Ingredients (use vegan versions):

• 1 large sweet potato
• 1 large mango
• 1/4 cup applesauce
• 1/4 cup vanilla vegan soymilk
• 1/4 teaspoons nutmeg
• 1/4 teaspoons cinnamon
• 1 tablespoons brown rice syrup

Directions:

Peel sweet potato and cut into 2 inch
slices. Boil for about 10 minutes or
until a soft. (if you poke it with a
fork and it goes right in, you’re in
business) Cut mango into 1 inch
cubes. In a mixing bowl, mash mango
and sweet potato together and add the
applesauce, brown rice syrup, cinnamon,
and nutmeg. The soymilk should be
added to get to desired consistency.
You can serve this as a side dish with
baked tofu or with pita as an
appetizer.

Serves: about 5 half cup servings

Preparation time: 25 minutes

Ingredients (use vegan versions):

• 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don’t have)
• 3-4 medium carrots, sliced 1/2 inch or so
• 1 small sweet potato if you have, cubed
• 1 heaping tablespoon nutritional yeast
• 3-4 thick slices ginger
• 1 piece kombu
• 6 cups water
• 1/2 cup or so frozen peas
• 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
• 1 block regular firm tofu (or soft), cut into cubes
• 3-4 tablespoon miso (I use a combination of red and golden)
• 1/2 to 1 teaspoon toasted sesame oil (to taste)
• 1-2 tablespoon tamari, to taste
• 10 shredded baby spinach leaves

Directions:

Bland Alert: My children (ages 5 and
3) love this soup and have been eating
it for years. My husband is less of a
fan, probably because it is not that
exciting.

At the time you begin to prepare the
soup, bring a separate medium sized
pot of salted water to boiling and
cook about 8 ounces udon or soba
noodles. When the noodles are done,
drain and rinse with cold water until
the soup is ready.

In a 4 to 5 quart soup pot, heat the
oil and saute the carrots and sweet
potatoes if using. I usually let them
cook and soften for about five
minutes. Sprinkle on the nutritional
yeast and add the ginger. Let it cook
for another minute or so, then add the
water and kombu. Bring to a boil over
high heat, then turn the heat to
medium and simmer for a good ten
minutes, until the carrots are soft.

Add the broccoli (if using) and a few
minutes later add the peas. You might
need to raise the heat after adding
the vegetables to return the soup to a
simmer. After the vegetables simmer
for a couple of minutes, add the tofu
and let the soup return to a simmer
for another minute or two.

Put the
miso in a cup and stir in a couple of
spoonfuls of soup broth to the miso
until it is liquidy and not lumpy.
Turn off the heat and mix the miso
into the soup to taste (I usually use
a lot). Add the tamari and a couple
of drops of sesame oil (it quickly
overpowers everything so I usually
just put in a couple of drops).

To
serve, first put the noodles in a
shallow bowl, then put a couple of
pieces of shredded spinach on top.
Ladle the soup over the noodles. Pick
out the kombu and ginger and discard.

Serves: 4-5

Preparation time: 30 min tops

Ingredients (use vegan versions):

• 1 2-3# butternut squash (peeled/cut in 1 inch cubes)
• 1 large sweet potato (peeled/cut in 1/2 inch cubes)
• 1 can vegetable broth
• 1 onion (chopped)
• 1 large garlic clove (minced)
• 1 tlbs parsley
• 1 tablespoon bazil
• a few good shakes of cayanne and white pepper
• salt to taste
• 2 cup water
• olive oil

Directions:

Cook Squash until tender. Drain, and puree in blender
with vegetable broth until smooth. In pot, cook onion and
garlic in a little olive oil still soft. Add squash
mixture and rest of ingrediants. Bring to boil, reduce
to simmer and cook until sweet potatos are tender. Adjust
seasonings to your taste!

Serves:

Ingredients (use vegan versions):

• 3oz red lentils, washed
• 2 medium leeks, white part, chopped
• 2 sticks celery, finely chopped
• 2 medium carrots, finely chopped
• 1 large sweet potato or yam, chopped
• 1 tablespoon tomato puree
• 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
• 1 bay leaf
• 1 pint unsalted vegetable stock or plain water

Directions:

Melt the margarine in a large non-stick frying pan.
Add the chopped leeks and saute for 5 mins until tender.
Add the finely chopped carrots and celery and saute for 5
mins.

Stir in the lentils and chopped sweet potato.
Add the stock or water, tomato puree and bay leaf.
Simmer for 15-20 mins until all the vegetables are tender
and the mixture is not too wet. (If it gets too dry, add a
little more water during cooking.)

Once cooked, retrieve the bay leaf.

This can be pureed for babies not yet coping with lumpy
food, or eaten as it is.

Serves: 8

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 8 corn tortillas
• 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
• 1 can black beans or equivalent
• 1 yellow onion, diced
• 1-10 jalapenos, seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chile powder

Directions:

Water saute’ the onions; after 3 minutes add garlic; after
onions and garlic are softened, add everything else and
cook down until the consistancy is rather thick.

Heat the tortillas on a dry griddle, or nuke for a minute to
soften (keeps them from tearing when rolled). Spoon filling
on tortilla in an of-center strip, and roll. Smear a bit of
filling on the inside edge to seal. Place on cooking-sprayed
baking dish, seam side down.

Serve with salsa verde.

Serves: