October 30, 2010

EZ Harvest Food and Vegan Chocolate Pudding

I have a small collection of little squash from the garden.

Pumpkins, orange and white, butternut squash, and delicata squash.

I roasted some of them for about 40 minutes at 375°.

Took the skins off, scooped out the seeds and cut up one of each kind and split between two bowls. I then heated up the potato leek soup I made yesterday and poured it on top. It became potato leek sauce. I didn't take a picture of it with the soup because we'd been out and we were hungry. I'll do something with the other roasted squash tomorrow.

I wanted something sweet afterward so I whipped up some vegan chocolate pudding.

2 avocados
2 bananas
about a 1/4 cup non dairy vanilla milk
4 TB chocolate hazelnut hot cocoa mix
1 TB mint sauce (fresh mint and agave thickened in the freezer)

all blended in the food processor until smooth.

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