Serving Size: 4

Ingredients:

• 1 large red onion, sliced thinly
• 1 tablespoon oil
• 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed
• handful Italian parsley, chipped
• 1/4 cup Thai sweet spicy sauce

Directions:

1. Prepare the pumpkin early enough to cool before serving.
2. Peel the pumpkin or squash. Remove the seeds and cut into bite-sized cubes.
3. Steam the pumpkin until soft yet al dente and still holding its shapes. (5-8 minutes)
4. Place the cooked pumpkin pieces in a bowl and cool in the refrigerator.
5. Prepare the onion in thin slices.
6. Heat the oil and saute the onion until soft.
7. Drain on a paper towel.
8. Chop the parsley, leaving a few leaves as garnish.
9. Add the onion slices and chopped parsley to the pumpkin and gently toss to mix.
10. Place the salad on a plate or in a bowl and drizzle the Thai sauce on top.
11. Garnish with a few parsley leaves.
12. We also sprinkled a few red pepper flakes as garnish.

Notes:

We used an Uchiki Kuri pumpkin, although it would be good with any pumpkin or winter squash, such as butternut.

The Lazy Smuf has a a great new recipe that we enjoyed today. We used red onions instead of the shallots, and sprinkled a few on top as garnish. I do hope you give it a try and enjoy it.

Serving Size: 4

Ingredients:

• 6-8 med large red skinned potatoes
• 4 large apples of choice (best is somewhat tart and baking)
• 3 large red onions
• 3 tablespoons oil or vegan margarine
• 2 tablespoons thyme
• 2/3 cup white wine
• 1/2 cup soy cream
• 1 tablespoon corn starch
• salt and pepper

Directions:

1. Preheat the oven to 400 F / 204 C.
2. Oil an oven-proof casserole dish, or 4 individual baking dishes
3. Slice the onions in fine rings
4. Heat the oil or vegan margarine in a large frying pan.
5. Saute the onions until the begin to become glassy and soft.
6. Thinly slice the potatoes, add to the onions and add the thyme, mix well.
7. When the potatoes begin to soften, add the white wine.
8. Core the apples and slice thinly.
9. Add to the cooking potatoes and season lightly with salt and pepper.
10. Mix the soy cream with the cornstarch and add to the mixture in the frying pan.
11. Remove from the heat and place in the casserole dish or individual baking dishes.
12. Place a lid or aluminum foil over the casserole dish and bake in the oven for 10 minutes or until the mixture begins to bubble and the potatoes become soft.
13. Remove the aluminum foil or lid to the baking dish for the last 5 minutes of cooking in order to lightly brown the top.
14. Allow the side dish to cool slightly before serving.

Serving Size: 4

Ingredients:

• 1 head cauliflower, cut in florets
• 2 tablespoons olive oil
• 1/2 cup raisins
• 1/4 cup sunflower seeds or pine nuts, toasted
• 1 – 1 & 1/2 cups red lentils
• 2-3 cups vegetable bouillon
• 3-4 tablespoons white balsamic vinegar
• 2 tablespoons oil
• 1/4 teaspoon ground coriander
• pepper

Directions:

1. Prepare the cauliflower by cutting away the stem, cut or break the cauliflower into bite-sized florets and place the pieces in an oven-proof dish to roast.
2. Drizzle the olive oil over the cauliflower pieces and place in a preheated (425 F/218 C) oven to roast.
3. Roast the cauliflower 20-25 minutes until lightly toasty brown in places.

1. Meanwhile, chop the onion.
2. Heat the oil in a medium saucepan or soup pot.
3. Add the onions and saute until they become glassy.
4. Add the lentils and lightly cook to infuse the flavors.
5. Make the vegetable bouillon using the water and a vegetable bouillon cube.
6. Add the vegetable bouillon to the lentils and add the raisins and ground coriander.
7. Bring the mixture to a boil, then turn the heat down to simmer.
8. Add the balsamic vinegar to the lentils and when soft, remove from the heat.
9. If there is extra liquid still in the lentils then drain it off, or use a slotted spoon to place the lentils on a serving plate.
10. Toast the sunflower seeds or pine nuts in a dry frying pan.
11. Add the toasted seeds to the lentils and mix.
12. Serve the steamed cauliflower on a bed of the marinated lentils.
13. We garnished with a few more sunflower seeds, if you wish, chopped coriander would also be nice.

Yield: 8-10 burgers

Ingredients:

• 3 eggplants, cut in small cubes
• 6 green onions, sliced
• 3 cloves garlic, sliced
• 1/4 cup nutritional yeast
• 1 & 1/2 cups dried bread crumbs
• 1 teaspoon sambal oelek
• 1-2 teaspoons mustard
• salt and pepper to taste
• 3 tablespoons oil (divided) for frying
• 1/2 cup water for frying

Directions:

1. Cut the eggplants in small cubes.
2. Heat 2 tablespoons oil in a very large frying pan and add the eggplant pieces to cook.
3. You want to cook the eggplant down to a mush, so from time to time add a bit of water to help the cooking process. It will be cooked off in the end. Continue cooking the eggplant until it is no longer little cubes, but one big mass.
4. Put the eggplant mass in a large bowl.
5. Lightly saute the spring onions and garlic.
6. Add the garlic and onions to the eggplant mass and mix.
7. Add the nutritional yeast, mustard and sambal oelek.
8. Add in the bread crumbs and mix well.
9. Taste the mixture and season to taste with additional salt and pepper if needed.
10. Chill the mixture for half an hour before forming the patties.
11. Form the patties.
12. Heat the last tablespoon of oil in a frying pan.
13. Fry the patties 3-4 minutes on each side until golden brown.
14. We enjoyed these on a bun, with lettuce and tomatoes and sweet pickle chips.

Note:

Adapted from Portland Eggplant Veggie Burgers

Serving Size: 4

Ingredients:

• 1 cup pearl couscous
• 1 eggplant, cut in small cubes
• 1 small zucchini, cut in small cubes
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 purple onion, chopped
• 2 cloves garlic, sliced
• 2 tablespoons oil
• 1 teaspoon thyme
• 1 tablespoon fresh basil, chopped
• salt and pepper to taste
• pinch of paprika (optional)

Directions:

1. Place the couscous in a saucepan with 3 cups of water.
2. Bring the couscous to a boil, then cut back the heat to a soft simmer.
3. Cook the couscous until almost all of the water has been cooked off and the couscous is soft.
4. Remove from the heat, place a lid on the pan and allow the couscous to absorb the rest of the water.
5. Prepare the vegetables.
6. Heat a large frying pan and saute all of the vegetables mixing well.
7. Add the thyme and alt and mix well.
8. When the vegetables have cooked al dente, or to your preference, remove from the heat.
9. Place the couscous in a strainer and rinse with water to remove the extra starch so that the balls of couscous will not clump.
10. Place the couscous in a large bowl.
11. Add the vegetables and mix well.
12. Season to taste with additional thyme, optional paprika or pepper.
13. Shortly before serving, chop the fresh basil and mix into the salad.
14. Serve the salad at room temperature.

Yield: 4 servings

Ingredients:

• 2 lbs. potatoes (boiled)
• 4-5 stalks celery, chopped
• 1-2 onion, chopped
• salt & pepper
• pinch cayenne pepper
• 2 teaspoons celery seed
• 1/3 cup soyanaise
• 2 tablespoons vinegar

Directions:

1. Cook the potatoes, and peel them.
2. Place in a large bowl
3. Chop the celery in fine pieces and the onions also.
4. Add to the potatoes.
5. 
For the dressing:
6. Mix the soyanaise seasoned with salt, black pepper, cayenne pepper and celery seeds, thinned out with a bit of vinegar. 
This is where I make variations, sometimes I use malt vinegar, or balsamic or tarragon or other times the apple cider.
 I’ve also been successful making a vegan version using soya cream instead of the mayonnaise.
7. Pour the dressing over the potatoes and gently mix to evenly coat all the ingredients.
8. Chill until ready to serve.

Yield: 2 cups

Ingredients:

• 450 grams (2 & 1/2 cups) fresh or frozen peas
• 1 large sweet onion as Spanish or Vidalia, chopped
• 4-5 large cloves garlic, minced
• 3-4 tablespoons olive oil
• salt
• freshly cracked pepper to taste

Directions:

1. Cook the peas in boiling water or steam them.
2. Heat the olive oil in a frying pan and sweat the onions and garlic until soft and glassy, but be careful to not over-cook as the garlic becomes bitter.
3. Drain the peas and place in a bowl.
4. Add the sautéed onions and garlic and puree to a smooth texture.
5. Add a very small pinch of salt and season to taste with cracked pepper.

Notes:

The flavor we enjoyed was quite garlicky yet sweet from the sauteed onion. This tasted delicious on whole grain bread but would also make a lovely dip for vegetables

Serving Size: 4

Ingredients:

• 1 teaspoon vegan margarine
• 2 cups red onion, cut in rings
• 3 cups carrot, julienne-cut
• 2 tablespoons cassis mustard
• 1 tablespoon crème de cassis or blackcurrant syrup
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Prepare the carrots.
2. Place in a steamer and steam until tender.
3. Melt the vegan margarine in a medium frying pan.
4. Add the onions and lightly saute
5. In a small saucepan, mix the cassis mustard and creme de cassis to make a smooth sauce.
6. Warm the sauce and sprinkle with salt and pepper.
7. Serve the carrots in a serving dish, with the onions spread on top and a bit of the cassis sauce on top of the onions and carrots.

Serving Size: 4

Ingredients:

• 1 large broccoli, cut in florets (3-4 cups)
• 2 apples, cleaned, cored and sliced
• 2 large onions, sliced in rings
• 2 tablespoons oil (divided)

for the vegan Hollandaise sauce:

• 1 cup soy yogurt
• 1 teaspoon vegetable bouillon powder
• 2 teaspoons Dijon mustard
• 3-4 ounces soy cheese, grated

Directions:

1. Cut the broccoli into small florets (about 1 inch in size).
2. Steam the broccoli until al dente and still bright green.
3. Remove from the heat and place in an oiled casserole dish.
4. While the broccoli is steaming, saute the onion slices in 1 tablespoon of oil until the onions are soft and light golden brown.
5. Remove the onions from the pan into a bowl.
6. Add the 2nd tablespoon of oil to the pan and lightly saute the apple slices.
7. When the apples have softened, add to the onions and lightly mix the 2 together.
8. Preheat the oven to 435 F / 244 C.
9. In a separate small blow, mix the soy yogurt with the vegetable bouillon and mustard.
10. Add the apples and onions to the broccoli and mix lightly so that all the ingredients are spread evenly over the casserole dish.
11. Drizzle the Hollandaise sauce on top.
12. Grate the soy cheese evenly over the top.
13. Bake in the oven for 5-10 minutes or until the soy cheese has melted and turned light brown and the sauce is bubbly.

Notes:

The original recipe comes from Germany, called Krefelder Broccoli Gratin. We adapted it to make a vegan version.