In last month’s Live Online Cooking Class, I demonstrated a recipe for Tempeh-Stuffed Delicata Squash ~ it came out great! Bhavani just shared a photo of hers with me:
Isn’t it beautiful? She said that thanks to her husband’s gardening, the spinach and arugula for the salad were picked less than an hour before.
This recipe is too good to not share with everyone, so I’ll be including it in this month’s newsletter, along with another recipe and more great information. If you haven’t yet signed up to receive the newsletter, you can here.
Kelli's Vegan Kitchen 
Did I miss getting the newsletter? When is it sent?
No, the next one hasn’t gone out yet… should go next week.