Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com.

2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

Substitutions page

wine.com

1 butternut squash (3 lbs)
1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1-inch long pieces
1 1/2 cups Silk Creamer Original
1 1/2 cups Silk soymilk plain
3 cups water
salt and pepper to taste
fresh grated nutmeg
1/3 cup seeds or chopped and toasted nuts (pumpkin seeds, pistachios, walnuts, or hazelnuts work well) *optional garnish
1/2 cup non-dairysour cream (Tofutti) *optional garnish

Peel the squash. Remove the seeds and string, then cut into 2 inch chunks. Toss into a large pot. Add leeks, silk, and water. Salt generously and bring to a boil. Once boiling, lower heat to simmer and cook 35 minutes, or until squash is soft enough to mash.

Poor into a blender or food processor and puree until very smooth. You may need to do this part in batches. Leave room in blender for puree to rise. Always place a dish towel on the cover of the blender and hold down with your hand when you turn the blender on as the heat forces the top to want to pop off. Season with salt, pepper, and nutmeg. Return to pot and reheat if needed. This dish is best when very hot.

Ladle into bowls and garnish with Tofutti and a few seeds or nuts.
Serves 6

Tip: apples (tart is best, peeled, cored and cut into tiny pieces) work well for garnish too!

Save 15% on Halloween Flowers & Gifts & Be the reason they howl with delight! Use promo code SCARYFFTN at checkout! Shop now at 1800Flowers.com!

1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving

Costume SuperCenter

1/2 cup uncooked quinoa
1/2 tsp kosher salt
dash of pepper
1 clove garlic, pressed through garlic press
2 TBL extra virgin olive oil
2 TBL lemon juice
1/4 cup finely chopped parsley (curly)
8-12 small cherry tomatoes (use half red and half yellow), sliced in half
1 cup chopped cucumber (English goes well)

Cook quinoa according to package instructions. Once done, transfer to a bowl to cool until ready to use.

Mix remaining ingredients in a medium bowl. Add quinoa and gently toss to combine. Serve with Yves Lemon Herb Chicken Skewers (shown) or Gardein Beefless Tips.

Serves 4
Tip: Whole Foods will special order Yves skewers for you. Just call it in to your store using the grocery department. I order a case, which is only 8 packages (2 skewers each) and keep in the freezer until ready to use. Took 1 day for my order to come in. Give them your number and they will call you once the product is in the store. Try my Madame Curry recipe.

Mom Deserves the Best. Let us arrange a smile for her this Mother's Day at 1800flowers.com with gorgeous flowers & thoughtful gifts starting at $29.99 - 180x150

Costume SuperCenter

1 package of 4 of Field Roast Italian grain meat sausages
2 cups of your favorite tomato sauce
1 cup grated mozzarella cheese (Galaxy Vegan brand)
1 diced bell pepper
4 hot-dog buns of your choice
Earth Balance (dairy-free butter)
1-2 cloves crushed garlic

Cut the four sausages down the center lengthwise, not cutting all of the way through. In a large skillet, place split sausages face down, pour on tomato sauce, and simmer on low until heated, about 5-7 minutes. Place bun on a plate. Spread one side with Earth Balance, then spread on some crushed garlic to your liking. Place heated split sausage smothered in tomato sauce on bun over the buttered garlic (note, sausage may be too long for bun, so just cut off a portion to fit your bun). Sprinkle the top with grated vegan mozzarella cheese. Toss on bell peppers and serve.

Serves 4

Costume SuperCenter

1 Arrowhead Mills graham cracker pie crust (honey, dairy & egg-free)
3 8oz containers dairy-free cream cheese (Follow Your Heart Vegan Gourmet)
3/4 cup white granulated sugar
3 egg replacers (Bob’s Red Mill whisk together 3 TBL egg replacer with 9 TBL of water)
1 tsp lemon juice
1 tsp vanilla extract

In a large bowl or stand mixer, beat cream cheese and sugar until combined. Add in prepared egg replacer, lemon juice, and vanilla. Beat until smooth and well combined, scrapping down the sides in between. Place crust on a baking sheet to catch any spills and pour mixture into crust. Bake 350 degrees F for 50 minutes.

Note: The top will appear slightly golden and set, but will be liquidy underneath. Carefully remove from oven once done and let stand to cool. Refrigerate for 6 hours before serving. Optional: top with fresh berries and dairy-free whip!

Variations from above recipe:
Chocolate Cheesecake:
Crust– see recipe below and sub crackers with chocolate cookie crumbs and do not use the brown sugar.

Filling– do not use the lemon juice. Melt 3/4 cup dairy-free chocolate chip morsels (I like Whole Foods 365 brand vegan green package), stir until smooth and completely melted, then add to cream cheese mixture before pouring into crust.

Key Lime Cheesecake:
Filling– do not use the lemon juice. Add 1/3 cup freshly squeezed key lime juice and 1 TBL lime zest to cream cheese mixture before pouring into crust. Bake an extra 10 minutes. Once done, turn off the oven, open the oven door half way and let the cheesecake sit in the oven for 30 minutes before removing.

Basic Crust (use instead of Arrowhead Mills graham crust):
3 TBL Earth Balance, softened (dairy-free butter)
3 TBL brown sugar
1 1/4 cup crushed honey-free graham crackers or plain shortbread cookies dairy-free

Mix together Earth Balance and brown sugar. Add in crushed graham crackers or cookies. Combine and press into bottom of lightly greased 9″ pan (spring form works best).