Pear Bread with Cranberries and Ginger

Adapted from Gluten Free Gigi

INGREDIENTS:

• 3 pears, peeled, diced and cored, cooked with ½ cup water until tender, cooled
• 1/2 cup agave
• 1 tablespoon flaxseed meal mixed with 3 tablespoons water - let stand to thicken
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 1 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup fresh cranberries, halved

METHOD: 

• Preheat oven to 350 degrees
• Lightly grease loaf pan
• In large mixing bowl combine flour, baking soda, salt and ginger
• Puree pears in food processor
• Add agave, flaxseed/water mixture, oil and vanilla; process until smooth
• Stir wet ingredients into dry ingredients just until combined
• Stir in cranberries
• Pour into loaf pan and bake 50 - 60 minutes

NOTES:
The pears were not very sweet so it could have used a little more agave or some sugar.

Curried Sweet Potato and Lentil Soup

Adapted from The Daily Green

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 ribs celery, chopped (I used the tops of the stalk with leaves)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 8 cups water
• 2 vegetable bouillon cubes
• 16 ounces (about 2 cups) dried lentils, rinsed and sorted
• sea salt
• cayenne pepper

METHOD:

• Melt margarine in soup pot.
• Add sweet potatoes, celery and onion; cook stirring occasionally, about 10 minutes
• Add garlic, curry, ginger, cumin and coriander; cook while stirring for 1 minute
• Add water, bouillon cubes and lentils and bring to a boil
• Reduce heat, cover and simmer until lentils are tender, about 40 minutes
• Season with salt and a pinch of cayenne pepper

Collard Green, Sweet Potato and Black-Eyed Pea Soup

Adapted from Healthy Endeavors

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 5 cups water
• 2 1/2 vegetable bouillon cubes
• 2 medium sweet potatoes, diced
• 1 bunch collard greens, chopped
• 3 cups cooked black-eyed peas
• 14 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

METHOD:

• Saute onion and garlic in olive oil until soft, about 5-7 minutes
• Add water, bouillon and sweet potatoes; bring to boil and simmer 10 minutes
• Add tomatoes, collard greens and spices and simmer until collards are tender, 10-15 minutes
• Stir in cooked black-eyed peas
• Season to taste with salt and pepper

Pumpkin Cranberry Bread

Adapted from Baking Bites

INGREDIENTS:

• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup organic sugar
• 1/4 cup Earth Balance Coconut Spread
• 1 teaspoon vanilla extract

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

• 1 cup fresh cranberries, halved

METHOD:

• Preheat oven to 350 degrees and lightly grease loaf pan
• Beat wet ingredients together with hand mixer
• Whisk dry ingredients together
• Stir dry ingredients into wet ingredients, mixing only until just blended
• Stir in cranberries and pour batter into loaf pan
• Bake for 1 hour or until toothpick inserted into center comes out clean
• Cool in pan for 15 minutes; remove from pan and cool completely on wire rack

Brown Rice Vegetable Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup brown rice
• 1 teaspoon dried basil
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 6 cups water
• 2 vegetable bouillon cubes
• 5-6 carrots, diced
• 1 daikon, diced
• 10 ounce package frozen spinach

METHOD:

• Heat oil in soup pot and saute onion and garlic until onion starts to turn transluscent
• Add brown rice and cook 2 minutes, stirring constantly
• Stir in spices
• Add water and bouillon cubes, cover and bring to boil
• Lower heat and simmer 40 minutes
• Add vegetables, bring to boil, lower heat, cover and simmer 10 more minutes
• Salt to taste

COMMENTS:
Had some vegetables left over from the last produce share and a package of frozen spinach that needed to be used up so I threw it all together in a soup and it turned out great.

Black Bean Chili with Butternut Squash and Savoy Cabbage

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 6 cups cooked black beans
• 2 cups water
• 1 vegetable bouillon cube
• 1-28 ounce can crushed tomatoes
• 1 small head savoy cabbage, chopped

METHOD:

• Heat oil in stock pot over medium-high heat
• Add onions and garlic and saute about 9 minutes until tender and golden
• Add butternut squash; stir 2 minutes
• Stir in chili powder and cumin
• Stir in beans, water, bouillon and tomatoes; bring to a boil
• Reduce heat and simmer, covered, about 10 minutes until squash starts to become tender
• Stir in cabbage and simmer, covered, about 10-15 minutes until cabbage is tender
• Season with salt and pepper

COMMENTS:
The original recipe calls for Swiss chard instead of Savoy cabbage.  I had Savoy cabbage to use up so I substituted.  Tastes great but a little too tough and crunchy so the texture of the chard would probably work better.

Teriyaki Vegetable Stir-Fry

Adapted from Betty Crocker and Mark BIttman

INGREDIENTS:

• 1-2 tablespoons oil
• 2 cloves garlic, minced
• 1 onion, diced (about 2 cups)
• 4 carrots, sliced thin or into matchsticks
• 1 medium daikon, sliced thin or into matchsticks
• 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
• 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
• 1/2 cup teriyaki sauce

METHOD:

• Heat oil in large pot; saute garlic and onion for 1 minute
• Add carrots and saute another minute
• Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
• Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
• Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
• Stir in drained and rinsed noodles
• Stir in teriyaki sauce

Mini Pasta with Baby Turnips and Greens

Adapted from The Farm at Miller's Crossing

INGREDIENTS:

• 1-2 bunches (about 15) baby salad turnips
• 4-6 ounces mini pasta
• 1 tablespoon oil
• 1 clove garlic, minced
• 1 hot pepper, minced
• Veggie Parmesan cheese

METHOD:

• Bring a pot of water to a boil; add 1 tablespoon salt
• While water is heating, cut roots off of turnips, remove leaves and cut turnips in half
• Leave turnip leaves whole and cut stems into 1 inch pieces
• Put turnips in the boiling water and cook a few minutes until tender; remove
• Put stems then leaves in the same boiling water, removing when tender
• Add pasta to the same boiling water and cook per package directions
• While pasta is cooking, heat oil in skillet
• Add garlic and hot pepper; saute until garlic is pale gold
• Add cooked turnips, stems and leaves
• Add cooked, drained pasta and a little of the cooking water
• Serve with veggie Parmesan cheese

COMMENTS:
There would normally be more greens but due to frost, at least half of the leaves had yellowed and could not be used.  Delicious regardless!

Sweet Potato and Acorn Squash Soup

Adapted from The New York Times

INGREDIENTS:

• 1 tablespoon oil
• 1 small onion, chopped
• 1/2 teaspoon dried ginger
• 1 acorn squash, peeled and diced
• 4 medium sweet potatoes, peeled and diced
• 3 medium white potatoes, peeled and diced
• 6 cups water
• 2 vegetable bouillon cubes
• salt to taste

METHOD:

• Heat oil in stock pot, add onion and cook until tender, about 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, for 45 minutes until all vegetables are tender
• Blend with an immersion blender
• Salt to taste

COMMENTS:
As a lifelong sweat potato hater and not being terribly fond of acorn squash either, I was not optimistic about this soup but it is the only recipe I found that did not turn my stomach.  These vegetables would not have been my choice if I had a say in what I got in my produce share so I had to make the best of it.  Well, I have to admit, this is absolutely delicious.  Throw in some cooked black beans and it's a meal.  The original recipe says it freezes well but I am not sure I will have any left to freeze to put that to the test.

Cream of Broccoli Soup

Adapted from Eating Vegan

INGREDIENTS:

• 4 tablespoons vegetable margarine
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 bunch broccoli, chopped
• 4 tablespoons whole wheat flour
• 1 cup rice milk
• 3 cups water
• 1 1/2 vegetable bouillon cubes
• salt and pepper to taste

METHOD:

• Sauté garlic, onion and celery in vegetable margarine
• Add in flour and stir until browned to make a roux
• Add rice milk, water, bouillon cubes and broccoli
• Bring to a boil, stirring frequently
• Cook until broccoli is soft and mixture is rich and creamy
• Cool and blend in batches until smooth
  

Green Bean and Mushroom Medley

Adapted from Allrecipes.com

INGREDIENTS:

• 5 cups fresh green beans cut into 1 inch lengths (about 1 3/4 pounds)
• 3 cups carrots cut into size of green beans (about 6 medium carrots)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1 teaspoon rosemary

METHOD:

• Steam green beans for 3 minutes, add carrots and steam another 5 minutes or until tender but still firm
• Meanwhile saute onion in garlic in oil for a few minutes
• Add mushrooms and saute until almost tender; reduce heat, cover and simmer 3 minutes
• Stir in green beans, carrots and seasonings
• Cover and cook for 3 minutes over medium heat

Thanksgiving Dog Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 medium sweet potato boiled and mashed with cooking water, about 3/4 cup
• 1 jar turkey baby food*
• 2 cups whole wheat flour
• 1/2 cup fine yellow cornmeal
• 1 apple, peeled, cored and grated

METHOD:

• Preheat oven to 325 degrees
• In a large bowl whisk together mashed sweet potato, turkey and apple
• Add flour and cornmeal; stir until combined
• Knead dough until it holds together
• Roll out on floured surface to about 1/4 inch thick
• Cut out treats with cookie cutters
• Bake 35-40 minutes until dried and slightly golden on bottoms
• Turn off oven and leave door ajar letting treats cool and dry out in oven for 1-2 hours
• Store in airtight container for up to 1 week

* Can substitute 3 tablespoons water - one of my dogs doesn't like fruit and vegetables so I added the jar of turkey baby food.  They all LOVE these cookies!

Vegetable and Pastina Soup

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, thinly sliced
• 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
• 4 carrots, diced
• 1 parsnip, diced
• 4 celery ribs, sliced
• 1 - 28 ounce can crushed tomatoes
• 1 bay leaf
• 8 cups water
• 2 potatoes, diced
• 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
• 1 - 10 ounce package frozen corn
• 3/4 cup pastina

METHOD:

• Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
• Add sliced collard greens and saute until wilted
• Add parsley, carrots, parsnips and celery; saute until heated through
• Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
• Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
• Add pastina, cover and cook 10 more minutes, stirring frequently

Broccoli and Daikon Stir Fry

Adapted from My Vegetarian Kitchen

INGREDIENTS:

•     2 cups water
•     1 vegetable bouillon cube
•     5 tablespoons soy sauce
•     3 tablespoons corn starch
•     1 teaspoon sugar

•     3 tablespoons sesame oil
•     3 cloves garlic, minced
•     5 large collard greens leaves, thinly sliced
•     1 bunch broccoli, florets with chopped stems
•     10 ounces mushrooms, thickly sliced
•     1 daikon, cut into thin strips (about 4 cups)

•     cooked rice

METHOD:

•     In a small bowl stir together water, bouillon, soy sauce, corn starch, sugar; set aside
•     Heat oil in a large skillet or stock pot, add garlic and saute briefly
•     Add sliced kale and saute until wilted
•     Add broccoli, mushrooms and daikon, stir-fry about 10 minutes until broccoli is crisp-tender
•     Add sauce mixture, bring to boil and stir until sauce thickens, about 2 minutes
•     Serve over rice

Leeks and Carrots

Adapted from Care2

INGREDIENTS:

• 1 tablespoon olive oil
• 3 medium leeks, white and pale green parts, chopped
• 4 large carrots, peeled and diced
• pinch of nutmeg
• sea salt

METHOD:

• Heat oil in skillet
• Add leeks and carrots, cover and cook for about 10 minutes until tender crisp
• Uncover and saute, stirring frequently, until leeks and carrots begin to brown
• Stir in nutmeg and salt

Shown with boiled white potatoes and parsley, Gardein Beefless Tips and romaine salad with sunflower seeds.

Green Chick'n Enchilada Casserole

Adapted from What's Cooking America

INGREDIENTS:

• 3 cups (about 30 marble - golf ball size) fresh tomatillos, husks removed and rinsed
• 2 small green hot peppers
• 1 teaspoon oregano
• 1/4 cup firmly packed fresh cilantro leaves
• 1/4 cup fresh parsley
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 4 ounces evaporated soy or rice milk (simmer 8 oz soy or rice milk uncovered 10-15 minutes to make 4 oz evaporated)
• 1 1/2 cups water
• 1 vegetable bouillon cube
• 1 - 6 ounce package chicken breast substitute, shredded (I used Lightlife Smart Strips)
• 18 six inch corn tortillas
• 1 1/2 cups shredded veggie Cheddar cheese (I used Galaxy Veggie Shreds)

METHOD

• In a food processor, blend the tomatillos, hot peppers, oregano, cilantro, parsley, onion and garlic; pour into a large saucepan
• Heat the tomatillo mixture over medium-low heat, add evaporated soy or rice milk, water and bouillon cube and bring to a boil
• Reduce heat and simmer uncovered 30 - 45 minutes until mixture has reduced to about 2 cups, stirring occasionally
• Remove from heat and stir in shredded chick'n
• Grease a 9 x 3 inch baking pan and preheat over to 400 degrees
• Cut 6 corn tortillas into quarters and spread in baking pan to cover bottom; top with 1/3 of tomatillo mixture then sprinkle with 1/3 of cheese.  Repeat twice to make 3 layers.
• Cover with foil and bake 15 minutes; remove foil and bake 10 minutes longer until bubbly

NOTE:  Although the flavor is nice without adding any salt and there is a zing from the peppers, I found it to be heavy on corn tortillas and light on filling so I would either increase the filling the next time or reduce to 12 tortillas (3 layers of 4 tortillas) and bake in an 8 x 8 inch pan.

Super Moist Pumpkin Bread

Adapted from Allrecipes.com

INGREDIENTS:

• 3 1/2 cups whole wheat flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2/3 cup flaked organic unsweetened coconut

• 2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup coconut milk

METHOD:

• For pumpkin puree, place 1/2 of a cheese pumpkin cut side down in roasting pan and cover with foil; bake at 400 degrees for about 45 minutes or until soft; scoop pumpkin out of shell, cool and puree in food processor; makes about 6 cups - freeze extra
• Set oven to 350 degrees; grease and flour two 8 x 4 inch loaf pans
• In a large bowl, stir together flour, sugar, baking soda, spices, salt, and coconut
• In a separate bowl, beat with hand mixer on low until combined pumpkin, oil, applesauce and coconut milk
• Pour wet ingredients in with the dry ingredients and mix with a spoon just until combined
• Divide batter evenly between loaf pans
• Bake for 1 hour or until a toothpick inserted in center comes out clean
• Remove from oven, cover loaf pans tightly with foil and let steam for 10 minutes
• Remove foil, turn loaves out onto a cooling rack, tent loosely with foil and allow to cool completely

Rutabaga and Kale Stew

Adapted from Eating Out Loud

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cubed
• 3 cloves garlic, minced
• 1 large bay leaf
• 2 1/2 teaspoons ground cumin
• 8 cups water
• 2 vegetable bouillon cubes
• 2/3 cup barley, soaked overnight in 1 1/2 cups water
• 2/3 cup lentils, soaked 3 hours in 1 1/2 cups water
• 1 rutabaga, peeled and cubed
• 1 bunch kale, coarsely chopped
• salt and pepper to taste

METHOD

• In a large soup pot cook onions and carrots in olive oil until onions become transparent
• Add garlic, bay leaf and cumin; stir to combine
• Add water, bouillon cubes and barley with soaking water and bring to boil; cover and simmer 25 minutes
• Add lentils with soaking water and rutabagas; bring to boil; remove bay leaf
• Stir in kale until wilted, bring to boil and simmer, covered, for 30 minutes or until vegetables are tender
• Season with salt and pepper to taste

Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, minced
• 3 ribs celery, thinly sliced
• 4 carrots, diced
• 2 large potatoes, diced
• 2 bay leaves
• 3 tablespoons vegetable margarine
• 3 cups water
• 1 vegetable bouillon cube
• 10 ounce bag frozen peas
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• salt and pepper to taste
• 4 vegan chicken breast substitute (I used 1 pkg Gardein Chick'n Scallopini)

METHOD:

• Preheat oven to 375 degrees; lightly oil a 9 x 13 inch baking dish; set aside
• In a large pan saute all of the vegetables and bay leaves in the olive oil until the onions brown a bit around the edges
• Add vegetable margarine and continue to saute until more browning occurs
• Crumble the vegetable bouillon cube into the pan with 1 cup of the water; simmer uncovered for about 10 minutes
• Add the remaining 2 cups of water, thyme and parsley and simmer about another 10 minutes until potatoes begin to soften
• Use a fork to mash a few of the potatoes to add thickness
• Add frozen peas, remove from heat and let cool for about 5 minutes
• Season to taste with salt and pepper
• Saute chicken breast substitute while vegetables are cooling
• Place chicken breast substitute in baking dish then pour in vegetable mixture to cover

VEGAN DUMPLINGS:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsweetened soy milk at room temperature
• 1/4 cup vegan sour cream
• 1/2 teaspoon apple cider vinegar
• olive oil

METHOD:

• In a large bowl whisk together all of the dry ingredients
• In a separate bowl, combine all of the wet ingredients
• Carefully stir the wet ingredients into the dry ingredients with a spoon just until combined
• Drop 1/4 cup mounds of dough on top of the vegetables in the baking dish
• Brush tops of dumplings with olive oil
• Bake uncovered for 30 minutes
• Remove from oven and allow to cool for 10 minutes before serving

Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt

Penne With Red Pepper Sauce and Broccoli

Adapted from Rocking F Farm.

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 hot pepper, chopped
• 1 teaspoon balsamic vinegar
• reserved pasta cooking water
• 1/2 teaspoon salt
• 1 bunch broccoli, flowers and stems peeled and diced
• 1/2 pound mini penne
• 1/4 cup grated veggie Parmesan cheese
• 1/4 cup fresh basil leaves, cut into thin strips

METHOD:

• Heat 1 tablespoon olive oil over medium heat in large skillet
• Add onions and saute about 5 minutes, stirring occasionally until onions soften
• Add garlic, red bell pepper and hot pepper
• Lower heat and continue to cook, stirring often, for 15 minutes
• Set aside to cool
• Steam broccoli about 7-10 minutes until tender
• In water used to steam broccoli, cook mini penne for 7 minutes
• While penne is cooking, put sauteed vegetables in blender, add balsamic vinegar, salt, remaining tablespoon olive oil and 1/4 - 1/2 cup pasta cooking water; blend until smooth
• Drain penne, return penne to pot and stir in red pepper sauce
• Stir in Parmesan cheese, steamed broccoli and basil
• Add more salt and pepper to taste if necessary

Black-Eyed Peas with Mustard Greens and Rice

Adapted from Food.com.

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 tablespoon sesame oil
• 1 medium onion, finely diced
• 2 celery ribs, diced
• 3 tablespoons chopped celery leaves
• 2 garlic cloves, chopped
• 1 hot pepper, chopped
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 bunch mustard greens, stems removed and chopped
• 1 cup brown rice soaked in 3 cups water for 3 hours
• 3 cups cooked black-eyed peas
• 1 teaspoon sea salt

METHOD:

• Melt margarine in soup pot over medium heat
• Add sesame oil, onions, bay leaves, celery, celery leaves, garlic, hot pepper, thyme, paprika and cumin
• Cook, stirring occasionally, until onions have browned
• Add in tomatoes and mustard greens; cook until mustard greens start to wilt
• Add rice with soaking water, cover and cook 30 minutes or until rice is tender
• Add cooked black-eyed peas, cover and simmer 5 minutes
• Season with salt and hot sauce, if desired

Root Stew

Recipe adapted from Eating Well.

INGREDIENTS:

• 4 teaspoons olive oil, divided
• 12 ounce package Lightlife Smart Sausages Italian Style 
• 1 large onion, diced
• 1 celeriac, peeled and diced (click here for how to prepare celeriac)
• 3 turnips, peeled and diced
• 3 large carrots, peeled and diced
• 4 cloves garlic, minced
• 2 teaspoons dried sage
• 4 cups vegetable broth or bouillon
• 1 bunch kale, stems removed, leaves chopped or thinly sliced

METHOD:

• Heat 2 teaspoons olive oil in stock pot over medium heat
• Add sausages and cook until browned on all sides, 5-6 minutes
• Transfer to plate and let cool
• Heat remaining 2 teaspoons olive oil in same stock pot
• Add onions, cook stirring occasionally until barely tender, about 4 minutes
• Add celeriac, turnips and carrots; stir and cook for 5 minutes
• Add garlic and sage; stir and cook until fragrant, about 30 seconds
• Add broth or water and bouillon cubes and bring to simmer, stirring often
• Cut sausages in half lengthwise, each half lengthwise again, then slice into 1/2 inch pieces
• When stew starts to simmer, stir in sausage and kale; return to simmer and stir until kale wilts down
• Cover and simmer over low heat for 30 minutes, stirring occasionally, until vegetables are tender

Hot Apple Cinnamon Oatmeal

INGREDIENTS:

• 1/3 cup rolled oats (grind briefly in food processor for creamier oatmeal)
• 3/4 cup almond milk
• 1 apple, peeled and diced
• cinnamon

METHOD:

• Combine oats, apple and almond milk
• Microwave for 2 minutes; stir
• Microwave for 1 more minute watching so it does not boil over
• Sprinkle with cinnamon and stir
• Let stand a few minutes to thicken and cool
• Sweeten to taste if unsweetened almond milk was used

Hearty Red Cabbage Soup

Adapted from Prevention.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 head red cabbage, thinly sliced
• 4 stalks celery, thinly sliced
• 1/3 cup red wine vinegar
• 1 tablespoon caraway seeds
• 6 cups vegetable broth or vegetable bouillon
• 1/2 cup tomato puree
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked beans (cannellini, great northern)

METHOD:

• In a large pan heat oil over medium heat; add onion and garlic; stir
• Cover the pan and cook for 10 minutes, stirring frequently
• Add cabbage, celery, vinegar and caraway seeds
• Cover and cook for 10 minutes, stirring frequently
• Add broth, tomato puree, thyme and bay leaf
• Cover and simmer for 20 minutes
• Remove bay leaf
• Stir in beans and heat through

Rice Stuffed Zucchini

Recipe adapted from Fat Free Vegan Kitchen.

INGREDIENTS:

• 1 round stuffing zucchini (about 5 inches in diameter)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (not oil packed)
• 1 1/2 cup cooked brown rice (with 1/2 vegetable bouillon cube in cooking water)
• 1/2 cup basil leaves, chopped

METHOD:

• Place sun-dried tomatoes in hot water to soak and rehydrate
• Cut zucchini top off about an inch from the top; scoop out insides leaving a wall of about 1/4 inch thick on all sides, separate seeds from pulp
• Steam zucchini and top for about 10 minutes, until slightly softened
• Remove sun-dried tomatoes from water and chop; reserve soaking water
• Chop zucchini pulp
• Saute garlic in olive oil for 1 minute
• Add zucchini pulp and saute for 2 more minutes
• Add tomatoes and brown rice
• If mixture is dry, add some of the reserved tomato water
• Add basil leaves and cook about 3 minutes
• Using a spoon carefully stuff the rice mixture into the zucchini and place top on zucchini
• Place stuffed zucchini in an uncovered baking dish in about an inch of water
• Bake for 30 minutes at 400 degrees

Eggplant Lasagna

 INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced (**see note below)
• 1 bunch Swiss chard, stems and leaves sliced separately
• 2 summer squash, diced
• 1 jar spaghetti sauce
• 9 lasagna noodles, cooked

METHOD:

• Saute garlic in olive oil for 2 minutes
• Add eggplant, chard stems and squash; stir
• Cover and cook, stirring occasionally, for 10 minutes until eggplant is just tender
• Stir in chard leaves and continue cooking about 5 minutes until leaves wilt
• Cover bottom of 9x13 inch baking dish with a layer of spaghetti sauce
• Place 3 cooked lasagna noodles over sauce covering bottom of pan
• Spread 1/2 vegetable mixture over noodles
• Top with 1/2 of remaining spaghetti sauce
• Place 3 lasagna noodles over layer of sauce
• Spread remaining vegetable mixture over noodles
• Top with remaining 3 lasagna noodles
• Spread rest of spaghetti sauce over lasagna noodles
• Cover pan with foil and bake at 350 degrees for 30 minutes

** To remove bitterness, peel eggplant, slice and place slices on paper towel.  Sprinkle with sea salt and let sit 20 minutes.  Rinse salt off and dice.

Freezes well.