This is DocDufresne back for more action. Amanda just picked the wrong month for Vegan MOFO. Yesterday I got a call from her at 6:30 PM saying that she was still out in the field and couldn't make dinner. She suggested ordering out, but I said "Hey, DocDufresne doesn't back away from VeganMOFO." I stepped up to the plate, ready to make the Curried Bulgur Wheat Casserole with Garbanzo Beans from The Complete Vegan Cookbook by Susann Geiskopf-Hadler and Mindy Toomay. One problem, Whole Foods was out of bulgur wheat on Sunday. I substituted couscous, which is definitely not the same. After I mixed all the cooked ingredients I realized I had way too much couscous, but fortunately I had enough other stuff to put in, essentially doubling the recipe.I also made some acorn squash with brown sugar and Earth Balance, which was baked at 300 F for ~1 hour. I'm not exactly sure the best temperature/time combo to cook acorn squash, so any suggestions are appreciated.
The final result:
Ugly photo for sure, but we were starving. A pretty good tasting meal, though.
Looks good!
ReplyDeleteI normally cook my acorn squash on 350 degrees and beginning checking it for tenderness at the 30 minute mark and add time depending on how tender/firm it is. However, if you have the oven set at different temperature for another dish that works too. Sorry I can't be more precise. I will make some acorn squash soon and test the time and will post it on my blog.
Alicia