Candy Roaster Party 2

 

Our candy roaster harvest was huge, so we hosted our second CRS party. What wonderful chefs we have in our lives!!!

Hummus and Carrots

CRS Hummus 

Candy Roaster Squash Pasta
This person was so kind, making two recipes on for our allergies and one for everyone else. 
Substitutes:
Butter = vegan butter
Heavy cream = chick pea tofu
Chicken broth = vegetable broth

Roasted Candy Roaster Squash Risotto 

We used vegan parmesan cheese, Follow Your Heart, soy-free and nut-free
We used vegan soy-free butter
We used candy roaster squash instead on butternut squash

Roasted Root Vegetables

Almond Cranberry Squash Bake 

Candied Candy Roaster Squash (3rd place winner)

Roasted Candy Roaster Squash Empanadas (2nd place winner)

Candy Roaster Squash Mousse
Lots of substitutions for this recipe
We used chickpea tofu to make the vegan mascarpone cheese
We used canned oat whipped cream.
We used kinnikinnick soy-free vanilla wafers instead of graham crackers
We used vegan soy-free butter
We used Candy Roaster Squash instead of pumpkin.

Vegan Rice Pudding 
Omitting steps 4 and 6

Carrot cake

CRS Cookies (1st place winner)

Wine, more wine, and wine cocktails

Kaman Jack Margaritas

Soft drinks, tea, lemonade

Menu 9/18-9/22

 Monday: Dinner with friends   

Tuesday:  Vegan Creme of Mushroom 
We used pinenuts instead of cashews

Wednesday: Veggie wraps
Candy Roaster Squash or butternut squash roasted with onions, peppers, garlic dusted with Taco seasoning. Black beans were seasoned with taco seasoning and heated.

Thursday: Vegan Minestrone Soup

Friday: Tortilla Soup

Menu 9/11-9/15

 Monday: Dinner with Friends

Tuesday: Lentil Soup
We used vegetable broth instead of oil and either kale or Swiss Chard instead of spinach.

Wednesday: Pizza

Thuesday: Bieler's Vegetable Soup
We didn't blend it nor use the coconut oil. We added onion and garlic

Friday: Vegetable Soup
Again no oil

Menu 9/4-9/10

Monday: Labor Day

Tuesday: Hempe Pineapple Burger
We used Hempe instead of tempeh. We used millet instead of wheatberries

Wednesday: Stir Fry wraps
We used sunflower butter instead of peanut butter

Thursday: Mexican Posole 
We used adzuki beans instead of kidney

Friday: Vegan Potato Soup
We used vegetable broth instead of coconut oil for the soup. We used olive oil for the kale

Menu 8/21-8/25

 Monday: dinner wih Friends

Tuesday: Zucchini and Tomato Salad with an Italian Burger

Wednesday: No Fry Rice

Thursday: Pineapple teriyaki burgers 

Friday: Creole Beans

Menu 8/14-8/18

 Monday: Dinner with Friends

Tuesday: Lebanese Salad  and Lentil Soup
We used petit black lentils in the salad instead of beans

Wednesday: Cucumber and Onion Salad with Cauliflower Tacos
we used vegan mayo, wayfare sour cream and violife feta for the cilantra creme for the tacos.

Thursday: Asian Green Bean Salad with an Asian Burger

Friday: BBQ Cauliflower Pineapple pizza

Menu 8/7-8/11

We have sweet potatoes still from last year and they need to be used up. 

Monday: Dinner with Friends

Tuesday: Roasted Tomato and Sweet Potato Soup 

Dr Neal Barnard’s Cookbook for Reversing Diabetes, Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
My note: I added Great Northern Beans.

Wednesday: pizza

Thursday: Tuscan Soup

Friday: Buddha Bowl