Roasted Butternut Squash with Collard Greens

Something to bring to Thanksgiving?

Roasted the squash in the oven for about forty minutes with margarine slathered over it. Pulled it out, peeled it and chopped it. Meanwhile cooked some chopped onion, threw in the greens and cooked squash. More margarine, some Italian seasoning and you're good to go.

Sauce for your Tofu

The awesomeness of your tofu depends a lot on your saucing. Here's one to try, shown here cooked with onions, carrots and bell pepper.

1/2 cup bbq sauce
1/4 cup maple syrup
a few heathly shakes of basil
1 clove of garlic
dash of white vinegar
a wee bit of Sriracha sauce

Fry the garlic in veggie oil. Toss in bbq sauce and syrup, let it cook for just a minute or two and then add all the other ingredients.

Indian Night!

Always been intimidated by cooking Indian food, but took a stab at it. The key is the spices; tumeric, cumin, coriander. Easier than expected. And delicious.
On the menu: Daal, saag paneer vegan style, chana masala.