Post T-day scavenging :p

We've been low on groceries and with germs and only one car, I've been putting off shopping...So I am cooking out of the cabinet- finding ingredients and then figuring out what I can do with them. It's sometimes a pain, but often I find it fun and I feel awesome for being able to throw random things together and make a yummy meal.

This was lunch on Monday-

Beans and Greens with Pasta
8 oz farfalle pasta, cooked and drained
1 (14.5 oz.) can of canellini beans, drained
8 oz. frozen chopped spinach
4-6 cloves of garlic, minced
1 med. onion, rough chopped
1-2 TBS. capers
2-3 TBS. pine nuts
1/2 c veggie broth
Salt and Pepper, to taste

In large fry pan (I used an eco-non-stick lined one) saute onion and garlic until softened. Add beans and spinach, cook until spinach is warm- stirring a few times. Add broth, stirring to mix , mash some of the beans while doing this. Mix in the pasta, blend until coated and add S&P. Remove from heat, stir in capers and pine nuts. Serve. Makes 4 generous lunch servings.

Dinner was Chickpea Cutlets from Veganomicon(I bake them- brush with oil , 375 for 20 minutes, flip then bake 10 more min.) with a Sweet Thyme Mustard Sauce, Baked Acorn Squash, Fried Cabbage with Onions, and Broccoli with Cheeze Sauce.

Acorn Squash- gut it, stab it with a fork a few times, coat with Earth Balance, drizzle with maple syrup an sprinkle with brown sugar. Bake 375 for 45-60 min. (depending on size)

Fried Cabbage- Steam cabbage until just tender, heat oil in frying pan, chop or slice 1 sweet onion and saute with cabbage, add some earth balance near the end, mixing in, season with salt and pepper.

Cheeze Sauce- melt 1 TBS Earth Balance with 1 TBS flour until smooth and bubbly, whisk in a couple of cups of rice or soymilk, add some vegan cheese (I used FYH "cheddar") , a few sprinkles of salt, some onion powder, and a few tsp nutritional yeast, cook while whisking until it's desired thickness. Pour over veg of choice.

Sweet Thyme Mustard Sauce- Mix 1/2 cup nayonnaise, a few squirts of DijonMustard, a tsp of dried thyme and a TBS or 2 of agave or maple syrup. Adjust ratios to taste. (I usually just throw this together, no real recipe)