So, I know I went a little crazy in the kitchen for Thanksgiving, but my foodie exploits didn’t stop there. You see, I miss cooking and baking so much when I’m at school, that when I finally have a well-stocked kitchen and the entirety of my cookbook library at my disposal every break, I literally can’t stop! It’s my favorite de-stresser, and that’s what breaks are for, no?
As I was sitting in front of my laptop at the kitchen table the Saturday after Thanksgiving, struggling to find a new way to procrastinate on my thesis, a solitary squash on the counter caught my eye. My mom had accidentally purchased an extra butternut squash for T-day, and I had a feeling that if I didn’t take charge, that plump little guy would just languish there until my parents got sick of looking at it and threw it away. Sorry, mom–I know you can roast a squash, but I could just tell that, post-holiday chaos, it wasn’t going to happen.
500 Vegan Recipes to the rescue! I’d just ordered Celine and Joni’s newest book a few weeks before, and had brought it home with me, itching to try it. The butternut’s fate was decided: Curried Butternut Squash Hummus.
Oh my curried God! This hummus was amazing. But what else would you expect when you blend an entire roasted butternut squash with chickpeas, a tablespoon of curry powder, and other yummy things? The sweet & savory combo at its finest! Great texture too–I’m a thick, chunky hummus fan (except for when I’m not, and I want smooth, creamy hummus, but whatever).
I also made another tester recipe for Celine & Joni’s new book, Vegan Substitutions. The ridiculously simple, but according to my mom for whom I made it, equally delicious, Cinnamon French Toast.
Can’t give away the recipe since it’s a tester, but I think it speaks for itself.
Finally, I made the Peanut Apple Pretzel Drops from Vegan Cookies Invade Your Cookie Jar for our dear friends, the Hillebrands. I think these are so adorable.
According to someoneee in my family, they’d be better with chocolate, but I disagree. Chocolate and apples? I donno. I mean, I’m sure it’d still be good, but I like them the way they are. Yes, chocolate is possibly the best thing ever in any dessert, but does that mean it should be in every dessert? I don’t think so. Sometimes, we need to let other ingredients shine. :) I’m not a sweetist!