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| Roasted Butternut Squash with Coriander Seeds |
I was looking for a soup recipe to use up the butternut squash hanging around my fruit bowl and instead decided upon this appealing sounding dish from Isa Chandra Moskowitz's cookbook Veganomicon: The Ultimate Vegan Cookbook
. I really enjoyed the slightly exotic pairing of the crushed coriander with the sweetness of the squash and it's a nice twist on your usual roasted, root veggies. The recipe only has four ingredients and I had fun bashing and smashing the whole coriander seeds in a baggie with my rolling pin. I cut the squash a bit smaller than called for and forgot to flip or stir the pieces while they were roasting but it didn't seem to affect the outcome. The squash was nicely caramelized and very tasty.
by Julie Hasson and am super excited because this type of food is right up my alley. It's a beautiful, fall, Saturday morning and baking a dozen muffins is just what I need to ground myself after a busy week. Flipping through the book I became really excited. If I can get my act together, I hope to be able to try more than a few recipes before it has to go back.
in the summer. I chopped the maraschino cherries in half and also added one on top of each muffin - don't they look adorable? The smell of the almond extract while baking is divine! The almond-cherry combination is yummy. I think the muffins were quite good, maybe they need a little more fruit to jazz them up but they were moist and quite dense. 
over the next month and today, I started with the simple but delicious Spicy Smothered Green Cabbage. I don't cook cabbage all that often but this dish appealed to me with it's toasted mustard seeds, a hit of spice from red-pepper flakes and it's relatively few ingredients. It was easy to prepare and would make a fantastic side dish for normal people. Of course, I just ate it for breakfast with a cup of tea and my newly invented bean dip on ciabatta which I'll post next week.