Linguine with Cashew Cheese Sauce, Sage, Butternut Squash & Peas

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This month my kid got married, and we got our first real feeling of autumn outside. My son’s wedding plays a part in today’s post. I decided to prepare the food for the wedding, and give it a personalized touch for the special occasion. The bride and groom wanted a vegan menu, with vegan macaroni and cheese being their favorite. The cashew cheese sauce for the mac and cheese came out so yummy I have been thinking about it all week.

Then, it dawned on me that this sauce with a couple modifications could make a great autumn pasta with butternut squash, sage and peas. And, that’s how my first post of autumn came about! This sauce is easy to make, packed with plant based protein and healthy fats. The crispy sage garnish makes a nice garnish and crunchy finish to this comforting, cool weather dish.

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Spaghetti Squash with Crispy Sage & Garlic

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Greetings! I know it’s been a while since the last post. To be honest, my creativity took a brief leave of absence. I also became fixated on creating the perfect homemade vegan ice cream, that also stores well. That sort of consumed me for a few weeks. No ice cream recipe to post yet, and now it is becoming irrelevant, as summer is going away. So, on to one of my favorite subjects: Quality kitchen time during the fall season. Let’s kick it off with a very simple, and surprisingly filling dish using just five key ingredients. Fresh sage, garlic and winter squashes are good friends in my book. This recipe sort of takes the traditional squash ravioli with sage, and sort of deconstructs it and puts a yummy vegan spin on it. Don’t be afraid to ramp up the garlic and the sage. Enjoy! Read More