I also wanted to take this opportunity to send bushels of love and thanks out to all of you in the vegan blogosphere. I’ve never seen such a collection of talented, creative, and committed people anywhere else. Thank you so much for all you share; you inspire me greatly.
So let’s get started. Last night, we ate lentil-stuffed delicata squash, topped with some almond feta. I served it with lightly steamed purple cauliflower, roasted onion, and a simple arugula salad.
The purple cauliflower makes it look kind of like space food, but the color of this variety is naturally produced by antioxidants. This particular cauliflower was organically grown right here in the Pacific Northwest (USA). The squash lived up to its name with a delicate flavor, and the skin was so tender that we ate it skin and all. The lentils were leftover from a lentil stew I made a few nights ago.
Here's wishing everyone a wonderful kick off to Vegan MoFo III!! I couldn't think of a better way to celebrate my favorite month of the year.
Arugula, tomato, cucumber topped with hemp seed, flaxseed oil, and lemon juice