Baked Pumpkin Pasta

Every October I tell myself I'm going to make something with pumpkin, yet November 1st rolls around and I realize I totally forgot! Well, not this year.

Baked Pumpkin Pasta

Cooked pasta of choice (I used a Halloween themed pasta) (reserve cooking water)

One 15 oz can pumpkin

One pkg. frozen cauliflower florets

1-1/2 - 2 c. shredded vegan gouda cheese

2-3 green onions, sliced

Fresh parsley

Mix the cooked pasta with the pumpkin and 1-1/2 c. reserved pasta water, cauliflower florets, 1 c. of shredded cheese and the green onions. Pour into a baking dish that has been sprayed with cooking spray and top with the remaining cheese. Bake at 400 for 20 minutes, or longer if necessary for the cheese to melt. Watch that you don't burn the pasta. Top with the fresh parsley. Serve. Enjoy!

Potato Cabbage Soup

Two things I know my son will always happily eat - potatoes and cabbage. So this soup was a no brainer.

Potato Cabbage Soup

2 or more cloves of garlic, minced

One large onion, chopped

Potatoes, cut into small cubes

One small head of cabbage, shredded

Enough vegetable broth to cover

28 oz. can of diced tomatoes

Add everything to a large pot, bring to a boil, then reduce to a simmer and cover. It's ready when the potatoes are fork tender, about 30  minutes. Sprinkle with some dill and season to taste. Serve. Enjoy!

Gazpacho

I have always wanted to make gazpacho. I mentioned it to my son the other day, and was surprised to discover he'd never heard of it before! So I asked my husband - he, too, had never heard of it! My strike three happened when I asked my other son, and got the same reply. To say I was shocked is an understatement; we live in Texas! Well, I had to remedy this!

Gazpacho

2 stalks of celery, chopped

One red onion, chopped

2 cucumbers, peeled, seeded, and chopped

4 ripe tomatoes, chopped

4 or more cloves of garlic, minced

4 c. tomato juice

1/4 c. balsamic vinegar

1 T. olive oil

Place all of the ingredients in a blender, and give it a whir. You want it just a little chunky, rather than totally pureed. Chill. Serve. Enjoy!

Honestly, I thought this was going to be more like a V8, but it was much better! I will say that I did eventually drink mine, though!

Layered Vegetable Salad

For YEARS now, ever since I saw my first one, I've wanted to make a salad in a trifle bowl. I thought they looked so cool! But I didn't happen to have one of those bowls - until recently. Well, not that recent. Maybe a year or so. But I finally got around to making one of  these dishes!

Layered Vegetable Salad

Lettuce of choice

1 c. chopped red cabbage

1 c. chopped red onion

1-2 can vegan tuna (I used Unmeat Tuna)

1 can of green peas, drained

1 can of corn, drained

2 c. shredded carrots

1 c. vegan mayonnaise

1/2 c. vegan sour cream

Starting with the lettuce on the bottom, layer each level in the order given. Mix the mayonnaise and sour cream together and spread over the top. I had lettuce left over, and though its not as pretty, I just added it to the top. Cover and chill. Serve. Enjoy!

This seems like the simplest of salads, but trust me, its really good!