Soup and a Sandwich! Slow and Low Onion Soup & Oil-Free Egg Salad Sandwich

Everybody knows soup and sandwiches go together like peanut butter and jelly! Both of the recipes below definitely stand on their own without depending on one another, but because they both are great make ahead recipes, it makes it a snap to plan a few combo meals throughout your busy week.

Grown-Up Grilled Cheese & A Giveaway!

If you know anything about me, you know I love me some Follow Your Heart. From Vegenaise to Creamy Garlic Dressing, to Vegan Scrambled Eggs, to Provolone Slices...I love it all. So, I was super excited to get a sample of the new Smoked Gouda Slices and the Parmesan Shreds to play around with in the kitchen.

VeganMofo and Roasted Butternut Squash with Fennel, Onions and Garlic

So, it seems as though October has brought out the squash in all of us! So many folks have already posted about their yummy roasted squashes...I shall simply add to the rest!



Ingredients
1 butternut squash, Skinned, cored and cubed
2 medium yellow onions, roughly chopped
1 full head of garlic, peeled and each clove cut in half
1 bulb of fennel, roughly chopped
Salt & Pepper
Olive oil to drizzle

Directions
Preheat oven to 350. Prep all produce and toss together in a baking dish or pan. Sprinkle with salt and pepper and drizzle with olive oil. Bake for about an hour, or until fork tender, tossing half way through.

Here they are ready to go into the oven: