Butternut Squash & Macaroni in the Crock Pot
Makes: 5 cups
Total preparation time: 8 hrs. 15 min.
•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:
•¼ t. of black pepper or more for the garnish
•1 t. of garlic powder
•1 lb. of your favorite pasta, cooked
•Freshly chopped parsley
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-
‘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!