Butternut squash and potato soup with fresh sage and ginger, roasted mushrooms with tofu, and Italian bread.
For the soup:
3-4 onions (red and white)
Fresh: Sage, Ginger, Garlic, Parsley (lots of garlic - like 6 or 7 cloves, little bit fo parsley - just had a couple stalks in the fridge)
2 big butternut squashes
Chili powder and/or red pepper flakes (optional, trying to de-sweeten)
Vegan cream cheese
1. Roast the squash
2. Boil the potatoes.
3. Saute onions, spices.
4. Add in squash (peeled, chunks), potatoes, dash of almond milk, two spoonfuls of vegan cream cheese, five or six cups water.
5. Simmer for awhile
6. Blend with immersion blender.
7. Top with fresh sage.