Hope you all had an amazing thanksgiving! Below was our casual indian mixed Thanksgiving spread.. all Vegan and mostly Glutenfree.
Rosemary, olive oil, roasted Delicata squash,
Kale, romaine, balsamic salad,
Leek, carrot, potato, celery, squash soup,
Sprouted Black chickpea curry,
Rice with cumin seeds,
Caramel Flan /pudding with cranberries and blueberries.:)
Cranberry-blueberry upside down cake in the oven..not pictured for later in the evening. ( which we ate up, so i have to make another one for some pictures:)
All recipes coming up in the next few days..
We got our first delivery from Full circle farm with all the gorgeous and fresh greens, squashes, apples, pears, carrots, kale, celery and more. These local and organic veggies taste so much better and the in season fruits and veggies make me come up with ways to use them. Else I normally get stuck with the usual veggies available all year round in the superstores.
Starting up the recipes with this simple Delicata squash. roasted or cooked on stove top.
Slit the squash in the middle. Remove seeds. Slice it up.
You can either roast it in the oven or on stove top.
Toss the slices with some olive oil or organic canola oil, salt, black pepper and fresh or dried rosemary in a bowl or directly on a baking sheet/pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes at 375 degrees F or until soft and slightly golden. Serve warm.
Or Add oil to a pan on stove top and spread to cover. Drop in the squash slices. sprinkle salt, pepper and rosemary. Cover and cook on low-medium for 10 minutes. Turn the slices and cook for another 5-10 minutes.
This squash is heading to Ricki’s wellness Weekend, Food Corner food of the month- christmas , Serve it baked-savory by Krithi, and Denny, Vardhini’s bake fest ,Cybele pascal’s allergy friendly friday , Simple and in Season Oct-Nov , and Squashlove blog hop, and Dailybites GF holiday