For our local meal tonight we had individual veggie pot pies. Mmmm. The recipe is here, although I altered it some to use the excess squash we had on hand as well as the half bag of peas, carrots and corn that I found in the back of the freezer. I used TVP for the chicken and Vegan Lunch Box's Spelt Biscuits recipe for the pie and baked them in my new Le Creuset Soup bowls. YUM. The only things I would change would be to add in more oomph (Spike is perhaps more essential than I thought) and use less biscuit dough on top. But it was warm, comforting and yummy and that's what counts. Mmm.
For dessert, I froze 2 overripe persimmons for 2 hours and we enjoyed them as a sort of sorbet. The verdict? Better than the too-sweet Persimmon Pudding, in my opinion, but hard to actually eat. It was much easier to just scrape the flesh from the peel with my teeth rather than hack at it with a spoon. Very good though. I'll do this with the remaining 4 that are ripening on the counter. What a yummy, new fruit. Glad we tried it.