Vegan BLT Sandwich

Ingredients 2 Tbsp Oil 6 Fakin’ Bacon Tempeh strips 8 slices sourdough bread 4 Tbsp Just Mayo (or other vegan mayo) 4 leaves green-leaf lettuce 4 slices fresh tomato Directions Heat oil in a large pan over medium high heat. Cut tempeh slices in half lengthwise. Add tempeh slices to pan and cook until edges … More Vegan BLT Sandwich

Caprese Panini

Ingredients 8oz ball fresh Mozzarella 4 slices bread 4 Tbsp pesto 2 Tbsp butter or margarine 4 slices fresh tomato fresh basil or spinach (optional) Directions Slice mozzarella ball into 1/4″ thick slices Spread each slice of bread with 1 Tbsp pesto on one side and 1/2 tbsp butter on the other Place 2 slices … More Caprese Panini

Banana Pudding

Ingredients 2 boxes ‘cook and serve’ french vanilla pudding 4 cups milk (no soy or non-dairy) 1 box vaniilla wafers 3-4 large bananas Directions Prepare pudding according to package directions. Slice bananas into 1/4″ coins. Preheat oven to 325° F. In a 13×9 cake pan lay down a single layer of wafers, followed by a … More Banana Pudding

Butternut Squash, Rosemary and Goat Cheese Risotto

Ingredients 7 cups vegetable broth 3 Tbsp butter 1 1/4 cups finely chopped onion 2 lbs butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (1 large squash) 2 tsp fresh rosemary, chopped, divided 2 cups Arborio rice (risotto) 1/2 cup dry white wine 4 cups (packed) baby spinach leaves 1/2 cup heavy cream 1/2 … More Butternut Squash, Rosemary and Goat Cheese Risotto