Butternut Squash Lasagna and Apple Crisp

I LOVE Fall. This is the time of year that the most tasty and comforting foods come into season. Pumpkins, squashes, apples, pears, etc. are among my favorites. The meal I made recently was Butternut Squash Lasagna. Before you think "no thanks", I have to warn you. If you make this meal at home, make extra. I cannot keep this stuff around! The squash has a slight sweetness to it. Mix it with the cheese and pasta, and you have a mild and delightful take on traditional lasagna. Steve made the garlic bread. And it was dripping with garlic deliciousness. Not quite sure of his method, but I know there was olive oil, garlic and earth balance involved.

Butternut Squash Lasagna

1 pkg lasagna noodles (cooked according to directions)
2 cups of cubed butternut squash, roasted with olive oil and salt
2 cups regular soy milk
1 sprig of fresh rosemary
vegan mozzarella

Preheat oven to 350 degrees. Roast cubed butternut squash for about 25 min. Place in food processor. Heat soy milk in saucepan. After it's warm, add sprig of rosemary for about 20-30 seconds. Remove and set aside. Add soy milk by ladel fulls to the squash and process until smooth and creamy (not too runny). Spread some squash mixture on bottom of casserole dish. Place layer of lasagna noodles on top. Add more sauce and top with slices of vegan mozzarella. Add noodles, sauce and cheese again - ending with cheese. Bake for about 35-40 minutes. Cut into squares and serve with diced tomato and parsley.

For dessert I made Apple Crisp, following my dad's recipe.

Grease casserole dish. Place 5-6 peeled and sliced apples in dish. Sprinkle sugar on top. Set aside. In mixing bowl, mix 2 cups brown sugar, 1 cup of oats, and 1 cup of flour. Add 1/2 cup melted butter (earth balance). Pour mixture evenly over apples in dish and bake for 45 minutes at 325 degrees. Serve with scoop of vanilla soy ice cream. MMMMmmmmmmmm!!!!

An awesome autumn meal!!!!!!! With no compromise ;)

Millet and Veggie Burgers

This dish is a play on traditional "Burger and Fries". Except MUCH healthier - and tastes DELICIOUS. You cant really compare this to the taste of a burger. More like, a very tasty sandwich. My husband really enjoyed this meal (and he can be skeptical toward vegan food). Not only did he finish it within...oh...less than 3 minutes, but he packed himself one for work as well. ;)

I usually make homemade fries with a "burger" meal but I stepped out of the box for a more healthy option. I sauteed cauliflower and zucchini pieces with olive oil, salt and minced garlic. Soooooo yummy. Especially with a little bit of daiya cheese sprinkled on top.


Here's the recipe

Millet and Veggie Burgers

1-2 tsp avacado oil, plus additional for pan-frying
3-4 slices fresh ginger, cut into thin matchsticks
Sea salt
1 cup millet, rinsed
3 cups boiling water
1/2 cup each diced onion, carrot and celery
1/4 cup minced fresh flat-leaf parsley
1/2 cup yellow cornmeal, plus addtional for dredging

Heat oil in a pot over medium heat. Add ginger and a pinch of salt and cook 2-3 minutes. Remove ginger from oil. Add millet and cook stirring, until millet is coated with oil and gives off a nutty fragrance. Carefully add boiling water, season lightly with salt to taste and reduce heat to low. Cover and simmer 35 minutes. Add onion, carrot, and celery, re-cover and simmer about 5 minutes. Remove from heat and stir in parsley and cornmeal. Allow mixture to stand 10-15 minutes before forming into burgers. Shape millet mixture into thick patties. Dredge in cornmeal to coat. Heat about 1/8 inch avacado oil in a skillet over medium heat. Fry patties until golden, about 3 minutes on each side. Remove from skillet and drain on paper towels to absorb any excess oil. Serve as you would any conventional burger. (with a side of sauteed cauliflower and zucchini).

From the book, "Cooking the Whole Foods Way" by Christina Pirello

Enjoy ;)