Hi friends! It’s a new month—welcome to October! I was feeling reminiscent about Lila’s first Halloween this morning, when she dressed as this sweet lil’ Lion:
How on earth was this only two years ago?!
I think this year she’ll be a little more excited to be in her costume, which I have a feeling will start with a Prin and end with a cess.
We’ve been a little better about cooking around here lately. We had a game night with friends and made the butternut squash lasagna, as well as a vegan lasagna for our non meat-eating friends. I followed a recipe online for an easy tofu-spinach “ricotta”:
To the tofu (firm) and thawed spinach (water pressed out), I added nutritional yeast, garlic salt, and a bit of lemon juice.
I sauteed some vegetables (carrots, zucchini, mushrooms) to put in between the layers of lasagna noodles, along with tomato sauce and the faux ricotta.
Lasagna can be a little labor-intensive. Luckily, I had Queen Elsa on hand to assist with the assemblage:
Who knew that Queen Elsa was such a great sous chef?
The resulting lasagna was very tasty, and fed us for a couple of days after the party!
I also made a super (souper?) easy soup on this past Sunday afternoon. We had some leftover fruits and veggies in the refrigerator that needed to be used up, so I chopped them into large chunks, tossed them with olive oil and garlic salt, and roasted them at 400 degrees for 25 minutes, until they were easily pierced with a fork.
Butternut squash, carrots, and apples, pre and post roast.
Then, on Monday night while I was teaching, Ryan just blended the veggies with a little bit of chicken broth and heated it up over the stove. Instant veggie soup!
It was really nice to come home to a bowl of warm soup and a grilled cheese sandwich after a long day (and night) of teaching.
A couple of tasty fall meals! Welcome to October!