Today I want to introduce you to a brand new segment – Cafe Sticks!
Cafe Sticks is located right here, in my very home in the middle of no where, or as we like to say, “in the sticks.” Welcome. Take a seat. Let me introduce you to a world of delicious vegan fare, using lots of organic produce from our very own organic vegetable garden.
On the menu today: Cous Cous stuffed Squash
One thing that we have in abundance in our veggie garden at the moment is squash. And cucumber. So if you can come up with new and exciting ways to cook squash, you get bonus points.
A few days ago I decided to cut them in half, scoop out the seeds and steam them slightly, before stuffing them with cous cous. It was delicious! Our squash are a little bigger than the puny looking ones at the supermarket so it’s a very filling meal. To make the cous cous, all I did was:
Put some cous cous in a large bowl with some salt, about a teaspoon of cumin, and half a teaspoon of cinnamon and turmeric
Then I boiled some water and poured it over the cous cous until it was covered. Then covered it with a tea towel for a minute or so.
Then I forked through some Nuttelex (vegan buttery spread) and added some fresh tomato, cucumber and fresh herbs from the garden.
We loved it so much we had it again…
This time with some handmade potato chips. However, we only had 2 small potatoes so I cut up another squash and made chips out of squash too! It actually turned out beautifully.
Does anyone have any suggestions of other ways to use squash??? Keeping in mind that we don’t have an oven.