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Sunday Repeats and Recap

Posted Sep 22 2013 3:35pm
Veggie by Season's 6th anniversary is coming up in just a few short months, and in those six years I have blogged over 1,000 recipes! While I still really love to seek out new recipes to blog, or use my creativity to develop something new, I have been making many repeats lately. Occasionally I'll click on one of my ingredient tags just to look for a new (but old!) way to prepare something. So from now on, on Sunday, I'll be posting a weekly wrap-up of what we had for dinner from the archives. When I need to, I'll snap a new photo (believe it or not, my photography has improved!), or re-post the oldies. It may also help some people out with creating vegetarian weekly menus, so I hope you enjoy!

September 16-22

Sunday night is always Pizza Night in our house. As I mentioned, I didn't bring my Kitchen Aid stand mixer and my pizza stone, so it's not quite the same. However, Whole Foods makes an awesome whole grain dough available in the refrigerated section, so I pick up a ball each week. This pizza is a copycat of a delicious pizza from Avers in Bloomington, IN - Beckon Desire. It's got a spinach pesto base, artichokes, red onion and Gorgonzola, a truly delicious combo!
Beckon Desire Pizza

Saturday is soup/stew night, we enjoy a big pot of it while watching college football in the evening, and the leftovers for lunch while our fantasy football teams begin dueling at lunchtime on Sunday. This stew is so hearty and comforting, and vegan to boot! It can be made with any veggies you have on hand, in any quantity, and any bean that you desire, though I prefer dark red kidney beans.
Minestrone Stew     Like I said, no kitchen aid here, so creaming butter and sugar by hand is not exactly something I want to do. Though I am starting to worry about Christmas cookie bake-a-thon 2013... This pumpkin bread has oil and sugar as a base, so it's easy to whisk together in no time! It's tender and moist, full of spice and warmth, and a great way to kick off the official Fall season!
Pumpkin Bread 
 With the leftover pumpkin from the bread referenced above, I whipped up a batch of these delicious enchiladas! They are so healthy and make great leftovers! I made them in my preferred stacks with corn tortillas to save on calories and to keep them from getting soggy, but either kind of tortilla yields a delicious dish!
Kale and Bean Enchiladas with Pumpkin Sauce
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