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!
Here’s the mix I used, the tomatoes I added and the tofu. I’m not sure why the pappadums jumped in the picture…I loosely used the recipe on the back of the box. Here’s what I did: “Butter” TofuIngredients1 pound firm or extra firm tofu, drained and pressed2 tablespoons lemon juice1/2 packet Shan Butter Chicken Mix2 tablespoons oil 1 14oz. can whole cherry tomatoes or diced (smash them if you use whole ones)1/2 cup soy milk2 tablespoons Earth Balance Mix lemon juice, 1/4 cup of water and the 1/2 packet of seasoning mix. Pour over drained, pressed tofu and marinate 30 minutes. Heat oil in a non-stick frying pan. Add marinated tofu reserving the marinade. Fry up until browned. Add tomatoes, soy milk, and reserved marinade. Cover, reduce heat to low, and cook 15 minutes. Add Earth Balance, stir in until melted.Eat.
We ate it over basmati rice with Dino’s Collards. Nummy. 
