Steve Mishos

Saute:

2 tbsp olive oil

3 cloves garlic

1 shallot

1 medium onion

Add:

6 cups veggie stock

2 celery stalks

2 cups cauliflower

6 cups broccoli

3/4 cup lentils (rinsed)

1 tsp cumin

1/2 tsp coriander

few peppercorns

Bring to a light boil and reduce heat. Cook covered for 45 minutes.

Add 1 tsp parsley

Cool slightly and puree.

Ingredients

Sesame oil

1 tsp Green curry paste (1.5-2tsp for more heat)

4 Cloves of garlic (minced)

1 tbls ground ginger

1 green onion

4oz tofu (cut into bite sized cubes)

2 large carrots (chopped)

Green beens (cleaned and halved)

1 small zucchini (sliced)

Broccoli

1 can coconut milk

Half can of water (use coconut milk can)

Preparation

Stir fry the curry paste, green onions, garlic and ginger in the sesame oil.

Add the tofu after a few minutes and continue to stir fry for another 10 min.

Add the vegetables, coconut milk and water, cover and let simmer for 10-15 min.

Serve in a bowl over rice.

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.