Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).
Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).
Empanadas with vegan cheese (walnuts, nutritional yeast, sea salt, lemon juice), butternut squash, spinach and raisins (sea salt, coriander, cumin, paprika, chili, cloves, allspice, cardamom) with a pomegranate gravy (pomegranate juice, tomatoes, onions, garlic, sea salt, walnuts) and salsa.
I got the salsa fresh from the jar, but the rest was from scratch. The butternut squash makes a wonderful, creamy texture -- always good when it's freezing cold out!
The empanada dough:
2 cups of spelt flour
1/2 cup of water (more or less depending on how finely your flour is ground)
1/4 cup of white vinegar
1/2 teaspoon of garlic powder
Sea salt to taste
Vegetable oil to brown the dough.
Rapini, sundried tomatoes, mushrooms, red oinions and golden raisins in a light broth (vegan worcestershire sauce, garlic, ginger, sea salt, chili paste, basil, oregano, nutritional yeast) over wild rice spaghetti.
