Maker "Homemade" ~ March Scavenger Hunt

Started with medium high heat and a little water;
sautéed fresh garlic, onions, and sliced mushrooms
until they were clear looking.
Added Lemon Pepper and Basil and
half a sliced Zucchini; brought to boil and then
lowered heat to medium; added a cup of dairy free cheese (recipe below);
a pint of tomatoes and Okra canned during the summer.
Then added a cup of cooked Red Quinoa.
Simmered until squash was tender.
Makes a delicious thick soup.

Cheese Recipe modified from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
1 TBSP Tomato Sauce
1 small white potato (thickening agent)

Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)