Veggie Hamburger Helper

Ingredients

• 375 grams Catelli Whole Wheat Macaroni
• 1 tsp Extra Virgin Olive Oil
• 1 Large Onion, chopped
• 6 Garlic Clove, minced
• 3 cups Mushrooms
• 2 tsps Oregano
• 2 tsps Basil
• 3 tsps Lea & Perrins Original Worcestershire Sauce
• 1 package Yves Veggie Ground Round Original
• 1 can Campbell’s Condensed Tomato (10oz)
• 1 cup So Nice Original Soy Beverage
• 6 tsps Parmesan cheese

Directions

Heat oil in a large non-stick saute pan. Add onions, garlic and mushrooms. Cook for 2 minutes, until soft. Add worcestershire sauce, salt, pepper, oregano and basil and cook until onions and mushrooms are well cooked. If necessary, use white wine to deglaze pan.

Start pasta cooking.

Add Ground Round to the onions and mushrooms. Cook for 2 minutes, then add soup and stir in. Slowly add the soy milk, stiring constantly. Cook until thick, and pasta is done.

Drain pasta, and add to saute pan. Stir in pasta and Parmesan Cheese.

Butternut Squash Soup

Ingredients

• 2 butternet squash, peeled and chopped
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 litre vegetable stock
• 2 tbsp olive oil
• 2 tbsp hemp oil
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp tumeric
• salt and pepper to taste
• 2 tbsp maple syrup
• 1/2 cup soy milk

Directions
Fry the onions and garlic in oil until soft.

Add squash, stock and spices. Bring this to a boil then let simmer for 1 hour.

Using a potato masher, mash the squash which should be really soft by now into a puree. A food processor or blender could be used here.

Add maple syrup and soy milk. Serve and enjoy.