Wednesday, March 12, 2008

Spaghetti Squash, Tomato Sauce, Pesto, Mac-esan (Vegan Parmesan), Breadsticks, Almond Butter Cookies

Dinner 3/12 by Juan, Lauren and Shannon

Thank goodness for daylight savings. Now we have photos with natural light again! Yay!

• Spaghetti Squash

• Tomato Sauce

• Pesto

• Mac-esan (Vegan Parmesan)

• Breadsticks

• Almond Butter Cookies

Tonight's feast was made by Juan with lots of help from our guests, Lauren and Shannon. The spaghetti squash were from a neighboring organic farmer that we have been storing all winter. Lauren roasted them in the oven until they were tender, then cut them in half, took the seeds out, skinned them and boiled the insides until they were stringy like spaghetti.

The sauce options were our own homemade tomato sauce made with organic tomatoes that we canned from our garden over the summer. The pesto was made from basil from our garden. It was made into pesto and then frozen.

The mac-esan was an experimental vegan parmesan alternative. We have some macadamia meal that was given to us by East Wind Community. Lauren mixed it with some of our homemade white miso, spread it out on a baking tray and dried it out at a low temperature. The end result was crumbly and had a cheesy sort of flavor. I think it was delicious!

The breadsticks are from The Nutritional Yeast Cookbook by Joanne Stepaniak. Shannon made some with nutritional yeast and some without. The main ingredient was freshly-ground wheat from our neighbors' farm 3 miles away.

The almond butter cookies were following the recipe in Simple Treats by Ellen Abraham. They used some mystery nut butter from East Wind Community. We think maybe it's almond and cashew. Such a treat!

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