For some random reason, I decided to abandon meat this week. Well, not entirely, I did have two pieces of general Tso's chicken that Matt gave because I was really craving protein. Or meat. But that's just me trying to listen to my body and what it wants.
However,
this recipe I found on the internet when looking for things to do with squash and pumpkins. And oh man, y'all are in for a treat. Why can't I follow recipes? I did not feel like buying canned
tomatoes pumpkin if I had most of a butternut squash lying around. Since it wasn't enough for the recipe, I also added a sweet potato.
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| The colors go, it's okay. |
The rest of the filling, I kept the same. Wait, that's a lie. I have a pecan allergy, so I added almonds because I think those are similar in texture. I also don't have spinach in the house right now, so I skipped those.
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| Almonds are the best |
Sixteen tortillas went into this meal. Six were Trader Jose's and ten were La Banderita. The La Banderita tortillas help up a lot better after filling and wrapping, so I might exclusively buy those from now on. Layering was creative because those 16 did not neatly fit in a row.
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| GUESS WHICH ONES ARE LA BANDERITA |
Since I also could not come up with a pounds of salsa verde, I mixed it with some hot goya salsa to make the 16-ounces of salsa. It tasted so good though, highly recommended. Before popping these into the oven, I sprinkled some non-vegan shredded cheddar. Hence the non-vegan part of the meal, but honestly, those could have been omitted all together.
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| Look at my food, my food is amazing. |
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| Put a dollop of sour cream. |
And now for the outfit. I always associate vegans with edgy-dressed girls who may or may not like other girls, I tried to emulate that look with some cargo pants and combat boots. I thought this look was awesome. Except for the people who asked about my cleavage. Screw you guys.
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| Shirt (American Eagle), red shirt (Abercrombie), pants (uniqlo), and boots (doc marten's) |
On Sunday, I might not get around to blogging because I'll be out of town (Ithaca-town), but regardless, the entry will be about navigating cuisines that are inherently not gluten-free (I'll be at a Ukrainian restaurant for brunch and those meals are typically sandwich and flour-heavy).
Keep it yummy,
Jo
