BLUE HUBBARD SQUASH SOUP

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor  and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted  while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a  large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth  and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat  and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the  heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to  reheat. Enjoy!

PORTOBELLO FRENCH BEAN CASSEROLE

Makes: 5 cups; serves: 4 to 6

MUSHROOM SAUCE

3 tablespoons olive oil

¼ cup diced onions

3 cups sliced white mushrooms or Portobello mushrooms

2 tablespoons chickpea flour

1 1/2 cups vegetable broth

1/8 teaspoon pepper

1/8 teaspoon garlic powder

Pinch dried thyme

1/3 cup vegan creamer (unsweetened)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic  powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3  minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup  comes to a boil. Add the creamer and remove from heat, stirring until the cream is  warmed.

GREEN BEAN CASSEROLE

16 oz Fresh or frozen green beans (French-cut)

4 – 5 cups Mushroom Sauce

1 small can (8 oz) Water chestnuts (chopped)

Fried onions (1/8 cup)

Black pepper

Preheat oven to 350°. Layer green beans, water chestnuts, sauce, onions and pepper; then repeat, saving  some onions for later. Bake 40 minutes. Add remaining onions and bake for 5 minutes to brown.

CASHEW CREAM GRAVY

3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms (sliced or chopped)

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 Cipollini onions

1 lemon (juiced)

1/2 to 1 cup water

1 tbsp nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp poultry seasoning

Dried or fresh sage

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened.  add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon  and water to make the cashew sauce. Add water until you reach a smooth consistency.  Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can  be rewarmed without worrying about separation. Sprinkle on some sage. You can also  blend in the blender for a smoother gravy.

GARLIC MASHED POTATOES

Serves 4

8 medium potatoes·

a massive amount of garlic (if tolerant)

1 to 3 tablespoons extra virgin olive oil

½ tablespoon truffle oil *optiona

Sea salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth (or mash with a potato masher). Season with salt and pepper and herbs to serve.