Kale and Hijiki with Rice Noodles in an Oyster Mushroom Broth

Bring to Boil and then simmer for about 20 minutes:

3 cups water
salt and Pepper
1 tbs sesame oil
some braggs aminos
one big bunch of oyster mushrooms cut up
one portabello mushroom or 5-6 babies cut up (stems too)
1/3 cup hijiki seaweed
thyme
5 cloves garlic chopped

Add to finely chopped KALE, Scallions, and pre-cooked rice noodles or try Eden Muggwort Soba noodles.
Add Siracha or other asian chili sauce and tamari or more Braggs to taste! SOOO good!

Baked Ziti with Winter Squash and a Chestnut Cream Sauce

First:
Roast 2 cubed winter squash with 1 chopped yellow onion, a good amount of fresh sage, olive oil, and s&p at 475' until caramelized; about 45 minutes. Then mash into a casserole dish.

During:
Boil up some ziti, al dente. Mix into the casserole dish with the squash.

Also During:
Puree 2 cups of roasted chestnuts with unsweetened non-dairy milk, a few cloves of garlic, a touch of tamari, a teaspoon or two of brown mustard, 2 or 3 tablespoons of nutritional yeast, and a dash of Spanish paprika.
Spread over the ziti and squash, cover in tinfoil and bake for 15-20 minutes until hot and creamy.

Serve HOT and enjoy this winter-y Vegan delight.