Vegan Roasted Carrots with Butter and Garlic

You Will Need:

• 1 Lb. Carrots (Cut in half and quartered)
• 6 Cloves of Garlic (Diced)
• 4 Tbs. “Butter” (Your favorite, try Nucoa dairy-free margarine or Earth Balance Soy Butter)
• 2 Tbs. Olive Oil
• 1 Tsp. Garlic Powder
• 1 Tsp Fresh ground Black Pepper
• Salt to taste.

Directions:

1. You will love how simple this is. Preheat oven to 375 degrees. Clean the peel your carrots. Cut them in half and the larger halves, cut in quarters (longways). The thinner halves (depending on how skinny your carrots are) just cut in half or leave whole.



2. Line a glass pan with foil, and place cut carrots in. Pour the oil on. Place the vegan butter in pads all around on top of the carrots. Sprinkle the garlic powder, salt and pepper. Layer on the diced garlic.
3. Close the foil so that there is a tight seal. Place in the oven and roast for about 35-40 minutes. Every so often, open up and mix around. Carrots are done when soft. Last step is to enjoy!

Vegan Tomato and Green Bean Supreme

You Will Need:

• 1 Lb. Fresh Green Beans (Ends trimmed and cut in half.)
• 1 Lb. Ripe Roma Tomatoes (Diced.)
• 6-10 Cloves Garlic (Depending on how big they are. Diced fine.)
• 1 Bunch Green Onions, Scallions (Sliced fine.)
• 1/4 Cup Extra Virgin Olive Oil (The best stuff you can get, don’t cheap out!)
• 3 Vegetable Broth Cubes (Or 2 Tbs. Vegetable ‘Better Than Bullion’ paste.)
• Sea Salt and Fresh Ground Pepper to Taste

Directions

1. Prepare all of the vegetables, but keep them in separate bowls. No, it’s not segregation, they just have to be added in steps.
2. Place garlic, scallions and olive oil in a pan and set to medium low. Sauté them for about 10 minutes or until the garlic is soft. Do not let the garlic turn brown! It will become bitter, and who wants to eat bitter garlic?
3. Add the tomatoes. At this point, you want to salt them. It will help the tomatoes break down and become juicy. Turn up the heat slightly to a nice even boil and continue to cook until the tomatoes are pretty much sauce, about 10 minutes. Add the cubes or paste.



4. Mix in the green beans. Turn down to medium heat and cover. Cook for at least 30 minutes. Though, the longer the cook time the better the dish becomes. This recipe is done when the green beans are soft and the sauce becomes thick. Get creative and serve it anyway you want. You can also just eat it on it’s own. Enjoy!

Baked Acorn Squash with Roasted Garlic and Thyme

Vegan Thanksgiving is harvest season. Mixing warm colors, amazing aromas and delectable flavors, this is a harvest dish that is perfect on the table. When served with tofurky, vegan stuffing, asparagus salad, vegan minestrone, summer salad, potato and carrot pirogies and vegan cheesecake, all you have to do is add the friends and maybe a plate or two and you have the perfect vegan Thanksgiving.

You Will Need:

• 3 Large Acorn Squash
• Olive Oil
• Salt and Fresh Ground Pepper
• 3 Tbs. Fresh Thyme (Dried works fine, just use a little more.)
• 4-5 Cloves Roasted Garlic (Shredded Fine. I use ‘Christopher Ranch’.
  You can also just roast your own.)
• 6 Cloves Roasted Garlic (Whole- for garnish)
• 1 Tsp. Powdered Marjoram
• 1 Tsp. Dried Parsley (For Garnish. Fresh is always better if it’s in season.)

Directions:

1. Cut the squash in half long ways and scoop out the guts. If you like, wash the seeds and put them aside to plant for next year. Compost the rest. When that’s done. Rub the squash down with olive oil. Salt and pepper.
2. Lay the squash out on a pan and make a foil tent over it. Make sure that there is a tight seal. Place in a pre-heated, 350 degree oven and bake for about and hour or until the squash is tender.
3. Let cool for about 5-10 minutes and scoop out the inside, all the way down to the skins and place in a bowl. Mash it (it should mash pretty well itself.) Begin to add the thyme, roasted garlic, marjoram and parsley. Mix well.
4. Divide the the mashed squash into the skins. Garnish with a little parsley and a clove of roasted garlic. Place back in the oven for 15-20 minutes. Serve immediately. These can also be made the night before and reheated on Thanksgiving day, but they are best fresh. Try these with sauteed onions, too! Happy Tofurky day!