If you're anything like me, you spend most of your time thinking about others and not yourself. You are constantly in awe (or jealous?) of what others can do or have, but forget to recognize how amazing you are yourself.
As a vegan, I also spend a lot of time thinking about compassion for animals, but that spreads out to all living things including humans - and should definitely include ourselves!
Our ingredients were teff, kabocha squash and nutmeg. All lovely, and wonderful for fall cooking.
I love nutmeg with curry spices, so I mixed those together and toasted them into a teff pilaf, which I piled atop a super soft roasted kabocha squash.
If you have trouble finding a kabocha squash, this will work wonderfully with any winter squash - buttercup, hubbard or butternut would be the best ones. You can also make things faster by using an eggplant, zucchini or tomato instead of the squash! Just scoop out the insides to roast, and add the insides to the pilaf.
And if you can't find teff (I had a bit of an ordeal), you can easily swap in any other whole grain - brown rice, quinoa, millet, amaranth - anything, just note that the cooking time will change for different grains so use the standard cooking times for the one you use.
Curried Teff Pilaf Stuffed Squash
Makes 5-6 servings
Dry toasting almonds brings out their natural flavors, which pair perfectly with a glaze of balsamic vinegar and savory herbs.
It's a really easy way to make raw almonds super-tasty, and works great as a snack or chopped up on top of a paella or salad.
Balsamic-Herb Toasted Almonds
Makes 1/2 cup of almonds