1 medium butternut squash, peeled and cubed

2 medium sized parsnips, peeled and chopped

1 medium onion, peeled and chopped

1 clove garlic, peeled

2 t. olive oil

1-2 t. ground chipotle powder (depending on how hot you like it!)

1 t. ground smoked paprika

1 t. ground cumin

1/2 t. ground coriander

4 cups vegetarian chicken broth (or vegetable broth)

1 can of black beans

cilantro, minced

scallions, chopped

salt & pepper

Preheat the oven to 375 degrees. In a roasting pan, place the squash, parsnips, onion and garlic. Drizzle the olive oil over the vegetables and toss them with your hands to make sure they are all coated evenly. Sprinkle with salt, pepper, and spices over the vegetables and toss again. Roast in oven until fork tender. Meanwhile, heat up broth over low heat on stove in large stock pot. Once the vegetables are tender, place in the broth. Using a stick blender, (or in batches in a regular blender being careful not to let the lid blast off from the heat-I have done that and ended up with soup all over my ceiling!!!) blend the soup until it is smooth. Add the black beans, and heat through. If it is too thick add more broth or water. Serve with scallions and cilantro sprinkled on top. Salt and pepper to taste. If you want more heat, feel free to add some cayenne or more chipotle powder.

Just what you are craving on a cool rainy day! This is seriously hearty and gooood.

4 stalks of celery, chopped

2 carrots, chopped

2 fist sized onions, chopped

4 cloves of garlic, minced

2 large baking potatoes, peeled and chopped

2 cups cauliflower or broccoli, cut into small florets (optional)

2 cups split peas

2 cubes of Rapunzel Vegetable Bouillon

8 cups of filtered water

1 t. dried thyme

1 t. dried chipotle powder

1 t. Liquid Smoke

1 bay leaf

salt & freshly ground pepper to taste

nutritional yeast

In a large stock pot, saute celery, onion & carrot until the onion becomes translucent. Meanwhile, rinse and inspect the split peas for any debris. Once the onions are translucent, add the garlic and saute for 2 minutes more. Add the split peas, bouillon, water, chipotle powder, thyme and bay leaf. Cover, bring to a boil, then turn down to low and simmer until the peas are tender.

Add in the potatoes & cauliflower/broccoli if you are using it. Continue to simmer covered, until potatoes & cauliflower are tender.  Salt and pepper to taste. I like to sprinkle a bit nutritional yeast on top. Enjoy with a crusty bread and side salad. Yummmmmmmmm!!!!!

Yield: 6-8 servings

Boy, oh boy do I love mushrooms! You can make these ahead of time and freeze them. Then just bake them up and munch away!

20 ounces of mixed mushrooms, chopped, any variety that you like

1 small onion, chopped finely

2 large garlic cloves, minces or crushed

1 t. dried thyme

1/2 c. wine

1 heaping T. nutritional yeast

1 tub of non-hydrogenated, non-dairy cream cheese, such as Tofutti Brand

olive oil for cooking

salt & pepper to taste

1 package of phyllo sheets, thawed

cooking spray, or melted Earth Balance for basting the phyllo sheets

Preheat oven to 350 degrees. Over medium high heat, saute the mushrooms and onions in the oil until the mushrooms release their juice and the juice cooks away. Pour in the wine, the thyme, and garlic, saute until the wine cooks away. Turn off the heat, and stir in the nutritional yeast and cream cheese until thoroughly combined.

Spray or brush a phyllo sheet with oil or Earth Balance. Keep remaining sheets covered with a damp towel. Top with 2 more sheets, spraying or brushing with the oil or Earth Balance between each one. Cut the layered strips into 5 equal strips.

Place 2 teaspoons of filling in the corner of the strip. Fold one corner over to cover the filling. Fold the newly created point down. (Just like folding a flag!) Repeat until you come to the last fold, making sure that the bottom is well oiled so that the flap sticks to the triangle. Brush or spray with Earth Balance or cooking spray. Continue until all the filling is used up.

Place on cookie sheets, and bake for 15-18 minutes, or until lightly browned.

Yield: about 30 triangles

This recipe was given to me by a friend of ours, Emily, who is a huge pooch lover. This is her recipe for doggie treats. Emily makes these and gives them out to all her friends with critters of the canine persuasion for the holidays. It includes dairy milk, but you can easily substitute the non-dairy milk of your choice!

Ingredients:

1 cup whole wheat flour

1 Tbsp. baking powder

1 cup natural peanut butter

1 cup milk of choice, almond, soy, rice, or moo juice if you must!

Directions:

Preheat oven to 350 degrees. Combine flour and baking powder in a large bowl. In a separate bowl, mix peanut butter and milk together well. Add wet mixture into the dry mixture and fold. Knead the dough on a lightly floured surface. Roll out to 1/4 inch thickness. Use cookie cutters to make shapes. Place on a greased cookie sheet. Bake for 15 minutes. Enjoy!

This recipe is easy to double and share!

4-6 oz. organic baby spinach

1/2 c. non-dairy milk of choice (such as soy, almond, rice)

1/2 avocado, peeled

3 kiwis, peeled & cut in half

1/2 to 1 banana (I often use frozen)

2 c. diced pineapple, frozen

Place the spinach and non-dairy milk into the blender and process until completely chopped and blended. Add the rest of the ingredients and mix until completely smooth. Pour and enjoy!

Yield: One large serving

FYI-Just one serving of Kiwifruit contains more potassium than a banana, the Vitamin C of two oranges, and all the fiber in a bowl of bran!