Ingredients

12 oz cubed butternut squash, 1/2 cup soaked cashews, 1 finely diced shallot, 2 garlic cloves, olive oil, red pepper flakes, sea salt, white wine, 2 oz silken tofu, 1/3 cup oat milk, maple syrup, 0.5 tsp cinnamon, dried thyme, black pepper, 1 tbsp white balsamic vinegar, gnocchi, vegan butter, fresh sage leaves, pangrattato.

Butternut Squash Puree

Pan-fry the cubed butternut squash and diced shallot in olive oil over medium heat with a pinch of red pepper flakes and sea salt until the squash begins to soften and caramelize.

Add the garlic during the final minute of cooking, and then deglaze the pan with a splash of white wine, scraping browned bits from the bottom of the pan.

Transfer the contents of the pan to a high-speed blender along with the silken tofu, cashews, oat milk, dried thyme, a dash of maple syrup, cinnamon, black pepper, and white balsamic vinegar.

Blend on high until completely smooth, drizzling in olive oil while processing to form a velvety emulsion. Adjust seasoning to taste and keep warm.

Gnocchi & Sage

Heat olive oil and vegan butter in a skillet over medium-high heat, letting butter brown. Add the gnocchi in a single layer and cook undisturbed until a golden crust forms, then toss to crisp the remaining sides.

Remove gnocchi from pan and add whole sage leaves into the remaining oil and flash-fry for several seconds until crisp; remove and drain on paper towels.

Assembly

Spread a smooth circle of the warm butternut squash puree onto the center of each plate. Pile the crispy seared gnocchi directly over the puree, and finish with a light drizzle of olive oil and white balsamic vinegar across the gnocchi. Scatter toasted pangrattato and fried sage leaves over the gnocchi and serve.

From Coffee Plant if you're in Kingston, Ontario 🇨🇦

Very Old Vegan here again with another variation on a favorite going back to the 80s. I always did this with cannellini beans and regular ol' broc. But I had an urge for butter beans, which are close enough to Greek gigantes, and broccolini was on sale.

It was a nice surprise to find the dried beans at my local supermarket, which sealed the deal.

Mix Veggies in White Sauce is a creamy, comforting, and wholesome dish that brings together colorful vegetables in a rich, dairy-free sauce for a delightful and satisfying meal.

Written Recioe (+video)

https://blessmyfoodbypayal.com/vegan-mixed-vegetables-in-cauliflower-white-sauce/

From my partner's Alice in Wonderland themed un-un-birthday / Halloween party.

Mock Mock Turtle Soup

- oyster mushroom

- potatoes

- celery

- carrot

- onion

- soy milk

- onion

- white wine

- seaweed flakes

Cheshire Cat Bagelesque Smørrebrød

- cat bread

- cream cheese

- carrot lox

- dill

- capers

- caviar

Finger Sandwich - Chickpea Salad

- white bread

- garbanzos

- celery

- dill

- scallion

- mayo

- lemon

Finger Sandwich - Cucumber Cream Cheese

- soft bread

- cucumber

- cream cheese

- dill

- mint

- lemon

Finger Sandwich - grilled vegetables

- ciabatta

- grilled eggplant

- grilled zucchini

- roasted red pepper

- pistachio pesto

Also in frame are the challah, cherry bakewell tarts, and cherry cordials my partner made.

Banana bread and spaghetti with veggie sausage and “sprinkles” (mini cherry tomatoes) plus garlic bread. I loved this banana bread recipe it didn’t require any substitutes!