Morselicious Monday & Happy Halloween!

Happy #MMM Morselicious Meatless Monday!!!
Did you all have a grand weekend?
Please share!
Happy Halloween!!!

Who’s Trick or Treating tonight?

Thank you ALL who came out to support me on the

GOOD FOOD STAGE at the

GREEN FESTIVAL!
It was incredible and I’m so excited and I just can’t hide it

OK OK..you know the tune… 🙂

12 days of MORSELICIOUSNESS cookbook launched

and was a HIT!
Thank you again, Reece, my incredible friend and editor!

Please click on the home page for a ‘taste’ of the book

and email me if you’d like to order the e-version.

(it’s the GREEN button underneath the pix of Mo & morsels)

Sharing the stage with Holistic Chamber of Commerce,

Camille Leon was great fun and meeting so many

amazing “like-minded” healthy pioneers was inspiring!

Dad (a.k.a. MAC) had a wonderful bday and we all

sang to him at the top of the show, thanks

to Camille’s suggestion!

Thank you, Mom, Doug, Lee & Reece

for putting out and cutting the samples,

organizing the mailing list, selling.

passing out cards, etc..

OK…here’s a MORSELICIOUS MEATLESS MONDAY recipe for all of you to try

since you’ll most likely be on a SUGAR HIGH (if you’re Trick or Treating)

and you can even use your pumpkins… (OR squash)

Roasted Acorn Squasherole (also from day 1 of my new cookbook)

1 Acorn Squash (cut in half with seeds scooped out)

Seeds from Acorn Squash 1/4 cup Morselicious Mix 2 tablespoons hemp protein powder (see p. 25) 1/2 cup water 2 tablespoons coconut or hemp oil (see p. 25) 1-2 zucchini, sliced 2 scallions (green onions), chopped Black pepper (to taste) 1 teaspoon cayenne pepper 1/2 teaspoon tumeric (Optional) Fresh juice of 1/2 lemon and/or NO salt seasoning 1 cup crimini mushrooms, sliced 1/2 cup Daiya mozzarella shredded (VEGAN) cheese

Preheat oven to 325°.

Heat a small non-stick sauté pan over medium-low heat. Rinse and dry the seeds from the squash and add to the pan, lightly toasting on both sides for 3-4 minutes each side. Remove from the pan and set aside on a paper towel to cool.

Bake squash in glass casserole dish, cut side down, for 30 minutes or until tender. Remove squash and allow to cool.

Add coconut or hemp oil to the casserole dish, scoop out 3/4 of the squash and spread in an even layer to cover the bottom of the dish.

In separate bowl, combine the Morselicious Mix, hemp protein and water until you have a “paste” consistency. Spread mixture over squash.

Toss the zucchini and scallions with the black pepper, cayenne pepper, turmeric. Squeeze lemon juice over mixture and mix well.

Add to the top of the casserole and sprinkle with remaining squash, mushrooms and cheese.

Cover dish and bake for 20-25 minutes. Top with toasted acorn seeds.