Autumn Squash Bake – $3.67 recipe/ $0.46 serving

139

This lovely little casserole is a perfect side dish for a potluck. Layered with zucchini, yellow squash, peppers, and hearty baked tofu, it browns very nicely in the oven and reheats beautifully.

Ingredients

1 yellow squash ($0.30)

1 zucchini ($0.34)

1 orange bell pepper ($0.89)

1 block soft tofu ($1.85)

1 tbsp. vegetable oil ($0.05)

2 tbsp. non-dairy butter ($0.10)

1 tsp. dill ($0.03)

1/2 tsp. cumin ($0.03)

1/2 tsp. coriander ($0.03)

1/2 tsp. onion powder ($0.03)

1/4 tsp. cayenne ($0.02)

freshly ground black pepper to taste

1. Preheat oven to 400 degrees. 

2. Slice squash and zucchini, and dice bell pepper. 

097

3. Grease dish with oil and layer with zucchini. Set aside, now cook your tofu. 

078

4. Crumble soft tofu in a pan, add in peppers, herbs, and non-dairy butter. Saute for 10 minutes on high. 

5. Layer sauteed tofu mixture on top of zucchini in casserole dish. Then add another layer of zucchini and yellow squash, reserving enough to make a design on the very top of the casserole. Spread the remaining tofu mixture on top of the squash and zucchini.

6. Now make a pattern with the reserved squash. Drizzle lightly with olive oil and add a few cranks of fresh black pepper. Bake for 30 minutes. 

142

7. Now serve! Use a slotted spoon as there may be a bit of reserve liquid on the bottom of the casserole. The extra liquid is important, it enables you to easily re-heat the casserole without it drying out.

Butternut Stuffed Shells

112

These creamy, warm pockets of sunshine are delicious and easy to make. The flavor profile is quintessentially autumnal, and the presentation is so easy and beautiful. This recipe makes two pans of shells, so it ends up being a frugal meal as well.

Ingredients

1 medium butternut squash (mine was around 4 lb.)

1 box medium firm tofu

1 box large shell pasta

28 oz. can crushed tomatoes

1 tbsp. fresh dill, minced

1/4 cup fresh basil, chopped

1 tsp. oregano

1 tsp. dried basil

olive oil

1. First you need to halve and bake your squash. Preheat your oven to 400, slice your squash, and rub olive oil evenly into the flesh of the squash, sprinkle oregano and dried basil over the oil. Bake until the squash is tender enough to easily pierce with a fork. Remove from oven, turn oven heat down to 350. Let squash cool on the counter for at least 10 minutes. 

 118 

2. While waiting for squash to cool, heat a pot of water and cook the shells. When the shells are done cooking, drain them, rinse with cold water, and leave them momentarily in the strainer. 

3. Scoop the squash out of its skin and put in a medium-large pot. Get as much of the tender squash into the pot as possible. 

4. Add tofu, fresh dill, and half of the basil to the mixture in the pot. Use an immersion blender (or food processor) to fully puree and combine the ingredients. 

113

5. Now you need to prepare your casserole pan, mine are fairly small so I used two. Spoon a thin layer of crushed tomatoes onto the surface of your pans. Then you can stuff the shells with your squash tofu ricotta, and set them in the pan. Top with sauce, and the remainder of the fresh basil. 

6. Put the casserole pans in the oven for about 20 minutes. You could top these off with nutritional yeast, vegan cheese, red pepper flakes, or even pesto. 

126

Enjoy!

134