**RECIPES BELOW**
SOUP INGREDIENTS:
1/2 cup lentils
Water for cooking lentils
1/2 of a peeled and chopped Kabocha squash
1/2 cup unsweetened plain cashew milk (or any other vegan milk)
1/2 cup water
1/4 tsp garlic powder
1/4 tsp – 1/2 tsp spices of your choice (can use cinnamon, nutmeg, cloves, paprika, salt, pepper, etc.)
SOUP DIRECTIONS:
Steam the Kabocha squash for about 12-15 minutes or until soft and cooked through.
While that’s going, cook the lentils in slightly more than double the amount of lentils. (so about 1 + 1/2 cups water or so). When the lentils are almost done, add the kale and lightly cook the kale with the lentils.
Once the Kabocha is finished steaming, puree it in the blender along with the vegan milk, water, garlic powder, and spices of your choice.
Pour the liquid that you just blended into a pot and add the lentil and kale mixture.
Allow the flavors to become intensified and keep it in the pot on low for about 5 minutes.
Let the soup cool partially before eating. ENJOY!
CHEEZY PASTA BAKE INGREDIENTS:
150 grams of macaroni shells
1/4 -1/3 medium cauliflower, chopped, then steamed
3 Tbsp nutritional yeast
1/4 tsp garlic powder
1/2 cup – 3/4 cup cashew milk (or any other unsweetened vegan milk)
1.5 Tbsp cashew butter (or an ounce of whole cashews)
2 cups kale
Pinch of salt (I sprinkled this on top before eating)
PASTA DIRECTIONS:
Cook pasta according to box instructions. Meanwhile, steam the cauliflower.
Puree the steamed cauliflower with nutritional yeast, vegan milk, cashew butter, and garlic powder.
Strain pasta and pour on the sauce. Add in the kale, mix, and bake at 440 degrees Fahrenheit for about 23 minutes (or depending on your oven, until it becomes golden and crispy.)
YOU CAN THANK ME LATER FOR THE RECIPES 😉
…..WHERE I CAN BE FOUND…..
My ebooks: https://www.etsy.com/shop/HandcraftedByEmily
My Instagram: http://instagram.com/emilyveganflower
Credit: YouTube
