Zucchini and White Wine Cream Sauce with Caramelized Onions and Perogies

This zucchini and white wine cream sauce pairs great with perogies or pasta or any food of your choosing!

Ingredients:
4 small to medium sized zucchini, diced
1/4 C white wine
1/2 tsp raw sugar
2 tsp salt
1 tsp creole seasoning (or red pepper flakes)
Freshly ground pepper to taste
1/4 C cream (soy creamer for vegan recipe)
1 clove garlic
1 Tbs olive oil
1/2 large onion, cut into strips

Heat olive oil in sauce pan and cook onions over low heat, stirring occasionally, for about 20 min or until caramelized. Add minced garlic and cook for one more minute. While onions are cooking, broil zucchini until golden (about 10-15 min) then let cool and blend in food processor until smooth. Add zucchini to sauce pan with caramelized onions. Cook together for about 5 min on low heat. Add salt, sugar, creole seasoning and pepper. Add wine and cook another minute. Stir in cream and remove from heat. Add to your favorite dish!

Yellow Squash Bharta and Saag Daal

Yellow Squash Bharta:

Juice of 1 lemon
2 lbs yellow squash
1/2 onion
3 cloves garlic
1 Tbs whole garam masala
1 Tbs coriander seeds
1 Tbs ginger
1 tsp cinnamon
1 can diced tomatoes
1 Tbs ghee

Skin and grill squash (about 5-7 min per side). Slice onion into rings. Saute onion with ghee on low heat until onions are caramelized (about 20 min.) Before turning off heat add diced garlic and saute one more minute. In seperate pan, dry cook garam masala and coriander until fragrant (about 2 min). Grind spices and set aside. Dice squash and blend with onions and garlic in food processor until mixture becomes smooth. Add to sauce pan with tomatoes and spices. Add cinnamon, ginger and lemon juice and cook on low for 30 min then serve over rice.

Saag Daal:
1 C diced spinach
1 C red lentils
2 cups water
1 tsp salt
1 Tbs madras curry
1 tsp paprika
1/2 C feta cheese
1 tsp ghee

Melt ghee in sauce pan and add lentils. Stir until coated then add water. Bring to a boil then reduce heat to low and simmer. Add curry and paprika. When water is almost completely absorbed add spinach and cook 3-5 more min until mixture becomes thick. Turn off heat and add salt and cheese. Serve with rice.

Chicken Apple Sausage Pizza with Spinach, Mozzarella, Edam and Feta cheese

Dough for Crust:
4 C flour
2 1/2 tsps yeast
3 Tbs olive oil
1 1/2  C warm water
1 tsp salt
1/2 tsp sugar

Mix all ingredients together and let rise in a covered bowl for 5-6 hours before assembling pizza.

Toppings:
1 chicken apple sausage link, sliced thinly
1/8 onion, sliced
5 leaves spinach, shredded
4-5 Tbs tomato sauce (will post my recipe next)
1/4 C shredded mozzarella
1/4 C feta
1/8 C edam, sliced
Freshly ground pepper

Stretch your dough to the desirable size. Use pizza pan or sprinkle corn meal on regular pan or pizza stone. Spread on tomato sauce then sprinkle on all cheeses creating an even covering. Place sausage slices and spinach next. Top with freshly ground pepper. Cook for 12-20 min (more time for a crispier crust) at 500 degrees or 25-30 min at 425. Enjoy!

Organic Vegan Coconut Milk Cream Pie with Candied Lemon Slices

Incredibly delicious and creamy pie which is also completely vegan! I used all organic ingredients as well. I made my own pie crust with vegetable shortening but any empty, pre-cooked pie crust will do!

Coconut milk pudding filling:
16 oz coconut milk
1/8 tsp salt
1/8 C corn starch
1/8 C water
1/3 C honey or sugar (or 1/2 C for a sweeter pie)
1 tsp vanilla

Put milk, honey and salt into sauce pan and cook until melted together. In a seperate bowl mix together corn starch and water into a paste. Slowly stir into milk mixture. Cook on a low temperature,  never letting the pudding boil too vigorously. Cook until thick, about 5 minutes, stirring continuously. Turn off heat and add vanilla. Let cool completely then put in pie filling.

Candied Lemon Slices:
1 sliced lemon
1 C water
1 C honey
Extra sugar if desired

Boil lemon slices for 2 minutes and then transfer to a bowl full of ice water. Mix honey and water in sauce pan and bring to boil. Add lemon slices and set heat to low. Simmer for 1 hour. Remove from heat and sprinkle with sugar. Once cool place on pie! Enjoy!