Butternut Squash and Apple soup

6 large carrots, peeled and chopped
1 large Vidalia onion, chopped
3 large stalks of celery, chopped
2 tbs olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
pinch of dried rosemary
1/2 tsp dried thyme
1/2 tsp cinnamon

Heat the olive oil, and cook all of the above in a large stock pot over medium high heat until carrots are tender, about 20 minutes.

Then, add 1 pound of cubed, butternut squash and 2 sliced apples,  and sautee for 6 minutes.  Add 4 cups of vegetable broth, and cook for 15 minutes, or until squash and carrots are very tender.  Puree with an immersion blender.  Season with salt and pepper to taste.

Celery Cucumber Tabbouleh

Ingredients:

1 cup bulgar, soaked in 1 cup hot water for at least 15 minutes
1 entire "head" of celery, chopped
2 cucumbers, seeded and chopped
2 bunches of parsley, either Italian or Curly, minced
3/4 cup fresh lemon juice
2 tbs olive oil
5 scallions, white and green parts, chopped


Mix all of the above.  Add kosher salt and fresh ground pepper to taste.  Enjoy this crisp, refreshing snack either alone, or in a whole wheat pita with hummus.

Vegan Thai Pizza

Finally, a vegan dinner that is not a curry, or a salad, or a stew.  It is a decadent, spicy pizza, inspired by several sources, including a pizza we ordered from Glass Nickel Pizza.  Yum!

Vegan Thai Pizza, or "NotAStew Pizza"


Pizza Dough (I use this pizza dough recipe from Bon Appetit, on Epicurious.com.

For the sauce:

2/3 c chunky peanut butter
1/3 c soy sauce
1/4 c hot water
1 Tb sriracha hot sauce (or to taste)
1/3 c honey
1 Tb fresh minced ginger
1 large clove garlic, minced

Mix the above together until everything is thoroughly combined.

For the toppings:

1 lb of tofu, cut into 1/2 inch sized chunks
1 cup of broccoli
2 carrots, cut into matchstick sized pieces
5 chopped scallions, white and light green parts
2 tablespoons of chopped cilantro

In 1/3 cup of prepared sauce, marinate tofu for at least 15 minutes.

In 1 TB of canola oil, brown the tofu in a skillet, then add cup of broccoli, 5 chopped scallions, 2 carrots cut into matchstick size pieces.   Stir fry for 2 minutes.

For the assembly:

Then top the pizza dough with the rest of the sauce, the tofu mixture, 1/2 c soy cheese shredded, fresh cilantro.  Drizzle sriracha sauce on top in a decorative pattern.

Bake at 500 for 8-10 minutes.

Muffins

Here's the first muffin recipe:

Vegan Banana Oat Bran Muffins:

Mix in Bowl #1:

1 3/4 cups whole wheat pastry flour
1/2 cup oat bran
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Mix in Bowl # 2:

4 over-ripe bananas
3/4 cup sugar
1/3 cup canola oil
1/4 cup water
1 tsp vanilla extract

Pour bowl #1 into bowl #2, and gently, slowly fold ingredients together.  The moment the flour starts to disappear, stop mixing!  Pour into 12 greased muffin pans, and bake at 350 for 25 minutes.

Yield:  12 amazingly-textured and gorgeously browned muffins.