Butternut Squash Soup

1 onion chopped
1 tbsp Oil for sauteing the onion
1 Butternut squash - Pealed, seeded, chopped
1 large carrot - chopped
3 cups of water
1 cube vegan broth or powder (check the directions for quantity or to taste)
1 tbsp of dry parsley flakes or use fresh parsley
vegan Sour Cream (Optional)

Saute the chopped onion.
Add squash and carrot and water.
Cook to soft.
Add the broth.
Puree with the hand held wand or in food processor.
Add the parsley.

Serve with a tsp of vegan Sour Cream in the middle of the plate.

Broccoli-slaw

3 stems of broccoli (no flowers just the left over stems)
1 large carrot
1 apple
1/2 cup raisins
2-3 full spoons of vegenaise (vegan mayo)

Soak the raisins to rehydrate them a bit.
Grate the broccoli, carrot, and apple. Add the soaked raisins to the vegetables and mix and toss with mayo.
Chill in a fridge for little bit and serve.

You can add hand full of chopped walnuts too.