Vegan Clam Chowder

This recipe is fast, easy, filling and oh so comforting.  The kick of Old Bay Seasoning satisfies even the pickiest of eaters.

4 Russet Potatoes (peeled and cubed)

1 white or yellow Onion (finely diced)

1 Ear Fresh Corn (remove kernals)

3/4 Cup French Lentils (rinsed)

1 Quart Vegetable Broth

2 Cups Non-Dairy Milk (I used half coconut, half unsweetened almond)

1 Tablespoon Old Bay Seasoning

1 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1/4 teaspoon fresh cracked Black Pepper

1 Tablespoon Canola Oil

Begin by prepping potatoes, onion, corn and lentils.  Heat oil in large stock pot on medium high heat and add onion, lentils and corn.  Stir to coat and cook until onions soften and lentils and corn begin to toast.  Add potatoes and cook a few more minutes.  Add all seasonings (Old Bay, Nutmeg and Black Pepper) EXCEPT SALT.  Add all broth and non-dairy milk.  Reduce heat to lowest simmer and cook covered for 30 minutes or until lentils are tender.  Lastly, add salt and taste test for seasoning levels.  Serve immediately with crusty bread or crackers.  Serve unused portion in refrigerator for up to 5 days.  Enjoy!

Veggie Lentil Chili

Did you know you don't need chili powder to make chili?  All you need is your own spices. Have you ever seen what kind of crap they put in some chili powder?  And have you ever noticed that all chili powder is, is a combination of spices that are probably in your pantry?  Here's the recipe - make some now :)

1 Small Yellow Onion

1 Red Bell Pepper

2 Jalapeno Peppers

2 Carrots

2 Ribs Celery

2 Cloves Fresh Garlic

3 Tablespoons Paprika

3 Tablespoons Cumin

1 Tablespoon Oregano

2 Tablespoons Sugar (Optional)

2 teaspoons Sea Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cinnamon

1 16.5 Ounce Can Chili Beans

1 Small Can Tomato Paste

1 Quart Vegetable Broth

1 Tablespoon Canola or Olive Oil

1 Cup Lentils (any color)

Begin by finally dicing celery, carrots, onions, garlic and peppers (remove stems, ribs and seeds).  Heat oil in a medium-size saucepan and add all vegetables and aromatics.  Sauté until begins to get golden and add all salt, pepper, sugar and spices.  Deglaze pan with beans, tomato paste and vegetable broth.  Stir to combine. Bring to a boil and reduce to simmer.  Rinse lentils thoroughly and add to the pot.  Simmer covered for about 45 minutes to an hour or until lentils are tender.  Taste test for seasoning and add additional salt or sugar if needed.  Serve immediately or allow to cool and store in a tightly sealed glass vessel in refrigerator for up to one week.  Enjoy!

Roasted Garlic Hummus

I know, hummus AGAIN?!?!  But as all of you know, I am obsessed.  You can find lots of recipes on my site for mind-blowing hummus.  Most likely you have even made a batch or three.  I like to remind people to MAKE YOUR OWN!!  Have you ever noticed how expensive it is to buy?  Especially in the large containers where marketers claim you are getting a great deal.  Yup, and you even get those fillers, stabilizers, GMOs and preservatives to boot!  This easy recipe will not break your bank and I guarantee you and your family and friends will love it to the last drop.  They will probably ask you for the recipe. Get it here.

Roasted Garlic Hummus

2 sixteen ounce cans organic garbanzo beans

1/3 cup tahini

1/2 cup olive or canola oil

1 Tablespoon ground cumin

Juice of 4 small meyer lemons

6 cloves roasted garlic

Sea salt and black pepper (to taste)

Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes.  Remove and set aside to cool.

Drain garbanzo beans and add to food processor.  Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running.  Taste test for seasoning levels and adjust to taste.  Too salty?  Add more lemon juice.  Too lemony?  Add more sea salt.  Transfer hummus to large glass vessel and store covered in fridge until ready to serve.  Voila!  Easy as pie!

Vegan Hawaiian Rolls

2 Packets Active Dry Yeast or 4 1/2 teaspoons

1/3 Cup Sugar

2 teaspoons Sea Salt

1 teaspoon White Pepper

4 Cups Unbleached All Purpose Flour

3 Tablespoons Vegan Butter

1 1/4 Cups Coconut Water

Olive Oil Baking Spray

Muffin Tin

Add all ingredients to bread machine and set dough cycle.  Preheat oven to 350 degrees F.  When dough cycle is finished form loose balls of dough and place in muffin tin sprayed generously with Olive Oil baking spray.  Cover loosely with a lint free towel and allow to rise 45 minutes or intil doubled in size.  Bake for 15 minutes and allow to cool for 5 minutes in pan.  Remove from tin and serve immediately.

Fully Loaded Vegetable Tamale Pot Pie

Admittedly this recipe is a little time consuming but totally worth every minute.  It combines two of my favorite things, tamales and pot pies.  You can go traditional pot pie by topping it with rich, buttery gravy or take it mexican by pairing it with your favorite sides and sauces.  Either way I think you will agree, this filling comfort food dish is a true genius mash up.  Make some!

Fully Loaded Vegetable Tamale Pot Pie

Tamale "Crust"

4 Cups Masa Harina (Corn Flour)

2 teaspoons Baking Powder

1 Stick Vegan Butter (1/2 Cup)

1/8 Cup (any) Oil

3 1/2 Cups Vegetable Broth

2 teaspoons Sea Salt

1 teaspoon finely ground Black Pepper

Parchment Paper

Alluminum Foil

Filling

2 Russet Potatoes

2 Carrots

2 Ribs Celery

1/2 Red Onion

1/2 Cup Green Peas (frozen or canned is fine)

8 Button Mushrooms

1 Tablespoon Sea Salt

Additional Salt and Pepper (to taste)

Dash of any oil for sauteeing mushrooms)

Gravy

Reserved liquid from boiled vegetables

1 to 2 Cups Vegetable Broth (depending how much reserved liquid you have)

4 Tablespoons Vegan Butter

4 Tablespoons Flour

Sea Salt and Pepper (to taste)

Filling:

Begin by finely chopping potatoes, onions, celery, and carrots.  Put all in a pot of water with 1 Tablespoon Sea Salt and bring to a boil.  Cook just until potatoes are tender and strain (reserving liquid for later use in gravy).  Set vegetable mixture aside.  Slice mushrooms into thin slices.  In another saute pan, heat a little oil and saute mushrooms with a little salt until golden brown.  Set aside.

Tamale "Crust":

Time to make the Tamale "Crust".  In a large bowl combine Masa Harina, Salt, Pepper and Baking Powder.  Melt butter and add to Masa mixture.  Add oil and stir to combine.  Lastly add vegetable broth 1 cup at a time, stirring gently to incorporate until combined.  Set aside.

Assemby:

Time to assemble your pot pie!  Preheat oven to 350 Degrees Farenheit.  In a very large casserole dish place a peice of parchment paper larger than the dish so it fills dish and comes up the sides.  

Spoon half the Masa mixture into dish on top of parchment.  Spread mixture so you have one even layer about 3/4 inch thick.  Top with mushrooms, peas and vegetable mixture.  Press down slightly.  

Put remaining Masa mixture on top and press down into one even layer.  It helps if you wet your hands and do this.  

Don't worry if a few vegetables are peaking through.  Just do your best.  You are basically creating one giant tamale and it doesn't have to be perfect!  It is fine to "smoosh" the vegetables in between the layers.  Finally bring up the sides of parchment that were hanging over and fold a top casserole like a present.  

Use another peice of parchment to ensure top is covered and touching parchment on all sides.  Secure top with tin foil.  This creates a steam pocket for your masterpiece to cook.

Okay time to cook!  Put casserole dish on a large sheet tray and place in oven.  Pour water on sheet tray so it helps your tamale stay moist while steaming.  Be sure to check every 30 minutes while cooking and replenish water bath as needed.  Bake for at least 90 minutes.  Turn off oven and leave it in there for another 15 minutes.  You can check doneness (careful, it's steamy in there) by checking if the Masa has "set" and is no longer "wet".  Do NOT overcook because it will come out dry.  

Remove from oven and allow to cool for at least 10 minutes before serving.  Keep in mind the Masa will continue to cook/set even after it has been removed from oven.  

Gravy:

In a large sauce pan melt vegan butter over medium heat and add flour.   Whisk to combine and cook until golden.  Add broth and reserved liquid 1 cup at a time.  Add salt and pepper.  Bring to a gentle boil while whisking and then reduce to a simmer.  Taste test for seasoning levels.  Keep covered until ready to serve.  

Cooking times of tamale pot pie may vary based on individual ovens.

Serving suggestion:  serve with gravy and fresh chopped parsley.  If you want to go more traditional Mexican serve this pie alongside some pinto beans and your favorite salsa or hot sauce.  For example, check out my Arbol Fire Sauce recipe for inspiration.  Enjoy!!

Make it Mexican by topping it with this yumminess....

Arbol Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.

Double Crust Brandy Pot Pie

Top and bottom crust with a rich filling of red potatoes, carrots, onion and peas all spiked with a healthy dose of brandy.  This comfort food will leave you feeling full and warm like you've just been hugged.  

Double Crust Brandy Pot Pie

Crust

2 1/2 Cups Whole Wheat Pastry Flour

1 Stick Earth Balance

4-6 Tablespoons Cold Water

1 Tablespoon Brandy

1 teaspoon Sea Salt

Filling

4 Red Potatoes

1 Small Yellow Onion

1 Carrot

1/8 Cup Parsley

1/3 Cup Frozen Green Peas

6 Cups Vegetable Broth

1/2 Cup Non Dairy Milk

3 Tablespoons All-Purpose Flour

2 Tablespoons Brandy

1 teaspoon Sea Salt

Dash of any oil and pat of vegan butter

Dash of White Pepper

Dash of Nutmeg

Begin by making pie crust.  You can use your food processor or make it the old fashioned way.  Combine flour, salt and cold vegan butter(cut into cubes).  Slowly add brandy and water and combine (pulse) just until it comes together.  Do not overmix or your crust will come out tough.  Wrap dough in saran wrap and refrigerate for 30 minutes.

Now on to the filling.  Get all of your root vegetables and herbs ready for action.  Peel potatoes and chop into cubes, set aside.  Finely dice onion and chop carrots into bite sized chunks, set aside.  Measure out peas and finely chop parsley, set aside.  

In a large pan heat a little vegan butter and oil over medium heat (about 3 Tablespoons combined).  Add chopped potatoes, onions and carrots and stir to coat.  Sprinkle with salt, white pepper, nutmeg and flour.  Stir to coat and then add broth slowly.  Bring to a gentle boil and then add non dairy milk and brandy.  

Reduce heat to simmer and cook for about 10-15 minutes, allow to reduce (simmer down) slightly.  Taste test for seasoning level.  Gravy should coat back of spoon and be quite flavorful.  Turn off heat, add peas and parsley.  Stir, taste and set aside to cool slightly while you tackle your crust.

Preheat oven to 350 Degrees Farenheit. Take crust out of refrigerator, split and roll out as desired.  You can split it and make a top and bottom crust, as shown, or you can make one large top crust and put the pie together in a large casserole dish.  Perfection is not required here!

Assemble pie as desired and bake for 35-40 minutes until golden brown.  Cooking times may vary slightly based on thickness of crust and size of pan.  Serve immediately with additional finely chopped parsley.

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Simple Lentil Soup

Fast.  Easy.  Low Carb.  Simple.  Comforting.  Soul-Satisfying.  Savory.  Filling. Low Calorie.

Simple Lentil Soup

1 Cup French Green Lentils

1 Yellow Onion

1 Leek

8 Cups Water

Salt and Pepper (to taste)

4 Vegetable Buillion Cubes

1 Bay Leaf

Dash of Olive Oil

Begin by rinsing lentils in a fine mesh strainer and set aside.  Thoroughly clean and trim ends from leek.  Finely chop onion and leek and saute both in a large pot in a dash of Olive Oil until onion starts to brown.  Add lentils and remaining ingredients and stir.  Bring to a boil and reduce heat to lowest simmer.  Simmer for 45 minutes or until lentils reach desired texture.  Remove bay leaf (or leave bay leaf in and whoever gets it in their bowl gets to make a wish!). and serve immediately.  Allow leftovers to cool before storing in tightly sealed container in refrigerator.

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.

Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)

1 cup Lentils (brown, orange or yellow)

1/2 Yellow Onion

1 large Tomato

2-4 Serrano Peppers

1 Tablespoon Vegetable Oil

4 Cups Vegetable Stock

4-6 Tablespoons Chili Powder

2-4 Tablespoons Ground Cumin

2 Tablespoons Sugar

1 Bay Leaf

1 teaspoon Dried Oregano

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.

Roasted Cauliflower Rainbow

1 head Cauliflower

1/2 Red Onion

2 ribs Celery

1 Carrot

Sprigs of Curly Parsley

3 Tablespoons Vegetable or Olive Oil

1 Tablespoon Balsamic Vinegar

1 teaspoon Seasoning Blend (such as Spike or Mrs. Dash's or any other you like)

Sea Salt and Black Pepper

Preheat oven to 400 degrees F.  Thoroughly wash cauliflower, celery, carrot and parsley.  Chop all into bite sized peices and toss with oil, vinegar and all spices in a large mixing bowl.  Spread mixture out into an even layer on a large baking sheet lined with parchment paper.  Bake for 20-25 minutes or until golden brown.  Transfer to serving dish.  Serve immediately or allow to cool before storing in refrigerator in a tightly sealed vessel.  Makes a great side dish on your holiday table or hearty filling in veggie burritos.

French Lentil Soup

1 cup French Lentils (rinse thoroughly)

1/2 Onion (yellow or white)

2 Carrots

2 Celery Ribs

2 teaspoons Olive Oil

Handful of fresh Baby Spinach

1 small Bay Leaf

1/2 teaspoon dried Thyme

1/2 teaspoon dried Marjoram
3 cups water and vegetable broth

Salt and Pepper (to taste)

Begin by finely dicing onion, carrots, celery and spinach and set aside.  Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes.  Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting.  Simmer for about 25 minutes and taste for seasoning level.  Serve immediately with crusty sourdough bread.  Store unused portion in tightly sealed vessel in refrigerator.