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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!

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1 lb dried penne pasta
2 TBL olive oil
8 oz package fresh mushrooms, stems removed and sliced
1 clove garlic, pressed through garlic press
1 package Tofurky Italian Sausage (use 3 of the 4 sausages, diced into bite-size pieces)
1/2 cup pasta water (from penne you cook)
1 cup Silk Soy Creamer
1/4 tsp salt
fresh ground pepper to taste
1/2 cup SoyaKaas grated parmesan (soy parmy) in can
1 cup Daiya mozzarella cheese (divide into two 1/2 cups)

In large pot, cook penne pasta until done to your liking. Reserve 1/2 cup of this pasta water once pasta is done cooking. While pasta is cooking, in a skillet heat olive oil on high heat and add mushrooms and garlic and saute for 4 minutes. Add in diced sausage and saute for another 4 minutes on high heat. The pasta should be done at this point. Drain pasta in colander, reserving 1/2 cup of the pasta water.

Add 1/2 cup of pasta water, Silk creamer, salt and pepper to taste to the mushroom sausage mixture. Boil over high heat to thicken, stirring occasionally, about 4 minutes. Turn on broiler.

Place pasta in 3 quart baking dish and pour mushroom sausage mixture on top. Sprinkle SoyaKaas parmesan and 1/2 cup only of Daiya mozzarella evenly over the top. Turn pasta cheese mixture in baking dish to gently combine. Lightly salt top of mixture. Finish off by sprinkling remaining 1/2 cup of Daiya mozzarella on top. Broil until cheese is melted and slightly golden brown in some areas, about 5 minutes.

Serves 6

Each sausage contains 29 grams of protein and only 3 grams of sugar

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Click to see the following conversion list to substitute ingredients with vegan animal-free products.