Vegetarian Awareness Month Ends

Only a handful of Trick-or-Treaters came to my house last night.  Sneakers and I were home alone for most of the evening and Sneakers insisted on barking every time the door bell rang, and a few times it didn’t ring.  She was just protecting me from ghosts and goblins, and ballerinas but it got a little old.  I had to comfort myself with some Halloween candy.  Today, all leftover candy is going to my husband’s high school basketball team.  Those boys need it way more than I do even if their dogs don’t bark all night.

The end of October marks the end of “official” Vegetarian Awareness Month.  I’ll still continue with my vegetarian/vegan meals, I just won’t be posting my dinners every night (but I’ll still post the really great ones.)  I do have a few dinners to post from the weekend so here goes.

Friday Night = Stir Fry Vegetables with Asian Peanut Sauce over Quinoa.  This one was super easy/fast to make.  I used a package of fresh, stir-fry vegetables (broccoli, carrots, snow peas).  I get these in the produce section at my regular grocery store.  These packaged veggies are so convenient.  All I did was to stir-fry these veggies in a little oil and then tossed in the Asian sauce which I made with peanut butter, tahini, soy sauce, rice vinegar, red pepper flakes and water.  I served the stir-fry over cooked quinoa.  I had a bunch left over which made great lunches.

Saturday Night = Leftover Veggie Spaghetti (from Thursday’s dinner).


Sunday Night = Vegan Stew + Rosemary Biscuits.  I don’t really have a recipe for the stew.  When I got home from the race, I got out the slow cooker and threw in the following and cooked on high for about 6 hours.  Great taste.  This isn’t an “original recipe”, I used a recipe my grandmother used to make and some inspiration from The Vegan Table cookbook.  I’m not good at measuring, especially when it comes to soups and stews.

  • Diced Onion
  • Diced Carrots (3 large)
  • Diced Celery (1 stalk)
  • Diced Potatoes (2 large white potatoes)
  • Green Beans (frozen)
  • Sliced Field Roast Sausages (1 package of the Apple-Sage Sausages)
  • 2 Cloves Garlic, minced
  • 2 Bay leaves
  • 1 tsp. Tarragon
  • 1 tsp. Thyme
  • ~ 2 Tbsp. Soy Sauce
  • ~ 2 Tbsp. Tomato Paste
  • Salt and Pepper
  • 1 Qt. Vegetable Broth

I also made Rosemary Biscuits.  The recipe was in the Joy of Vegan Baking cookbook.  These drop biscuits were fast and easy to make.  I’ll have to remember these next time I make an entree that needs a bread-type side.

Finally, for Sunday night dessert I made a Party Pumpkin.  Just the name sounds good, doesn’t it?  It really was delicious but I should have made it for a bigger “party” than just 4 people.  I have a lot leftover, but not really a problem.

I got this recipe from a friend (Thanks, Sue!) who didn’t know the original source.  Here is how to make a Party Pumpkin.

1) Take 1 small pie pumpkin, cut the top and scoop out the seeds and stringy stuff.  In a separate bowl combine:

  • 1 Granny Smith Apple, diced
  • 1 cup fresh Cranberries
  • 3/4 cup Raisins
  • 3/4 chopped, toasted Walnuts (Pecans would be good too)
  • 1/3 cup brown sugar
  • 1 tsp. pumpkin pie spice (or use half cinnamon, half nutmeg)
  • 1 tsp. lemon juice

2)  Place the above ingredients into the pumpkin.  Place stuffed pumpkin in a pan and add 1-2 inches of water to the pan (not to the pumpkin!).

3)  Bake at 350* for about 1 3/4 to 2 hours (mine cooked for 2 hours).  I put it’s top on for the first hour of baking, then I removed it.

4)  When done, scoop out the mixture getting some of the pumpkin meat along with it.  It’s great served warm but it’s also good cold the next day.


1 comment

  1. thehealthyapron says:

    How delicious! I will have to try making that!

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