Flyby Stardancer

So I have an ambition project for tomorrow... prepping future game-night foods to stick in the freezer. Mostly casseroles, filled pastas (either ravioli or tortelloni), and hand pies. Most of these will have both meat and vegetarian versions, and the meat for it got cooked up yesterday.

I’m trying to brainstorm ideas for the vegetarian fillings.

The casseroles are easy. Mac and cheese is already vegetarian (the vegetarians in the group are lacto-ovo, and looove their cheese). The vegetarian enchiladas will have me working on perfecting my taco “meat” TSP/TVP. Easy-peasy.

For the other two, I want to work with what I’ve already got in the house… Viable options that I have to work with include:
-pintos
-white beans
-white long grain rice
-pearl barley
-quinoa
-butternut squash
-homemade yogurt (last resort, mostly)

I’m actually thinking about putting the butternut squash in the slower cooker overnight, and then taking some and mashing it with white beans… A friend of mine once made butternut squash soup that he added white beans to for extra protein and a non-dairy creaminess. It was delicious. I’m a bit worried that mashing the two together would leave the filling too dense...

As it stands now, I have both pasta and pastry dough in the fridge, chilling, to await their filling tomorrow.