Thai Coconut Curry Soup

3 tablespoons olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

½ cup orange bell pepper, chopped

½ cup red bell pepper, chopped

½ cup white mushrooms, sliced

4 cloves garlic, chopped

1 cup fresh asparagus, cut into 1” pieces

2 cups snap peas

32 oz. Vegetable or veggie chicken broth

1 teaspoon salt

½ teaspoon pepper

2 teaspoons curry powder

2 teaspoons lemongrass seasoning blend (if available)

2 teaspoons red chile paste

1 cup coconut milk

1 cup coconut cream

1 lb. silken tofu cut up into small cubes

¼ cup chopped cilantro

In a 4 quart saucepan, sauté the onions, bell peppers, mushrooms and garlic just until tender, add asparagus and snap peas. Stir for another minute or two. Add vegetable broth, seasonings and chile paste. Add coconut milk, coconut cream and tofu. Simmer on low for about 10-15 mins. Do not boil.

Sprinkle chopped cilantro on top right before serving.

Crème of Potato Soup

3 tablespoons olive oil

½ cup diced onion, red or yellow

½ cup diced celery

1 cup diced red and green bell pepper

4 cloves garlic, minced

4 cups vegetable broth

2 cups water

2 tablespoons vegan chicken bouillon

3 medium red potatoes, cubed

3 medium yellow potatoes, cubed

1 teaspoon salt, or to taste

½ teaspoon ground black pepper, or to taste

½ teaspoon dill

1 cup cashew cream or soy creamer

2 tablespoons cornstarch

In a 4 quart sauce pan, sauté the onion, celery and green pepper just until tender. Add garlic and sauté a minute or two longer.

Add vegetable broth, water, bouillon, potatoes and spices.

Simmer on low heat until potatoes are tender.

Blend cornstarch into cashew cream or soy creamer and slowly add mixture to soup. Stir until slightly thickened.  Serve.

Chocolate Zucchini Muffins

Servings: 12

Description:

Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Ingredients:

• 1¼ cups whole wheat pastry flour
• ¼ cup unsweetened cocoa
• 1¼ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 whole banana, mashed
• ½ cup raw sugar
• ½ cup unsweetened applesauce
• ¼ cup non-dairy milk
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• ½ cup raw sugar (optional)

Instructions:

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.

Mexican Lentils and Mushrooms Over Polenta

Serves 4

Ingredients

• 1 1/2 cups small brown or green lentils, cooked
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 jalepenos, seeded and finely chopped
• 2 tablespoons Earth Balance
• 10 oz. sliced Crimini mushrooms
• Fine sea salt and freshly ground black pepper
• 1/8 teaspoon cayenne
• ¼ cup fresh cilantro, chopped, plus more for garnish
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• 2 lbs. cooked, prepared polenta (store bought in a tube)
• ½ cup Daiya shredded cheese

Directions

1. Heat 2 tablespoons of the oil in a skillet over medium heat, add the onion and sauté just until softened and pale golden, about 10 minutes. Add the garlic and cook for 2 minutes more. Add the Earth Balance, the remaining oil, and the mushrooms and sauté until the mushrooms are tender. Season with salt, pepper and cayenne. Add the lentils, the 3 tablespoons of chopped cilantro, lemon juice, salt and pepper and heat, stirring, just until warmed through. Taste and season the lentils accordingly with more lemon juice, salt and pepper.  Set aside.

2. Meanwhile, slice the polenta into ½ “ circles and brown in a frying pan with Earth Balance until golden. Lay out on a buttered 9 X 13 baking sheet as they are done.

3. Top each of the polenta pieces with approximately 2 tablespoons of the mushroom lentil mixture.

4. Sprinkle the Daiya cheese on top of each piece and finish off with a garnish of cilantro.  Bake in a 350F oven for about 15 mins. Or until cheese is melted. Serve.

Moroccan Carrot Salad

 I love this salad! It tastes wonderful warm or chilled.

Preparation Time: 25 minutes
Cooking time: 15 minutes

• 1 pound carrots
• 1 orange
• 1 clove garlic, finely minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro or flat leaved parsley
• 1 teaspoon ground cumin
• 1 teaspoon Agave or brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• pinch of cayenne pepper

Juice the orange. Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds. Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top. Fill the pot with just enough water to cover the carrots. Simmer the carrots on low heat for about 15 minutes. They should be just tender - not at all mushy.

Remove the carrots from the heat, drain off the water, and allow to cool.

In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, Agave, salt, pepper and cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.

When they have cooled, mix the carrots with the dressing and serve or refrigerate.

This salad can be enjoyed either chilled or at room temperature.

Makes 4 servings.