Tuesday, January 10, 2012

Odds and Ends and DIY

We've been having a lot of roasted butternut squash 'round these parts lately, and one of them was a MONSTER! Size-wise, that is.  I roasted it up with a lot of herbs, olive oil, red pepper, onions, and a little brown sugar and served it atop a salad. All classy-like.  Pizza on the side w/ Tofurky sausage (accept no substitutes).




There was a lot of roasted squash left over, so I pureed it up into some soup.  Tasty!

As far as DIY is concerned, I made kimchi following Renae's recipe. This is maybe the 4th time I've made it, and it never fails to please.  It's definitely as good as store-bought, even better because it's fish-free!! That missing top quarter is missing because I ate it. Straight. Noms. 


Finally, do you guys make your own sprouts in a jar? Probably everyone knew about this but me, but I started doing this a couple of years ago and it's great. Indoor winter gardening + cheap sprouts = hooray!!! They do kind of look like, well something else.  


7 comments:

  1. i used to do sprouts in a jar but haven't in years. it's kind of fun! especially when they look like something else....:o lol

    are those potatoes on the plate next to the soup? whatever it is looks really good!

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  2. Where to start - I love so many things included! Salad and pizza should always go together, that was a great call! How is the Tofurkey sausage? I've yet to try any vegan sausages, so I might be missing out.

    I heart butternut squash.

    Homemade kimchi?! I'm so jealous!!

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  3. The salad and pizza looks like an awesome meal...so does the soup! I'm impressed with the homemade kimchi...I have much trepidation around kimchi in general...something I just have to get over. I have a jar of it in the fridge, which I haven't been able to open because the lid's on too tight. I must find some courage and dig it out.

    Sprouting is fun, and those little sprouts are so healthy too!

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  4. my last butternut squash was a big bummer, but once I'm over the cleanse, I'm back at it!
    I made kimchee once but it doesn't sound as great as that recipe! I totally eat it straight too.
    Aaaand I've been thinking of sprouting again. I've tried to sprout chickpeas and that was a big, moldy disaster. YrS look great! (and spermy)

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  5. I like making kimchi, but Renae's recipe (and that particular post) is something else. Squash, mmmmmmm....and those are some great-looking crispy potatoes. I used to sprout stuff all the time, but could never manage to eat my sprouts before they got sort of gnarly and depressingly unpleasant-looking. Yours are at the peak of perfection right now, BUT can you eat them all within the next 10 hours or so? How will you use them?

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  6. Is this invasion of the blogspot commenters? I see commenter but don't see any comments? Okay, well, pretending like everything is normal I'll just say, 'Yes, I have sprouted on occasion. Good stuff. Highly recommend.'

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  7. Hey Molly, yes those are some herb-roasted taters. They were quite good! I love me some taters.

    Thanks, Ingrid! I really like all the Tofurky products. I try not to eat too much of that stuff but every so often, I cave. Don't be jealous about the kimchi--you could make some, no prob. It's really easy.

    Rose, I'm surprised! I would have predicted you'd be a fermentation queen! Okay, that sounds weird. Dig that kimchi out and make kimchi pancakes!!

    Maud, you know Mark Bittman has some raw butternut salad recipes? I've never tried them, but I sure trust his acumen. I think sprouting in the winter is safer vis-a-vis mold since it's just cooler.

    Wow, Zoa! Maybe you just sprouted too many? These have been keeping well in our fridge for about a week now. I put them on my salads, sandwiches, etc.

    I know, Shen--the comments were gone for some weird reason. I got rid of template and that fixed it. I wish I more computer-savvy :(.

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