Creamy Mac and Cheese

Prep Time: 30 Minutes Cook Time: 15 Minutes Total Time : 45 Minutes Serves: 4-8

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INGREDIENTS

1 butternut squash, baked

1 yellow onion, diced

3 cloves garlic, minced

1 tbsp. olive oil

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. salt

2 tsp. dried oregano

1-2 tsp. black pepper

1/2 cup nutritional yeast

1 14 oz. can full fat coconut milk

16 oz. of your favorite pasta, can also sub with zucchini noodles, etc.

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DIRECTIONS

This recipe makes enough sauce for 2 batches of pasta, so you can save the sauce for later, or cook double the pasta!

Cut the butternut squash in half, place face down on a baking sheet and fill baking sheet with water.

Bake at 400°F for 30 minutes.

While that’s baking, in a medium pot, sauté the onion and garlic in the olive oil. Then, stir in the garlic powder, onion powder, oregano, salt and pepper.

Add the coconut milk, bring to boil then cover and let simmer on low till the squash is ready (10-15 min.)

Discard the squash seeds, scoop out the squash, add it to a blender or food processor, add the nutritional yeast and the rest of the simmering sauce and bend until smooth and creamy.

Cook pasta according to package directions, pour the sauce over top and enjoy!

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Toasty Tofu Triangles

Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time 15 Minutes Serves: 1 Plate

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INGREDIENTS

2 slices of Ezekiel bread

2 tbsp. mushroom pesto

1/2 a tomato, diced

1 tbsp. olive oil

1 tbsp. balsamic vinegar

1/4 block of 14 oz. extra firm tofu

Everything but the bagel seasoning

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DIRECTIONS

Drain Tofu, wrap your tofu in a kitchen towel and place a heavy item on top for a few minutes (I press it with a cast iron pan). Cut your tofu block into 4's, horizontally. Slice 1/4 of the tofu block into 6 thin slices and store the rest.

In a pan, on medium high heat, add the olive oil. Once hot, lay the tofu down, sprinkle generously with the 'everything but the bagel seasoning' and let cook until the edges brown. Flip and let other side cook for a few more minutes.

In the meantime, toast your bread slices and smear the mushroom pesto on top.

Place tofu on top, then the diced tomatoes, drizzle with balsamic vinegar and garnish with fresh basil and enjoy!

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Holy Hummus

Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time : 10 Minutes Serves: 4 Plates

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Why eat store bought hummus when you can make your own batch for cheaper, with no chemicals, and delicious flavor?

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INGREDIENTS

2 cans chickpeas

Juice of 2 lemons

1/2 cup tahini

1/4 cup olive oil

1/4 cup water

1 tsp cumin

2 cloves garlic

1 tsp pink Himalayan salt

Dash of paprika (topping)

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DIRECTIONS

Blend all ingredients in a food processor or blender until you reach your desired consistency.

Plate and drizzle with olive oil and paprika, to taste.

I love to add this hummus to my wraps, toast, and sandwiches, for that extra protein, too!

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Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad