Foods Recipes

2 tb Butter or olive oil

1 Onion

- diced into 1/2-in squares 1 c Leek greens; roughly chopped

2 md Carrots; peeled and diced

4 Outer stalks of celery; plus

Celery leaves; diced 1 c Cubed winter squash

-=OR=- Squash Seeds & Skins 1 c Chard stems

- cut into 1-in lengths 1 md Potato; diced, -=OR=-

1 c -Thick Potato Parings

1/2 Celery root; scrubbed, diced

1/4 c Lentils; rinsed

6 Thyme sprigs; -=OR=-

1/4 ts -Dried thyme

2 Bay leaves

2 Handfuls borage leaves

-=OR=- Chard leaves, lettuce - or nettles 3 Sage leaves

10 Parsley sprigs

- roughly chopped 4 Garlic cloves

- peeled and chopped 1 ts Salt

2 ts Nutritional yeast (optional)

8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups

24 oz Frozen pureed winter squash

- (butternut), defrosted 2 tb Unsalted butter or margarine

1 c Unsweetened applesauce

1 c Light cream

1 1/2 c Chicken stock

1/4 c Ground toasted walnuts

2 ts Dried chervil; crumbled

1/2 ts Ground mace

Salt White pepper 1/2 c Toasted walnut pieces

- for garnish COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.

2 c Butternut squash

-or buttercup squash -peeled, seeded & chopped 2 c Sweet potato; peeled &

-chopped 3 md Apples; peeled, cored &

-chopped -Spartan,McIntosh or similar -cooking apple 1 md Onion; chopped

2 c -Water or just enough to

-cover apples & veggies 1/2 ts Sea salt

1/2 ts Chinese 5 spice;or pumpkin

-pie spice* 1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

1/3 c Dried mushrooms

-- (porcini and shiitake) 1 c Hot water

1 tb Olive oil

1 lg Onion, finely chopped

1 c Sliced fresh mushrooms

2 c Vegetable stock

2 c Cooked or canned pumpkin

1/4 ts Nutmeg

1/4 ts Salt, -=OR=-

1 ts Tamari

1/4 ts Black pepper

Minced fresh parsley Minced fresh chives Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop rehydrated mushrooms and reserve soaking liquid. Saute chopped onion and sliced fresh mushrooms and soaking liquid and vegetable stock. Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over medium heat and stir until heated through. Garnish with parsley and chives. "The Associated Press" Posted by Karen Mintzias

1 tb Butter

8 sm Turnips (1 1/2lb), peeled,

-coarsely chopped 1 lg Onion, coarsely chopped

6 c To 8 cups boiling water

4 sl To 5 sl good-quality white

Bread, i.e, French, peasant 2 ts Salt, if desired

1/2 ts Freshly ground black pepper

4 Egg yolks

1 c Cream

1/2 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and onions. Saute over medium heat for about 5 minutes or until onions are translucent. Stir frequently. Bring 6 to 8 cups water to the boil--the amount depending on how much soup you wish to make, as well as its desired strength. Pour the boiling water into the turnip/onion mixture. Break the bread slices into the kettle. Heat the soup to the boil; reduce heat and simmer for aout 15 minutes or until turnips are tender when pierced with a fork. Set the soup aside to cool. Season with salt, if desired, and pepper. When the soup has cooled sufficiently, four into a food processor or blender or press through a sieve with a wooden spoon. Note: At this point the soup can be refrigerated for a day or two, or frozen for several weeks. Later the egg, cream and garnish will be added. Before serving, reheat the soup--but do not boil--and add the egg yolks beaten with the cream. Stir constantly until the mixture is blended and creamy. Check seasoning. Serve in heated soup bowls and garnish with parsley or chives.