It was a busy couple of days here for me on St. Thomas.  But no doubt food was still left, front & center for me as I continued to work my way through that awesome post over at “Oh My Gourd !! 55 Healthy Seasonal Squash Recipes” ….

Saturday night was my father’s birthday, and we decided to go to one of my favorite local restaurants, The Northside Bistro.  It’s one of very few that I don’t have to call ahead to order a special meal.  They actually have a number of tofu entrees, and it’s wonderful to have a selection to chose from.  They are also well known for their local seafood, so Dad was happy as well.

I ordered the Jerk Tofu, with rice and mixed vegetables.   I’ve had this here before, and generally, it’s served as traditional jerk chicken is prepared:  Rubbed in jerk seasoning, then pan-fried, seared or grilled.   What came out was certainly not that.   I thought maybe they had sent out Teriyaki or Cacciatore instead.   Nope!   The waiter came back and said this is how the new chef is preparing it now.  Bummer!



What this dish actually should be called is Tofu Creole.   It’s not that it tasted bad, just not what I was anticipating, and there really was no hint of jerk seasoning that I could decipher.  And stewed onions and green peppers aren’t one of my favorite veggies.   The waiter came back over to check with me,  and asked me outright if I liked my meal.   “Well, not really”, I replied.   Away my meal was whisked, without offer of replacement.  We did get a credit on the bill, but what I really wanted was their Jerk Tofu of old.   I hope the waiter understood my explanation, and offered my constructive criticism to the chef.   Gosh, I hate coming across as a pain in the behind veg*n 😉

So of course now, I’m having a real Jerk Tofu craving, so you can anticipate I’ll be posting my rendition here soon ….




SuperbowlSundayWe had a group of 7 women coming into the villa on Monday, and one of the seven arrived a day early. So we invited ourselves up to join her for Superbowl Sunday. I made a big pot of Black Bean & Sweet Potato Chili, along with a fresh salad, marinated cucumbers, chips & salsa.  I had everything ready to go, about 15 minutes before the toss of the coin. And just as I was ready to snap my photo, would you believe our Electric company lost power to the entire island. This is the 3rd year in a row!!  They wouldn’t restore it until mid-way through the 3rd quarter. And at this point, after one too many cocktails in the dark, I completely forgot to photography my chili LOL.  Congrats to all you Seahawk fans out there !  Well done !!!!!

Monday morning came all too soon.  And Monday check-ins always seem especially draining.  Our power company lost power again, and by the time we got everyone check-in, I was pretty much spent.  I almost punted on dinner, but when I looked at the recipe I chose, I knew it would come together in a flash.

This absolutely delicious Spaghetti Squash w/ Brussels Sprouts & Creamy Peanut Sauce recipe was the last of my picks from last week’s Wonderful Web Resource:



Honestly, I’ve never considered being creative with Spaghetti Squash.  I’ve just always prepared it with some type of red sauce, like I would noodles.   Chef Andrea topped her squash with what she calls a Creamy Sesame Sauce.  The sauce does contain sesame oil, but that to me implies Tahini,  while the recipe actually uses Peanut Butter as the base.   So that’s why I’ve renamed it … It was fantastic with peanut sauce, and the brussels sprouts really complimented the dish.

The only changes I made were in the preparation.   Being short on time and energy, I microwaved my spaghetti squash.   I also added in a little veggie broth to the brussel sprouts & green onions … To help them steam while they saueteed, along with a pinch of minced garlic, sugar and salt.

You can get the recipe for Spaghetti Squash w/ Brussels Sprouts & Creamy Peanut Sauce here:

I had some leftover spaghetti squash, and decided to use it in breakfast this morning in a burrito.  It was delicious alongside a spoonful of my leftover chili, marinated cucumbers, and vegan sour cream.   You can get the inspiration recipe from here:

Spaghetti Squash & Black Bean Burrito:

Chow!  Until next time …




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