-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2
T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
-2 medium sweet potatoes or yams (makes about 1 1/2 cups mashed sweet potato)-5 scallions -2
T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spra
T cilantro -2
T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spra
T butter (I used
earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2
t cumin - salt & pepper - cooking spra
t cumin - salt & pepper - cooking spray
-1
T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T butter or
Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1
T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T minced fresh ginger -1
T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T chopped fresh sage -1 / 4
t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
t nutmeg - salt to taste -2
T honey - chopped walnuts (for garnish
T honey - chopped walnuts (for garnish)