Monday, October 19, 2009

spicy, sweet and crunchy

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.

6 comments:

  1. I'm so excited for Fall and the plethora of squashes available now too!

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  2. Oooh I am making a stuffed acorn squash this week! Can't wait! Yours looks great!! I just love squash!

    As 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!

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  3. It all looks awesome! I love fall foods.
    Debra @ Vegan Family Style

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  4. Wow! That is a delicious meal, that crispy tofu looks especially yummy!

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  5. Thanks for reminding me, I absolutely must stuff something into a squash before the season is out. I just love the whole concept!

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  6. Mmm, squash just screams fall, doesn't it?

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