Zucchini & Squash Casserole & A Cookbook

I have been wanting to write a cookbook for years. I don’t care if I have a publisher, I will publish it myself if I have to. I just want to share my recipes in a fun and organized way.

After my Mom went vegan a couple of years ago, we talked about writing a cookbook together. This has mostly just been talk, because we are both so busy – but not for much longer.

I will be staying at home with my soon to be 2 year old within the next few months or so. So we are really starting to kick it in to gear and get this done.

This will be our first cookbook, so we won’t be popping recipes out left and right like Isa and Joni. But they will be well thought out and tested. Our main goal is to create recipes that anyone will like, vegan or not. Also we want to create recipes that make people feel like it is possible to be vegan and feel like they are not missing out on their old favorite omni foods.

We have several recipes ready for the book, and this is just one of my favs lately. Now that both of our gardens are producing delicious fruits and veggies, we are using up whatever we can for new recipes. This one is so good!

Sorry there won’t be a recipe, but I will occasionally be posting pics of our recipes so you can see what is to come in the new book!

ZUCCHINI & SQUASH CASSEROLE

zuccini and squash casserole… and yes, I know zucchini is technically a squash…

Vegan Alfredo

Alfredo

 

VEGAN ALFREDO

Serves 2

2 Cups Uncooked Pasta (if using long noodles, use enough for 2 servings)

1/2 Cup No-Chicken Broth (Better Than Bouillon brand is preferred)

1/2 Cup Tofutti Sour Cream (other brands will work, but Tofutti is preferred)

1-2 Cloves of Garlic (minced)

1 Tbsp. Vegan Butter (Earth Balance is preferred, I use the Soy Free kind)

1 Tbsp. Olive Oil

A tiny TINY pinch less than 1/4 tsp. White Pepper

Dash of Black Pepper

3/4 C Daiya Mozzarella Shreds

DIRECTIONS

Bring water to a boil, add your pasta and cook for 10-11 minutes. Drain and set aside.

In the same pot, add your butter, oil, garlic, broth, sour cream, white and black peppers.  Whisk together thoroughly and let simmer for 5 minutes, stirring continuously.

Add your mozzarella and whisk until completely melted. Daiya melts best at high heat.

Once your cheese is completely melted, add your noodles back into the pot and mix together until thoroughly heated.

Enjoy!

 

$$$
Approximately $2.15 per serving.