1 Butternut squash halved and seeded
2 tbsp Olive Oil or Walnut Oil
1 Zucchini diced
1 Onion chopped
2-3 Cloves of garlic, chopped
1-14 oz box firm tofu or tempeh
1 cup cooked quinoa
1/2 cup cooked rice
Chanterelle mushrooms or another kind
8 oz. non-dairy cheese (mozzarella or cheddar is good)
Salt and Pepper to taste
Preheat the oven to 375 °F. Cook squash 375 °F for 30 minutes or until center is soft Sauté, zucchini, onions, garlic, and mushrooms, then add tofu cubes and cooked rice and quinoa. Scoop out the squash and mix with zucchini, onions, garlic, mushrooms, tofu, rice, and quinoa. Mix in one 8 oz package of non-dairy cheese, put in the oven and bake until cheese is melted. It is delicious! 🙂
“Hey I just wanted to say we loved the butternut squash, I thought I would share a recipe with you its vegan and so good. I am trying to go vegan so learning new things :)” ~ Teresa, Camano Is. customer.
1/2 cup unsweetened milk re-placer, I used Almond milk.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup walnut oil or grape seed oil
1 teaspoon vanilla
3 to 4 ripe bananas or 1 1/2 to 2 cups, mashed
1/2 cup nuts or dried fruit – I like walnuts
Preaheat oven to 350°F. Combine all ingredients and pour batter into prepared loaf or muffin pans. Bake 350°F for 30 to 35 minutes or until center is done:)
Great sauce you can use your leeks.
4 tablespoons unsalted butter
1 medium leek shaved thin
4 oz water
1/4 tea. of white pepperin
A small sauce pan over medium heat melt butter add leeks and water and white pepper simmer on low to reduce, do not brown, add a pinch of salt, add a little water if neededuse as a garnish on any fish, salmon, cod, etc.
“Good stuff!” ~ George Gulbransen