Butternut Squash Soup

This soup turned out really thick but just add a little water or vegetable stock to thin it to your liking.  The homemade croutons are a must!

Squash Soup – Ina Garten (modified)

2            tablespoons soy butter       

2            tablespoons oil

2            cups onions

1            Butternut Squash – diced

15 oz.    pumpkin puree

3            cups vegetable stock

2            teaspoons salt

½           teaspoon pepper

1            cup soy/rice or almond    milk  (added after soup is blended)

              Homemade Croutons

Croutons:  Melt 1 T. soy butter,  cut up bread in big chunks and scatter on baking sheet. Drizzle soy margarine on all pieces.  Add salt and pepper and broil until crispy.

In large soup pot, add diced onion to oil.  Cook until onions are soft.  Add diced Butternut Squash and cook with onions for 10 min.  All vegetable stock and cook until Squash is tender.  Add salt and pepper to taste.  Let soup cool a bit then puree.  Add one cup soy, rice or almond milk.  Top with homemade croutons.

Luscious Raspberry Parfaits

I'd much rather indulge in a fruity dessert than a chocolate dessert, which Kevin just doesn't understand. This makes a nice dessert for a dinner party, or for secret snacking at midnight.

**Web address for recipe below picture.

http://jazzyvegetarian.com/products-group-64.html

Split Pea and Zucchini Soup

Split Pea and Zucchini Soup (Best-Ever Vegetarian CB)

2            cups dried yellow split peas

1            medium onion, finely chopped

              olive oil

1            tablespoon soy butter

2            medium zucchini, finely chopped (reserve handful)

½           baking potato, diced

6            cups vegetable stock

½           teaspoon ground turmeric

              salt and pepper to taste

Cook onion in oil and soy butter, cover pot and cook until soft.  Reserve handful of zucchini to use later. Add remaining zucchini, and rinsed yellow split peas.  Add touch of salt and sauté for 5-7 minutes.  Add stock, turmeric, and diced potato.  Reduce heat, cover an simmer for 40 minutes.  Turn off heat and let cool down, add salt and pepper to taste.  Puree soup and add reserved zucchini to each bowl.

Winter Garden Polenta

Comfort food at its best!

Winter Garden Polenta (modified from Better Homes & Gardens recipe)

½           cup oil-packed dried tomatoes

5            cups boiling water

1 ½        cups coarse polenta or cornmeal

½           cup soy parmesan cheese

1            tsp. dried basil, crushed

¼           tsp. crushed red pepper

              garlic powder

½           onion, sliced

1            8  oz. pkg. sliced fresh mushrooms

4            cups packaged fresh baby spinach

1            Tbl. soy margarine

Drain tomatoes, reserving 1 T. oil.  Chop tomatoes and set aside.

Boil 5 cups water then add cornmeal, slowly.  Stir constantly to avoid lumps.

Once smooth and creamy, add tablespoon soy margarine, basil, red pepper, a

dash of garlic powder, salt and pepper and reserved tablespoon of dried tomato oil.

In separate pan, cook sliced onion in oil until caramelized.  Set aside.  Add a bit more oil and cook mushrooms and spinach.  Add salt & Pepper.

Plate Polenta, top with mushroom/spinach mixture and finish with caramelized onions.

Kale Chips

There are many different types of seasoning you can add to the Kale or you can keep it pretty basic with just salt and pepper.  I like baking the Kale because it's so quick but I've also used a dehydrator.

Kale Chips  (baked)

1       bundle kale, torn to chip sized piece

         olive oil – or olive oil spray

         kosher salt, or other seasoning like Spike

         Version:  try sprinkle of red wine vinegar

Preheat oven to 350 degrees.  Spray cookie sheet and kale pieces very lightly with olive oil spray.

Sprinkle lightly with Kosher salt.

Bake until edges turn slightly brown and chips appear crispy.

Note:  If you want to keep this snack raw, you can place on a dehydrator tray for 8 – 10 hours.

Peanut Butter Fudge

Here is another delectable treat by the Jazzy Vegetarian. I made the mistake of not spraying the bottom of the baking dish with non stick spray or using parchment paper.  I recommend doing so!

The recipe can be found on Laura's website:    http://www.jazzyvegetarian.com/products-group-63.html

Cranberry Chutney