Lunchtime Favorites

Butternut Squash & Macaroni in the Crock Pot 

Makes: 5 cups 

Total preparation time: 8 hrs. 15 min. 

Ingredients: 

•4 c. of cauliflower florets 
•¼ c. of silken or softened tofu 
•1 ½ c. of unsweetened almond or soy milk 
•½ c. of lemon 
•2 t. of Dijon mustard 
•1 ½ t. of each: 
•Sea salt 
•Onion powder 
•¼ t. of black pepper or more for the garnish 
•1 t. of garlic powder  
•1 lb. of your favorite pasta, cooked 

 Garnish (Optional): 

•Vegan parmesan 
•Freshly chopped parsley 

Directions: 

1.Chop the cauliflower into bite-sized pieces and steam them for 10-12 min- 
utes. Toss the cauliflower pieces into a blender after steaming.  

1.Pour in the lemon juice, milk, mustard, tofu, salt, onion powder, pepper, and 
garlic powder. Blend for 1-2 minutes until it’s perfectly smooth.  

1.Combine all of the ingredients and toss. 
 
1.Serve with your favorite toppings such as parmesan, parsley, or more pep- 
per.

‘Jazz it up’ and bring in the variety 

•Chicken & Broccoli Alfredo 

 Combine the sauce with vegan-grilled chicken strips and some steamed broc- coli. 
 
•White Sauce Pizza 

 Purchase your favorite ‘store-bought’ pizza dough or whole-wheat pita. Top it off with the diced red bell pepper, corn, broccoli, and a drizzle of cheese sauce. You can also use ‘store-bought’ vegan mozzarella shreds for a simpler item.  
Bake for 15 minutes at 350ºF. Yummy!