Ingredients (use vegan versions):

• 2 slices whole grain or oat vegan bread
• 1 apple of your choice
• Few slices of vegan cheese of your choice

Directions:

Slice the apple into a few thin slices (enough to cover
bread).

Slice the cheese thinly to cover the apples.

Thinly coat a pan with vegetable oil or cooking spray.

Put the sandwich together and grill lightly on each side
until cheese is melted. It melts better if you put a lid on
the pan so the heat gets captured.

You can use whatever is left of the apple to toss with a
few greens and some dressing for a side salad.

** Variation: Toast the vegan bread lightly first. Then layer
sliced apples and cheese on each piece of vegan bread and put
under broiler for an open-face sandwich.

Serves: 1

Preparation time: 5 min.

Ingredients (use vegan versions):

• 1 med. pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.)
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 2 – 4 chipotle peppers
• 2 tablespoon cumin, toasted & ground
• 2 tablespoon epazote
• 1 tablespoon sage
• salt & pepper
• 3 large potatoes, pared & diced
• water to cover
• 2 cup corn, fresh or frozen
• 1 cup toasted pine nuts
• 1/4 cup chopped cilantro

Directions:

Chop pumpkin in half, clean,
and bake on tray with water in
oven at 400 deg. F. for 1 hour.
Remove, cool, and scrape flesh
out, including browned parts.
Chop.

Clean and soak chilies. Drain.
Chop.

Lightly caramelize onion. Add
garlic and saute. Add 3/4 of
the
chilies, the rest of the spices,
potato, pumpkin, and water to
cover. Simmer 1/2 hour or
until potatoes are done.

Blend (not food process!) the
soup in batches and return to
pot.
Add the last chili pieces, the
corn and the pine nuts.
Simmer
10 min.

Spoon into large soup bowls.
Add a large dollop of chevre
and
gently swirl it in. Sprinkle
with cilantro.

Serve with winter greens
salad with olive
oil/lemon/oregano/roasted
garlic vinaigrette, corn-rye
sourdough vegan bread & some vegan beer.
Fall at it’s
best!

Serves: 6

Preparation time: 2 hr

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 banana, peeled
• 4 large strawberries, fresh or frozen
• 1/3 cup apple juice
• 1/2 teaspoon cinnamon
• 4 slices whole wheat vegan bread

Directions:

Blend together fruit, apple juice and cinnamon. Soak vegan bread
in the fruit mixture. Cook on both sides on a lightly oiled
or non-stick skillet/griddle until just beginning to brown.
I have found that if you try to flip them too soon, they
will stick and be a big mess, just have patience, when they
are ready to flip they come right up off the skillet =)
You can also substitute the strawberries or add to the fruit
mixture with various in season berries, pinapple, etc.
Yum Yum Yum!

I serve them with an compote made by cooking peeled, chopped
apples in soy butter with brown vegan sugar and a little cinnamon
for a few minutes over low heat. Maple syrup is divine also!
Enjoy!

Nutrition info:
Total Calories per Serving:191 % calories from fat: 8%
Protein: 6gm Carbohydrates: 42gm Fat: 2gm
Calcium: 55mg Iron: 2mg Sodium: 243mg Fiber: 5gm
(This info is not including any topping you may add)

Serves: 2

Preparation time: 45 min

Ingredients (use vegan versions):

• 1/4 cup extra virgin olive oil
• 6-8 whole cloves of garlic, peeled
• 1 large white onion, chopped
• 1 28 oz. can plum tomatoes, with juices
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• pinch of vegan sugar
• salt to taste
• 1 lb. pasta (spaghetti is best)

Directions:

Start the water for pasta.

In a 2 quart saucepan, heat the olive oil on medium
heat. Put in whole garlic cloves and “fry” until a
nice nutmeg brown, turning to brown evenly as
needed. Remove cloves from oil with a slotted
spoon, drain on a paper towel. (You can eat these
cloves later with toasted bread…wonderful!!)

Add chopped onion to oil, cook until translucent,
stirring as needed. Don’t brown them…watch the
heat.

If you have a food mill, press the tomatoes and
their juices through it into the hot oil and onions.
(This removes the pulp) Or you can use a blender
to crush up the tomatoes, or you can even use a
potato masher! But use whole tomatoes and break
them up if you can’t use a food mill…the already-
chopped-in-a-can tomatoes just don’t taste as
good. I have made this for years, long before I had
a lot of kitchen equipment. I like the food mill
best, but if you like a chunkier sauce that’s OK
too. break up the tomatoes with what you
have. even your hands!!

Next, add the oregano, basil, red pepper, vegan sugar and
(optional) salt. Use a wire whisk or fork to blend
the oil, tomatoes, onions, and seasonings. Bring to
a soft boil, then reduce heat and simmer, covered,
while the pasta cooks.

After pasta is cooked and drained, put the pasta
back in the hot pot you boiled it in and add the
sauce to it. Use a wooden fork and spoon to mix
very well. Let the oil coat each strand.

Transfer to a pasta bowl, garnish with fresh basil if
you have it.

Serve with a simple salad, some toasted Italian
bread, and a nice red wine. Finish off with pear and
orange slices, or squares of vegan chocolate, and a
cup of espresso for dessert.

One of our favorite meals to serve when we have
last-minute guests. Play some Sinatra!

This Recipe very loosely based on a sauce recipe by crooner Frank Sinatra that I read in a fund-raising cookbook many years ago.

Serves: 4-6

Preparation time: 30 min.