Day 173 - Spaghetti Squash Mexicana with Tropical Avocado Salsa Frescaand Banana-Chocolate Chip Bread Pudding

It's Tony® Night, and I've got some peeps over to watch, i.e. guinea pigs for my latest vegan adventures! That's David and Trey and Trey's friend Rachel with the Spaghetti Squash, and Tracy with the Bread Pudding.

Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca

I love spaghetti squash. It's such a freak of nature, that it can do that stringy thing. But I never know what to do with it. Here's a great solution. Combine it with a mixture of corn and beans and the flavors of Mexico, and cover it with a fruity avocado salsa!

There's quite a bit of spice in the bean mixture, but don't be scared: there's also so much squash that by the time you've blended it all together, the spice level is perfect. And the salsa is nicely refreshing. I love fruit in savory dishes!! Although I will say (again!), the salsa needs salt.

My only complaint here is that the dish is ultimately on the dry side, even with the topping of salsa. But the flavors are so good that the dryness is forgiven. Viva spaghetti squash!
 
SFO: 9

Banana-Chocolate Chip Bread Pudding

OMG, there is nothing lacking in this vegan bread pudding. Hard to imagine bread pudding landing without lots of eggs and dairy, but this one does, no problem!

The pound of bread called for in this recipe seems like it's going to be way too much, but it's actually the perfect amount for the 9x5 loaf pan. It will, however, require a lot more soy milk than the recipe calls for to saturate all the bread.

I daresay this recipe is a lot lighter than your average bread pudding, so my suggestion is that we all just use this when we're looking for a dose of naughty. It's completely delicious and satisfying!

SFO: 10