Dinner Bowl #55

 

A dinner from odds and ends that turned out pretty well: "premium" brown rice and cucumber slices with everything bagel seasoning, sweet and spicy soy curls (recipe from Knead to Cook) with scallions, and Chinese-style butternut squash fritters (recipe from The Vegan Bunny) topped with some sambal oelek.

There is nothing here that is an obvious "need to use it" item, though I did use up the end of a bag of soy curls, the end of a bag of brown rice, the end of a jar of chili garlic sauce, and most of the end of a butternut squash, half an onion, and some brussels sprouts I needed to use. It was a spicy meal, but really delicious.

The original recipe for the soy curls wasn't saucy enough, so I ended up doubling the sauce, but then, though still not very saucy, it was perfect. It was such an easy recipe, too.

I'd been meaning to make these fritters for ages, and finally got around to it. It was a bit tedious and I had a bit of trouble convincing them to hold together--perhaps my veggies were too dry--but they still turned out great. I made a half recipe with half an onion rather than scallions, since that's what the Vegan Bunny showed on video and I had some onion to use up.

I've been avoiding the grocery store, half-deliberately, but I am going to have to cave and go buy some new things soon. Still, I know I could keep going on what I have, if I had to, for a while yet. I do love that about a stocked pantry, don't you?