I’m sad the last watermelon I picked up was pretty flavorless and weak, I guess I should be thankful I can still buy them in October. But it’s time to focus on winter squash – glorious winter squash and lots of it! I can see going through 3 squashes a week just by myself and I pretty much love all the varieties. Sunday I had a hearty post long run dinner of lentil stew served in baked acorn squash.
Warming and nicely satisfying after a 16 mile run in chilly rain. I had to share of course, my dinner audience is as gaga about simple baked squash as me.
They even like it smashed with V-Dog kibble mixed with a little warm water.
And there was simple steamed butternut squash with salt and pepper paired with a hearty salad with hummus dressing.
You’ve probably noticed I’m slightly obsessed with hummus dressing having it multiple times a week. It’s a simple go to for salad dressing, just whisk together a spoonful of hummus with apple cider vinegar, tamari, nutritional yeast, and other desired flavors in a bowl with a fork to taste. Let’s not make it complicated by measuring, just have fun with flavors. This Sabra Olive Tapenade Hummus I scored at Grocery Outlet is loaded with flavor.
And delicious with apple slices dipped in. It made a great dressing creation too for a loaded kale tempeh meal salad.
I’ve been having fun adding chopped apple to salads lately for a little fall flare.
It’s tangy, hearty, and packs a bright olive zing – yum.
Another simple busy day dinner was sauteing Trader Joe’s Beefless Vegan Ground with kale and broccoli in marinara sauce for a hearty one pot meal.
And there was a lot of vegan pumpkin spice temptations on my last Trader Joe’s shopping trip, so many great new products for fall. I limited myself to just one splurge – Trader Joe’s Pumpkin Spice Almond Beverage.
It very thick and hearty with a nog-like texture and sweet. Not bad in coffee, but would be great blended with frozen bananas for pumpkin spice soft serve.