parmesan cheese, grated In a skillet melt 2 tbsp margarine. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender. Add remaining margarin and olive oil. Stir and remove from heat. Mix with Pasta and enjoy!
Ingredients 3/4 cup margarine, softened 1 cup white sugar 1/4 cup maple syrup 2 1/2 cups all-purpose flour ( I used my all purpose gluten free flour blend) 1/3 cup water 1 1/2 teaspoons baking soda 4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons white sugar Directions 1)In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. 2)Stir in the molasses. 3)Mix the water and baking soda and stir. 4)Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture. 5)Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture. 6)Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. 7)(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]). 8)Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
I also froze most of the dough in logs, slice off a few cookies at a time, and bake them for a few minutes extra.
The dough tastes gross raw, but is excellent baked! 9Bake at 350°F for 10-12 minutes.
Ingredients 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1 teaspoon dried sage coarse salt and pepper 5 garlic cloves, peelon 1 cup coconut milk pasta, for serving Any type of cheese for topping with if you like ( I like it better this way- a little cheese makes the whole thing cheesy) Directions
1)Preheat oven to 375. Microwave squash for 2 minutes to soften, and then trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; I used these seeds for this recipe.
2) Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic- In my oven this took closer to an hour though.
3)Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt.
4)Pour over pasta and spinkle with cheese if you prefer.