10 February 2011

Acorn Squash and Tempeh


Tonight we had roasted acorn squash with tempeh, brown rice and vegetable stuffing. I sauteed onions, carrots, red and yellow peppers (frozen, from our summer garden), scallions and walnuts, with some brown rice and cubes of tempeh that I brushed with soy sauce and browned. I hollowed out the squashes and baked them with the stuffing inside. The squash was soft and buttery and the stuffing was rich and crunchy. We had also had a spring green salad, mangoes, blueberries and little oranges.

And here is a picture that R drew for our wonderful neighbor Bernie. D's car that he drives to the train is not that good in the snow, and Bernie lent him his big SUV the past two days when we had a lot of snow and slick roads. R drew a picture of Charlie holding hands with Katie, Bernie's German Shepherd puppy. Charlie and Katie are the best of friends. If any dogs would hold hands, it would be those two.

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