Roasted Squash Medley

1 small butternut squash
1 med. Zucchini squash
1 med yellow squash (summer squash)
4 fresh sage leaves, or a few sprigs of rosemary
Olive or Coconut oil
salt and pepper

Pre-heat over to 425.
Cut all the squash so it is in matchstick form. Toss with olive or coconut oil, sage or rosemary leaves chopped and salt and pepper. Roast in oven for about 35-40 minutes, until all the squash is soft. Mix it around about 20 minutes into roasting.

Mushroom Stuffing

This is my Holiday time favorite dish. It takes some planning ahead a few days though.

2 loaves of Good bread (Not the square sit on a shelf shit- REAL whole bread- un-cut)
Tear it up into bite size pieces, nothing pretty, so please just tear with hands, and then put it on cookie sheets and let dry a day. It should be pretty dry, almost toast like. You can throw it in an oven after you turn it off from baking something else, just gotta get most of the moisture out.

When ready to make:
8-10 Mushrooms chopped very small
1 Med-lg onion, chopped small
2-3 cloves of garlic minced
3 stalks of celery chopped very small
Olive oil, salt and pepper
3 sprigs of fresh rosemary, stalk removed, and chopped up (or about 1-2 Tbsp. dried)

Sautee these things together for a few minutes, then set aside.

You then need Mushroom broth (I used to use about 1 1/2 containers of Pacific brand mushroom broth) To make Mushroom broth if you cannot get it:
about 6 mushrooms, chopped really finely
1/2 onion, chopped really finely
2 cloves garlic, minced
One vegan boullion cube
A few splashes of Soy Sauce (or tamari will do)
A splash of red wine for flavor depth
Water to make the broth with, you need about 1 1/2 quarts (I believe- I eyeball it, sorry)

Pre-heat oven to 375.
Put the dry bread in a very large bowl. Add in the sauteed mushroom mix and rosemary.
Pour the broth over until it is mush when you mix it (like Stove top stuffing consistency). Keep adding broth, you don't want it overly wet, but not too dry either, you should be able to pick it up a handful and form it into a mushy ball.

Spread into an oiled 9x13 pan, and bake about 30-40 minutes, until it firms up, and starts to maybe brown a little and get a little bit crunchy on top. My convection oven only took 20 minutes at this temp, so watch it.
Set it aside until it is just warm. It is best to make this first or the day before a big holiday meal. It is better cooled down, and makes AWESOME leftovers if you can keep it that long!

Time-Warp Lemon Squares

I got this recipe from vegweb.com, not sure whose recipe it is, but it is FANTASTIC! Tastes a like lemony cheesecake if done right!

Crust:
1 cup all purpose flour
5 tablespoon margarine (I used coconut oil, but can also use any neutral oil)
1/4 cup granulated sugar

Filling:
3/4 cup granulated sugar
3 tablespoon all purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg equivalents, prepared (I use Ener-G Egg Replacer) (I used 3 whole real eggs)
zest and juice of two fresh juicy lemons (three if on the dry side)
I also added a tsp of lemon extract, but it probably isn't necessary

Topping:
powdered sugar (optional)

Directions:

Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) or Eggs until foamy. Add the remainder of the ingredients for filling and mix together. Pour over the crust, and bake 20 minutes more, or until set and a tiny bit golden brown. Cool on counter, then put in fridge for an hour at least. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!

I think these would be fantastic with some raspberry sauce on them!
Serves: Makes 16 squares

Preparation time: 40 minutes plus 1 hour to cool