I had planned to make sushi tonight, but had a craving for spaghetti sometime today. So Bob and I got in the kitchen together, and prepared a wonderful Italian meal all from ingredients we had on hand!
On the menu: Whole wheat spaghetti with The Grit's red sauce, topped with a tofu ricotta inspired by VWaV, and a green salad with lettuce, cukes, and green olives. All told, it took under 45 minutes to prepare. And it was a delicious, elegant meal! We used to love the Olive Garden, but after a meal there I would feel so heavy that I wasn't worth anything afterward--but this meal was light and healthy, and still quite satisfying! And we had a blast cooking it together. Here's a closer shot of the spaghetti:
Other than that, here's what I've been making (which was not much yesterday, because we went a-visiting).
I made this for Bob yesterday morning, and it came out pretty well.
1/2 frozen banana
1/2 cup chilled canned pumpkin purée
2 small spoonfuls brown sugar (maple syrup would have been good too)
1 6-ounce container vanilla soy yogurt
Splash vanilla extract
Pumpkin pie spice to taste
Blend all up and top with a dollop of Soyatoo! whipped cream.
It was really quite tasty. Next time I would use a different yogurt brand--Silk soy yogurt tastes kind of sour to me. It helped that the pumpkin was chilled--I've made pumpkin smoothies before that were warmish because the purée was not cold.
Plantains sautéed in brown sugar and vegan margarine. This was inspired by Teddy's post a couple of weeks ago about making plantains. We'd never had plantains before, but we decided to try it. We liked it alright, but it wasn't a favorite. Do any of you have experience with plantains? What do you do with them?