Here are your two new vegan recipes!

Thanks for confirming your subscription.  As promised, here are two all-vegan recipes that are easy to prepare and will astound not only your taste buds but your guests as well!

Vegan Squash Pasta Sauce:

Although squash is now making its seasonal appearance as a warm, comforting, winter vegetable, it is versatile.  Sure, it’s tasty to eat as a meal by itself, but its also good as a soup and a pasta sauce (or as a sauce over rice or any other grain).  By the way, this “sauce” also makes a really good soup! Trust me!

Butternut squash is a good choice for this recipe, but any type of squash will work.  Feel free to experiment with different squashes. For example, I most recently used a Blue Hubbard squash, and it was delicious.


  • 1.5 pounds of squash (equivalent to 1 medium butternut)
  • 1 tablespoon olive oil
  • ½ tablespoon dried savory (or sage, thyme, oregano also work)
  • Salt and pepper
  • 5 garlic cloves, peel on
  • 1 cup soy milk creamer (or coconut milk)
  • 1 to 2 cups of vegetable broth (optional)
  • Pasta, for serving over
  • Toppings, such as vegan parmesan cheese, chopped toasted walnuts, fresh parsley or sage


  1. Preheat oven to 375 degrees.  Peel squash with a vegetable peeler.  Cut squash in half.  Discard seeds with a spoon.
  2. Cut squash into small chunks, about 2 inches each; transfer to a small mixing bowl. Toss with olive oil and savory.  Season with salt and pepper.  Transfer to a baking sheet.  Scatter garlic cloves around the squash.  Roast until squash is tender, about 35 minutes.  Remove garlic cloves from the skins.
  3. Transfer garlic and squash to a food processor or blender; puree.  Add 1 cup of creamer.  Add 1-2 cups of water (or vegetable broth for more flavor).  Add more water until desired consistency is reached.
  4. Cook pasta according to package directions.  Drain pasta and return to the pot.  Add sauce and cook all together until warm.  Serve with toppings as desired.

Vegan Beer Bread:

This recipe is all the rave now because it’s a good holiday addition, and it’s so much fun to make.


  • 3 cups flour PLUS 1.5 tsp baking powder (to help it rise)
  • ½ cup sugar (for a healthy alternative use ¼ cup of Agave Nectar)
  • 12 ounces of beer (your choice)
  • 2 tablespoons of melted soy butter (or use Earth Balance’s new soy-free version)
  • ½ cup of dried fruit (e.g. cranberries, cherries, apricots) OR dairy-free chocolate chips (optional)


Preheat oven to 375 degrees F.  Grease loaf pan and set aside.  Combine flour, sugar, and beer.  Mix well.  When the mixture is sticky, spoon into loaf pan and bake for 55 minutes. Stick a toothpick into the center of the bread to make sure it is fully baked!