Kale and Butternut Squash Soup

Adapted from The Lemon Bowl

INGREDIENTS:

•  2 links of Tofurky Italian Sausage, sliced and quartered
• 1-2 teaspoons oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 8 cups water
• 1 butternut squash, peeled and diced
• 1 bunch kale, roughly chopped
• 3 cups cooked navy beans
• salt

METHOD:

•  Heat oil in skillet, add Tofurky sausage, onion, garlic and bell pepper; cook about 5-7 minutes 
• Add water and bring to a boil
• Add butternut squash, return to boil and simmer, covered, for 15-20 minutes or until butternut squash is soft
• Stir in kale and simmer about 5 minutes until wilted
• Add beans 
• Salt to taste

Vegan Orange Cake

Adapted from Veg Recipes of India

INGREDIENTS:

• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons corn starch
• 1/2 cup coconut
• 2-3 oranges (for 1 teaspoon zest and 1 1/2 cups orange juice)
• 3/4 cup sugar
• 1/2 cup oil

METHOD:

• Combine flours, baking powder, baking soda, cornstarch and coconut in a large bowl; mix well
• Combine remaining ingredients in a separate bowl and beat with hand mixer
• Pour liquid ingredients into dry ingredients and blend on low until combined
• Pour into greased 9 x 9 glass cake pan
• Bake at 350 degrees for 40 minutes

Black-eyed Pea and Eggplant Stew

Adapted from Ashbury's Aubergines

INGREDIENTS:

• 2 cups dried black-eyed peas, cooked and drained
• 1 tablespoon oil
• 8 cups diced eggplant
• 1 onion, diced
• 2 tomatoes, peeled and diced
• 2 green bell peppers, diced
• 4 cloves garlic, minced
• Tomatoes, peeled and crushed to make about 28 ounces
• 1 jalapeno pepper
• 1/2 cup water
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons salt
• cooked rice

METHOD:

• Rinse black-eyed peas, cover with water and cook until tender, about 45 minutes
• In a stock pot, cook eggplant, diced tomatoes, onion, bell pepper and garlic over medium heat for about 10 minutes, stirring frequently
• Add crushed tomatoes (crush in blender with jalapeno pepper), water and spices and cook for another 25 minutes, covered, on low, stirring occasionally
• Add cooked and drained black-eued peas and let stand uncovered for 10 minutes
• Serve over cooked rice