I received this cookbook as a Christmas gift in 2007. It is from the chefs of the Blossoming Lotus, which is a vegan restaurant in Portland. The subtitle is “Healing Recipes and Timeless Wisdom from our Hearts to Yours.” Despite the cheesy title, the recipes I’ve tried have been really good.
I made two recipes from it shortly after receiving it and then completely forgot about it, despite the fact that the stuffed squash recipe was probably the most delicious things I had made at that point in my cooking career. The cookbook was uncovered during our recent move and I decided to make the squash again, which is the perfect fall dish.
Its full name is Ms. Austin’s Acorn Squash with Wild Rice Pilaf. I have no idea who Ms. Austin is, but she knows her squash. It’s a pretty easy recipe. You can make the pilaf while the squash roasts. I do recommend following the instructions on the rice bag, not the recipe. The recipe calls for twice as much water as my wild rice bag suggested, so it took forever for that water to evaporate.
This was our first home cooked meal with a dining table, so I broke out the fancy silverware. I’m also really loving our new wavy plates.
It was just as delicious as I remember.
For dessert we had a peach dish I picked up from Raw in Chicago, http://chicagorawfood.com. I am usually not a fan of raw desserts, but this, whatever it is, doesn’t taste too nutty. It does have a nut based crust, but the top is a peach mousse with marinated peaches. I cannot get behind the raw food movement (I love cooked food!) and the food at Raw is hit or miss, but this was pretty tasty.
Yesterday, I tried a new recipe. Nooanda’s Pistachio Blue Corn Crusted Tempeh with Roasted Red Pepper Sauce served over quinoa and steamed broccoli on the side. The tempeh was marinated in a creamy tahini sauce, which was quite yummy and the pistachio blue corn crust easily stuck to the tempeh. I think I may have over processed the crust though, because it didn’t look nearly as good as the picture in the book. However, it still tasted really good. I’m a big fan of the creamy tahini marinade.
Here’s a close up of the leftovers that I’m taking for my lunch today.
For dessert we had homemade chocolate peanut butter ice cream, but that deserves a post of its own.