Yes, you did read that title correctly. Fall has arrived for us Floridians and we have our second cold front come through the state today. It’s not as cool as it could be, but 60s and 70s are nice compared to 80s (and did you hear that Dallas got snow today). Now if the humidity would just go down. I actually still have to run the AC occasionally to get the humidity out of the apartment. However, this does mean that I can use my oven and so it has been getting ample use this week.
On Monday I made some Gluten-Free Hippie Loaf (from the Happy Herbivore blog). And last night I made the Ginger Roasted Winter Vegetables from VwaV. So they both were for dinner last night. I’ve wanted to make this dish for a while, but have had one problem, the butternut squash. I’m really not able to prep that in my kitchen, but am lucky enough to be able to buy it already cut up for a few weeks each fall in November, so this has been on hold till it came back into the stores. I made this with dark agave, since I didn’t have enough maple syrup and amazingly enough it didn’t get to dark and caramelized wonderfully.
Tonight, I made some Mac Daddy from VCON, using the chickpea variation. However, I did change the recipe just a bit, since I don’t have a pan as big as called for in the recipe. I made it in an 8x8 cake pan and used 1 can of chickpeas with one batch of Cheezy Sauce. It cooked in the oven for 25 minutes and after sitting for 10 minutes it was ready. If you haven’t made this yet and am not sure that you want a really saucy Mac and Cheese, you may want to try it this way. I may have to make a second batch of the Cheezy Sauce for reheating, but that is really not a problem; because I can still control how much sauce goes into the dish. And it should reheat nicely in the toaster oven.
Yummy, Tofu Ricotta Stuffed Gluten-Free Ravioli!
5 weeks ago