If everybody is going through the blog roll alphabetically like I am, I sure hope they get to mine. Getting to the" V's" after all the "The's" might not happen til December for some readers. Could explain the lack of new followers I'm getting. My blog title begins with a "V'! Oh I'm f*cked. So do you think I should change Veganville to Eganville for next year's MoFo? Is it to late to do it now? Now instead of saying "Welcome to Veganville", I can say, "Welcome to Eganville", and it'll sound all cockney like. Now you try it.
Hey do you guys know about pininterest? My buddies over on my Veganetsy team just told me about this site about 1 month ago. I'm probably late to the party. You can search all these cool pics there and you'll be led to the creators of the cool pics blog sites. Anyway that's how I found a recipe that I adapted below. I never would have found one of the recipes if it wasn't for Pininterest, because the site is not all vegan, just this recipe. As a matter of fact right above the recipe on this blog there's a picture of a rodeo the blogger went to. Yuk. I might have to grab some of my activist cronies and go picket her blog. The recipe was decent enough to swipe. My pics came out suckaroo. I made squash fries too, adapted from another blog. The only thing I copied, (there I said it), was her cutting technique. So there. No linkie for her.
Also I'm a pretty compassionate person, but right now I just want to smack my freakin' camera. I made this big ass dinner and now I have to use a stock squash photo and give you a link to rodeo gal's blog.
I will add a cute pic of my cat. Crazy boy took this pic of Zuule before the camera went Sybil on me.
Above is the stock pic for the squash fries I made...
1 medium size squash
Gomasio to taste
Himalayan sea salt
Preheat oven to 425. Line a cookie tray with foil and spray that too.Using a kitchen peeler, peel away the squash skin. Using a sharp knife, cut your squash in half lengthwise, and scoop out the seeds in the middle. Cut each half in halves, (width wise), so you are left with four equal sized parts. Then cut matchsticks out of the butternut squash so they look like real live French fries. Toss into a shallow bowl and spray. Add the gomasio and sea salt and toss to coat. Put butternut squash fries in a single layer on a tin foil lined cookie sheet for about 35-40 minutes. Flip fries over halfway through cooking time.
Here's the link to the sandwich I made. I changed a few things up. I substituted regular non-alcohol Dijon for dry mustard, pomegranate wine vinegar for white vinegar, and replaced sugar with agave.
Next time I would definitely add avocado, fried onions and sprouts to this sandwich and switch up the bread we used. Otherwise it makes for pretty good vegan BBQ.
Oh and here's Zuule looking through the window at Daddy!
|I'm very photogenic Mommy, too bad your food isn't!|