Stick to Your Ribs

October 27, 2009

We’ve been using a lot of squash and fall harvest items recently. We love making recipes from the Times’ Recipes for Health feature, so we tried an endive-potato bake. We were a bit disappointed, but felt fortunate to have some excellent nutritional yeast sauce to enhance the flavor. We also made a deliciously salty meal with tofu sausage, butternut/acorn squash and quinoa. It’s fun being vegan. I swear.

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