Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Roasted Radishes and Pasta

Ingredients

10 radishes

8 oz dry pasta

4 large collard leaves

1 teaspoon minced garlic (1/2 clove)

8oz chickpeas (1/2 a can)

1-2 oz green olives (about 8, optional)

olive oil

salt and pepper

Dressing

fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)

1 teaspoon grated lemon

juice from 1 lemon (2 tablespoons)

1 tablespoon maple syrup

1 teaspoon minced garlic (1/2 clove)

1/4 cup olive oil

1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes (optional)

2 teaspoons mustard (optional)

1/4 teaspoon salt

ground pepper

Directions

Preheat oven to 400 degrees F.

Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.

Start heating a pot of water to cook the pasta.

Prepare dressing. Combine all the dressing ingredients.

Add pasta to boiling water, and cook per packaging directions.

Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.

Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.

Adapted from
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/

Bombay Potatoes

Ingredients
4 teaspoons oil (neutral-tasting oil is best)
½ teaspoon cumin seeds
1 teaspoon black mustard seeds (yellow is also fine)
1 small white onion, sliced
1 can of tomato paste (or diced tomatoes)
7 cloves garlic, peeled and sliced thin
1 inch fresh ginger, peeled and grated
½ teaspoon ground turmeric
¼ teaspoon cayenne
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
5 medium gold potatoes, diced into large cubes
1 teaspoon salt
1 cup water
1 cup frozen peas
¼ cup fresh chopped cilantro (can also use dried) (optional)
Fresh lemon juice from 1/2 lemon (optional)

Plain vegan yogurt (optional)

Directions

Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).

Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown. 

Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant. 

Add the garlic and ginger. Stir and cook for a few more minutes.

Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).

Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.

Remove from heat and stir in optional cilantro and/or lemon juice.

Serve topped with vegan yogurt and/or more cilantro.

Adapted From
https://veganhuggs.com/bombay-potatoes-peas/

Focaccia Bread

Ingredients
850g (~7 cups) all-purpose flour
2-1/4 teaspoons active dry yeast (or 1 packet)
1/2 cup olive oil + some for greasing a bowl
2 tablespoons kosher salt
pinch of sugar
water
bread toppings (optional): dry or fresh rosemary, garlic cloves or minced garlic, kosher salt

Directions
Into the bowl of a stand mixer add the flour and 2-1/2 cups room temperature water. Mix on low with a bread hook for a few minutes.

Prepare the yeast: 1/2 cup of 105°F water with a pinch of sugar, whisk or stir in the yeast. Let sit for about 5 minutes, until fluffy and bubbly.

Add activated yeast mixture to the dough in the stand mixer. Keep mixing on low, until the water is fully absorbed into the dough.

Add 2 tablespoons kosher salt to dough. Mix on medium speed for about 5 minutes.

Oil a clean bowl. Turn the dough out into the oiled bowl. Cover, and let sit for 2 hours.

Add 1/2 cup of olive oil to an 18 x 13" baking sheet (aka half-sheet). Spread out until the pan is fully coated.

Gently transfer the bread mixture onto the baking sheet using a rubber spatula or bench scraper. Fold the dough onto itself a few times, the olive oil will coat the whole thing and it will become quite slippery. Start to spread the dough across the surface of the pan. If the dough keeps springing back, place some olive oil on the bread and cover it with plastic wrap for 15 minutes. This may take a few rounds to get it to cover the whole pan.

Once the dough is fully stretched out, add a bit more olive oil. There are two options from here:

1. Slower option: Cover and let it ferment overnight in the fridge (about 12 hours). Remove from fridge and skip to below.
2. Faster option: Skip to below.

Use your fingers to press dimples into the dough. Let rise, covered, at room temperature for 1 hour.

Preheat oven to 450°F (will take about 30 minutes).

Coat the dough one last time with olive oil and any optional toppings (kosher salt, rosemary, etc) and bake for 25 - 30 minutes.

Remove from baking sheet immediately, and place bread on wire rack to cool. Allow to cool for around 90 minutes before cutting.

Adapted from
https://basicswithbabish.co/basicsepisodes/bread

Minestrone

Ingredients
Veggies
1 onion (yellow), chopped
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
3 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
2 cups baby spinach, chopped (or sub kale or collard greens)

Canned/Dry Goods
¼ cup tomato paste
1 can diced tomatoes (15 oz)
6 cups vegetable broth
2 cups dry pasta (ditalini, orecchiette, elbow, or small shells)
1 can great northern beans (15oz) (or sub cannellini beans or kidney beans)

Spices
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Pinch of red pepper flakes
Freshly ground black pepper
1 teaspoon fine sea salt
2 teaspoons lemon juice
2 cups water
4 tablespoons extra-virgin olive oil, divided

Quarantine Quinoa Chili

Ingredients
1 onion, sweet or yellow, diced
3 cloves of garlic, minced
2 poblano peppers, diced
2 bell peppers, diced (any color)
1 can great northern beans (15 oz) (see note 2)
1 can navy beans (15 oz) (see note 2)
1 can pinto beans (15 oz) (see note 2)
1 can diced green chilies (optional)
6 cups vegetable broth
1/3 cup dry quinoa (or up to 1 cup) (see note 1)
1 1/4 cup salsa verde (optional)
3/4 cup frozen corn (optional) (see note 3)

Directions
Heat a large saucepan or soup pot over medium heat. Add some oil or non-stick spray. Once the pan is hot, add the diced onions. Saute for about 5 minutes, until the onions become slightly translucent. Stir in the minced garlic. Saute for another 5 minutes, until the onions and garlic become fragrant and slightly browned. Add the diced peppers to the pot. Stir everything together. Sautee for 5 minutes, until peppers start to soften.

Add the rest of the ingredients to the pot. Stir until everything is nicely combined. Cover the pot and simmer over low for about 15 minutes, until the quinoa is cooked through. Turn off the heat, and allow to sit, covered, for another 5-10 minutes. This will let the quinoa soak up some more broth and get fluffy.

Notes
Note 1: I usually make this with 1 cup of quinoa, for more of a thick stew, but you can make it with less if you prefer a thinner soup.

Note 2: The beans listed here are just a recommendation. I've also used light red kidney beans, cannellini beans, or black-eyed peas.

Note 3: The corn is optional, though the photo shown here is with corn. I usually don't add it.

Adapted from
http://recipes88.com/p/quinoa-chili-verde-noming-thru-life

Beyond Jambalaya

Ingredients
1 package plant-based "Beyond Sausages" (14oz)
1 yellow onion, chopped
1 bell pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 cup white rice (dry)
4 teaspoons Cajun seasoning (see below for recipe)
2 cups vegetable broth
salt and pepper, to taste

Cajun Seasoning
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder

Directions
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.

Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.

Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.

After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!

Butter Bean Tikka Masala

Ingredients
For the beans
1/4 cup vegan yogurt
3 garlic cloves, finely chopped
1-inch ginger, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon salt
Two 15-ounce cans of butter beans, drained & rinsed

Tikka curry
1 teaspoon vegetable oil
1 large white onion, chopped
2 garlic cloves, finely chopped
2-inches fresh ginger, finely chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon + 1 teaspoon garam masala
2 teaspoons smoked paprika
2 tablespoons tomato paste
3 large tomatoes, chopped (about 1 cup)
1/4 cup chopped cilantro
1/4 cup vegan yogurt
1 tablespoon + 1 teaspoon agave nectar
1 teaspoon lemon juice

Directions
Preheat oven to 400°F (200°C) and grease a baking sheet.

In a large bowl, mix together all of the bean ingredients except the beans: yogurt, garlic, ginger, turmeric, garam masala, chili powder, and salt. Stir to combine.

Add the butter beans to the mixture and stir to coat well, then transfer onto the greased baking sheet and bake for 15-17 minutes, until the beans start to look dry and a bit crisper.

Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic, and ginger for about 2 minutes, until fragrant and the onions have softened.

Add the bay leaf and spices and fry for another minute until aromatic.

Next, add the tomato paste, chopped tomatoes and cilantro stems, then cover and bring to a boil. Lower the heat and let simmer for 5 minutes.

Once the beans are done and out of the oven, add them to the saucepan along with the yogurt, rice syrup, and lemon juice.

Bring the mixture back to a boil, then remove from heat.

Serve warm with naan or rice.

Adapted From
https://www.yourdailyvegan.com/2019/04/butter-bean-tikka-curry-recipe-from-east-meets-vegan/

Sofritas Burrito Bowl

Ingredients
21 oz extra-firm tofu (1-1/2 normal-sized blocks of tofu)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin powder

SAUCE
Blend these
1 or 2 medium poblano peppers
1/4 cup chipotle peppers in adobo sauce with additional adobo sauce
1/2 cup low-sodium vegetable broth, divided
1/2 yellow onion, diced
3 cloves minced garlic
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon cider vinegar

Stir in
1 teaspoon nutritional yeast (optional)
1/4 teaspoon salt (or more to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon ground black pepper
1 teaspoon dried oregano

Directions
Prep the tofu
Preheat your oven to 400F.

Drain and press the tofu for several minutes.

Slice the tofu into about 1/2 inch thick slices. Place on parchment paper covered baking sheet. Drizzle with olive oil, and sprinkle a bit of garlic and cumin on top. Place in oven and bake. You'll need to flip the tofu once or twice. It should take about 15 - 25 minutes per side, depending on the size of the slices.

Once the tofu is a browned and crispy at the edges, remove from oven to cool.

Make the sauce
The poblano peppers need to be roasted until blackened on the outside. The easiest way to do this is broil them in the oven, on a baking sheet, for about 15 minutes, turning occasionally. Once they're nice and charred and the skin is starting to split, take them out of the oven. Use a fork or tongs to peel the skin off. Cut them open and remove the seeds. Chop or dice into small-ish chunks (they're going into the blender, so it doesn't matter too much).

Blend together the poblano peppers, peppers in adobo, 1/4 cup of the vegetable broth, diced onion, garlic, tomato paste, soy sauce, and vinegar.

Stir into the sauce: the nutritional yeast, salt, cumin, coriander, pepper, and oregano.

Heat a large saucepan over medium-high heat. Add the sauce mixture to the pan. Simmer for about 10 minutes, to allow the onion and garlic to cook down. Add the remaining 1/4 cup vegetable broth.

Finally, turn the heat down to medium, and crumble or dice the tofu, and add it to the pot with the sauce. Simmer everything together for 5 - 10 minutes. Then your sofritas is ready to eat.

Prepare other burrito bowl additions, such as:

• Rice
• Beans
• Salsa
• Corn salsa
• Diced onions
• Chopped lettuce
• Tortilla chips

Combine everything in layers, and enjoy! Also makes a great meal-prep option for to-go lunches.

Makes
This recipe makes enough softritas for about 3 burrito bowls.

Adapted from
https://yupitsvegan.com/copycat-chipotle-sofritas/

African Peanut Stew

Ingredients
1 tablespoon vegetable oil
4 cloves garlic
1 tablespoon ginger powder (or 1 inch fresh ginger)
1 medium sweet potato
1 medium onion
1 teaspoon cumin
1/4 teaspoon crushed red pepper
6 oz can tomato paste
1/2 cup chunky peanut butter
6 cups vegetable broth
1 bunch chopped collard greens
1/4 bunch cilantro garnish (optional)

Directions
In a large pot, heat the vegetable oil over medium heat. Dice the onion and add it to the pot. Once the onion starts to become translucent, add the garlic and ginger. Saute for a few minutes.

Dice the sweet potato (small dice-sized cubes), add it to the pot. Continue to cook until the sweet potato takes on a darker, slightly translucent appearance.

Add the cumin and red pepper flakes. Stir. Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.

While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the pot.

Once the soup reaches a boil, turn the heat down to low and allow it to simmer, uncovered, for about 15 minutes-- until the sweet potatoes are tender enough to poke a fork into. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed.

Serve the stew hot, topped with any of the following, if desired: peanuts, cilantro leaves, or sriracha.

Adapted from
https://www.budgetbytes.com/african-peanut-stew-vegan/

Way Too Much Vegetable Korma

Ingredients
STIR FRY
2 tablespoon coconut oil
1 large onion, diced
2 teaspoons ginger powder
3 garlic cloves, minced
2 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt

ROAST THESE
2 tablespoons olive oil
3 medium gold potatoes, cubed
2 carrots, diced
1 head cauliflower
salt to taste

MIX IN LATER
1 tablespoon brown sugar
1 can of coconut milk
1 can of diced tomatoes
1 cup green beans
1 cup frozen peas
1 can of garbanzo beans, rinsed and drained

TOPPINGS (optional)
1/2 cup cashews
1/2 cup chopped cilantro

Directions
Preheat oven to 400 degrees.

Chop: the potatoes, carrots, and cauliflower. Toss with some olive oil and salt. Spread on a baking sheet. And put into the oven, once it's heated. These will need to bake for about 30-45 minutes, stirring twice throughout. Bake until veggies are soft enough to poke a fork into, and nice and crispy on the outside.

While veggies are roasting in the oven, start prepping the other ingredients. Heat the coconut oil in a large wok over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook an additional 1 minute, taking care not to burn the garlic. Add the rest of the spices, stir and cook for 2-3 minutes until spices are fragrant.

To the wok, add the coconut milk, diced tomatoes, brown sugar, and 1 cup of water. Simmer on medium for 5-10 minutes. Continue to stir frequently, so not to burn the mixture.

If you want to make white rice to go with this, start it around this time (making white rice on the stove top needs about 12 minutes to simmer).

Add the peas, garbanzo beans, and green beans. Stir and cook for another 5-10 minutes.

Add the veggies from the oven (everything except for the toppings should be in the wok now). Stir the entire mixture. Reduce heat to low, and simmer for a few more minutes.

Top with cashews and/or cilantro and serve over rice with naan.

Note: I made this with 2 cups (dry) rice, and that was enough for dinner for 2 plus 4 more leftover lunches!

Nutrition
Makes way too many servings for 2 of us

Adapted from
https://www.delishknowledge.com/weeknight-vegetable-korma/

Yellow Lentil Daal

Ingredients
2 tablespoons olive oil
3 teaspoons whole cumin seeds
2 teaspoons crushed red pepper flakes
1 medium onion, diced (about 1 1/2 cups)
2 teaspoons minced garlic
1 teaspoon salt
1 1/2 cups yellow lentils
2 cups vegetable broth
1 teaspoon ground turmeric

Directions
Prep the dry lentils ahead of time. First rinse and sort through to make sure there isn't any debris in them. Then soak in a bowl of cold water for 4 to 8 hours. If soaking for more than 8, place in the refrigerator. Don't soak for any longer than 24 hours. When you're ready to cook, drain the lentils.

Heat oil in saucepan over medium-high heat. Stir in cumin seeds and red pepper flakes, and saute 1 minute. Add onion, garlic, and salt, and saute for a few more minutes, until the onions start to become clear.

Add pre-soaked and drained lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer for 25-45 minutes, or until liquid is absorbed. Test the lentils to make sure they're done and not still crunchy.

Serve over rice or other grain.

Adapted from
https://www.vegetariantimes.com/recipes/yellow-lentil-dal

Makes
about 3 large servings

Wedding Salad

Grapefruit, Roasted Beet, and Quinoa Salad
Ingredients
Arugula
Romaine
1 avocado
1/2 cup (dry) quinoa
2 grapefruits
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Olive oil
Salt and pepper

Directions
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.

Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of  dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.

Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.

To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.

Cheesy Potato Soup

Ingredients
2 tablespoons olive oil
4 cups gold potatoes (about 4 medium potatoes), diced
1 yellow onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup shredded vegan cheese (Daiya brand or similar)
2/3 cup unsweetened almond milk
1/4 cup nutritional yeast
1/4 teaspoon paprika
1 teaspoon ground black pepper
2 teaspoons sea salt
2 tablespoons minced chives for garnish

Directions
Heat oil over medium heat in a large pot. Add the onion and saute for about 5 minutes, until onion is softened and translucent. Add garlic, and saute for another minute.

Add potatoes and vegetable broth. Bring to a boil and then reduce to medium heat. Simmer covered for 20 minutes or until potatoes are fork tender.

Add almond milk, nutritional yeast, pepper, paprika, and most of the shredded cheese (save a bit for sprinkling on top). Stir until combined.

OPTIONAL: Transfer soup to a high-speed blender, in batches, if necessary. Blend until completely smooth.

Ladle soup into bowls and garnish with rest of shredded cheese and chives.

Adapted from
http://www.organicauthority.com/a-healthy-dose-of-comfort-cheesy-vegan-potato-soup-recipe/

Celeriac Potato Soup

Ingredients
3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, minced
6 stalk of celery, diced
1 medium celery root, peeled and cubed
2 russet potatoes, cubed
6 cups vegetable broth
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper

Directions
Heat olive oil in a large soup pot over medium-high heat. Saute diced onion and minced garlic until onion is tender and slightly clear. Add celery, celery root cubes, and potato cubes. Saute everything for about 5 minutes, stirring occasionally.

Add the rest of the ingredients: vegetable broth, paprika, turmeric and salt and pepper to taste.

Bring to a simmer. Cover and cook for about 20 minutes.

You're almost ready to blend! To check if your soup is ready, poke the potatoes and celery root with a fork. These should be nice and tender and easy to poke the fork into. If they're still hard, continue to simmer for a few more minutes.

Once potatoes and celery root are fork tender, turn off heat. If you have an immersion blender, use that to blend your soup to a smooth consistency. If you're going to use a blender, let the soup cool for a few minutes so you don't burn yourself. After letting soup cool, blend, in batches if you have to, until it's smooth and creamy.

Pour back into pot if you want to reheat, or pour right into bowls to serve. Garnish with your choice of spices plus some fresh ground pepper. Chives, scallions, or dill are all good choices.

Red Beet & Cabbage Stew

Ingredients
2 tablespoons coconut oil
1 medium red onion, diced
1/2 red cabbage, diced
3 medium red beets, diced very small
5 cups marinara sauce
3 cups water
Salt
Vegan sour cream (optional)
Fresh dill (optional)

Directions
Add the coconut oil into a large pot. Over medium heat, saute the onion for about 3 to 5 minutes, until clear.

Add the diced cabbage and beets to the large pot. Stir again. Continue sauteing for another few minutes.

Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for about 1 hour, until the beets are fork-tender. Cook time will vary greatly depending how small the beets are diced. Make sure to stir every 15 minutes or so, make sure it's not sticking to the bottom of the pot.

Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of sour cream and chopped dill if desired.

Store leftovers in an airtight container, or freeze in a freezer-safe container.

Adapted From
http://ohsheglows.com/2017/02/13/hunky-heartbeet-cabbage-soup/

Slow Cooker Stew

Ingredients
Olive oil
1 yellow onion, diced
3 carrots, cut into bite size
2 gold potatoes, cut into bite size
1 sweet potato, cut into bite size
1 can diced tomatoes
1 pound white or cremini mushrooms, cleaned and quartered
2 tablespoons tomato paste
1 cup red wine
5 cups vegetable broth
1/4 cup nutritional yeast
1 tablespoons soy sauce
salt and pepper
3 tablespoons all purpose flour
1 cup frozen green peas

Directions
Warm 2 tablespoons of olive oil in a large skillet, over medium heat. Add the onions and a pinch of salt. Saute until golden brown.

While the onions cook, combine the carrot, potato, sweet potato, and diced tomatoes into a slow cooker, set to high heat. Cover. When the onions are cooked, transfer them to the slow cooker.

Add the remaining 2 tablespoons of olive oil to the skillet, and cook the mushrooms, until they have released their moisture and turned golden brown. Add the tomato paste to the pan, and stir, until it smells fragrant. It will start to stick to the bottom of the pan.

Deglaze the pan with the wine, then stir in 2 cups of the vegetable broth, the nutritional yeast, and soy sauce. Season with salt and pepper to taste.

Transfer about 1/2-3/4 cup of the liquid to a small bowl. Whisk in the flour, until there are no lumps. When the mixture is completely smooth, whisk it back into the liquid in the skillet. Whisk vigorously, to break up any lumps that might form.

Stir the mushrooms, frozen peas, and remaining veggie broth into the slow cooker. Cook on high for about 5 hours or on low for about 8 hours. The stew is done when the vegetables are tender.

Adapted From
http://www.veganmotherhubbard.net/2014/01/slow-cooker-beef-less-stew.html

Vegan Tofu Scampi

Ingredients
Vegetable oil
Kosher salt
12oz (1 block) extra firm tofu
6oz dry linguine, or other pasta
1 tablespoon earth balance butter
2 tablespoons olive oil
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/4 lemon's worth of zest
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon red pepper flakes

Directions
Prepare tofu. Drain and press tofu between paper towels. Set something heavy (like a pot or cutting boards) on top for a few minutes to help press the liquid out of the tofu. Slice pressed tofu into flat bricks.

Prepare pasta. Drizzle some oil in a large pot of boiling salted water, add 1 teaspoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

While pasta is cooking, get another pan, and melt the butter and olive oil over medium-low heat. Add the garlic. Saute for a minute or so, careful not to let the garlic burn. Add the tofu slices, some salt and pepper, and saute for a few minutes. Stir tofu a few times to fry all sides. Once tofu is browned on both sides, remove from the heat. Add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine.

If you get the timing right, the pasta should be done right around the same time as the tofu. Drain the cooked linguine and then put it back in the pot. Immediately add the tofu and sauce, toss well, and serve.

Grammy's Corn Pudding

Ingredients
2 flax eggs (2 tablespoons ground flaxseeds + 1/4 cup water)
3/4 cup whole grain corn flour
3/4 cup corn meal
2 tablespoons cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8oz silken tofu
1/2 cup earth balance vegan butter, melted
1-3/4 cups frozen whole kernel corn, thawed
1 (16oz) can cream style corn

Directions
Preheat oven to 350 degrees, and lightly grease a long shallow baking dish (something between 8x8 and 9x13).

Prepare flax eggs by mixing together ground flaxseed and water. Place in refrigerator to chill for several minutes, until thickened.

In a mixing bowl, combine the other dry ingredients: corn flour, corn meal, sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.

Use a food processor to blend the silken tofu until smooth.

In the mixing bowl with corn meal mixture, combine all other ingredients: silken tofu, flax eggs, vegan butter, frozen corn, and creamed corn. Stir to combine. Pour mixture into the baking dish and bake for 45 minutes, uncovered.

Sweet Potato Casserole

Ingredients
Filling
2 large sweet potatoes
1 tablespoon earth balance butter
1/2 teaspoon vanilla extract
2 - 3 tablespoons pure maple syrup
1/2 teaspoon fine grain salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

Topping
2 tablespoons earth balance butter
2 tablespoons brown sugar
3 tablespoons brown rice flour (or white flour)
1/3 cup chopped pecans (or walnuts)

Directions
Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil.

Peel and cube the sweet potatoes. Microwave in a large bowl, in increments of 5 minutes and stirring in between, until soft. This will probably take about 10 -15 minutes. Mash the sweet potatoes with the butter until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon to the sweet potatoes. Scoop into casserole dish.

Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole. Bake for about 45 minutes uncovered, until crispy and bubbling.

Adapted From
http://ohsheglows.com/2009/11/24/this-aint-grandmas-sweet-potato-casserole/