Vegan cooking: Naturally Ella

Today I discovered Naturally Ella, a vegan cooking site with beautifully photographed dishes, indexed by season and featured vegetable ingredient.

The computer I keep in the kitchen is an older Mac, and my significant other keeps shaking his head at the flour and cooking oils that are depositing themselves on it.  The interface for choosing the vegetable in the seasonal recipes doesn't work for me here.  Perhaps it's a javascript issue.

I'll probably try to work my way around that, because Erin Alderson, aka Naturally Ella, has gathered the kinds of recipes I want to make.  We may not be a vegan family, but we love good vegan cooking.

Tonight I tried the Spicy Lentil Vegan Sloppy Joe and I'll be making it again, though next time I think I"ll cook the lentils and sauce separately and combine them at the end.  I did add a tablespoon of brown sugar to a doubled recipe, (don't shudder) but that was because the old balsamic vinegar from the back of the cupboard is intensely strong, and needed more than the called-for molasses to balance it.

It's an amazing and delicious sloppy joe sauce, which is what I need to overcome my teenagers' love of ConAgra Manwich.  Not being vegan, we eat it with good sliced Vermont sliced cheese.

Acorn Squash with Quinoa Stuffing

Acorn Squash with Quinoa Stuffing
Green Salad
Multigrain Rolls

Cut the acorn squash in half and bake in oven at 350.
Make quinoa in rice cooker.  Be sure and rinse it much first.

mix into quinoa:
Kale
tiny cubes of tofu
minced celery (food processor)
minced mushroom (food processor)
chopped walnuts. (food processor)
chopped apple (food processor)

Tasty, children were only mildly appreciative but I don't care.  We ate 75%.
The rolls were not vegan, actually.