KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsfor the butternut squash puree:
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 teaspoons olive oil
1 teaspoons cinnamon
salt and pepper to taste
for the pecan parmesan:
3 cups raw pecan pieces
1 cup nutritional yeast
juice of half a lemon
1 teaspoon minced garlic
for the wild mushrooms:
hot water
1 8oz package of dried wild mushrooms
10-12 sage leaves, chopped into small strips
½ teaspoon olive oil
salt and pepper to taste
for the basil cream sauce:
3 tablespoons vegan butter
3 tablespoons whole wheat flour
4 cups almond milk (or other vegan milk)
1 cup fresh basil leaves, loosely packed
a couple dashes of dried thyme
1 teaspoon arrowroot powder (optional)
salt and pepper to taste
for the lasagna:
12 no-boil lasagna noodles
olive oil spray or olive oil to grease the casserole dish
Comments