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food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
A stuffed pumpkin/squash makes for a really good main. I don’t have a go to recipe but there are lots online you can find
For a side, I’ve made a roasted root vegetable and Brussels sprout salad that has always been a hit. Choose your favorite root vegetables, dice them. Chop large Brussels sprouts in halves/quarters as needed (leave small ones whole). Toss the root vegetables and sprouts in oil, maple syrup, salt, pepper and your choice of spices (thyme, rosemary for more thanksgiving flavors, garlic is also good). Roast on a flat tray until the vegetables are soft when pierced with a fork. Toss with a salad dressing of oil, vinegar and maple syrup and serve warm over a bed of arugula