Butternut Squash Soup

1 cup carrots, chopped
1 cup celery, chopped
6 sprigs fresh parsley
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups butternut squash, peeled and diced
Salt and freshly ground black pepper, to taste
Pinch of nutmeg, to taste
2 Tbsp. white truffle oil, optional
1/4 cup Corn Nuts snack, plain flavor, coarsely crushed, for garnish

�?Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.
�?Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
�?Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg. Add the truffle oil, if desired. Blend again until oil is incorporated.
�?Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.

Makes 4 servings

Cabbage Onion Soup

The secret to this soup is the right combination of cabbage and onions. It tastes a lot better than it sounds!

1 lb. cabbage, chopped coarsely
2 medium onions, chopped coarsely
1 garlic clove, chopped
2 cups water
Salt, to taste
Freshly ground pepper
Chopped coriander
Dash Tabasco sauce

�?Boil the cabbage, onions, and garlic together in the water until tender.
�?Cool and transfer to a blender. Blend until smooth.
�?Strain into a pan and turn on the heat.
�?Simmer and season with salt and pepper.
�?Transfer to a soup bowl and serve hot, garnished with coriander and a dash of Tabasco sauce.

Makes 4 servings

Caesar Salad

The fish-friendly Caesar dressing in this recipe is so delicious that you’ll want to dip veggies in it, slather it on wraps, and use it to marinate tofu.

2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1-2 Tbsp. nondairy parmesan “cheese�?

�?Preheat the oven to 375ºF.
�?Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated.
�?Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden�? about 10 minutes.
Allow them to cool completely cool on the tray.
�?Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, Worchestershire sauce, mustard, and olive oil into a food processor and process until smooth.
�?Place the lettuce and croutons into a large bowl, add the salad dressing and non-dairy soy parmesan, and toss well to coat.
�?Serve immediately.

Makes 4 servings

Cajun Tempeh

8-oz. pkg. tempeh
12 oz. fresh salsa
1 cup white wine
1/2 Tbsp. garlic powder
1 cup water
1/2 cup tamari or soy sauce
3 cups flour
1 Tbsp. crushed red pepper flakes
2 Tbsp. cumin
2 Tbsp. herb mix
3 Tbsp. paprika
1 Tbsp. chili powder
Pinch of sea salt and pepper
1/2 tsp. cayenne
1 Tbsp. extra virgin olive oil

�?Cut the tempeh into thirds, then cut in half diagonally to form triangles. Cut in half widthwise, like cutting through a cake round when making a layer cake.
�?Combine the salsa, wine, garlic powder, water, and tamari in a large bowl. Add the tempeh and let sit for at least 6 hours, preferably overnight.
�?Combine the flour, red pepper flakes, cumin, herb mix, paprika, chili powder, salt, pepper, and cayenne in a bowl. Dredge the tempeh, coating completely.
�?Heat the olive oil in a pan, preferably a cast-iron skillet, and fry the tempeh.*

*Note: Use extreme caution when working with hot oil. Turn on the exhaust fan or open a window, and keep a lid that can cover the pan nearby.

Makes 2 to 3 servings

Cajun-Style Collards

1 1/2 lbs. collard greens
1 Tbsp. olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 14.5-oz. can diced tomatoes, drained
1 tsp. dried thyme
1/4 tsp. filé powder
1/4 tsp. cayenne
Salt and freshly ground black pepper, to taste

�?Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.
�?Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot. This dish goes well with Not-So-Dirty Rice.

Makes 4 servings

Carrot-Ginger Dressing

4 Tbsp. extra-virgin olive oil
1 medium onion, finely diced
4 large carrots, peeled and sliced into 1/4-inch rounds
1 celery stalk, finely diced
1 1-inch piece fresh ginger, peeled and sliced into 1/8-inch rounds
3 garlic cloves, minced
1/4 cup mirin (Japanese cooking wine)
1 1/2 cups vegetable stock
2 Tbsp. margarine
1 Tbsp. white vinegar

�?In a small stockpot, heat the olive oil and sauté the onion for 2 minutes. Add the carrots, celery, ginger, and garlic and sauté until tender, approximately 10 minutes.
�?Add the mirin and continue cooking until almost evaporated.
�?Add the vegetable stock and cook for 15 minutes.
�?Purée in a blender.
�?Strain back into the stockpot through a fine sieve. Add the Earth Balance and stir until melted. Remove from the heat.
�?Stir in the vinegar.
�?Store in an airtight container for up to 1 week.

Makes 1 cup

Carrot-Ginger Sauce

4 Tbsp. extra-virgin olive oil
1 medium onion, finely diced
4 large carrots, peeled and sliced into 1/4-inch rounds
1 celery stalk, finely diced
1 1-inch piece fresh ginger, peeled and sliced into 1/8- inch rounds
3 garlic cloves, minced
1/4 cup mirin (Japanese cooking wine)
1 1/2 cups vegetable stock
2 Tbsp. margarine

�?In a small stockpot, heat the olive oil and sauté the onion for 2 minutes. Add the carrots, celery, ginger, and garlic and sauté until tender, approximately 10 minutes.
�?Add the mirin and continue cooking until almost evaporated.
�?Add the vegetable stock and cook for 15 minutes.
�?Purée in a blender.
�?Strain back into the stockpot through a fine sieve and add the Earth Balance.
�?Heat through and serve.

Makes 4 to 6 servings

Carrots and Parsnips

8 oz. carrots
8 oz. parsnips
1 Tbsp. vegetable broth
1 Tbsp. chopped parsley
Salt and pepper, to taste

�?Put the carrots and parsnips in a medium saucepan, add water, and cook until tender.
�?Drain and place in a mixing bowl. Add the vegetable broth and chopped parsley to the cooked vegetables. Mash together.
�?Add the salt and pepper. Serve hot.

Makes 4 servings.

Cashew and Chestnut Roast

2 Tbsp. olive oil or water
2 medium onions, finely chopped
4 cloves garlic, crushed
1 tsp. dried rosemary
1 tsp. dried thyme
1-1/4 cups cashews, ground
5 medium carrots, cooked and mashed
3/4 cup whole wheat bread crumbs
1 vegetable bouillon cube dissolved in 3/4 cup hot water
3 heaping Tbsp. whole wheat flour
3 to 4 Tbsp. water
1 cup chestnut puree
1/2 tsp. salt

�?Heat the oil or water in a medium frying pan over medium heat and cook the onions, garlic, and herbs until the onions are soft, about 5 minutes.
�?Transfer the onion mixture to a large mixing bowl and add the cashews, mashed carrots, bread crumbs, and bouillon.
�?In a small mixing bowl, whisk the flour and water together to make a smooth paste, using more or less water as needed. Add this to the cashew mixture.
�?Preheat the oven to 350 degrees. Grease a 8-1/2 x 4-1/2-inch loaf pan or mold.
�?Place the chestnut purée and salt in a food processor and blend until well mixed.
�?Spoon half of the cashew mixture into the bottom of the loaf pan. Spread the chestnut mixture on top of the cashew mixture, making sure the chestnut mixture stays clear of the sides. Then add the rest of the cashew mixture and press down. Bake for 45 minutes, or until the loaf is crisp on the outside.
�?Allow the roast to cool in the pan for 15 minutes, then serve with your favorite vegetarian gravy.

Makes 8 servings

Cashew Nut Roast with Herb Stuffing

For the Roast:
1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
nutmeg
2 Tbsp. lemon juice

For the Stuffing:
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped

�?Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper.
�?Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
�?Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients together.
�?Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
�?Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).
�?Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

Makes 8 Servings

Chelsea’s Chik’N Bake

1 box ziti
1 lb. vegetarian chicken, chopped into bite-sized pieces
1/2 can corn
1 can chopped mushrooms
1 scoop nutritional yeast
1 jar pasta sauce
1 pkg. Monterey Jack  vegan cheese (or your fave vegan cheese)
2 Tbsp. margarine (amount will vary depending on the size of the pan)
Kellogg’s Corn Flake crumbs (amount will vary depending on the size of the pan)

�?Boil the ziti according to instructions, drain, and place in baking pan.
�?Mix in the chopped vegetarian chicken, corn, and mushrooms.
�?Add a scoop of the yeast to the jar of pasta sauce, shake it up, and mix it with everything in the pan, then add some extra sauce on top.
�?Cut the vegan cheese into strips and cover the sauce.
Microwave the margarine and add the corn flake crumbs, mix, and pour over your masterpiece as desired.
�?Bake at 375°F for 30 to 40 minutes. The sauce will bubble when done.

Makes 9 servings

Cherry Quinoa Salad

Hearty and simple, this salad is delicious alone or as a side.

For the Salad:
1 cup quinoa, rinsed
2 cups vegetable broth
1/2 red pepper, chopped
1/2 cup shelled edamame
1/4 cup diced onion
1/4 cup dried tart cherries*


�?Over medium heat, combine the quinoa and the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes, or until the liquid is absorbed and the quinoa is cooked.
�?Let cool. Toss with the red pepper, edamame, onion, and cherries and set aside.

For the Dressing:
2 Tbsp. extra-virgin olive oil
2 Tbsp. white vinegar
1 tsp. Dijon mustard
Pinch of sugar
Sea salt, to taste
Black pepper, to taste
2 Tbsp. sunflower seeds, shelled

�?Whisk together the olive oil, vinegar, mustard, and sugar. Season with the salt and pepper.
�?Mix, to taste, into the salad and sprinkle with the sunflower seeds.

Makes 4 to 6 servings

*Note: If dried cherries are unavailable

Chickenless Gravy

This light and creamy gravy is great with mashed potatoes and Tofurky.

2 cups boiling water
2 Tbsp. vegetable oil
3 Tbsp. nutritional yeast
1 vegetable bouillon cube
1/2 cup fresh mushrooms, diced
1/2 cup onion, finely chopped
Onion salt, to taste
Unbleached all-purpose flour

�?In a large saucepan, simmer all ingredients except the flour for approximately 5 minutes.
�?Slowly add the flour by tablespoons, whisking after each addition, until the desired thickness is reached.
�?Keep warm.

Preparation time: 10 minutes

Makes 6 to 8 servings

Chickpea Curry (Metric)

This delicious curry is satisfying. Serve it over basmati rice.

2 & 1/2 medium onions, thinly sliced
4 tbsp. margarine
225g can tomato sauce (passata)
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1 & 1/2 tsp. cayenne pepper
1/2 tsp. ginger
4 cans of chickpeas, drained
1-2 green peppers, cut into small pieces
Salt, to taste
100ml water

�?Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes.
�?Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes.
�?Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently.
�?Serve over rice.

Makes 8 to 10 servings