SWEET POTATO SOUP

2 cups milk

½ cup butter

1 cup water

2 medium sweet potatoes

2 cups chopped ham

1 cup diced onion

1 TBS fresh oregano

½ cup chopped fresh chives

2 TBS fresh chopped basil

1 TBS fresh chopped rosemary

2 cloves minced garlic

 

2 TBS corn starch mixed with 1 cup cold water

 

Bake sweet potato in microwave for 7 minutes on high so it is soft but not done.  While sweet potato is cooking heat milk and water in a large sauce pan.  Add chopped ham and all remaining ingredients to pan.  Dice sweet potato and add along with butter.  Let simmer for 10 minutes.  To avoid breaking up potatoes do not stir.  Add corn starch and water stirring gently to thicken.

VEGAN FALL HARVEST LASAGNA

1 medium head broccoli chopped

2 cups zucchini squash diced

2 cups yellow squash diced

2 cups fresh spinach chopped

1 large carrot shredded

1 small onion chopped

2 cloves minced garlic

1 ½ cups imagine non-chicken chicken broth

½ cup flour mixed with ¼ cup cold water

1 12oz pkg lasagna noodles (such as Good for Life)

1 8oz pkg Daiya mozzarella shreds

1 8oz pkg Daiya onion and chive cream cheese

Heat olive oil in skillet.  Add broccoli and squash, stirring until tender, for about 5 minutes, but not soft.  Add onion and garlic.  Stir for another five minutes.  Add chicken broth.  Heat until boiling.  Mix flour with water in a bowl, whisking briskly to remove any lumps.  Quickly add into vegetable mixture, stirring constantly.  Once thickened, remove from heat and set aside

Cook noodles according to package directions.  Drain, do not rinse.  Spread a very small amount of vegetable broth over bottom of 9X13 baking dish.  Place one layer of noodles on bottom of pan.  Add a layer of ½ of the vegetables and gently spread ¼ of the cream cheese over vegetables topping with ½ of the mozzarella shreds.  Add another layer of noodles, top with vegetables and remaining cheese in order.
Bake at 350 for 15 minutes.  Cover and bake an additional 10 minutes.