Dinner Bowl #122

 

Here we have a fun bowl of goodies: My usual mushrooms/tomato/onions/spinach side I tend to make when I have those things around, microwave-steamed brussels sprouts, and vegan butternut squash and sunflower seed ravioli topped with soy milk bechamel (sauce recipe from Plant Based Jess).

The ravioli was a store brand, and I've eyed it for a long time. I'm glad I tried it! It was really great, especially with this creamy sauce.

Late summer/fall gives us fun transition produce, but so does spring--we still have sturdy brussels sprouts and yet we're also getting into tender springy things like asparagus. I realize this meal isn't as "seasonal" as a lot of mine tend to be, but late season still counts, in my view. Plus, at times, we keep our heads above water any way we can, after all.