Butternut Squash and Cranberry Quinoa Salad

INGREDIENTS
•    3 cups butternut squash, chopped
•    1 Tbsp. olive oil
•    1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
•    1½ cups water
•    ⅓ cup dried cranberries
•    ⅓ cup red onion, fine!y chopped
•    3 Tbsp. toasted pumpkin seeds
•    salt and black pepper
Balsamic Vinaigrette
•    ½ cup olive oil
•    ¼ cup balsamic vinegar
•    1 tsp. honey
•    1 tsp. Dijon mustard
•    1 garlic clove, minced
•    salt and black pepper

INSTRUCTIONS
1.    Preheat the oven to 400F.
2.    Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3.    While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4.    To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1.    Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

Waldorf Salad

From Jean Pare's Company’s Coming: Salads.

This is the comfort food of the salad world.

INGREDIENTS

• 1 cup peeled apple, diced
• 1 cup chopped celery
• 1/2 cup chopped walnuts
• 1/4 cup mayonnaise
• 2 Tbsp lemon juice

METHOD

1. Put apple, celery and walnuts into bowl.
2. Add mayonnaise and lemon juice immediately to prevent apple from darkening.

Serves four.

Vegetable Walnut Loaf

From Edna Staebler’s “More Food that Really Schmecks”

INGREDIENTS

• 1 1/2 cups soft bread crumbs (whole wheat preferred)
• 1 cup walnuts, chopped
• 1 medium onion, chopped
• 1 1/2 cups cooked carrots, chopped
• 3 eggs, slightly beaten
• 1 1/2 cups milk
• 1 1/2 cups cooked or canned peas
• 1 1/2 tsp salt
• pepper to taste
• 2 Tbsp melted butter

METHOD

1. You may put all of this into your blender or food processor until it is finely chopped, or do the job with a grinder or sharp knife.
2. Mix all together thoroughly, pack it into a well-buttered loaf pan and bake at 350 F for an hour or more. (Edna says an hour — we say about an hour and a half. Foil lining the pan is also a good idea, easier to unmold.)

Vegetarian Lasagne

From the “Full of Beans” cookbook.

This will impress the heck out of your vegetarian dinner guests.

INGREDIENTS

• 1 tsp canola oil
• 1 onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, grated
• 1 clove garlic, minced
• 1/3 cup finely chopped walnuts or pecans
• 2 cups cooked red kidney beans, mashed
• 1 1/4 cups canned tomato paste
• 2 cups water
• 1 tsp ground thyme
• 1/2 tsp ground oregano
• Salt and freshly ground black pepper
• 2 cups 1% cottage cheese
• 1 egg, lightly beaten
• 12 oven ready lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

METHOD

1. In large nonstick skillet, heat oil over medium heat; cook onion, celery, carrot, garlic and nuts for about 6 minutes or until onion is translucent.
2. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil.
3. Reduce heat and simmer for 15 minutes or until slightly reduced and flavours have mingled.
4. Season to taste with salt and pepper.
5. In small bowl, combine cottage cheese and egg; mix well.
6. Set 1 cup sauce aside. Spread 3/4 cup of the remaining sauce over bottom of 13 × 9 inch baking dish.
7. Arrange layer of 4 lasagne noodles over sauce.
8. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese.
9. Cover with second layer of 4 noodles. Repeat sauce and cheese layers.
10. Cover completely with reserved sauce.
11. Sprinkle with Parmesan cheese.
12. Bake in 350F oven for about 40 minutes or until noodles are tender.
13. Let stand for 10 minutes before serving.

Tomato Mozzarella Salad

From Jean Pare's Company’s Coming: Salads cookbook.

INGREDIENTS

• 8 tomatoes, seeded and cut into bite size pieces
• 1/2 lb mozzarella cheese, diced
• 16-24 black olives
• 1/2 tsp basil
• 1/4 cup olive oil or cooking oil
• salt, sprinkle
• pepper, sprinkle
• lettuce leaves

METHOD

1. Combine tomato, cheese, olives and basil in bowl. Stir.
2. Add olive oil and toss.
3. Sprinkle with salt and pepper; toss.
4. Add more salt and pepper as needed.
5. Line large plate with lettuce leaves. Arrange salad on top.

Serves 8.

Sesame Seed Wafers

From Hot Off the Griddle #49, March 1996.

INGREDIENTS

• 3/4 cup soft butter or margarine
• 1 1/2 cups light brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 1 1/4 cups sifted all-purpose flour
• 1/4 tsp baking powder
• 1/2 cup sesame seeds, toasted in 325F oven

METHOD

1. Cream butter; add sugar, eggs and vanilla; beat until light.
2. Add remaining ingredients; mix well.
3. Drop by teaspoonfuls onto greased cookie sheets.
4. Bake in 325F oven about 15 minutes.

Makes about 5 dozen.

Black Bean and Barley Soup

From Jean Pare's Company’s Coming - Soups

INGREDIENTS

• 1 Tbsp canola oil
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 cup chopped red pepper
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 8 cups prepared chicken or vegetable broth
• 19oz can of black beans, rinsed and drained
• 1/3 cup pot barley
• 2 bay leaves
• 2 Tbsp chopped fresh cilantro or parsley

METHOD

1. Heat canola oil in large saucepan or Dutch oven on medium.
2. Add next 3 ingredients. Cook, uncovered for about 10 minutes, stirring often, until onion is softened.
3. Add next 3 ingredients. Heat and stir for about 1 minutes until fragrant.
4. Add broth and beans. Stir. Carefully process with hand blender or in blender until vegetables are finely chopped. Bring to a boil.
5. Add barley and bay leaves. Stir. Reduce heat to medium-low. Simmer, covered, for about 1 hour, stirring occasionally, until barley is tender. Discard bay leaves.
6. Add cilantro. Stir.

Makes about 9 3/4 cups.

Carrot Soup

Originally published in Foodstuffs Hot Off the Griddle, October 1993.

INGREDIENTS

• 1/3 cup butter
• 1/2 cup chopped onion
• 2 cups thinly sliced carrots
• 3 chicken bouillion cubes
• 3 cups boiling water
• 1/4 cup long grain rice
• 1/2 tsp salt
• 2 cups milk

METHOD

1. In a medium saucepan, saute onions in butter until golden.
2. Add carrots and toss until coated with butter.
3. Add bouillion cubes, water and rice.
4. Cover and simmer until carrots are fork-tender and rice is cooked.
5. Add salt.
6. Whir in blender one-third at a time until smooth.
7. Return to saucepan.
8. Add milk and heat.

Makes 6 servings.

Indian-Inspired Vegetable Soup

From: The Indian Slow Cooker by Anupy Singla
(Contributed by our friend Dave Carney)

Slow Cooker size: 5-Quart
Cooking time: 7 Hrs on high
Yeild: 14 cups

"My mom makes the most amazing vegetable soups. This recipe is a great example of how she blends fresh vegetables with Indian lentils and spices. You may substitute any vegetable you have on hand, such as cauliflower, spinach or broccoli. You can also try using barley or wild rice as the grain, and substituting another lentil for the moong dal." Dave

INGREDIENTS

• 2 yellow or white onions, peeled and chopped
• 2 large tomatoes, chopped
• 1 (2 inch) piece ginger, peeled and minced or grated
• 3 cloves garlic, peeled and chopped or grated
• 4 stalks celery, chopped
• 1/2 head green cabbage, chopped
• 2 Tbsp dried whole moong dal with skin
• 2 Tbsp brown rice
• 2 Tbsp quinoa
• 1 Tbsp cumin seeds
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• Shredded cheese (any kind), for garnish
• Crushed tortilla chips, for garnish

METHOD

Put all the ingredients in slow cooker (except salt, pepper, cheese and chips). Cover with water to about 2 inches above the contents.

Cook on high for 7 hours. Once it’s cooked, blend a few times with an immersion blender or take out 3 cups, process in a blender, and return it to the slow cooker.

Add salt and pepper to taste. Garnish with a pinch of shredded cheese and crushed tortilla chips.

Lentil Soup

From Jehane Benoit’s Madame Benoit Cooks at Home.

A bowl of lentil soup, a thick wedge of apple pie with cheese and a large cup of hot tea make a perfect lunch.

INGREDIENTS

• 2 cups brown or green lentils
• 4 cups cold water
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup butter
• 19-oz can tomatoes
• 1 onion, diced
• 2 Tbsp fresh dill or 1 tsp dill seeds
• 2 garlic cloves, crushed
• 2 bay leaves

METHOD

Place the ingredients in a saucepan and slowly bring to a boil.
Cover and simmer over low heat for 2 to 2 1/2 hours.

Makes 10-12 servings.
 

Potato Chowder

From: The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 3 Tbsp vegetable oil
• 1/4 cups chopped onion
• 2 cups water
• 1 tsp salt
• 5 medium-sized potatoes, peeled and diced
• 1 cups carrots, finely diced
• 1 cups shredded spinach
• 4 cups milk, scalded (not boiled)

METHOD

1. Heat the oil in a heavy saucepan.
2. Add the onion; saute until tender.
3. Add the water, salt, potatoes and carrots.
4. Bring to a boil, cover and simmer until the vegetables are tender—about 15 minutes.
5. Add the spinach and cook just until it is limp and dark green—about 3 minutes.
6. Add the milk and heat the mixture to just below the simmer point (but do not boil!).

Serves six.

Potato and Celery Root (Celeriac) Soup

Celiac is the large and knobbly root of the celery plant, and it tastes marvelous when you roast it.

INGREDIENTS

• 1 large celery root/celeriac, peeled and cut into chunks (trim knobbly bits off with a knife)
• 3 tbsp olive oil
• 2 medium onions, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 medium potatoes, peeled and diced
• ½ tsp sage
• ½ tsp rosemary
• ½ tsp basil
• ½ tsp oregano
• 6 cups vegetable broth
• dash pepper sauce or pinch of cayenne, to taste
• 1 tsp lemon juice
• heavy cream for serving (optional)

METHOD

Preheat oven to 400F.                                                                                       
Mix celery root chunks and 2 tbsp olive oil in a large roasting dish. Place in the middle rack of the oven for 50 minutes.
Prepare onions, carrots, and celery. Simmer in remaining olive oil in a heavy-bottomed soup pot on low heat, covered. Peel and dice potatoes while you wait, and keep in cold water until you need them.
When celery root is done, remove from oven and add to soup pot. Add potatoes and herbs. Raise heat to low/medium, and cook for a minute or two. Add broth and pepper sauce or cayenne, cover, and simmer for 30 minutes.
Test to make sure potatoes are soft—if not, simmer for 5–10 more minutes. Add lemon juice, and pulse with an immersion blender until smooth. Serve soup with a generous blob of heavy cream and a chunk of French bread.

Sweet Potato Soup

Judy Gibson's special recipe! Originally featured in Foodstuffs Hot Off the Griddle, November 1996.

INGREDIENTS

• 2 large sweet potatoes
• 1 cup chicken broth
• 1/4 cup orange juice
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup milk

METHOD

1. Cook sweet potatoes in boiling water till soft, 30 – 35 minutes.
2. Drain and skin.
3. Put in blender or food processor with 1/2 cup chicken broth and blend.
4. Put back in pan and stir in remaining broth, orange juice, salt and nutmeg.
5. Stir in milk, heat well.