Serve with Homemade Corn Tortilla Chips or commercial tortilla chips with no added fat. Can be covered and stored in the refrigerator for up to 1 week.

Serving Size: 1/4 cup

Nutrition Facts:
Per Serving: Calories 15
Fat 0 g, Cholesterol 0 mg,
Sodium 85 mg,

Courtesy Of:
American Heart Association

Instructions:
In a non-reactive soup pot or large saucepan, cook the onion and grated ginger root in the butter over low heat until the onion is soft, about 5 minutes. Add the water, squash, broth, and garlic.

Cover and bring the mixture to a boil. Reduce the heat to a simmer and cook until the squash is very tender, 15 to 30 minutes. Purée the mixture in small batches in a blender or food processor (large batches of warm liquid in the blender = BIG mess in the kitchen....trust us!).

Return the soup to the pan and season with about 2 tablespoons of lime juice, salt, and fresh-ground pepper. Reheat the soup gently while you prepare the garnish.

Cut 4 to 6 slices of lime as thin as you can. Heat the oil in a small skillet over medium-high heat until it is hot, but not smoking. Fry the julienned ginger root in the oil until it is pale golden brown, about 30 seconds. Remove the ginger root to paper towels to drain.

Serve the soup in warm soup plates or bowls. Float a slice of lime on each serving, and sprinkle with the fried ginger root.

Quantity:
Serves 4 to 6

Nutrition Facts:
Per Serving: 165 Cal (39% from Fat, 9% from Protein, 52% from Carb); 4 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 23 g Carb; 1 g Fiber; 318 mg Sodium; 19 mg Cholesterol

Quantity:
Makes 4 servings 

2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. tofutti cream cheese (plain or herbed)
2 Tblspns. lemon juice
1/8 tsp. nutmeg
12 lasagna noodles, cooked
(optional 1/4C. nutritional yeast)

Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, sauté for 1 minute. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, tofutti cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg (possibly you could add some 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of 11x7" baking dish. Spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. This is the best lasagna I have ever made or had, or non-vegan... it is superb and if you have access to tofutti cream cheese (and I hope you do) then you should take advantage of that and make this lasagna... your non-vegan friends will be wowed!!!!!!!

Ingredients:
3/4 c butter, softened 
1-1/2 c brown sugar 
1 tsp vanilla 
1-3/4 c whole wheat flour 
1 tsp cinnamon (or a little more for taste) 
1/2 tsp salt (or unrefined sea salt) 
3/4 c unsweetened apple juice 
1-1/2 c finely chopped apples 
1 c chopped walnuts or pecans 
1/2 c raisins

Instructions:
Preheat oven to 350°. 
Grease and flour a 9" x 13" baking pan. 
In a large bowl combine the first three ingredients. 
Stir in the next 4 ingredients. 
Add the apple juice and beat mixture until smooth. 
Stir in the remaining ingredients. 
Pour mixture into baking pan. 
Bake 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.