Office Supply

2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)

Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.

In medium saucepan over high heat, bring No-Chicken broth to a boil.  Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.

Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.

Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.

Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.

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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

Office Supply

4 medium to large russet potatoes, peeled and diced for boiling
2 TBL Earth Balance (dairy-free butter)
1/4 cup Silk Creamer Original
salt and pepper, to taste
2 packages Hains Vegetarian Brown Gravy Mix (dry)
3 medium sized mushrooms, sliced and diced
1 clove garlic, pressed through garlic press
12 oz of soy crumbles (use your favorite brand)
1 large carrot, peeled and sliced lengthwise and diced into small pieces
1/2 cup frozen peas
1/2 cup frozen corn
1 cup Daiya cheese (yellow) cheddar *optional

Boil the potatoes until soft. Drain and mash the potatoes with the Earth Balance and Silk. Season with salt and pepper, to taste.

While potatoes are boiling, prepare mushroom gravy. Mix dry gravy packets with water according to package instructions, whisk and add in diced mushrooms. Bring to boil and whisk until gravy thickens, about 4 minutes. Turn off heat and add in garlic, whisking to combine, and cover until ready to use.

Preheat oven to 350 degrees F. In a 9×13″casserole dish mix in soy crumbles, carrots, peas, corn, and mushroom gravy. Mix to combine. If using Daiya cheese, sprinkle evenly over the top of the mix. You can even do half with cheese and half without. Finish off by covering the entire top with mashed potatoes, trying to keep the potatoes fluffed. Bake for 40 minutes, until the potato peaks are slightly browned.

Serves 4-6

Tip: For gravy, instead of using water, try using Imagine no-chicken broth or a vegetable broth to give this dish added flavor. If you like onion, add in 1/3 cup diced brown onion to the gravy when you add in the mushrooms.