all the fall hits! this is a big warm salad sort of tasty treat.

this is one of those many-component hanging out in the kitchen meals. if you are in a hurry, make something else.

1 delicata squash, sliced lengthwise, seeds scooped out and cut into half-rings

broth

8 nugget potatoes

1/2 block pressed tofu, cubed

1/3 c. pecans, walnuts or almonds

1/2 apple, cubed

a big bag of brussel sprouts (20?), bad bits picked off and ends removed, shredded thin

4 cloves garlic, grated

zest of 1 lemon

juice of half a lemon

step 1. roast squash. a teeny bit of oil, salt and pepper, a 375 degree oven for about 30 minutes (maybe less, just until browned on both sides).

step 2. cut potatoes in half, add broth just to cover and boil until potatoes are cooked.

ste 3. in a medium sized frying pan, toast your nuts (no oil!). remove from pan. using the same pan, heat up a bit of oil. fry tofu until golden, then add apples. put aside in a dish.

step 4. once potatoes are done, drain (and save) broth. heat up a bit of oil and put potatoes in a single layer. squash them down with a fork (so they flatten but don’t mush). flip once. they should be nice and crispy on both sides. season with salt and peper. place on a platter or in a large serving bowl.

step 5. keep your pan hot, add brussel sprouts and sauté with lemon zest and garlic until the green darkens but it still has crunch. squeeze lemon over it and stir around quickly, deglazing your pan. mix with everything except the potatoes and toss with dressing. plate over squashed potatoes.

done! eat!

DRESSING

2 cloves garlic, grated

2 tbsp dijon mustard

1/3 c. broth from potatoes

1/4 c. nutritional yeast

2 tbsp flour

juice of half a lemon

pinch of salt (or 1 tsp of bragg’s)

mix all together.