Weekend Food: Squash and Onion Quiche, 2 Bean Salad & Apple Cider Pumpkin Upside Down Cake.

I got up super early today and went grocery shopping to get ingredients for today's menu. Saturdays are really the only day I feel motivated to make a lot of food. I would have added a fourth dish of potato salad but I forgot to buy potatoes!

Squash and onion quiche from The Ultimate Uncheese Cookbook. You can't see the squash and onion because they were mixed in with the filling! I took a cue from Isa's book Vegan Brunch buy adding cashews to the filling to make it creamier. After a few hours in the fridge, this will be ready to eat.

My husband was in the mood for bean salad so I whipped this one up based on the technicolor bean salad in Linda McCartney's Kitchen cookbook. I left out the green beans.

And now for the best part. I made this gorgeous cake based off of the recipe I saw at a fabulous blog called Midcentury Menu. Find the recipe here. Instead of making the cake from the cake mix instructions, I just used a can of pumpkin and the cake mix and stirred it all together. Worked great! Only thing is when you plop the batter on top of the apples, you have to be careful to spread it all out with a spatula as the batter is thickish.

This cake is so moist and delicious. The apples are so good with the pumpkin flavor of the cake!