Cream of Mushroom Soup

Ingredients

• 3/4 pound white potatoes, peeled and chopped
• 2 cups vegetable broth
• 1 tablespoon non-margarine butter substitute
• 8 ounces button mushrooms, sliced
• 1 large leek, finely chopped
• 1 large clove garlic, minced
• 1/2 cup plain, unsweetened almond milk
• 1/2 teaspoon soy sauce (gluten-free if required)

Preparation

1. Bring potatoes and broth to a boil in a medium sauce pan until tender, about 15 minutes.
2. While potato is boiling, melt the butter substitute over medium heat in a large pot.
3. Add leeks, mushrooms, and garlic, stirring to coat. Continue cooking, stirring frequently, until mushrooms have expressed their liquid and the leeks are soft, about 8 minutes.
4. Once potatoes are soft, add the potatoes and broth to the saute and combine. Add almond milk and soy sauce. Season with salt and pepper to taste.
5. Transfer mixture to a blender and combine until smooth, about 45 seconds.
6. Serve warm.

This attractive soup is a great way to get some more super nutritious kale into your diet.  The addition of a small amount of sugar helps tone down kale’s natural bitterness.

Pureed Kale Soup

Ingredients

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 bunches kale, chopped
• 2 teaspoons sugar
• 1/2 cup cream (optional for vegan preparation)
• Ground nutmeg
• Salt to taste

Preparation

1. Saute the onion and garlic in olive oil in a large soup pot until the onion just begins to brown.
2. Add the vegetable broth and bring to a boil.
3. Add the kale and sugar, reduce heat to simmer, and cook until kale is tender, about 5 minutes.
4. Transfer the soup to a large blender, add cream, and process until smooth.
5. Return soup to pot, heat until thoroughly warmed, add a pinch or two of ground nutmeg, season to taste, and serve.

Winter Squash Cornbread

Ingredients:

• 1 cup stone-ground cornmeal
• 1 cup masa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon ground cumin (optional)
• 1 large egg (or egg substitute)
• 1/2 cup milk or unsweetened milk substitute
• 1 cup cooked mashed squash
• 1 tablespoon vegetable oil
• 1 chipotle pepper, diced (optional)

Preparation

1. Combine cornmeal, masa, baking soda, salt, sugar, and cumin in a large mixing bowl.
2. In medium bowl, thoroughly combine egg, milk substitute, squash, and vegetable oil.
3. Combine the wet ingredients with the dry ingredients. The batter should be thick but move easily.
4.  Liberally coat a cast iron skillet with cooking spray or butter and pour the batter in to the skillet.
5. Bake at 350 degrees until golden brown it can pass the toothpick test, about 20-30 minutes.

Chana Masala

Ingredients

• 4 medium tomatoes, chopped and divided
• 1 large yellow onion, chopped
• 2 hot chilies (or more to your preference), chopped
• 1-1/2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon whole cumin
• 1 teaspoon whole coriander seeds, crushed
• 1 teaspoon fenugreek seeds
• 3 cups cooked chickpeas
• 1/2 teaspoon turmeric powder
• 2 teaspoons sugar
• 2 teaspoons garam masala
• Juice of 2 key limes
• Salt to taste
• Fresh cilantro for garnish

Preparation

1. In a food processor or blender, process 3 of the tomatoes, onion, chilies, ginger, and garlic until smooth. Set aside.
2. Heat oil over medium-high heat, then add the cumin, coriander, and fenugreek.  Let the spices toast and flower, stirring constantly in the oil, for about 1 minute.
3. Add the processed ingredients, increase heat to high, and fry until the “fresh” onion smell subsides, about 5 minutes.
4. Add the chickpeas, remaining tomato, turmeric, and sugar. Reduce heat to medium-low, cover, and simmer for about 20 minutes.
5. Add the garam masala, lime juice, and season with salt to taste.
6. Serve topped with fresh chopped cilantro.

Thai Iced Tea Sherbet

Ingredients

• 4 cups whole milk
• 6 black tea bags
• 6 cardamom pods, cracked
• 2 cinnamon sticks
• 1/2 cup turbinado sugar
• 1 two-inch slice of fresh lemon grass

Preparation

1. Combine ingredients in a sauce pot and bring to a boil, stirring occasionally.
2. Simmer for a couple of minutes then remove from the burner. Allow to cool while the spices and tea continues to steep.
3. Transfer to an ice cream maker and freeze according to your machine’s directions.

Brown Rice Pilau

Ingredients

Preparation

1. Pour the rice into a sauce pan, cover with an inch of stock, and add the bay leaves and cinnamon stick. Bring to a boil, reduce heat to medium-high, and simmer until the level of the stock becomes even with the level of the rice.  Once the stock is level with the rice, cover and reduce heat to low. Cook covered until the stock is absorbed and the rice is tender, about 20 minutes.
2. While the rice is cooking, heat the oil in a large skillet over medium heat and slowly saute the onions until soft and fragrant.  Add garlic, ginger, hot pepper, cumin, coriander, and cardamon. Continue to saute over low heat for a few minutes then set aside until the rice is ready.
3. Once the rice has finished cooking, transfer the rice to the saute of spices and combine thoroughly  Stir in almonds, rose water, and butter substitute.
4. Season with salt and pepper to taste and serve warm.

To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel

Ingredients

Bread

• 1 cups white sugar
• 1 cup vegetable oil
• 2 eggs
• 2 cups sweet potatoes, mashed
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 3 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Walnut Streusel Topping

• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar, cup
• 1/2 cup raw walnuts
• 1/4 cup non-dairy butter substitute
• a pinch of salt

Preparation

1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
3.  Pour the batter into a loaf pan and bake at 325.
4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.

Italian White Bean and Kale Soup

The perfect soup for the cooler weather – just like grandma used to make!

Ingredients

• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 bay leaf
• 1 15-ounce can whole tomatoes, drained and chopped
• 2 cups cooked Cannellini beans
• 2 cups dino kale (aka Tuscan, Lacinato, or black), chopped
• 1 tablespoon fresh chopped rosemary
• Salt and pepper to taste

Preparation

Ingredients

• 1 1/2 cups gluten-free all purpose flour
• 2/3 cup turbinado sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 16 ounces fresh strawberries, washed and cored
• 1/3 cup vegetable oil or non-margarine butter substitute
• zest from 1 lemon
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1/4 cup pecans or walnuts, chopped

Preparation

1. In a medium bowl, combine flour, sugar, and baking soda.
2. In a blender combine strawberries, add oil or butter substitute, lemon juice, and almond until thoroughly combined.
3. Mix the wet ingredients with the dry until thoroughly combined then fold the walnuts into the batter.
4. Pour the mixture into a  loaf pan. Bake at 325 until a golden brown crust forms on top and the batter passes the toothpick test, about 30 minutes.

Sweet Potato and Peanut Stew

Ingredients

• 1 large purple onion, diced
• 1 large clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 pounds sweet potatoes, peeled and cubed
• 1/2 teaspoon whole coriander, cracked
• 1 teaspoon hot pepper flakes
• 4 cups vegetable broth
• 1/4 cup of natural chunky peanut butter
• 1 bunch of greens (kale, spinach, collards, or sweet potato greens), chopped

Preparation

1. Saute the onions, garlic, and ginger over medium-high heat until onions are soft and translucent, about 5 minutes.
2. Add coriander, hot pepper flakes, sweet potatoes, and broth.  Bring to boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Stir in the peanut butter and bring back to a simmer. Add the greens and cook until the greens wilt, about 2 minutes.
4. Remove from heat and serve.