1 package of pasta or rice of choice
One package of Birds Eye Butternut Squash puree
3/4 stick margarine
1/2 cup Toffuti soy sour cream
1 cup shredded Follow Your Heart Vegan soy mozzarella
Olive oil to lightly coat pasta
Boil, salt and drain pasta or rice. Lightly coat in olive oil. Defrost squash. Combine margarine, sour cream and cheese in a sauce pan. Melt the ingredients over low heat. The soy cheese will melt - it just takes a few minutes. Mix in squash. Fold in drained pasta or rice and salt to taste.
To keep warm, boil one to two cups of water and pour into a thermos or food jar. Let it sit for five minutes. Pour out boiling water and put freshly heated food in the container. Seal tightly.
Recipe courtesy of Tricia Gavankar