Ingredients:

¼ cup extra virgin olive oil
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 large parsnip, cubed
1 small rutabaga, cubed
2 leeks, thickly sliced
1 onion, quartered
3 bay leaves
4 thyme sprigs, plus extra to garnish
3 rosemary sprigs
5 cups vegetable stock
Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 400˚F.
2. Pour olive oil into a large bowl. Add the prepared vegetables and toss thoroughly until they are all coated in oil.
3. Spread out the vegetables in a single layer on one large or two small baking sheets. Tuck the bay leaves and thyme and rosemary sprigs among the vegetables.
4. Roast the vegetables for about 50 minutes until tender, turning them occasionally to make sure they brown evenly.
5. Remove from the oven, discard the herbs and transfer the vegetables to a large pan.
6. Pour the stock into the pan and bring to a boil. Reduce heat, season to taste, then simmer for 10 minutes.
7. Transfer the soup to a food processor or blender and process for few minutes until thick and smooth. CAUTION: Please use care when transferring hot liquids to the food processor or blender.
8. Return the soup to pan and heat through.  Garnish with a sprig of thyme.

Ingredients:

3 tablespoons olive oil
1 onion, chopped
2 celery sticks, chopped
1 or 2 carrots, sliced
8 garlic cloves, chopped
1 sweet potato, skin on and diced
1 cup red lentils, picked over and rinsed
4 cups vegetables stock
2 bay leaves
1 or 2 lemons, halved
½ teaspoon ground cumin, or to taste
Cayenne pepper or Tabasco sauce, to taste
Salt and ground pepper
Lemon slices and chopped fresh Italian parsley, to serve

Instructions:

1. Heat the oil in a large pan. Add the onion and cook for about 5 minutes, or until softened. Stir in the celery, carrots, half the garlic and all the potato. Cook for a few minutes until beginning to soften.
2. Add the lentils and stock to the pan and bring to boil. Reduce the heat, cover and simmer for about 30 minutes, until the potato and lentils are tender.
3. Add the bay leaves, remaining garlic and half the lemons to the pan and cook the soup for another 10 minutes. Remove the bay leaves. Squeeze the juice from the remaining lemons, and then stir into the soup, to taste.
4. Pour the soup into a food processor or blender and process until smooth. (You may need to do this in batches.) You can also use a hand blender. Tip the soup back into the pan, stir in the cumin, cayenne pepper or Tabasco sauce, and season with salt and pepper.
5. Ladle the soup into bowls and top each portion with lemon slices and a sprinkling of chopped fresh Italian parsley.

Ingredients:

3 eggs plus 1 egg white
½ cup homemade applesauce and ½ cup grapeseed oil
2 teaspoons vanilla extract
1 cup Rapadura (sugar)
3 cups grated zucchini
2 1/3 cups spelt flour
2 teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup crushed walnuts

Instructions:

1. Preheat oven to 350°F.
2. Line muffin tins with paper liners.
3. Combine eggs, applesauce, oil, vanilla and sugar in a large bowl.
4. Add zucchini, mixing well.
5. In a medium bowl, mix flour, baking soda, baking powder, cinnamon and salt.
6. Slowly add flour mix to the zucchini mixture. Blend well and stir in walnuts.
7. Fill muffin tins 2/3 full and bake for about 25-30 minutes or until a toothpick inserted near the center of the muffins comes out clean.
8. Remove muffins from pan and cool completely on a wire rack.

Enjoy!

Note: These muffins freeze well. Wrap each muffin individually and store in a freezer bag.

Ingredients:

5 pounds fresh apples
3 cups spring water
2 teaspoons cinnamon
1 teaspoon nutmeg
2-4 tablespoons sugar

Instructions:

1. Wash the apples, quarter them, and core them, but do not peal.
2. Put them in a large non-reactive pot with the spring water and the spices.
3. Bring the water to a boil, then lower the heat and simmer, stirring often with a long-handled wooden spoon, for about 1½ hours, or until the apples have softened to the consistency you like.

Enjoy!

If apple skins don’t bother you, you’re done. If you want a more refined applesauce, without the skins, take the applesauce in 2-3 batches and push it through an old-fashioned colander or vegetable mill with the big holes. Discard the skins.

Ingredients:

1 garlic clove, minced
1 shallot, minced
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon miso
½ teaspoon honey
10 pitted kalamata olives
Season with sea salt if needed

Instructions:

1. Put all ingredients in a blender and blend well.
2. Pour over your favorite greens.
3. Adjust ingredients to your taste.

Enjoy!

Lorna Sass’ Crunchy Quinoa Salad fit the bill. This recipe is taken from Lorna Sass’ Complete Vegetarian Kitchen cookbook. I have adapted it by replacing couscous with quinoa, I just like it better. This dish tastes best when made a day ahead and refrigerated overnight, to give the flavors a chance to mingle. It’s a great recipe to prepare for a crowd. It yields about 6-8 servings.

Ingredients:

2 cups water or vegetable stock
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ cup extra-virgin olive oil, divided
1 cup quinoa
1 large carrot, finely diced
1 Granny Smith apple, peeled, cored, and diced
1 cup cooked chickpeas
¼ cup minced chives or scallion greens
½ cup dried currants
¼ cup toasted sunflower seeds
¼ cup freshly squeezed lemon juice, approximately
½ teaspoon sea salt, or to taste
½ teaspoon lemon pepper, or to taste

Instructions:

1. In a 1½ or 2-quart saucepan, whisk together the water or vegetable broth, spices, and 2 tablespoons of oil. Bring the water to boil and whisk in the quinoa. Reduce heat to a low simmer and cook for about 10-15 minutes.
2. When quinoa is done, transfer to a large serving bowl and fluff with a fork until the quinoa releases all of its steam.
3. Toss in the carrot, apple, chickpeas, chives or scallion greens, currants, and toasted sunflower seeds.
4. In a small jar, combine remaining 2 tablespoons olive oil with the lemon juice, salt and lemon pepper. Pour over the quinoa and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed. (The salad should taste lively and pleasantly puckery).
5. Chill for at least 4 hours. Bring to room temperature, toss, and adjust seasonings before serving.

Enjoy!

Ingredients:

2 cups chopped onions
1 tablespoon minced garlic
2 teaspoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped bell peppers (use a variety of colors)
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
Pinch of cayenne, or more to taste
3 cups chopped fresh or canned tomatoes (28-ounce can)
1 ½ cups cooked or canned kidney beans (15-ounce can, drained)
1 tablespoon Dijon mustard
1 cup fresh or frozen okra (optional)
Salt and ground black pepper to taste
Chopped fresh parsley or minced scallions

Instructions:

1. Combine the onions, garlic, and olive oil in a soup pot. Cover and sauté on medium heat for about 8 minutes, stirring occasionally, until the onions are softened.
2. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne. Cover and cook for another 5-10 minutes, stirring to prevent sticking.
3. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, and okra, if desired.
4. Simmer gently for 5-10 minutes.
5. Add salt and pepper to taste and serve topped with parley or scallions.

Enjoy!

Menu Suggestions: Serve these beans over brown rice or quinoa with corn bread and a side of sautéed kale and mushrooms.