![]() ![]() Turmeric Hummus Casserole by Dizzy Busy and Hungry.Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian.South African Yellow Rice by What Smells So Good?.Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere.Cheesy Broccoli Cauliflower Rice by My Life Cookbook.Cauliflower Tabbouleh with Chickpeas by Simple and Savory.Caramelized Onions and Cauliflower by Culinary Adventures with Camilla.Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess.Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca.Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat.Strawberry Soba Noodle Salad by Sew You Think You Can Cook.Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake.Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks.Roasted Vegetable Casserole by A Mind “Full”Mom.Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess.Radical Reuben Sandwich by Palatable Pastime. ![]() Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker.Penne-Wise Pumpkin Pasta by Wholistic Woman.Mujaddara by A Day in the Life on the Farm.Green Goddess Mac and Cheese by Moore or Less Cooking.Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade.Chipotle Tofu Tacos with Plantain by Caroline’s Cooking.Cheesy Cauliflower Cake by Food Lust People Love.Caprese Stuffed Roasted Eggplant by Sunday Supper Movement.Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead.Zucchini Blueberry Coffee Cake by Pies and Plots.Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker.Chocolate Zucchini Cake by Mindy’s Cooking Obsession.Chocolate Orange Beet Cake by Baking Sense.Orange Ginger Carrot Soup by Cindy’s Recipes and Writings.Italian Lupini Beans by She Loves Biscotti.Grilled Green Tomato and Mozzarella Salad by Monica’s Table.Goat Cheese and Red Onion Quesadilla by The Freshman Cook.Citrus Marinated Olives by Cricket’s Confections.So when winter has me down, I will definitely be reaching for a slice in the deep freeze.ĭon’t forget to check out the other Sunday Supper dishes! Also a thank you to this week’s host The Wimpy Vegetarian! Plus, cakes like this freeze incredibly well. The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream. It is incredibly moist from the zucchini and blueberries with a soft crumb. It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.īecause I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today. This time of year is my reminder that another year has passed without accomplishing my goals. It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish. Forced to rein in concerts and dinners out and walks around the neighborhood or town. The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind. ![]() Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time. The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it. My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day. I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months. It was a delightful summer, which makes it all the worse to say goodbye. Summer is waning and fall and winter are rapidly approaching. I can feel it in my body, my mind, my spirit, my soul. ![]()
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