Cheezy Soy Curls and Broccoli Pasta

I’m not very good at throw together dinners unless it’s something like veggies, fake meat & mashed potatoes. Every week, I go through my cookbooks, pick things to make, make a list, go to the farmer’s market once and call it good. Kevin is a lot more free-form when it comes to cooking at home. I usually handle those details, but last night Kevin brought over some Soy Curls and Chik-Style Seasoning and said “I want to use these.”

Hmm…okay. I had planned a pasta with beets and I didn’t think the Soy Curls would go very well. So we switched things up. Kevin was in charge of the Soy Curls. He followed the directions for using the Chik seasoning with them. I remembered seeing a cheezy sauce I wanted to try so made that up. And then I boiled up the tri-color rotini I had along with some frozen broccoli. It all came together fairly quickly and turned out super yummy! And bonus, I now have cheezy sauce powder that I can mix up quickly at some future date. Yay!

Cheezy Soy Curls and Broccoli Pasta
Cheezy Soy Curls and Broccoli Pasta

Kevin always makes his food look better on the plate than I do. And you know, we both augmented the drizzled cheezy sauce with piled on cheezy sauce. Yum!

Acorn Squash Pulikulambu

 

Acorn Squash Pulikulambu
Acorn Squash Pulikulambu

Let it get below 80 degrees, and I immediately go into fall veggie mode. Pumpkin, sweet potatoes, acorn squash, stews, and soups are all on my mind. I also don’t cook enough Indian food, so this week I combined the two. This is the Acorn Squash Pulikulambu from Healthy South Indian Cooking. The dish was sweet and spicy, but not really hot. There was just enough tamarind to give a hint of sour.  Even though this cookbook  isn’t even vegetarian, there are a ton of wonderful recipes that are either naturally vegan or easily vegan. Plus they tend to be fairly healthy. Yummy and healthy, great combination!