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Twice-Baked Potatoes, Roasted Asparagus, Baked Tofu

We baked potatoes, and then scooped out the insides and mixed with chopped spring onions, green garlic, nutritional yeast, tahini, salt and pepper, plus a little sheep cheese for those that wanted some. We then brushed the tops with oil and rebaked the potatoes for another 15 or so minutes.

If you have not tried roasted asparagus before, you are missing out!

Roasted Asparagus

1-2 bunch Asparagus
Olive Oil
Salt and Pepper

Rinse the asparagus. Break off the bottom couple inches (as little as you can so long as it breaks crisply), or else peel those inches with a potato peeler. Toss the asparagus with oil and salt and pepper. Roast in a 425 degree oven for 15-20 minutes, until starting to brown. Serve as is, or with a lemon wedge.

Risotto Cakes and Tomato Sauce, Sauteed Escarole

Take leftover risotto, form into cakes, dredge in seasoned bread crumbs, brush with olive oil, and bake in a 400 degree oven for 15-20 min.

White Bean and Escarole Soup with Biscuits


White Bean and Escarole Soup

1 bunch leeks, thinly sliced
3 cups cooked white beans
Vegetable Broth
I head Escarole, sliced
1/4 cup white wine
3 Tbl Olive Oil
Salt and Pepper

Saute the leeks in olive oil with a pinch of salt until they start to get tender. Add the wine and cover and cook over low heat for about 10 minutes, until they are all melty. Add in the escarole and saute until it shrinks. Add the broth and beans and cook until just warm.

Seitan Piccata

Piccata sauce is really good and very fast. We dredged some homemade seitan in flour and pan-fried it. Then we sauteed onions in the floury skillet for a few minutes, and then added white wine, capers, lemon juice, and hearts of palm for a couple minutes. Then we added a little buttery spread and some parsley and turned off the heat.

Broccoli and Mushrooms Lentil Soup with Herb Mayonnaise and Brown Rice

There are a few secrets to making supertasty lentil soup.

  1. French green lentils (lentilles du puy). Unless you are making a creamy dal, these fancy french lentils both taste and hold their shape better than brown lentils.
  2. Go easy on the lentils. Too many lentils make for a stodgy soup.
  3. Add something acidic. Tomatoes and lemon are both particularly good in lentil soup.
  4. Spice it up with fresh herb sauce. A garnish of chimichurri, pesto, or herb mayonnaise makes a simple soup a fancy affair.

Homemade Gnocchi with Roasted Chickpeas, Ian’s Sunchoke Gratin, Collards


Ian’s Sunchoke Gratin

1 pound sunchokes, well rinsed and thinly sliced (food processor works great)
2/3 cup vegan mayonnaise
1 tsp thyme
3 Tbl olive oil
4 cloves minced garlic
salt and pepper
1/4 cup bread crumbs

Whisk together the mayonnaise, garlic, thyme, oil, garlic, salt and pepper. Toss with the sunchokes. Place into a glass/ceramic ovensafe dish, and top with breadcrumbs. Bake in a 375 degree oven until the bread crumbs are toasted brown on top (approx 45 minutes).


Black Bean Soup, with Cilantro Cream and Roasted Sweet Potatoes

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We cooked the beans in a pressure cooker the night before to make the soup easy to put together. The cilantro cream is made of chopped cilantro, a pinch of salt, a bit of lime juice, a dash of olive oil, and a couple spoons of unsweetened soy or dairy yogurt.

Black Bean Soup

4-6 cups cooked Black Beans
2 ribs Celery, diced
2 medium Carrots, diced
1 Red Bell Pepper, diced
1 Poblano Pepper, diced
1 Spicy Chile Pepper, minced
2 Onions, diced
1 cup chopped Cilantro
1 cup chopped fresh Tomatoes
2-3 Tbl Oil
1 tsp Salt
1 Lime, juiced
1-2 cups chopped Chard or Spinach (chard stems discarded)

Saute the onions, celery, carrots, and pepers for 10-15 minutes. Add the cilantro and tomatoes and cook another 2 minutes. Add the black beans, water to barely cover, and salt. Cook until warmed through. Add lime juice, and more salt or chile if needed. Throw in the greens and cook 1-2 minutes. Eat with rice and warm crusty bread.

Stroganoffish Noodles with Greens

We fried up seitan and onions, then added mushrooms and wine, threw in some green beans, and finally added soy yogurt and dill.


Creamy Tomato Soup, Pasta with Tomato-Cauliflower Sauce, Kale


Creamy Tomato Soup

1-2 Diced Onions
3 Chopped Garlic Cloves
1/3 cup Sherry
4-6 cups Diced Tomatoes
1/2 cup raw cashews (preferably presoaked for a few hours, but I usually forget)
3 Tbl flour
1-2 cups water
1 -2 tsp Balsamic Vinegar (optional)
1 tsp Smoked Salt
Fresh Basil

Heat the oil. Add the onions and cook 5 minutes. Add the garlic and cook another couple minutes. Add the flour and cook for about 1 minute. Add the sherry, stirring quickly, and then add the tomatoes and cashews. Add a bit of water and boil 15-20 minutes. Add the salt, and puree with an immersion blender until the cashews are all creamy. Add vinegar, pepper, more salt, more oil, or nutritional yeast to taste. Add the basil and puree for another 30 seconds.

Vichyssoise, Quiche, and Salad

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Potato-Leek Soup

3 Leeks
6 medium organic Potatoes
3 Tbl Olive Oil
1 tsp salt
freshly ground pepper

Cut the leeks in half (discard the very top dark green portion, but use the lighter green parts) and soak them in cold water for 10 minutes to get out the dirt. Swish them a few times. Rinse and chop the potatoes (DO NOT peel them). Chop the leeks. Heat up the oil in a big soup pot. When hot, add the leeks and potatoes. Sprinkle with salt and pepper. Cook for 10-20 minutes, until starting to brown and stick (add 1 Tbl more oil if necessary). When potatoes are sticking a lot, add water to barely cover & scrape off browned bits. Cook, partly covered, for another 10-20 minutes, until potatoes are falling apart. Mash them up a little with a spoon, so that the soup becomes a bit creamy. Taste for salt.