After three long days without, I have been reunited with my true love. I have been to lazy busy to get the grocery store, and had to settle for tea the last few mornings. I put on my big girl pants yesterday and braved the snow to get the magic brew. I got 2 kinds, and this first, a Sumatran Blend that is locally roasted, tasted FANTASTIC this morning.
It’s kind of blah outside right now. Too warm for the precipitation to be snow, but not warm enough for it to be rain. I’ll going to call it snain. Which is exactly what it makes me want to do. (I don’t know what it means either, just roll with it. I like to invent words.)
You’ve heard them say that necessity is the mother of invention? Well, I’ve got news for them; crappy weather is the true mother of invention. Remember when you were a kid and the weather was too yuck to go outside? You didn’t sit around and mope (well, maybe you did; maybe I did; but only for a little while). Nope, you got creative and invented some indoor fun. My sisters and I used to play in the basement in the giant laundry basket on wheels, “rowing” ourselves around, making up stories about how we were princesses trapped in some castle somewhere.
Well, I didn’t have a giant laundry basket (or my sisters *sigh*) this morning, so I had to settle for inventing a little action in the kitchen. (Get your mind out of the gutter; kitchen action ≠ what you are thinking. Remember, my true love is coffee?)
Holy Flavor Explosion, Batman! This little bowl packed some serious flavors.
I roasted some banana squash, brussels sprouts, zucchini, and red onion for about 30 under the broiler.
Sorry for the overabundance of vegetable photos. There is just something about the colors that makes me drool.
When they were done, I tossed in some craisins. Like Heather, I am a HUGE fan of the vegetable + sauce combination. I eat it in some form every day wthout fail. I was a bit tired of all my standard sauces, so I got creative today. It’s also no secret that I love all things pumpkin and all things nutritional yeast, and since invention is the word of the day, I went nuts. The result ended up being a pumpkin-y version of Mae’s humnut suace (which is an amazing invention in it’s own right). I drizzled my roasted veggies with this flavor bomb of a sauce.
Sweet and Savory Pumpkin Sauce (Makes about 1/2 cup)
- 1/4 cup pumpkin puree
- 1-2 T maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp sage
- 1/4 tsp mustard powder (optional)
- 1 T nutritional yeast
- salt and pepper, to taste
- vanilla stevia drops (optional, I used them because I only added 1 T of maple syrup)
Mix everything in your Magic Bullet (aka the best kitchen appliance invention of the past decade) or a food processor if you don’t have the bullet (seriously, what are you waiting for?!?!? Buy one!) Adjust to taste.
The mustard powder is optional, but I recommend it. It gives the sauce a savory kick, and goes really well with the flavor of nutritional yeast.
I took a couple photos of the bowl looking all pretty, but realized it would never satisfy the monster that was growling in my stomach. So, I scrambled some eggs with random greens (arugula, kale, spinach), added the rest of the sauce, and stirred it all up until it looked nice and disgusting.
If you want to make this with the vanilla stevia drops, you can enter to win some here. (Seriously, that makes this whole post seem staged, even to me. I swear, though, I wrote this before I even saw the giveaway.)