I'm loving all of the squash available right now. Yum......! Not the greatest pic but I made the Southwestern Corn Pudding from VCON and I decide to fill half an acorn squash with half the mixture and them bake. Oh it was so good! 
To complete the creamy corn pudding, I made the cornmeal crusted tofu from VCON as well. For the spices in the cornmeal coating I used a creole spice so it had a real nice kick to it. Any leftover tofu from this makes a great sandwich the next day.
I'm so excited for Fall and the plethora of squashes available now too!
ReplyDeleteOooh I am making a stuffed acorn squash this week! Can't wait! Yours looks great!! I just love squash!
ReplyDeleteAs for Alicia's book--the recipe I made was okay, I am making something else from it this week. But all the info shehas for anyone just going vegan, is great! She really put thought into the book!
It all looks awesome! I love fall foods.
ReplyDeleteDebra @ Vegan Family Style
Wow! That is a delicious meal, that crispy tofu looks especially yummy!
ReplyDeleteThanks for reminding me, I absolutely must stuff something into a squash before the season is out. I just love the whole concept!
ReplyDeleteMmm, squash just screams fall, doesn't it?
ReplyDelete