I've been craving pumpkin...so I decided to make some pumpkin inspired food. First I though Scones! And then I needed to use the rest of the pumpkin. So I made oatmeal. Recipe:
1/2 cup quick oats
1/4 cup rice milk
1/4 cup water
1/4 cup canned pumpkin
1 tbsp ground flex seed
1 tbsp wheat germ
1 tbsp brown sugar
Mix and put in microwave for 2 minutes or until it reaches the right thickness.
It was so yummy!!
The scones totally rocked too. I made them from my Students Go Vegan cookbook. All I have to say is Yum-E! I'm taking them to work and I hope my coworkers enjoy them as much as I did.
Yes...those are some yummy scones.
Since I'm into my mountain bike race season I'm going to be eating a lot more carbs. So I made the Lasagna with Herbed Tofu from Students Go Vegan. Here's the eggplant prior to going into the oven.
Tofu crumbed and mixed with herbs.
The last layer. After the eggplant cooked you cut it into pieces and mix with marinara. To the tofu you add some spinach too. I used whole wheat lasagna noodles as well.
And here's the completed product. I really enjoyed it. Made enough to eat for 8 days. Thank goodness lasagna is a great leftover!
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3 other thoughts:
Seeing pumpkin posts not in the fall always catches me off guard. It tastes good year round though, I suppose. Your lasagna looks great! I am totally making one next week.
I love pumpkin everything, it always makes me sad that you don't see it more. But, I fixed that problem!
Your lasagna looks spectacular -- especially all of those giant chunks of eggplant! Woo!
I read about your move below -- do you work in Milwaukee? I grew up in Wauwatosa. Where do you live on the weekends??
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