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1 1/2 cups brown rice
1 8-oz brick unseasoned tempeh
1 red bell pepper
1 1/2-2 cups grated carrots (about 3 or 4 large carrots)
3-4 scallions, green and white parts, thinly sliced
1/2 cup golden raisins
1/2 cup unsalted cashews
2 tbs ginger, finely minced
2 tbs soy sauce
3 tbs rice vinegar
3 tbs peanut or canola oil
1 tbs plus 1/2 tsp curry powder
1/3 cup chopped parsley, cilantro, or a combination.

While your rice is cooking, mince the ginger, chop the pepper, scallions and herbs, and grate the carrot. Cut the tempeh into small bite-sized cubes. Toast the cashews in a dry non-stick skillet over low heat, taking care that they don’t burn. When they are golden brown, remove from heat and let cool. Heat 2 tbs oil in the skillet over medium heat. When the oil is hot, add the curry powder, raisins, and ginger. Cook for a minute or two to bloom the flavors. Remove mixture to a small bowl. Using the same pan (you don’t have to wash it), heat another tbs oil and the 1/2 tsp curry powder. Fry the tempeh, adding 1 tbs soy sauce and stirring well. Cook for 2-3 minutes to allow the tempeh to absorb the seasoning.
When your rice is done, stir in the curry-raisin mixture, the tempeh, and the rice vinegar.
Before serving, stir in the cashews, carrots, peppers, scallions and herbs. Taste for seasoning and add additional rice vinegar and/or the other 1 tbs soy sauce if needed. Serve only slightly chilled or at room temperature for best flavor.

In a food processor combine the garlic, lemon juice, olive oil and tahini and process until garlic is chopped. Add in the chickpeas, oregano, and a bit of the reserved liquid (about 1/4 cup) and pulse until desired consistancy. Season with salt and pepper and if needed add in more reserved liquid. Place the hummus in a bowl, drizzle with a bit of extra virgin olive oil and top with the chopped kalamata olives.

Creamless Mushroom Soup
Oven-Dried Tomato Puree:
2 lbs Roma tomatoes, halved lengthwise
2 tbsp fine sea salt
2 tsp sugar
3 fresh rosemary sprigs
6 fresh thyme sprigs
6 garlic cloves, sliced
12 fresh basil leaves, torn by hand

Preheat the oven to 300˚F. Line a rimmed cookie sheet with parchment paper and arrange the tomato halves cut-side up on it in a single layer. Mix the salt and sugar together in a small bowl and sprinkle the tomatoes with the mixture. Then sprinkle with the rosemary, thyme, garlic, and basil. Put the cookie sheet in the oven and bake for 90 minutes, until the tomatoes are dried but not shriveled.
Remove the cookie sheet from the oven. Pick off and discard the garlic and herbs. While the tomatoes are still warm, puree them in a food processor or blender. Set aside while you make the soup.

Soup:
extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
pinch of hot red pepper flakes
1 large Russet potato, peeled and cut into 3/4″ cubes
fine sea salt
5 cups vegetable stock
2 garlic cloves, sliced
1 fresh rosemary sprig
1½ pounds mixed wild mushrooms- black trumpet, portobello, shiitake, and porcini — stems removed, large ones quartered, small ones halved or left whole
freshly ground black pepper

Pour the stock into a small pot and set to simmer. Pour 2 tbsp of olive oil into a large dutch oven to generously coat the bottom. Warm over medium-high heat. Add the onion, minced garlic, and red pepper and cook until the onion is browned, about 4 minutes.
Add the potato, season with salt, cook for 2 to 3 minutes, then stir in the tomato puree. Cook for 5 minutes, then add the simmering stock. Taste and adjust the seasoning if necessary. Cook until the potatoes are cooked through, about 5 more minutes. Blend the soup with an immersion blender until creamy.
Pour 2 tbsp into a wide deep skillet to coat the bottom. Warm the oil over medium-high heat. Add the sliced garlic and rosemary and sauté until the garlic is browned, about 1 minute. Stir in the mushrooms, season with salt and black pepper, and sauté until the mushrooms are wilted, about 3 minutes. Remove and discard the rosemary, then add the mushrooms to the soup.
Place the dutch oven on low heat and let the soup simmer for 15 to 20 minutes. Taste, adjust the seasoning if necessary, and finish with a drizzle of extra virgin olive oil. Ladle into bowls and serve with warm garlic bread.

1 tablespoon olive oil
Juice of one lime
1/2 teaspoon cumin
Salt and pepper, to taste
15 oz. can black beans, rinsed and drained
1/2 cup frozen corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 ripe avocado, cubed (not too mushy is best, if you want the avocado to retain some shape in the salad)
1 small onion, diced
Handful of cilantro, chopped

In a bowl, whisk olive oil, lime juice, cumin salt and pepper until well combined. Add remaining ingredients and toss until beans and vegetables are thoroughly coated. Let salad stand for at least 30 minutes for corn to defrost and flavors to meld. Serve with additional cilantro, if desired.

2-3 oz. salad greens per person, washed and dried
1 orange per person, supremed
1/4 cup jicama per person, cut into matchsticks
2-3 tbsps pomegranate seeds per person
dressing (optional)

Dressing
1 orange, juice of
1/2 tsp sugar (to taste)
pinch of salt
ground pepper
dash of red wine or cider vinegar
1/8 cup canola or olive oil

To make the dressing: Combine all ingredients in a bowl except for the oil. Whisk together and slowly drizzle the oil into the bowl in a thin, steady stream until desired consistency is reached.

Assemble the salad: You can toss the ingredients with the dressing in a bowl or you can toss the jicama and greens together with the dressing and arrange the orange slices and pomegranate seeds on top. If not making the dressing, then you can squeeze the juice of the remnants of the supremed orange over the salad and drizzle a little canola or olive oil on top.

Smoky, Soul Satisfying Miso Soup

6 cups water
3 dried shitake mishrooms
3 tablespoons dried wakame, shredded
6 tablespoons miso paste, in this case, red
2 cups arugula

Heat the water in a pot until just ready to boil. Turn the temperature down a bit and simmer for two minutes. Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard. Add the mushrooms and the wakame and return to heat. Simmer the soup over low for 20 minutes. Spoon out the mushrooms and cut into thin strips, discarding the stems. Return the mushrooms to the soup.In a small bowl, whisk together the miso paste and a bit of the broth from the post, then pour back into the soup. Continue to let the soup simmer. Just before serving, add the arugula and heat just so it wilts. Serve and dive in.

Curried Cauliflower Soup

2 tablespoons olive oil
1 small onion, chopped
1 medium apple
1 tablespoon curry powder
1 clove garlic, sliced
1 large head cauliflower, chopped into 1-inch pieces
4 cups vegetable broth
1 teaspoon honey or agave nectar
1 teaspoon rice wine vinegar

Heat oil in a large pot over medium-high heat. Add onion, and saute for 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook for another 2 minutes, until the curry powder turns a deep yellow. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer for 20 minutes. Cool 20 minutes (helps to deepen the flavors), then blend in a food processor until smooth. Stir in honey and vinegar, and season with salt, if needed.

Roasted Red Pepper and Walnut Dip
13 oz. jar of roasted red bell peppers in vinegar
1 cup of walnuts
2 Tbsp extra virgin olive oil
juice of 1/2 lemon
1tsp ground cumin
1/4 tsp cayenne pepper
salt to taste

Blend all ingredients in processor until coarse puree forms. Season with salt. Transfer to a bowl, and serve with pita chips.

Vegan Almond Applesauce Bread
This is subtly sweet and very flavorful. It was developed as a way to use up the pulp leftover from making almond milk but works just as well with other ground almonds or almond meal.
Makes 1 (8-inch x 4-inch) loaf

4 oz (~2/3 cup) pitted dates
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cup unsweetened applesauce
1/4 cup Earth Balance margarine
2 eggs
1 cup almond meal (or wrung out pulp from making almond milk)

-Preheat your oven to 350 degrees F.
-Soak the dates in warm water for at least 10 minutes.
-Sift (or whisk) together the flours, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
-Place the applesauce and the dates (with the extra soaking water strained off) in the bowl of a food processor and process until the dates are chopped and evenly distributed. You could also try doing this step in a blender and then mixing the rest of the recipe by hand but I used the food processor to make fewer dirty dishes.
-Add the margarine and process until combined. Add the eggs and again process until combined. -Add the flour mixture to the food processor in three stages, pulse 1-2 times after each addition. Then pulse until all the flour is combined with the wet ingredients.
-Coat a 8"x4" loaf pan with spray oil and spoon the batter evenly into the pan.
-Bake for 40-45 minutes, or until a toothpick inserted in the loaf comes out clean.
-Cool for 5 minutes and then remove the loaf from the pan and cool thoroughly on a rack before slicing.

Clamless England Clam Chowder

This makes about 6 servings
3 medium potatoes (about 3 C. chopped)
2 C. chopped mushrooms
oil for saute & roasting
1 large onion, chopped
3 cloves garlic, minced
1 medium head of cauliflower (about 3 C. chopped)
1/4 C. Broth Powder
5 C. water
1 C. raw cashews
salt, pepper to taste
vegetarian fish sauce to taste (optional)

In a sauce pan, put half of the chopped potatoes (1 1/2 C.) with enough water to cover. Cover the pan and boil until potatoes are tender.
Heat your oven to 425 degrees, and toss mushrooms in a little oil, salt , and pepper, then spread onto a sheet pan and roast for about 5-6 minutes.
In a large soup pot, add a little oil and saute the onions on med-high heat (do not brown) for a few minutes. Add garlic and saute for another minute or so. Add the cauliflower and remaining potatoes, and broth powder, and toss together. Add the water and let simmer until everything is tender.
In a food processor, process the cashews until you get a fine crumble. Add about 1/2 C. of the broth in the pot to the processor and spin until smooth and creamy. Add the cashew mixture to the soup and mix well. When veggies are tender, turn off the heat and puree the soup until smooth, using a stick blender. Mix in the remaining cooked potatoes (drained) and mushrooms, and season to taste.

Carrot, Parsnip, and Scallion Fritters over Arugula Salad with Meyer Lemon Vinaigrette

3/4 cup grated carrot and parsnip (roughly 2 carrots and 1 parsnip)
1/2 cup thinly sliced scallions
1 large egg, beaten lightly
1/3 cup bread crumbs
1/2 teaspoon Kosher salt
Dash of cayenne pepper
Canola oil for frying

In a bowl combine well the carrot, parsnip, scallion, egg, bread crumbs, and salt and pepper to taste. In a large skillet heat some canola oil (about enough to cover the bottom of the pan) over medium heat. Form the carrot mixture into patties about 1/4 inch thick and carefully fry for about 5-7 minutes per side or until golden brown. Drain on towels and serve on top of arugula salad with lemon wedges for spritzing.

Meyer Lemon Vinaigrette
Juice from 1/2 a Meyer lemon
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Whisk all of the ingredients together. Toss with a few large handfuls of arugula. Serve topped with vegetable fritters and lemon wedges on the side.

1 pound taro, peeled
1/2 pound pumpkin
12 pieces fried tofu
1/4 cup water
1 1/2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Slice taro into 1/2-inch wide pieces. Slice pumpkin into 1-inch long, 1/2-inch diameter rectangles. To steam, you can use either a vegetable steamer or do it the Chinese way: place a plate on a wire rack in a wok with about 2 inches of boiling water. Steam pumpkin until tender, about 2 minutes, then remove. Steam taro until fully cooked through, about 10 to 12 minutes, then remove. With a potato masher or a rubber spatula, break taro into smaller pieces. Mix in water, peanut/veg oil, soy sauce, sesame oil, cornstarch, sugar, salt, and pepper. Continue to mash until taro is smooth. Adjust flavor if needed with additional salt and pepper.Slice off 1 side (just a sliver) of each tofu puff. With your fingers, gently push the inner tofu to the sides. Spoon and pack taro into the tofu. With the blunt end of a chopstick, lightly press a hole in the center (but careful not to poke through to the other side.) Press a pumpkin piece into each hole, then smooth out the top.You can eat the tofu puffs as is, or you can pan-fry them (the top only or all 4 sides) for some extra crispness. Taro and pumpkin tofu puffs can be eaten warm or at room temperature.

Roasted Vegetables with Chickpeas and Couscous
18 oz sweet potatoes, peeled and cut 1/2″ thick on the diagonal
3 baby eggplant, cut into 3/4″ slices on the diagonal
2 sprigs rosemary, leaves chopped
oil spray
2 zucchini, quartered lengthwise
1 red bell pepper, seeded and cut into thick strips
1 large red onion, cut into 8 wedges
3 ripe Roma tomatoes, quartered
2 tbsp balsamic vinegar
1 15 oz can chicken broth
1 1/2 cups couscous
1 15 oz can chickpeas, rinsed and drained
1 handful mixed herbs (basil, green onions, oregano), chopped

Preheat the oven to 350F. Line two baking sheets with parchment paper and place the sweet potato and eggplant on the trays. Spray with the oil, add the rosemary, and toss to coat. Arrange in a single layer and bake for 15 minutes.
Add in the zucchini, red bell pepper, and onion. Spray again with the oil spray and continue to bake an additional 15 minutes.
Add the tomato wedges, drizzle with the vinegar, and bake for a final 15 minutes, or until all of the vegetables are tender.
Meanwhile, heat the stock in a saucepan to boiling. Remove from the heat and stir in the couscous. Cover and set aside for 3 minutes, then return to a low heat and fluff with a fork for 2-3 minutes to separate. Add the chickpeas and most of the herbs. Serve the vegetables on warm couscous. Garnish with extra herbs.

Preheat oven to 350. Make sure kale is very dry or the kale will wilt in the oven. Tear bite size pieces of kale & place them on a cookie sheet. (line with foil for easy clean up) Brush each leaf with a light coating of olive oil on both sides. Sprinkle salt & pepper on the leaves. Bake in oven for about 7-8 minutes. Make sure to watch, they will turn from good to bad in a matter of minutes. You want these to be light, crisp & airy, if you bake them to long they will turn black & become very bitter. These goodies almost melt in your mouth.

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