I also finally made the Squash, Chickpea and Red Lentil Stew that I had mentioned previously. Looks like Anu beat me to it. Obviously yours looks a whole lot better which I will attribute to your far superior photography skills and prettier stoneware! They don't even look like the same recipe. I did use butternut squash since I cannot get enough of it!!! I also used brown lentils since I was out of red. Mine turned out more soup-like than stew-like but the flavors were good. I added the lime and some peanut butter after but I actually seemed to preferred it without these additions. It was a little heavy on the beans and light on the veggies. I am still searching for the perfect butternut squash recipe!!!!!!
We also took a trip to Wholefoods for some of the Tofutti products that we cannot seem to find any where else. While there, I saw the Golden Sesame Tofu in the Salad Bar area and remembered that I used to have the recipe for this delicious tofu. Sadly, I was unable to find it but I came across this version online on Diana Cooks. I did not have any mirin and so I used rice wine vinegar instead which may have altered the flavor and texture quite a bit. I liked it but it was definitely different than the Wholefoods version. If anyone has this recipe please share!!!!