Archive for July 26, 2010

Veggies & Squash Fries

Hello bloggers!

So I started me vegan journey around the end of May, meaning it’s been about two months. I think I’m going to get my cholesterol checked soon, so see how my numbers are doing. I’m really hoping they’re down, but I know it’s only been 2 months, so I probably should expect to see too much of a change. I’m not sure how much longer I can convince my doctor to let me do this though, before he insists I get back on Zocor.

I’ve been eating some tasty things recently, but I’ve been terrible about taking pictures 😦 I had delicious veggie burger from local restaurant, Joe’s Inn yesterday. Bulger, lentils, celery, carrots and cashews. Delicious! (Even though it was just kind of an ugly gray color, it tasted delicious!) I never thought about putting cashews in a veggie burger! It was very filling, so I kept dinner light yesterday:

Veggies and hummus are such a wonderful combo on a hot day. I tried Atheno’s Organic Garlic Hummus. I normally get the Roasted Red Pepper kind, but I thought I’d try something new. I really like Sabre hummus too, but the nutritional info isn’t quite as good. (Since I like to eat quite a bit of hummus, I have to keep myself in check on that!) What’s your favorite type of hummus? Any favorite brands or recipes? I like making my own hummus, but I was feeling lazy yesterday 🙂

My garden has been producing quite a bit of vegetables! Some of these tomatoes look a little sketchy, but let me tell you, they taste delicious! I’ve been topping salads and sandwiches with fresh tomatoes, and it’s quite good!

I also walked to the farmers market down the street yesterday and got some delicious butternut squash. I made Butternut Squash Fries, one of the easiest, all time favorite recipes:

B-Nut Squash Fries: (photo courtesy of foodphotoblog.com)


-1 Small butternut squash
-Olive oil spray
-Sea salt

Preheat oven to 400 degrees. Peel and slice the butternut squash. Spray a cooling rack with olive oil and spread the slices out on the rack. (Cooking them on a cooling rack allows the squash to cook both sides at once, yielding crispier results). Top with sea salt and bake for 30-40 minutes. So simple, so delicious!  Trust me, you won’t be able to stop eating these! I usually eat them with some organic ketchup 🙂

Enjoy!

-LLV

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