Hello, again, Friday. Weekend ahead!
Still kind of annoyingly nippy out there. So here’s a Vegan Curry Butternut Squash Soup with Kale to warm things up a bit. I’m (Denise) kind of psyched about this recipe because there’s little I’d have to sub out.
Also thinking forward to spring, and cookouts, here’s an idea for a Quinoa & White Bean Veggie Burger. I’d have to sub out the coconut oil, corn and flax, but I could use olive oil, peas, and chia, and I’m sure it would work fine. Love the ideas for decking out the burgers, and I bet I could do it without a bun (still working out that bread thing) and it’s still be good.
Just as an example of how our thinking on food and diets have changed, check out this ad from 1959 and the accompanying post on whether you’re “eating enough sugar to lose weight.” Yes, really. And no, we still do not understand all the intricacies of how our bodies use food.
This mushroom “risotto” uses three kinds of lentils instead of rice. I don’t know that I’ve had risotto, ever, but I’m drawn to dishes “inspired by” risotto, apparently, and this one sounds really good. I love lentils.
May your weekend be sunny.