This follows on from Sophie's post with the lovely photos, but I had to get that title in so I've started another post.
We had invited our friends Josh and Flo round (as well as a bedraggled refugee from Titnore Woods tree protest camp who I met at work but who didn't make it round) and as usual were wondering what to cook. I got a couple of free butternut squashes from work and some cheap beetroots, asked Sophie if she had any ideas, and she immediately replied, "glazed and roasted." She sent me a link to VeganDad's recipe for bourbon-glazed squash. I thought it was a bit unwise to buy a bottle of bourbon when neither of us drink, and suggested...
Blood Orange and Maple Syrup Glazed Squash
2 medium butternut squashes
2 blood oranges
Generous splosh of maple syrup
2 tbsp cornflour
I peeled the squashes and cut them into medium chunks. Squeezed the juice out of the blood oranges and sliced off some of the rind, which I finely chopped. Mixed the rest together and whisked in the cornflour.
I had heated the oven to gas mark 5, and put the squash in the oven in a tray with about 1/3 of the glaze. Roasted for about 15 minutes, then stirred in some more glaze, and kept doing this til it was cooked.
Along with that we had beetroots roasted with rosemary and thyme, and the Basic Broiled (=grilled in British English) Tofu and Diner Home Fries (what a strange name - something you make at home that's supposed to taste like something they serve in a diner that's supposed to taste like something you make at home) from Veganomicon.
To top it all off perfectly, our friend Flo brought round a wonderful chocolate tart with an avocado-based topping.
A successful and enjoyable evening, with lovely food and conversation - a very satisfying Wednesday Night Kitchen Thursday Meal.
Sophie and Mango have got into the pleasing habit of trying out vegan recipes together on a Wednesday evening. This is not exactly a recipe blog, but a catalogue of trial and error, showing our successful and less than successful cooking adventures.