MoFo Day 28 Post 23 Squash and the Alphabet

I had a relatively easy morning in the Veganville Kitchen, so I decided to catch up on reading through the MoFo blog roll. Contrary to my blog post tangents I really do think pretty linear. I must go through each post alphabetically and not skip around. It is day 28 of MoFo and I just got through the "T's". There are like a thousand blogs that begin with the word, "The". My eyes are tired, and it makes me looks shifty.

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...

Squash Fries
1 medium size squash
Gomasio to taste
Himalayan sea salt
canola spray

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!

Somewhere Beyond the "Dee"/Easy Indian Food

I bet you're not particularly fond of narrow minded people either. I mean why pass judgement when you don't have the facts. You know that old adage. Point one finger and there are three pointing back at you. I'd like to think of myself as a kind, just, non-discriminating person. The other day while minding my own business I realized how much I love to create other people's biographies without even knowing one iota about them. Oh come on, I don't care what a good hearted little vegan you are, you know you do it too. It's true.To add fuel to the fire, I mix people up. I don't have a television but I love to watch the Food Network in my head, (of course I'm the star), and I often visit their site to peruse their recipes. Because I don't have the Food Network outside my cerebral palace, I honestly thought that Sandra Dee, who incidentally died in 2005, had a new cooking show. I didn't even know Gidget could cook. I glanced at one of her books once. She has this 70/30 ready made philosophy going. She believes that 70% of your ingredients should be ready made and 30% from scratch. What a cheater. Poor Bobby Darin. Sandra Dee's teeth are a little too white, and her makeup is a little too perfect. I think she should be wearing a nose ring in her cookbook author picture.

Much to my chagrin I just went over to the Food Network to look at her true story. My apologies, Sandra Lee - Lee. Lee. Lee, as in Bruce Lee. Sh**



GiGi 70/30 Vegan Apology Recipe

1 Butternut Squash

2 T Agave

1 tsp Cinnamon

1/2 tsp Nutmeg

sea salt to taste

1 Bag TJ Biryani Rice

1/4 Bag frozen organic Peas thawed

1 C raisins (optional)

1 Jar TJ's  Vegan Curry Sauce

1 10 oz. Firm tofu drained and pressed or drained and wrapped in non-fuzzy towel and water leached

2-3 T olive oil

1 tsp Garam masala

1 tsp Cumin

sea salt to taste

canola spray

Preheat oven to 400 degrees. Wash squash, cut in half and spoon out that yukky stringy stuff and seeds. Cut in half or thirds. Spray with canola spray. Place face down on lightly greased pan. Drizzle each half with one T of agave and sprinkle with cinnamon, nutmeg and sea salt. Bake for 45 minutes, turn over halfway through baking.

Tofu Sticks. Cut tofu in half width wise, then cut into 6 sticks lengthwise, which will give you a dozen, smarty pants. Lightly spray pan and place tofu sticks on top.Spray tops with canola spray, then turn over and brush with olive oil and sprinkle with seasonings. Place in oven with the squash. It's the same (400 degree temp). Bake for 20 minutes and then flip and cook for an additional 10 minutes.

Here's the Sandra part. Cook Biryani Rice according to package directions. Add thawed peas half way through. Open jar and heat in sauce pan. When everything is ready to go, plate and pour curry sauce over whatever your little heart desires. Now take credit for a beautiful meal. I won't tell.