Tag Archives: Squash

Fall veggie & lentil overload


I need to start this post by thanking everyone for the birthday wishes. That was certainly a crazy day, but I think it was the best birthday I have ever had. Waaaay better than the year I had my party at Funway and a giant squirrel on roller skates force fed me ice cream while I had brainfreeze. Also, I had a perm.

Anyway, I can’t believe I almost didn’t blog about it – I’m really glad I did because so many of you wrote me with acts of kindness that you had done that day. It’s like November 2nd became random act of kindness day, which was truly the best gift ever.

Back to the present. I went a liiiittle bit cookoo at the last farmer’s market. It was our last one! In an apparent effort to have farmer’s market dinners for the rest of the year, I went long on veggies. Like, super long. I do this kind of thing of all the time. Witness the last time I wanted everyone else to have fun; I “went long” on wine. But that is another story.

I had to find a recipe to use up all of my veggies before they went bad, so I found this recipe in Whole Living and adapted it to include a couple additional veggies that I lugged home from the market.


Butt-load of veggies with lentils, serves a small army.

-1 bunch carrots
-1 small bunch celery
-1 acorn squash
-1 red onion
-about 4 cups brussels sprouts
-2 large golden beets
-5 T olive oil
-1/2 c french green lentils
-1 shallot
-1 head garlic (optional)
-4 t apple cider vinegar
-1 t mustard

Let’s do this:

Heat oven to 425. Start prepping your veggies: cut onion into wedges, half carrots lengthwise, slice squash and beets (see picture below), cut brussels sprouts in half, slice your celery, cut off the top of your garlic.

Arrange veggies on baking sheets and spray or drizzle 2 T of olive oil. If you are roasting garlic, pour about a teaspoon of oil over the exposed cloves. Roast for about 30 minutes, turning veggies once.


While veggies are roasting, cut your shallot in half and place lentils and shallot in a saucepan and cover with water by 2 inches. Bring to a boil and simmer covered for about 20-25 minutes. Drain the lentils, and throw out the shallot. Remove the garlic cloves from their steamy little pods and add to the lentils.


To make the dressing: Combine vinegar, mustard, and 3 T of olive oil in a small food processor or blender for about a minute until combined (if you don’t feel like getting your blender out, then just whisk together in a small bowl). Toss dressing with the lentils and top with your veggies.



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Hot mess bread


No, the bread’s not a hot mess. I am.

I gave up added sweets for Lent. I still don’t really know what this means, but basically I’m not adding sugar to anything, and I’m not eating things like cookies and candy that have a slippery way of sneaking into my daily diet. Fruit is ok, Larabars ok – those have sugar but only from fruit, not added sugar.

Day 3, I’m lethargic, feisty, and I snipped at lady in Starbucks because I wanted a pumpkin loaf (it’s good, people!) but ordered a grande china green tips. Sigh.

I was planning to make Zucchini bread from the Whole Foods website. Then I realized it had 3/4 cup of sugar. What to do? I could substitute honey or maple syrup, but that seems too easy. Why not just substitute honey for everything? I could see where that would go, and it would not be pretty. So I did some googling and decided to add some fruits to substitute for the sugar. I decided on some dates and banana. Hence, hot mess bread was born:

Hot mess bread (aka vegan squash banana date walnut bread), adapted from Zucchini Bread

Cooking spray
1 1/2 cups spelt flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg (WF wants freshly grated nutmeg – who do I look like?!)
1 chia egg (1 T chia seeds soaked in 3 T water for ~10 mins)
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tablespoons plain coconut yogurt
4 dates
1 banana
2 teaspoons vanilla extract
1 cup grated squash (they were out of zucchini at trader joe’s)
1/3 cup chopped walnuts


Preheat oven to 325°F. Spray an 8-inch loaf pan with cooking spray.

Place the dates in a small saucepan and cover with water. Simmer on the stove top about 6-8 minutes.


Remove from heat and remove pits from the dates, mash with a fork or process a few minutes in a food processor.


Turns out the dates didn’t make quite 3/4 of a cup, so I added a small banana and mashed together.


In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together chia egg, oil, applesauce, yogurt, date-banana mixture and vanilla. Add flour mixture and stir. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, about 50 minutes.

Take a zillion pictures of your hot mess bread while swatting your dog out of the way (yes, that is her nose below). Eat half of the bread in one sitting.


Speaking of messes, I love a good mess picture:


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