Butternut Squash & Mushroom Lasagna Rolls

Makes Roughly 6 Lasagna Rolls

For Squash Filling:

3 Cups Cooked Butternut Squash

3/4 Cup Raw Cashews, Soaked in water for 2+ hours

3 Cloves Garlic

1/4 tsp. Sea Salt

-Directions:

Place all ingredients into a food processor and puree until completely smooth, taste and add salt and pepper to your liking. Set aside until lasagna noodles are done.

For Mushroom Kale Saute:

1 Tbsp. Olive Oil

1 1/2 Cup White Onion, Diced

1 lb. Button Mushrooms, Sliced

1 1/2 Cups Kale, De-stemmed and chopped

2 Tbsp. Liquid Aminos

1/2 Tbsp. Dried Sage

Salt and Pepper to taste

-Directions:

Heat olive oil in a pan over medium heat, once hot saute onions in oil until clear. Add mushrooms and kale to the mixture and cook until both the kale and mushrooms are darker and wilted.

Use the liquid aminos, sage, salt and pepper to season the mixture and saute together for an additional 2-3 minutes. Set aside.

For Lasagna Roll Construction:

6 Lasagna Noodle Strips, boiled for 8-10 minutes and drained thoroughly

Butternut Squash Mixture

Mushroom Kale Saute

-Directions:

Lay Lasagna noodles out and spread roughly 2/3 cup of squash mixture onto each one. Evenly distribute the mushroom kale saute amongst the noodles, the proceed to roll them up CAREFULLY (they will be full) and set them “seam” down into an oiled casserole dish.

Preheat oven to 350°F and move on to making the Browned “Butter” Sage sauce before baking.

For Browned “Butter” Sage Sauce:

1/2 Cup Earth Balance Buttery Sticks

1/4 cup Non-Dairy Milk

1 tsp. Dried Sage

1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

1/4 Cup Daiya Mozzarella Shreds

-Directions:

Melt buttery sticks and milk together in a small pan over medium heat. Add in sage, salt, and pepper; stir together until it is as combined as it will get. Earth balance is made up of oils so it is not going to want to meld with the milk for the most part.

Sprinkle the Daiya shreds throughout the mixture and cook until they are melted completely and the sauce is more of a cream. While the sauce is still hot, spoon over lasagna rolls.

Place rolls into the oven for 15-20 minutes and serve warm with a nice salad. 

Potato Parsnip Latkes with Savory Applesauce

Potato Parsnip Latkes

 
2 whole parsnips (about 1 pound)
2 russet potatoes (about 1 ½ pounds)
2 egg whites
2 T chopped chives
1 tsp salt
pinch of pepper
1 C clarified butter
1 C crème fraiche
Applesauce (recipe below)

Peel the potatoes and parsnips. Grate them on the medium hole of a box grater.

In a large bowl, mix the grated parsnips and potatoes, the egg whites, chives, salt and pepper.

Using a large non-stick pan, heat one-half cup of the butter over low heat. Drop enough batter (about one-fourth cup) into the pan so that when flattened with the back of a spoon, the pancake is about 3 ½ to 4 inches in diameter. Fry about 5 minutes on each side, turning when the bottom turns golden brown. Add more butter as necessary. Fry in batches if required. Drain the pancakes on paper towels. Serve with crème fraiche and applesauce.

Savory Applesauce

 
10 medium Granny Smith apples, peeled, cored and cut into eighths
4 lemons, juiced
3 whole cloves
2 pieces fresh ginger, peeled and cut into 1" x ¾" pieces
2 spring savory
1 C sugar
1 C water

Place all ingredients in large pot and cover with lid. Simmer on medium heat for about 20 minutes or until apples are soft. Remove from heat and blend with a whisk, breaking up any remaining apple pieces. Pass through a ricer or strainer. Add spring savory and cool. Remove the savory and serve and warm or cold.