Quick post tonight about a few cookbook dishes that I've posted about before. I'm in the testing phase so sorry for the repeats. But I like to post yummy food pics daily, even if some of you may have seen them before. Hope you don't mind.
I actually made this meal on Sunday since the main dish — Creamy Squash Casserole — takes quite some time to bake in the oven:
This is a veganized version of one of my Granny's delicious squash casseroles. She has several variations, some with cheese and some without. This version didn't originally contain cheese so it was easy to veganize. I used fresh summer squash from Dodson Farms at the Memphis Farmers Market and wholesome brown rice.
I'd been craving stewed okra & tomatoes ever since Veggie Cookie posted about her re-creation of Deja Vu's (a veg-friendly Memphis soul food joint) tasty vegan side dish. I actually created a cookbook recipe for my Smoky Stewed Okra & Tomatoes last October, and I felt my craving was a great excuse to test the recipe one more time:
I love okra prepared this way. Growing up, we only ever had it fried because my parents don't like boiled okra. And while I still love the fried stuff, I think stewing (or boiling) really brings out okra's awesome texture.
That's all for tonight. But come back tomorrow night for a big, big announcement!! And don't worry. If you're not around Thursday night, that post will remain on top throughout the weekend. It'll be way exciting!