Roasted veggie enchiladas

A picture comes down to slightly sad, or slightly obscene, with the latter taking the day and argued Testidunes tilted.

Roasted cauliflower and butternut squash, with black beans, garlic, chipotle, cumin and cream & cheddar cheese.  It strarted out sounding so healthy…


Marmalade-Bbq tempeh burger with slaw

Tender tempeh, marinated, then seared in marmalade, barbecue sauce and topped with lightly dressed cole slaw.

Tempeh simmered for 15 minutes to improve the flavor and soften, cut into patties, then sliced across for thinner patties.

Sauce consisted of tomato paste, marmalade. ginger, garlic, tamari and water to thin.  Marinated the patties overnight, then seared in a pan to warm.

Dressing for the slaw — sour cream, lime juice, agave and a little salt.

Great combination of flavors.

Curry lentil soup

A nice soup to stead against the first flakes of fall:  Lentils with veggies, in a tomato-ey broth with curry powder, cumin and coriander.

Sweeter veggies stand out nicely in this soup — butternut squash, sweet potato (for those enabled), parsnip and carrot.

Being too lazy to make the curry powder, garam masala was a nice substitute — though, it also calls for nutmeg, so it wasn’t too far off from that to begin with.

Found at Feasting at Home.

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