African Stew (Penelope)

This recipe is from Raising Vegetarian Children : A Guide to Good Health and Family Harmony by Vesanto Melina and Joanne Stepaniak

Ingredients:
1 Onion chopped
1 tbsp. Olive Oil
4 cups Veggie Stock
2 cups peeled, diced Sweet Potatoes
1 cup cooked or canned Chickpeas
1 cup brown Rice, dry
1/4 tsp. Salt (optional)
1/4-1/2 cup Peanut Butter
2 cups chopped Collard Greens or Kale (stems removed)
2 tbls. fresh or frozen Lemon Juice
1/2 tsp. Pepper
Dash hot Chili Sauce

Instructions:
In a large saucepan over medium heat, saute onion in oil for 5 minutes or until beginning to brown. Add stock, sweet potatoes, chickpeas, rice, and salt; bring to a boil, then lower heat and simmer for 45 minutes. Then blend in peanut butter and add the kale and cook for 5 minutes or so. Stir in lemon juice and pepper, and add hot sauce to taste.

Risotto with Zucchini, Tomato and Arugula (Linda)

This recipe is from the cookbook, "Once Upon a Tuscan Table", by Sharon Gargani.

Ingredients:
8 small Zucchini
2 Tbl. Earth Balance Margarine
1/2 C. Yellow Onion, finely chopped
2 C. Carnaroli Rice or Risotto Rice
1 1/2 Qts. Vegetable Broth
1 C. dry White Wine
1 Tbl. Kosher Salt
1/2 C. extra virgin Olive Oil
4 large ripe Tomatoes, each cut into 8 wedges
3 cloves Garlic
10 fresh Basil Leaves
1/4 lb. Arugula

Instructions:
Slice zucchini lengthways and julienne into 1/8" strips. Set aside. Melt butter on low-medium heat in a large stockpot. Add onion and saute until soft and golden in color. Turn heat to medium and add the rice, cooking for 5 minutes and stirring frequently. On another burner, heat the broth in a saucepan. On a third burner, start a large pot of water to boil for later cooking of the zucchini.

Add the wine to the rice and stir until it evaporates. Add 1 cup of the hot broth and stir until liquid is almost completely evaporated. Add another cup of the hot broth and repeat the above procedure, still stirring constantly. Repeat with the broth until the rice is a creamy consistency (about 20 minutes). There may be left-over broth.

Add the kosher salt to the boiling pot of water and blanch the julienned zucchini for 3 minutes. Drain, and set aside.

Pour the oil into a large skillet. Add the tomato wedges, garlic and basil and cook for 10 minutes. Add half of the arugula and cook for another 2 minutes. Add the zucchini and cook for 1 minutes. Serve over the rice, garnished with the remaining raw arugula.

Vegetable Soup With Coconut (Susan)

This recipe is from the cookbook, "On Tour" by Linda McCartney

Ingredients:
2 Tbl. Vegetable Oil
1 large Onion
1 C. each - Turnip, Sweet Potato and Pumpkin, peeled and cubed
1 tsp. dried Marjoram
1 1/2 tsp. each ground Ginger and Cinnamon
Salt and Pepper to taste
1 Tbl. chopped Spring Onion (Scallion)
5 C. Vegetable Stock
2 Tbl. flaked Almonds
1 fresh Chili Pepper, seeded and chopped
1 tsp. Unrefined Sugar
1/2 C. Grated Coconut
Chopped Coriander or Flat Leaf Parsley to garnish
(can also add a small amount of Coconut Milk for more richness)

Instructions:
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook over low heat for 10 minutes, stirring frequently.
Add the spring onion, stock, almonds, chili pepper and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Add the grated coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.

Zucchini Crisp (Joy and Brian)

You can't tell that this is not 'Apple' Crisp! Amazing!

Ingredients:
Filling:
8 C. peeled Zucchini - cut lengthwise, scoop out seeds down the center, then cut in 1/4" slices so that they look like apple slices.
3/4 C. Lemon Juice
3/4 C. Sugar
2 tsp. Ground Cinnamon
1 tsp. Nutmeg
Topping:
1 1/3 C. packed Brown Sugar
1 C. Rolled Oats
1 C. Flour
2/3 C. cold Earth Balance Margarine

Instructions:
Combine the filling ingredients and place in a greased 9"x13" pan. In a mixing bowl, combine the brown sugar, oats and flour for the topping. Cut in the margarine. Sprinkle the topping over the zucchini mixture in the baking pan. Bake at 375 degrees for approximately 45-50 minutes.

Ginger Roasted Winter Vegetables (Janis)

This is from the cookbook, "Vegan With A Vengeance" by Isa Chandra Moskowitz

Ingredients:
1 lb. Parsnips (about 2 average size)
2 large Carrots
1 Butternut Squash
1 lb. Sweet Potatoes
2 heaping Tbl. of grated fresh Ginger
1/4 C. pure Maple Syrup
1/3 C. Olive Oil
pinch Cinnamon
pinch Allspice
1 tea. Salt

Instructions:
Peel the vegetables and cut them into 3/4"-1" chunks. Place in a large bowl with the other ingredients. Mix the vegetables to thoroughly coat them. Place the vegies in a single layer on a rimmed baking sheet. You will probably need two baking sheets for this - non-stick works best. If there is any extra liquid, pour it over the vegies. Bake for 45 minutes or until browned and tender. Periodically stir and flip the vegetables