Trying to get back on a strict diet once again...We had a great time in Denver, CO! Spent lots of time with wonderful relatives and had plenty of good times exploring the rocky terrain and having pleasant conversations over a glass of wine...if only those days could've been a bit longer!
Squashy Casserole:
(No exact measurements)
2 medium-sized mexican squash, sliced
2 medium-sized zucchinis, sliced
2 crookneck squash, sliced
chopped sweet onion
1 T. earth balance margarine
4 pieces of lightly toasted sesame Ezekiel bread, cut into cubes
about a 1/2 c. unsweetened soymilk
shredded soy cheese
1/4 t. nutmeg
1/4 t. paprika
salt & pepper
Preheat oven to 350 F.
Sautee squash and onions in a large skillet with the melted earth balance over medium heat until soft. Add rest of the ingredients and mix well. Pour into a foil-lined loaf pan and plop into tthe oven for about 35-45 minutes. Let cool for about 5 minutes before serving.
Carrot-Parsnip Mash:
6 carrots, peeled, cubed
2 large parsnips, peeled, cubed
1 T. earth balance margarine (use more if desired)
In a steamer (I use the steam basket that came with my rice cooker), steam carrots and parsnips until they are very tender, but not excessively mooshy. Place them in a bowl and mash with the margarine until they're as smashed as you like them. Serve immedietely!
