You will need the following:

1 cup rice cooked in 2 cups of water                     

2 ½ cups cooked squash

½ tsp thyme, rosemary                              

4 tbsp ground walnuts

1 tsp cumin, dill, paprika, cajun spice     

½ tsp salt

3 cloves minced garlic                              

1/3 cup minced onion

2/3 cup minced red pepper                                

½ cup frozen corn

½ cup toasted, ground sesame seeds

 

The rice can be freshly cooked or you can use leftovers. The squash can be baked, steamed or you can use frozen.

In a small skillet simmer sauté the garlic, onion, corn and pepper.

In a large mixing bowl combine the cooked rice, squash, ground walnuts, herbs, spices and the softened vegetables. Combine this mixture very well; you can puree a portion of it if you would like the mixture to be smoother.    

Form the mixture into balls, roll in the sesame seeds and bake on a lightly oiled cookie sheet for 25 minutes. Serve with a dipping sauce, two recipes follow.

Blend, mash or food process the following together until very smooth:

1 ½ cups cooked black beans                

2 cloves minced garlic

1 tbsp raw sesame oil                                            

1 tbsp molasses

1 tbsp cider vinegar                                               

1 tbsp miso

1 tsp grated fresh ginger                           

pinch cayenne

salt to taste

 

Blend together in a bowl using a whisk:

4 tbsp sesame tahini                                               

juice of 1/2 lemon

1 tbsp tamari soy sauce                            

pinch cayenne

pinch of onion and garlic powder                      

water as needed to thin

 

 

Served over cooked rice or millet, this flavourful curry makes a beautiful winter dinner.

 

You will need the following:

1 cup minced onion                                               

4 cloves minced garlic

water for sautéing                                      

3 large carrots, sliced

2 cups grated green cabbage                           

3 cups cubed squash, par-boiled

2 tsp curry powder                                     

1 parsnip, peeled and diced

1 tbsp Bragg’s Liquid or tamari                 

2 cups frozen peas

1 tsp salt or to taste                                    

¼ tsp red chili flakes or to taste

1 tin Thai Kitchen coconut milk                

1 tsp garam masala

 

In a large skillet simmer sauté the onions, garlic, cabbage, parsnips, and carrots as vegetables soften then add the squash, simmer 5 min. more. Add the rest of the ingredients and cook together a few more minutes, make sure squash is done. Serve over a cooked grain.

 

This thick stew is served on a cooked grain, try a whole kamut pasta for a real treat.

 

You will need the following:

½ cup toasted almonds                            

4 cloves garlic, minced

1 med onion, chopped                                         

2 large carrots or parsnips

2 cups mushrooms, sliced                         

2 cups cauliflower, in florets

2 cups cooked chickpeas or 1 can                    

water to sauté

4 cups cubed squash, par-boiled            

1 tsp cumin powder

1 tsp oregano                                                          

2 tsp chili powder

1 tsp salt or to taste                                    

dried, crushed red chili to taste

1 large can stewed tomatoes                             

pinch black pepper, opt.

 

In a large skillet or pot simmer sauté the vegetables together. Do not add the squash until the other veggies start to soften. Keep the mixture simmering and add all the other ingredients except the almonds. Simmer 5 min. more or until the squash is cooked. Grind the almonds into a fine powder and then add to the stew, simmer a few more minutes and serve.

 

You will need:

2 chopped onions                                      

4 cloves minced garlic

1 red pepper, chopped                                        

1 small minced jalapeno pepper

1 tbsp minced fresh ginger                                   

2 tsp madras curry powder

1 can coconut milk                                    

6 cups peeled pumpkin in cubes

¼ cup chopped fresh parsley                              

1 cup cubed tofu                                       

1 large bunch spinach, chopped

water to simmer

 

Simmer sauté the onions, garlic, pepper, jalapeno and ginger together for about 5 min. Add all the other ingredients except the parsley and spinach and simmer until the pumpkin is soft. If you want to reduce the cooking time, you can par-boil the pumpkin. Add the parsley and spinach, simmer 2 more minutes and serve over rice.

 

You will need the following:

1 pound butternut or red kiri squash       

4 large carrots, scrubbed and chopped

1 tbsp fresh grated ginger                        

2 tbsp Bragg’s or tamari

¼ cup or less maple syrup                        

2 tbsp lemon juice

1 tsp salt                                                        

pinch cayenne

 

Chop the squash and boil until tender. Boil the carrots until tender too. Put the vegetables, along with all the other ingredients. Puree. Place into a covered casserole dish and bake at 350 F for about 25 min. This makes a beautiful side dish.

 

 

Wash and chop:

Any quantity of potatoes or a mixture of potatoes and yams.

Place onto an oiled cookie sheet, stir around and lightly coat the potatoes with the oil. Bake at 425 F. stirring occasionally until they are cooked and browned. You can sprinkle on herbs or for a spicy touch a little cajun spice, while they are cooking.

 

Some people cannot have or do not like tomato sauces. This sauce is for them.

 

You will need the following:

1 medium leek, minced                            

3 cloves garlic, minced

1 red pepper, chopped                            

1 small zucchini, chopped

2 cups sliced mushrooms                          

2 medium carrots, sliced

½ pound squash, acorn or butternut                  

water as needed

1½ tsp basil, oregano, dill                         

½ tsp rosemary

1 tsp salt                                                        

pinch cayenne

 

Peel, chop and boil the squash until tender, mash and set aside.

In a sauce pan, simmer sauté all the remaining vegetables until just tender, add spices and the cooked squash, add water as needed to make a sauce like consistency. Bring to a simmer, cook together 5 min. more. Remove from heat, stir in a little olive oil if desired and serve over pasta.     

 

 

You will need the following:

4 - 6 medium beets                                     

4 minced green onions

½ minced red pepper                                           

½ minced green pepper

1 cup minced cucumber                          

2 grated carrots

½ tsp caraway                                                        

1 tsp dill

pinch cayenne                                                       

1 tsp salt

1tsp cider vinegar                                      

1 tsp sucane or honey

 

Boil the beets until tender, drain, save the liquid. Rinse the beets in cold water, peel, dice and chill along with the liquid.

 

Place beets and 4 cups of liquid into a serving dish. Add all the other ingredients and mix well. Keep chilled until served. The traditional way to eat this is with sour cream.

 

 

You will need the following:

3 medium beets                                          

2 large potatoes, cubed

1 medium onion, diced                             

4 cloves garlic, minced

2 carrots, chopped                                    

2 stalks celery, chopped

3 cups sliced cabbage                                         

I tsp salt, or to taste

1 large tin stewed tomatoes                                

1½ tsp caraway seed

1 tsp dillweed                                                          

pinch black pepper

1 tbsp honey                                                

1 tbsp cider vinegar           

 

Boil beets until just tender. Cool, peel, cube and set aside. Keep cooking water.

In a soup pot, simmer sauté the remaining vegetables together, as veggies soften add the remaining ingredients, including the beet water and the beets. Simmer until potatoes are soft and serve. Nice with a thick, crusty, garlic bread.

 

 

You will need the following:

2 cups chopped onion                                          

4 cloves garlic, minced

2 cups yam or squash, cubed                              

3 stalks celery, chopped

2 carrots, chopped                                    

1 red pepper, chopped

1 cup cooked chickpeas, or ½ can                   

2 tsp paprika

1 tsp turmeric                                                           

2 tsp basil

1 tsp salt                                                        

pinch cinnamon

pinch cloves                                                

1/8 tsp cayenne

2 bay leaves                                                

2 tbsp tamari

¼ cup raisins                                    

1 large tin tomato sauce

 

For a fresher stew, par-boil the squash or yam cubes for about 10 minutes, save water for stew. In a large pot, simmer sauté the vegetables together. Keep it thick. Add the spices and the rest of the ingredients and simmer 5 minutes more. Test squash for doneness, when ready serve over millet or cous-cous.

 

Cook 1 cup brown rice in 2 cups water. Meanwhile sauté; in 1/2 cup water:

1 chopped onion                                        

4 pieces garlic chopped

2 chopped carrots                                     

2 stalks diced celery

1 chopped green pepper                        

1 chopped zucchini

1 cup sliced mushrooms                            

2 cups finely chopped cauliflower

1 stalk chopped broccoli                          

1 cup cubed firm tofu

 

When veggies start to soften cover skillet with a lid and simmer on low ten more minutes adding to it -

1 tsp salt                                                        

1 tbsp basil

½ tsp rosemary, thyme, savoury              

3 tbsp tamari

1/2 tsp pepper                                                        

1/4 tsp cayenne

 

Mix cooked rice and veggie mixture together. Place into oiled casserole dish, bake at 350 F for 20 min. or use as a filling for cabbage rolls or stuffed squash.

 

You will need the following:

1 cup cubed onions                                               

2 cups carrots, chunked

1 cup parsnips, chunked                           

2 stalks celery, chopped

1 large leek, minced                                              

2 cups cubed potatoes

1 cup turnip, cubed                                               

3 cups cubed squash, peeled

1 large can plain tomato sauce              

1 tsp grated ginger

1 tbsp tamari                                                

1 tsp salt

pinch allspice                                                          

1 tsp coriander powder

½ tsp cumin                                                 

pinch cayenne

1 cup cooked black beans, or ½ tin                   

fresh parsley garnish

 

Simmer sauté the veggies together, add spices and tomato sauce once veggies soften, simmer 5 min more, pour over a bed of cooked brown rice and bake 15 minutes at 350F.

 

 

Pre-heat the oven to 425F and assemble the following:

6 small whole potatoes                             

4 medium carrots,

2 parsnips, whole scrubbed                                  

1 onion, quartered

1 small winter squash, quartered             

2 celery stalks, in 4” pieces

pinch basil, rosemary, thyme and parsley

Place everything into a covered casserole dish and mix together. Add ½ cup water and cook until veggies soften, about 35-45 minutes.

 

As an alternative dish, you can cut the vegetables smaller, into large chunks and place onto an oiled cookie sheet. Use extra virgin or peanut oil. Mix things around so that the veggies can pick up a little of the oil, roast in oven at 400F until they are soft and brown.

 

 

You will need the following:

6 medium sized potatoes, cubed                                    

3 green onions, minced    

½ red pepper, minced                                                      

2 stalks celery, minced

2 grated carrots                                          

2 tbsp minced fresh parsley

Steam the potatoes until just done, dunk them in cold water for a few moments then put them into a salad bowl with the other vegetables. Dress with the following:

4 tbsp Essential balance oil                                               

2 tbsp Bragg’s

2 tbsp brown rice or cider vinegar                                 

pinch cayenne

½ tsp dill                                                                    

pinch black pepper

 

Pour over salad, stir well and sprinkle with 2 tbsp nutritional yeast. Sit down and enjoy!

 

In a large bowl, combine the following:

6 cups grated cabbage, green or Savoy                     

2 grated carrots

½ cup minced red or sweet onion                     

½ cup minced celery

½ cup sunflower seeds, raw                                             

¼ cup raw pumpkin seeds

 

Choose from one of the following two dressings:

 

For dressing #1, combine;

¼ cup Essential balance oil                                              

2 tbsp cider vinegar

2 tbsp lemon juice                                                  

1 tbsp sesame tahini

pinch cajun spice                                                   

1 tsp dill

½ tsp paprika                                                                       

pinch thyme

½ tsp garlic powder                                                           

salt to taste

 

Dressing #2 is simply the combination of:

½ cup Nayonaise                                                   

2 tbsp lemon juice

½ tsp garlic powder                                                           

pinch cayenne

¼ tsp chili powder                                                  

2 tbsp Bragg’s

 

Choose your dressing and combine well, serve.

 

This is an adaptation of a recipe by Lorna Sass who wrote “The Complete Vegetarian Kitchen.”

 

In a large mixing bowl combine the following:

¾ cup spelt flour                                         

¾ cup cornmeal

1 tsp baking soda                                       

1 tbsp grated lemon peel, organic

½ tsp cinnamon, ginger, allspice             

pinch sea salt

4 cups grated apples                                             

½ cup raisins

½ cup chopped almonds

 

When well mixed add:

½ cup maple syrup                                    

2 cups apple juice

 

Place entire mixture in a lidded casserole dish, you can steam it either inside a pressure cooker for 25 minutes or stovetop in a large pot with a rack inside for about 1½ hours. Allow to cool slightly before serving, be careful not to burn yourself on the steam. Serve warm.

 

This has a bottom crust, a pumpkin filling and then a light crust on top.

 

For the crust you will need:

3 cups rolled oats                                       

1/3 cup unbleached white flour  

1/3 cup coconut, opt.                                           

Pinch salt

1/3 cup honey                                                         

¼ cup oil

¼ cup water

 

Blend the wet ingredients together separately from the dry ingredients then blend the two mixtures together well. Press 2/3 of the mixture into a 9 by 13 cake pan and set the rest aside for the topping.

 

For the filling you will need:

3 cups cooked pumpkin or squash, mashed    

½ cup succanant or sucane sugar

½ tsp cinnamon, nutmeg, ginger            

1 tsp vanilla

3 tbsp arrowroot powder                          

1 tbsp agar flakes

¾ cup soy milk                                             

pinch salt

1 tbsp molasses                                           

pinch cloves

 

In a small saucepan, dissolve the agar flakes in the soy milk, simmer 2 minutes on medium heat, set aside. In a blender or food processor combine all the other ingredients and the soy milk mixture. Pour this onto the prepared crust and bake for 30 min. at 350F. Remove from the oven and sprinkle the remaining crust and return to the oven for 15 - 20 min. more or until slightly browned. Cool completely before serving.