Back in the days when I would have limited amounts of meat, I would have this soup at Olive Garden, because it was spicy (and I love hot and spicy foods) and it had potatoes, which I love as well. This soup is rustic, yet creamy and very hearty. . I keep it mild for my family, but you can add your heat according to your taste with crushed red pepper flakes.

5 medium baking potatoes, peeled and diced, about 1 inch cubes

2 medium onions, peeled and diced

4-5 stalks of celery heart ribs, diced (or 3 large stalks, diced)

3 cloves of garlic, minced or crushed

1 t. dried thyme

1 bay leaf

3 cubes of vegetarian chicken bouillon

6 c. of filtered water

1 small bunch of kale, rinsed, stems removed & chopped

1 package of Light Life Italian Sausage, 1/4 in. slice on an angle

extra virgin olive oil (evoo)

1 T. white wine or sherry vinegar

1 1/2 c. plain unsweetened soymilk

2 heaping T. of all purpose organic flour

1/4 c. Tofutti non-hydrogenated sour cream

salt and pepper to taste

In a stockpot (preferably cast iron to increase the iron content) over medium heat, saute the onionsand celery until softened and translucent. Add the garlic, and saute for 2 more minutes, being careful not to burn the garlic. Add the potatoes, thyme, bay leaf, bouillon & water, bring to a boil. Turn down to low and simmer until potatoes are fork tender.

Meanwhile,heat a saute pan over medium-high heat. Add a little olive oil (a couple of quick swirls around the pan will do), and saute the kale until it is tender and no longer bright green. Add in the vinegar and stir well. Remove the kale and place in a bowl. Reheat the pan over medium high heat, swirl some more evoo, add in the sausage. Let the sausage brown a bit, then add 2 T. of water, cover and heat for 5 mins. Do not overcook. Remove from heat, let cool, and dice. Place in a serving dish.

Add the flour and soymilk into a jar large enough to hold the mixture. Cover, and shake until all the lumps are gone. Add this into the soup once the potatoes are tender. Let the soup thicken. At this stage, you may puree a bit of the soup with a stick blender to thicken it further if you like. but you still want lots of potato chunks! Next, you will add in the kale and heat thoroughly. Add the sour cream and stir until it is incorporated into the mixture. If you think it is getting too thick, add more soymilk or water until you achieve the desired consistency. Add salt and pepper to taste.

Ladle into a bowl, sprinkle a spoonful or two of the diced sausage and enjoy. This goes great with a rustic bread for dipping!! Serve with a side salad to complete the meal. (Don't forget to add those crushed red pepper flakes if you like things hot & spicy!)

Yield: 6-8 large servings

Spain is more than bullfights, flamenco dancers and crowded beaches. It's a spectacular and diverse country the north resembling the rolling, green hills of Ireland, and the south giving you a taste of Moroccan landscapes and architecture. Its tremendous history is reflected in its prehistoric cave paintings, Moorish palaces, crumbling castles, Roman ruins, Gothic and Renaissance cathedrals as well as some very distinctive modern architecture. The uniqueness of Spain lies in the separate kingdoms which made up the original Spanish nation. These regions remain diverse in their language, culture, cuisine and art. They include: Andalucia, Aragon, Asturias, Basque Country, the Balearic Islands, the Canary Islands, Cantabria, Castilla La Mancha, Castilla Leon, Catalonia, Extremadura, Galicia, La Rioja, Madrid, Murcia, Navarra, and Valencia.

One thing is certain in Spain. There is no reason to go hungry. Restaurants of every variety, food vendors, and food markets are almost everywhere in the inner cities. At regular intervals along the regional highways of Spain, one can find roadside restaurants. What makes Spanish cuisine special is its freshness, regional dishes, and plentiful availability of a variety of produce. Much of their food is naturally vegan, and much can be changed, or "veganized".

Paella is traditionally a Valencian specialty rice dish that can be made with vegetables, beans, or vegan sausages. Tapas bars are popping up all over the US. Tapas, means small plates, are appetizer size tastings of any variety of ingredients the cook can think up. Going to a Tapas bar and ordering several tapas at a time for the table and sharing with friends and family with a glass of cervesa (beer), a fine Spanish wine, or sangria is an evenig in itself!

1/4 c olive oil

1 scallion, sliced on the diagonal

2 large Spanish onions, sliced thinly (julienne cut)

1 T. minced garlic

2 T. organic tomato paste

1 T. Spanish paprika

2 c. brown basmati rice

4 c. filtered water

2 cubes vegan "chicken" flavored bouillon

1 package gardein chicken scallopini

If you have a paella pan, you may use that, or just heat a large frying pan over medium heat. Add the oil, and the gardein chicken. Warm through 2 minutes on each side, remove them to a plate covered with a paper towel. Place an inverted plate over the top to keep warm.

Add the onions to the pan, and cook for a long while, until the onions are well browned (not burnt) and carmelized. Then add the garlic, tomato paste and paprika. Cook for 3 minutes, do not brown.

Place rice in pan with above mixture, add water, stock and cover with lid. Bring to a boil over high heat, reduce heat to low and simmer until liquid is absorbed.

Slice the gardein chicken into the desired size, and place back into rice mixture. Stir until well coated. If cooked in paella pan, you may serve right from that. Otherwise, place in desired serving dish and chow down!

Yield: 4-6 servings

3 large russet potatoes, boiled until fork tender, cooled, peels, and diced

OR

1 package of diced frozen hash browns

1/2 olive oil

1 tsp. Spanish paprika

1/2 t. crushed red pepper flakes, add more if you really like heat

1/2 t. Tabasco sauce (or your favorite hot sauce), add more if you like more heat

2 T. organic tomato paste

2 T. sherry vinegar (white wine vinegar works too)

salt & pepper to taste

Heat your pan over medium heat. Add oil, then potatoes and fry until golden brown. Once you get them in the pan, let them brown up well before you try to turn them. If you are stir crazy, they will just break down and not crisp up. Once they are golden brown, remove them to a plate covered with a paper towel to drain. Drain most of the oil from the pan.

Add the rest of the ingredients into the pan and stir until well combined. Add the potatoes back in and stir until coated with sauce. Salt and pepper to taste. Serve in small ramekins for authentic tapas style.

Yield: 6 servings, or more for tapas

This recipe is elegant and fast. Serve it over a bed of grains with a side of steamed green beans or roasted asparagus and you will look like a gourmet, along with providing your family or friends with a very nutritious meal. If you have not yet tasted any of the gardein products, you are in for quite a treat!!

1 package of gardein chick'n scallopini

1 T. all purpose flour

1 T. extra virgin cold pressed olive oil

1 8 oz. package of mushrooms, cleaned and sliced

2 small or 1 large jar of marinated artichoke hearts

2 T. capers

1 medium shallot, minced

juice of 1/2 lemon

1 cube of faux chicken bouillon

1 cup filtered water

In a large frying pan, heat oil over medium heat. Meanwhile, dredge the chick'n in the flour, coating both sides thoroughly. Gently shake off any extra. Place in pan and slightly brown on both sides. Do not overcook, we are really just trying to warm it through right now. Remove on a dish and cover to keep warm. In the same pan, add the mushrooms, shallot, and a small amount of the oil from the marinated artichoke hearts. Saute until the mushrooms start to soften. Add the rest of the contents of the jar, the capers, lemon juice and faux chicken bouillon. Break up the bouillon when it softens. Add the water and bring the mixture to a boil over high heat. Add the chick'n back in, and turn it after 1 minute. Reduce heat to medium, and simmer for 5 minutes. The mixture will start to thicken slightly. Remove from heat, and serve over noodles, rice, or another grain such as quinoa.

Serves: 4

P.S. I love artichokes so much, that I add in extra water packed artichokes from a huge jar that I always have on hand that I get at my local warehouse club. I love them, and it is a good deal, not only due to the price but because they are fair trade to boot!