Spiced Butternut Squash

I made fried tofu chicken last night. It was good, but I’m still tinkering with the recipe, so that’s not today’s post. On the side, we had this yummy butternut squash. If you find butternut a hassle to prep, here is what I suggest. Peel the outside with your favorite peeler. You don’t need to go all the way down the dark orange. Cut off the top and bottom either before peeling or after. Slice the “neck” of the squash off. Now you have 2 pieces. The neck is pretty much ready for slicing and cubing. For the bulb section, … Continue reading

Colcannon and Corn

Sometimes, it’s all about the sides! Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum! If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not?  This makes a great comfort food side dish with a little nutrition wrapped in!  Everyone in the house likes it, even if they aren’t into greens. Colcannon 5 lb chopped potatoes (peeled or not) 5 cloves garlic, minced (optional) 4 T olive oil 6-8 cups roughly … Continue reading

Vegan Breakfast Casserole

This is one of the most searched for posts on The VeganAsana, so it is always good for a repost, and we had it last night for dinner! It’s an easy recipe, but it does take about 2 hours to cook. I  use a half-steamer disposable foil tray for cooking this, just because it is a little hard to clean out of a pan. If you want to be extra, you can use fresh potatoes, shredded, but we like it with tater tots. We are just classy like that. Breakfast Casserole 2 blocks firm or extra firm tofu, drained ¼ … Continue reading