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.