Scripted auto-commit on change (2021-01-23 18:31:58) by gitwatch.sh

content/note/600c6b9c/index.md

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+---
+category:
+    - 'Food (vegan)'
+date: '2021-01-23 18:31:56'
+draft: false
+posttype: note
+sensitive: 'true'
+slug: 600c6b9c
+visibility: public
+title: note
+---
+Just cooked a simple roasted butternut squash, brussel sprouts and mushroom dish based on the recipe at the bottom but I used chestnut mushrooms, had only (a slightly insufficient amount of) fresh flat leaf parsley, added kale
+ and cooked freekeh (for the first time) rather than hard red wheat.
+
+It was very tasty! I love freekeh it turns out, have eaten bulgur wheat many times in then past and freekeh is very similar just a better texture.
+
+One issue was the cooking time.. Converted the fahrenheit oven temperature to celcius and thought this must be too high.. But went with it.. After 30 minutes (15 early) I took the tray out and the sprouts were overcooked and had lost their bite.
+
+Didn't take pictures but my wife wants me to make it again for lunch tomorrow so will try to remember to take a few snaps.
+
+https://industryeats.com/brussels-sprouts-butternut-squash-mushroom-veggie-bowl-recipe/
+
+#Vegan #VeganCooking #WhatVegansEat