I made these quesedillas with some squash blossoms I bought at a farmers market in Austin. I spread some basil tofu spread onto a hemp tortilla (which I cannot in a conscious state recommend), then sauteed some sliced squash blossoms and put them on top. I folded it in half, put it in the oven for a minute or two, then sliced and consumed with my new favorite salsa- roasted garlic is the best!
I have had this insatiable craving for fig newtons lately. I considered buying the wheat-free version of fig newmans, but have always backed out at the checkout because they just seem too expensive and I would rather experiment with my own version. So, feeling particularly culinarily enhanced (say what?) one evening, I decided to try the Skinny Fig Bars on Fat Free Vegan. I used a few substitutions, so mine didn't come out quite the same. They were still pretty tasty, and far cheaper than the packaged alternative. I think next time I won't add as much lemon juice, and I will probably also opt to keep the dates in.
Tonight I wanted fries. But not just any fries. I wanted polenta fries to go with some leftover, thawed out chili. I found a great recipe on Shmooed Food, and gave it a try. These were really simple, and came out really good- even substituting stone ground cornmeal for polenta. I can't wait to get her book one day. Just waiting for a little extra cash flow..