Serving Size: 4

Ingredients:

• 2 lb. parsnips, peeled and cut into chunks
• 2 fl.oz. Madeira or Dry Sherry
• 4fl.oz. soy cream
• 2 ounces vegan margarine or olive oil
• salt and ‘white’ black pepper
• 2o oz walnuts, chopped

Directions:

1. Preheat the oven to 375 F / 190 C and grease a shallow ovenproof dish.
2. Place the parsnips in a large saucepan, cover with water bring to a boil then simmer for 5-10 minutes or until soft,
3. Drain the parsnips well , and place in a large mixing bowl together with the Madeira or sherry, vegan soy cream and half of the vegan margarine. Season with salt and ‘white’ pepper.
4. Transfer to the greased dish, dot with the remaining vegan margarine and sprinkle walnuts over the top.
5. Bake for 20 minutes until browned.
6. Serve hot.

Serving Size: 4

Ingredients:

• 1 lb. Brussels sprouts
• 1-2 pears, peeled and cut
• 1/3 cup walnuts, toasted and chopped
• 2 tablespoons walnut oil
• 1 tablespoon fine olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar
• salt and pepper to taste
• Balsamic vinegar as garnish

Directions:

1. Cut the Brussels sprouts in half.
2. We preferred to steam them, but roasting is also good.
3. Chop the walnuts, and toast in a dry frying pan.
4. Prepare the sauce by mixing the oils, vinegar and mustard with sat and pepper.
5. Depending upon the size of the pears, you will need 1 large or 2 small-medium.
6. Peel the pears, and cut in medium bite sized chunks, discarding the seeds and core.
7. When the Brussels sprouts are cooked, place in a bowl, drizzle the sauce over and mix well.
8. Add the pear pieces and place in a serving dish.
9. Sprinkle the walnuts over the top and drizzle with balsamic vinegar.

Serving Size: 4

Ingredients:

• 1/2 lb. fresh green beans
• 1/2 lb. ripe pears
• 2 tablespoons vegan margarine
• 2-3 tablespoons balsamic vinegar
• salt and pepper

Directions:

1. Clean and trim the beans and slice thinly.
2. Par boil or steam them until al dente. (about 12 minutes)
3. Peel and cut the pears.
4. Drain and toss them with the vegan margarine and balsamic vinegar.
5. Add the pears to the beans and gently toss or mix.
6. Serve with an additional splash of balsamic vinegar

Notes:

I have a nice little tool called a bean Frencher. It is one of my favorite tools. It makes preparing beans so easy.

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.

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.

Serving Size: 4

Ingredients:

• 1 pound, young green beans
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 tablespoon oil
• 1 tomato, de-seeded and sliced
• 2 teaspoons curry powder
• 1 teaspoon ginger
• pinch cinnamon
• 1/2 teaspoon salt
• pinch cayenne powder(optional)

Directions:

1. Clean the green beans and cut as desired.
2. Steam them lightly until al dente. Place them in cold water to stop the cooking process.
3. Heat the oil in a frying pan.
4. saute the onions until they are glassy.
5. Add the minced garlic and curry powder.
6. Mix well.
7. Add the tomato and stir to combine.
8. Season to taste with salt, pepper, cinnamon and cayenne as desired.
9. Mix the curry seasoning well through the green beans.
10. Serve as side dish, salad or appetizer.

Ingredients:

• 1/4 cup white wine or white balsamic vinegar
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 2 tablespoons maple or agave syrup
• pinch salt
• dash white pepper
• 2-3 sprigs fresh thyme, leaves only
• 1 onion, sliced
• 2 apples, washed, cored and sliced
• 10-12 ounces fresh spinach, cleaned and trimmed
• 2 tablespoons olive oil

Directions:

1. Mix the white vinegar, wine, lemon juice syrup, salt, pepper and thyme in a small bowl, and set aside.
2. Clean and slice the apples into the vinegar/wine sauce.
3. Place 1 tablespoon oil in a small pot, saute the onion rings until glassy and soft.
4. Add the apples and vinegar wine sauce and cook until the apples are soft, but not mushy.
5. Remove from the heat.
6. In a large frying pan, heat the other tablespoon of olive oil. Saute the spinach until just wilted.
7. Place on a serving dish and drizzle the apple, onion sauce on top.

Serving Size: 4

Ingredients:

• 2 lbs. potatoes, cooked, peeled and cut into chunks
• 4 green onions, white and light green parts, reserve some green as garnish
• 3/4 cup plain soy yogurt
• 1 tablespoon mustard
• 1 teaspoon Cajun seasonings
• dash cayenne
• jalapenos as desired, chopped
• salt and pepper to taste

Directions:

1. Cook the potatoes, peel and cut into chucks.
2. Place in a large bowl.
3. Chop the green onions and reserve a bit of the green, chopped as chives for garnish.
4. Add the onions to the potatoes.
5. If you like it hot, chop 1 or 2 jalapenos (seeds removed) and add to the potatoes.
6. In a separate bowl, mix the soy yogurt, mustard and Cajun spice to make the dressing.
7. Add a dash of cayenne or Tabasco.
8. Season to taste with salt and pepper.
9. Add the dressing to the potatoes and mix to cover the potatoes evenly.