Serving Size: 4

Ingredients:

• 1 uchi kuri or butternut pumpkin (2-3 pounds)
• 3/4 cup vegetable bouillon
• 1 leek, with and light green parts, sliced
• 2 Tbs, olive oil
• 3/4 cup soy cream
• 4 teaspoons prepared horseradish
• 2 tablespoons maple syrup
• 1/2 teaspoon cardamom, ground
• 1/4 tsp.cloves, ground
• 1/2 teaspoon nutmeg
• salt and pepper to taste

Directions:

1. Cut the pumpkin and remove the seeds.
2. Cut the pumpkin into bite sized pieces.
3. Place the pumpkin in a large pot with 3/4 cup vegetable bouillon.
4. Add the sliced leek and cook until the pumpkin begins to soften.
5. Add the cardamom, cloves and nutmeg.
6. Puree the soup to a smooth consistency.
7. Add the maple syrup, soy cream and horseradish.
8. Season to to taste with salt and pepper and perhaps a bit more maple syrup if you wish it to be sweet.

Notes:

adapted from http://seriouslygood.kdweeks.com/(…)

Serving Size: 4

Ingredients:

• 8 med. beets
• 1 lg. red onion, finely chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup risotto rice
• 1/2 cup dry wine (rd or white)
• 2 cups vegetable stock
• 2 generous tsp. horseradish
• 2 tablespoons nutritional yeast
• pinch cayenne
• salt ad pepper to taste

for the dill soy yogurt:

• 1/2 cup soy yogurt
• pinch salt
• splash lemon juice
• 4-5 sprigs fresh dill, minced

Directions:

1. Wash and peel the beets.
2. Cook the beets according to your preference. (Washed, peeled and boiled or roasted then cooled and then peeled).
3. Set aside about 1&1/2 cups of beets pieces to be added to the risotto later.
4. Puree the rest of the beets to make about 1 cup of beet puree.
5. Heat 1 tablespoon of olive oil in a large frying pan.
6. Saute the red onion until softened and translucent.
7. Add the risotto rice and allow the rice to become glassy.
8. Add the wine and allow to be absorbed.
9. When the wine has been absorbed, add 1 cup of the vegetable stock and 1/2 of the beet puree.
10. Still while cooking.
11. Add the horseradish and nutritional yeast.
12. As the liquid becomes absorbed, add more vegetable stock.
13. When the rice becomes soft and creamy, add the last half of beet puree and allow to be absorbed.
14. Meanwhile, make the dill soy yogurt.
15. Season the risotto to taste, possibly adding a bit more horseradish salt and pepper.
16. Add the beet pieces and stir into the risotto.
17. Serve the risotto with a dollop of dill soy yogurt and garnish with a sprig of dill.

Notes:

Inspired by http://uktv.co.uk/food/recipe/aid/517378

Yield: 1/2 cup

Ingredients:

• 30 g. (3 Tbs.) sunflower seeds
• 45 ml. (3 Tbs.) lemon sunflower oil or other vegetable oil
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon generous horseradish
• 1 teaspoon agave or corn syrup
• 1/2 teaspoon salt
• pepper

Directions:

Combine everything in a food processor and process until smooth.
Your spread should have a white color.

Notes:

This is a variation of the original sunflower spread developed by Mihl of Seitan is my motor.