Friday, October 23, 2009

Nut Butter Sauce with Roasted Sweet Potatoes and Squash

Last night I ate the remaining Mushroom Risotto, topped with nutritional yeast, and roasted some root veggies and mixed up a quick nut butter sauce for J to eat today.

Roasted Sweet Potatoes and Squash
1 medium organic jeweled yam
1 large organic sweet potato
1 small organic sweet pumpkin squash
Wash and peel sweet potatoes and squash. Cut into small pieces. Place in brownie pan (my "roasting" pan) with a little bit of water; cover with aluminum foil. Put oven on at 365F and place pan on top rack. (Don't wait for the oven to heat.) Roast for 25 minutes, then remove from oven. When cooled, remove from pan and place in a container for the fridge, where they will sit until lunchtime when D breaks them out for J. And I break them out for A at dinnertime.

Nut Butter Sauce
Based on a peanut sauce from fatfreevegan
1/3 cup freshly ground almond butter
1/2 cup water
2 T Braggs liquid aminos
1 flower cube of frozen lime juice (that I prepared last week)
1 clove garlic, minced
1/2 inch fresh ginger, peeled and grated
Mix everything together in a container with a small whisk. Place in fridge for D to use on pasta and/or roasted veggies (above) for J's lunch.

This morning, J and I had hot cereal (Bob's Red Mill 8 grain) with pecans, dried cranberries, pumpkin seeds, sunflower seeds, soymilk, and organic banana. A had rice cereal with breastmilk and a little bit of organic banana mushed in.

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