I cook a lot. I use to love to experiment in the kitchen as a kid and still do as an adult. I have a ton of vegan cookbooks but it’s also easy to find new vegan recipes on the web. Of course, some will be good and some will be, uhh well, not so good. In the past week, I have come across two easy vegan recipes that were excellent.
There is an excellent vegan blog called veganyumyum. The author shares tons of recipes and beautiful photos, and you can search for almost any type of dish. I was looking for a good sauce for a stir-fry and I hit the jackpot with this peanut sauce.
Click here to find the recipe for Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce. While you’re there, check out her other great recipes. I wouldn’t change anything about this particular recipe except I would double the peanut sauce (and perhaps add more chili oil to increase the spiciness). The recipe says to drizzle the sauce. It’s way too good to only drizzle it. Pouring would do it more justice. When you make this, double the peanut sauce. You’ll be glad you did.
The other recipe I want to share is so easy and yummy that you probably won’t believe it until you try it yourself. A couple of weeks ago at the local farmer’s market, I was looking at the kinds of squash now in season when I learned about some that are very sweet. Someone suggested they could be eaten as dessert. I found a recipe that works well for dessert. The recipe calls for a winter squash. I chose a Delicata, which are fairly small and easy to find. Here’s my take on the recipe:
Preheat oven to 350 degrees. Cut squash in half lengthwise, remove the seeds, and place in a baking pan filled with about an inch of water. Bake in the oven for about 20 minutes or until the flesh is soft. Scoop out the squash flesh with a spoon and place in a small bowl. Add a tablespoon or two of pure maple syrup. Mix until well combined. Serve warm. It’s so simple, it’s ridiculous. Next time I will top with a pinch of cinnamon and toasted pecans. Try it and let me know how you like it.