Vegan Dinner Bowl: Butternut Squash Ravioli with Brussels Sprouts and Mushrooms
By
The Student-turned-Doctor
Crusty in the right places. Worth the chew.
Summary
A personal food diary entry describing a vegan dinner bowl featuring mushrooms, tomatoes, onions, spinach, microwave-steamed brussels sprouts, and store-bought vegan butternut squash and sunflower seed ravioli topped with soy milk bechamel sauce. The author shares their positive experience trying the ravioli for the first time and reflects on seasonal produce transitions between late summer/fall and spring.
Key quotes
· 3 pulledThe 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
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