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As fall turns into winter, temps are dropping, leaves are falling, days are growing shorter, squirrels are busy gathering their supplies, and nature is preparing for a long winter’s rest. And, it’s time for us to do the same—slow things down, sip warm drinks, take naps, sleep in, sit in front of the fire, and make delicious food and that grounds us, and prepares us for the cold winter winds, and the buzz of the holidays, that will soon be arriving. It’s time to get cozy with comfort food. And by that we mean Rotini with Roasted Butternut Squash and Thyme, Veggie Pot Pie, and Spicy Almond Butter Noodles with Bok Choy and Mushrooms. |
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Rotini with Roasted Butternut Squash and Thyme |
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| Veggie Pot Pie While we were growing up, about 3-4 times a year our dad would make a huge pot pie. We’re not sure where he got the recipe, but he was always so proud to make a pie-sized pot pie. It was always so good with the veggies and the gravy. This is Classic comfort food. First we make a gravy so good you won’t believe it’s all plants. |
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| Spicy Almond Butter Noodles with Bok Choy and Mushrooms The spicy almond butter sauce that we coat our udon noodles in is creamy, sweet and tangy, with a touch of heat! We start with toasty almond butter which gives our sauce a nutty creaminess, and add fresh ginger, garlic and a touch of maple syrup for sweetness. Then we load our noodles up with sautéed bok choy, mushrooms, and shelled edamame, and top them with seared tofu, sliced green onions and a squeeze of lime. What an incredible flavor sensation! |
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