asparagus topped with fried garlic, olive oil, and lemon juice

peach upside-down cake

made with peaches frozen from the summer. Recipe here: http://blog.fatfreevegan.com/2007/08/peach-upside-down-cake.html

bok choy with peanuts & shallots

A quick and tasty meal: stir-fried bok choy topped with fried shallots, garlic, peanuts, and an impromptu indonesian sauce (kecap manis, kecap sambal, and a bit of brown sugar)

falafel & eggplant sandwich

Some recently rediscovered food porn from the summer: an amazing loaded falafel sandwich from Paris's Rue des Rosiers (aka falafel street)
falafel, hummus, cucumber, lightly pickled red cabbage, melt-in-your-mouth fried eggplant, and tahini
Perhaps the best falafel in the world? (something I don't say lightly...)

jam cookies

With almonds, oats, whole wheat, and maple syrup as sweetener, these easy-to-bake cookies are practically healthy enough to pass as breakfast. Go ahead, have 2!

Recipe here: http://theppk.com/recipes/dbrecipes/index.php?RecipeID=47