|Dairy free Creamy Lima Beans
Soak Organic Dried Baby Lima beans overnight in a bowl
Then dump them into a large pot with 3-4 cups of boiling water
let cook covered on high for 20 minutes
Then cook on low until tender.
Just before they become tender add organic dairy free sour cream and stir
salt and pepper to taste
garlic pepper (optional)
pinch of baking soda to neutralize
stir occasionally while cooking
Butternut Squash Casserole
1 butternut squash
1 cup organic raw cane sugar
1 ½ cup almond milk
1 tsp vanilla extract
1 pinch salt
2 tbsp flour
¼ cup butter
½ cup margarine
1 cup brown sugar or honey
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes.
Cut in half, scoop out seeds and cube.
Bring a large pot of water to a boil.
Add squash and cook until tender, about 15 minutes.
Drain and mash.
In a 9×13 inch casserole dish combine 3 cups mashed butternut squash, organic raw sugar, milk, vanilla extract,
salt, flour, eggs and ¼ cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers,
½ cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour