Oh, how easy it is to get out of the habit of cooking. Especially when you're focused on lots of other things. I had a successful day at a local craft show Saturday even though it was scorching hot (is this really October?) I've been fighting the symptoms of severe sinus issues for months now; I have surgery in a week and a half to solve that problem. Yay! And we're finally getting back to our cabin in Sedona this week; aahh, cooler weather and some autumn colors.
I found this easy pantry friendly one dish recipe in Supermarket Vegan by Donna Klein.
You combine a 28 oz can of vegetarian baked beans, some cooked pasta and green onions. Then top it with some French-fried onions. So easy, yet so tasty. I wanted some more seasoning so I added a little chipotle hot sauce and a sprinkle of season salt. I also topped the casserole with some Daiya cheddar shreds. The hubby loved this.
~ Baked Beans & Macaroni Casserole with Crunchy Fried Onions ~
served with steamed broccoli and garlic bread
Ingredients for Cousin Natasha's Everything But the Kitchen Sink Vegetable Curry
from La Dolce Vegan.
This is one of my favorite recipes from LDV. My daughter actually reminded me how yummy it is when she said she was going to make it. So I had to go shopping for a few ingredients to put this together. Lots of veggies, chickpeas and some sweet raisins.
Simmering all the veggies.
I served the veggie curry over some tri-color quinoa. Yum!
Last night, I needed to use up all my veggies in the fridge so I made Roasted Brussels Sprouts with Toasted Garlic from Vegan With a Vengeance and Roasted Holiday Vegetables from La Dolce Vegan. I had some baby eggplants from a neighbor's garden that I added to the roasting veggies which was delish. I served the roasted vegetables with some MorningStar Farms BBQ Riblets.