Small Bowl #5

 

Of all the skills I possess, perhaps the most practical is the one that manufactures amazing meals from random things when I rebel against grocery shopping. I had a bit of butternut squash, a couple of potatoes, some leeks, brussels sprouts, and some frozen veggie meatballs. This, naturally, became butternut squash mashed potatoes topped with buttery leeks, roasted brussels sprouts, and barbecued meatballs.

I kind of based the mashed potatoes on a recipe from food and wine, though I used it more as an idea than a guide. I only had about 1/4 of a squash and a couple of potatoes. I roasted a clove of garlic with my butternut squash and boiled the potatoes in salted water, then pureed the squash and drained and mashed the potatoes with some vegan butter and soy milk. I stirred in the squash and warmed it all through. It was delicious--different, to be sure, but very, very good.

I roasted the brussels sprouts with the butternut squash, with just olive oil and salt and pepper. They were delicious.

The leeks were straightforward. Just slice and sauté in vegan butter with some salt and pepper, and you have a mashed potato topping for when you're feeling a bit fancy.

Finally, a super easy protein--I had some jarred barbecue sauce and I simmered the meatballs in that until done. It was a sweet and spicy sauce that went perfectly well with everything else.

We do our best. And sometimes, our best is worth writing home about. And eventually, I will go grocery shopping, perhaps.