Low Bowl #19

 

Though this looks very Thanksgiving-like, it was just this past ordinary weekend in November when I made a butternut squash and cranberry casserole, some stovetop stuffing, tofu cutlets with gravy, and steamed green beans.

We shouldn't reserve the best of our seasonal foods for specific holidays, I feel. For one thing, that means we don't get as many good things overall!

The tofu is from Plantifully Based. Although the breading tuned out better than I'd anticipated--probably so golden in part because I was using whole wheat panko crumbs--I found that overall this was a pretty bland dish. It may be because I only had dried herbs. I don't know. The gravy was also just okay, but I figured it would be--it was just broth and flour boiled until thick. But the star here was never going to be tofu, anyway.

Both the green beans and the stuffing were amazing. I do not know how or why I have fallen in love with steamed green beans, but hey, I will take it; they are delicious. And stuffing? Stuffing has been a favorite of mine from time immemorial.

I have made this butternut squash and cranberry casserole before, and I still love that, too. The recipe is from Fragrant Vanilla. I think it would be a great breakfast, too, probably, served with a latte.

It's all very hard these days, but I'm trying to find ways to ensure I'm staying steady. A good meal may or may not do that, but it can't hurt.