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Ingredients

• 2 orange peppers
• 2 oranges, peeled
• 1 large carrot
• 2 medium red potatoes
• 1 small red onion
• olive oil

Directions

1. Chop the potatoes into quarters and bring to a boil in water. Turn down the heat and let simmer for five minutes, not long enough to get soft.
2. Chop everything into bite-sized pieces.
3. Slide the pieces onto metal skewers.
4. Brush the pieces with olive oil.
5. Place the skewers on the barbeque for ten minutes
6. Serve. Let people know the skewers are hot. Today I served these with a little wild rice, but it’s optional.

Preparation time: 30 minutes
Serves: 4

• 4 large red peppers
• 2 tbsp olive oil
• 1 large sweet onion
• 2 cloves garlic, chopped
• 2 Yukon gold potatoes, peeled and chopped
• 4 or 5 cups of vegetable stock (see note below)
• 1-2 tsp oregano
• salt and pepper to taste
• 1/2 cup creamer

Directions

1. Roast peppers under the broiler or on the BBQ (I think this is the easiest way), rotating until skins are blackened and wrinkled all over. Place in a large bowl, cover with a plate, and let steam for 15 mins. Skin peppers and chop.
2. Meanwhile, heat oil in a large pot over medium heat and saute onions and garlic for 5-7 mins, until onion is translucent. Add potatoes and fry for 1 min. Add peppers and water and bring to bubbling. Reduce heat and simmer for 15 mins, or until potatoes are soft.
3. Blend soup with a hand blender until smooth, then season to taste. Before serving, stir in soy creamer.

Preparation time: 30 minutes
Serves: 6-8

Note: If you are in a rush, use only four cups of water and serve after you have blended and seasoned the soup. If you have the time, use 5 cups of water, but let soup simmer, uncovered, for a few hours after blending. This will thicken the soup and let the flavours develop.

Original Recipe: Vegan Dad, Roasted Red Pepper Soup

Ingredients

• Red lentils
• Fresh or frozen veggies

Directions

1. Rinse and drain 1/2 cup of red lentils.
2. Place in a heavy-bottomed saucepan and cover with 1 1/2 cups water.
3. Bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally.
4. Ten minutes before the lentils are done, put frozen veggies in a steamer in a pot with a little water. Bring to a boil. Reduce heat and steam for 5 minutes. Fresh veggies can be started five minutes before the lentils are done.

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 stalk celery, chopped
• 1 red pepper or green pepper, chopped
• 1 garlic clove, minced
• 1 (19 ounce) can black beans, drained, rinsed
• 3-5 tablespoons of your favorite chunky salsa
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 8 taco shells

Toppings

• shredded cheddar cheese
• shredded iceberg lettuce
• salsa
• black olives
• sour cream

Directions

Preheat oven to 300°F

1. In a large frying pan, heat oil over medium heat.
2. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
3. Add beans, spices, and a couple tsp of salsa.
4. Stir until heated through.
5. Fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a oven for 5 minutes or so.
6. Remove from oven and top with your favorite toppings.

Preparation time: 20 minutes
Makes 8 tacos

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Source

* For the Filling:
* ————————
* 2 T. olive oil
* 1 1/2 cups finely chopped yellow onions
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 8 ounces crimini mushrooms, sliced
* 2 cups vegetable broth
* 1 cup chopped carrots
* 1 1/2 cup chopped potatoes
* 2 cups broccoli florets
* 1 cup fresh green beans, trimmed and halved
* 2 T. cornstarch dissolved in 2 T. cold water
* 2 T. soy sauce
* 1/4 cup dairy-free soy cream or full-fat coconut milk
* 1/2 t. salt, or to taste
* black pepper to taste
* ———————–
* For the Topping:
* ———————–
* 1 1/2 cup all-purpose flour
* 1 1/2 T. baking powder
* 1/8 t. salt
* 2 T. white granulated sugar
* 6 T. cold dairy-free soy margarine, chopped into pieces
* 1/2 cup dairy-free plain soy milk or almond milk

Preparation:

1. Preheat the oven to 350 F. Lightly grease one 9″ pie plate or 4 to 6 individual heatproof dished with oil. Set aside.

2. In a medium-sized sauce pan over medium-high heat, heat the olive oil, adding the onions, celery and garlic once the oil is hot. Cook, stirring often, until the onions are just softened, about 4 minutes. Add the mushrooms and cook for about 3-4 minutes more, or until the mushrooms are soft and the onions are fragrant. Add the vegetable broth, carrots, potatoes, broccoli, green beans and salt. Bring the mixture to a boil, then turn down the heat and the let the mixture simmer, uncovered, for about 10 minutes, or until the vegetables are tender. Transfer the mixture to a medium-sized mixing bowl.

3. In the same sauce pan, heat the cornstarch mixture, soy sauce and dairy-free half and half over medium heat, stirring constantly until the mixture is just thickened. Add the vegetables back to the pan, stirring well to combine. Pour the mixture into the prepared pie plate and set aside.

4. Make the topping. In the bowl of a food processor, sift together the flour, baking powder, salt and sugar until well combined. Add the soy margarine and process until the mixture resembles a coarse meal. With the machine running, add the dairy-free soy milk until the mixture just holds together and pulls away from the sides of the processor. Using your hands, stretch pieces of the topping over the filling until all of the topping is used, covering as much of the filling as possible. (It will expand when baked, so it’s okay if there are “cracks” in the topping.)

5. Bake in the preheated oven for 35-45 minutes on the middle rack until golden brown. Allow the pot pie to cool on a wire cooling rack for about 10 to 15 minutes before serving. Serve hot.

Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 cup of blueberry yogurt (I had none so I used strawberry yogurt, it’s all good)
1 cup of ice (or water)
1 cup of wild or frozen blueberries

Directions

1. Blend the yogurt and ice.
2. Add the blueberries and blend.
3. Blend till all is smooth.
4. I like smoothies a little thinner so I add a little extra water.

Makes: 2 smoothies