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

Curried Pumpkin and Peas (Jen)

Ingredients:
2 tablespoons unsalted butter (I used earth balance vegan butter & a bit of olive oil)
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoons curry power
½ teaspoon salt (I used less salt since there’s salt in the earth balance vegan butter)
½ teaspoon freshly ground pepper
2 pounds pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cups vegetable broth (low-sodium is best)
¾ cup golden raisins
¾ cup frozen baby peas
Fresh cilantro for garnish

Instructions:
Heat butter in a large pan over medium- high heat, add onion, and cook until golden brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro. Makes 6 servings.

Per serving protein: 9.2g; fat: 4.9 g; carbohydrate: 48.8 g: fiber: 7.3 g: sodium 514 mg; cholesterol: 10mg; calories: 258.

Kale Salad (Cathy)

Ingredients:
Salad:
1 bunch Kale - de-stemmed and leaves thinly sliced
1/2 Red Pepper, finely diced
1/2 med. Red Onion, finely diced
1/4 C. Wakame Seaweed (hydrate in a small amount of water, then squeeze excess water out)
2-3 tsp. Sesame Seeds

Dressing:
1/4 c. Apple Cider Vinegar (Braggs has the best flavor)
2 Tbsp. oil of choice (I used canola the night of the dinner, but have used olive oil and or flax oil and all are good)
1 Tbl. Bragg's Liquid Aminos
2 tsp. Harissa Sauce
3 Tbl. Nutritional Yeast

Instructions:
Mix all of the salad ingredients in a bowl. Place all dressing ingredients in a jar and shake well. Pour dressing over the salad and let sit for several hours. It is best the first day but I make enough to keep for several days and it is still delicious.

Apple Crisp (Brian)

Ingredients:
1/2 C. Earth Balance Margarine
1 C. Rolled Oats
1/2 C. Whole Wheat Flour
1/2 C. Wheat Germ
1/2 C. Brown Sugar
1 tea. Cinnamon
4-5 C. Sliced Apples (Pears and Peaches are good additions too)

Instructions:
In a bowl and with your hands, mix together all of the ingredients except for the apples. Place the sliced apples in a 9x9 inch baking dish. Sprinkle or press the Oat mixture over the apples. Bake at 350 degrees for approximately 30 minutes or until the apples are tender and the topping turns golden. To use a larger baking dish, just add more apples and increase the topping ingredients accordingly.

Note: This recipe was modified back in the 70's from Brian's mom's 4H recipe book, and has been a staple in the family ever since!

Tofu Loaf (Joy, Brian & Janis)

Ingredients:
1 1/2 lbs. Tofu, mashed
1/3-1/2 C. Catsup
1/3-1/2 C. Soy Sauce
2 Tbl. Dijon Mustard
1/2 C. chopped Parsley
1/4 tea. Pepper
1/4 tea. Garlic Powder
1 medium Onion, finely chopped
1 C. Rolled Oats
Egg Replacer equaling one egg
1/4 C. Vegetable Oil (Canola works well)

Instructions:
In a large bowl, mix together all ingredients except for the Vegetable oil. Using your hands to incorporate everything works best. Pour the oil into a glass loaf pan. Put the mixed loaf ingredients into the pan, pressing it into the corners. The oil will naturally move up the sides of the pan as the loaf is pressed in. Bake at 350 degrees for approximately 1 hour or until browned. Cool for 10-15 minutes. You can serve this directly out of the pan or turn it out, upside down, on to a serving dish. Optional: Serve with Catsup or gravy.

Note: This recipe is our family holiday favorite. It is originally from 'Tofu Cookery' by Louise Hagler.