Okay, I have some food pics for you all tonight. The first picture is of my delicious Vegetable Corn Chowder. I still plan on making that again this week. It was so creamy.

This next picture is a variation of my Spaghetti Florentine in White Wine Sauce. It was delicious. A very classy dish and a perfect replacement for rich and creamy pastas in white sauce.

Spaghetti Florentine

1 yellow onion, chopped
1 yellow or orange bellpepper, chopped
4 cloves garlic, chopped
10 mushrooms, sliced
8-10 leaves fresh basil, chopped
3 tbsp vegan butter spread
3 tbsp flour
1 cup vegetable broth
1 1/2 cups rice milk
1 cup frozen chopped spinach, thawed
Salt and pepper to taste
1 package whole wheat spaghetti noodles
8 cups water
1 tsp olive oil

Begin heating water and olive oil in a large pot. While water is heating saute onion, garlic, mushrooms, bellpepper and basil in butter spread. Saute for about 7 minutes. Then add flour and mix in well. Slowly add rice milk and vegetable broth, stirring constantly to make a smooth creamy sauce. Add salt and pepper and let simmer for about 10 minutes. Add spaghetti noodles to boiling water and stir. Let cook for about 12 minutes. Stir sauce and add drained spinach. Mix in and turn off heat. Let sit while noodles are finishing up. Once noodles are cooked drain out all of the water. Spoon in white sauce and reserve any leftover sauce for a soup starter.

This final picture is of my Open Faced Mashed Potato Sandwiches. This is a recipe I came up with tonight. I was craving the different flavors and decided to put them together.

Open Faced Mashed Potato Sandwiches

4 potatoes
Leftover white sauce from Spaghetti Florentine (about 1 cup)
1 cup frozen chopped spinach
Salt and Pepper to taste
4 slices sourdough bread
4 tbsp vegan butter spread
Garlic Salt to taste

Boil potatoes in water until fork tender, about 45 minutes. Butter sourdough bread and top with garlic salt and set aside. Once potatoes are fork tender, add chopped spinach to boiling water and place bread in the broiler. Cook potatoes and spinach for about five minutes and drain. Mash with a potato masher and add white sauce, mix until smooth. Pull garlic toast out of the oven and put on plates. Top garlic toast with mashed potatoes and serve.