two yummy vegan recipes

butternut squash, sweet potato and sage
1/2 mdm-sized butternut squash (cut into 1 inch dice)
three sweet potato (cut into 1 inch dice)
salt & pepper
fresh sage
1 tsp dijon mustard
1 tsp cider vinegar

peel squash and sweet potato, cut into 1 inch dice; toss with oil & season with salt & pepper; roast in hot 350 degree oven; cook until fork tender ~30 minutes; allow to cool; toss with shredded sage, mustard, vinegar and remaining oil.

quinoa & edamame salad
1 1/2 cups quinoa
1/4 cup roasted red pepper
1 cup edamame
1/4 cup red onion, minced
1/4 cup dried tart cherries

cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.

white wine vinegarette dressing
2 tbs olive oil
2 tbs white wine vinegar
1 tsp dijon mustard
pinch sugar
salt & pepper to taste
2 tbs sunflower seeds, shelled

whisk olive oil, white wine vinegar, dijon mustard and sugar. add salt and pepper. mix into salad and sprinkly with 2 tbs shelled sunflower seeds.