Steve Mishos

Ingredients

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
• 4 cups vegetable broth
• 1/4 cup white miso paste, or more to taste

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 4 large cloves garlic, peeled and minced
• 1 tablespoon grated ginger, from a 3-inch piece
• 1/2 cup sun-dried tomatoes, chopped
• 1 large lemon, zested and juiced (about 2 tablespoons juice)
• 1 dried hot red pepper or dash of red pepper flakes (optional)
• 15-ounce can chickpeas, drained
• 1 pound baby spinach
• 15-ounce can coconut milk
• 1 teaspoon salt, or to taste
• 1 teaspoon ground ginger

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 large sweet potato, cubed
Zest and juice of 1 lime
2 796mL cans diced tomatoes
1 398mL can black beans, rinsed and drained
1 398mL can adzuki beans, rinsed and drained
1 hot banana pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 cup chopped cilantro leaves, washed and dried

Directions

1. Heat the oil in a large pot over medium heat and add the onion, cook until soft.
2. Add red pepper, saute until slightly soft.
3. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
4. Add the garlic, tomatoes, beans, hot pepper, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.
   
   Serves 6.

Ingredients

• crushed organic tomatos (1can)
• onion (half)
• garlic (1 clove)
• fennel (half a bulb)
• portobella mushrooms (6 oz)
• fennel fronds (2 tbls)
• kalamata olives (a dozen or so)
• sun dried tomato (a few slices)

Directions

• sautee the onions in butter and olive oil, add the fennel and when the fennel softens, add the mushrooms.
• add the garlic, and as soon as you smell it (very quickly), add the tomatos
• add the sun dried tomatos and kalamata olives
• add the fennel fronds just before serving over your pasta of choice

Ingredients

• 3 tbsp olive oil
• 1 cooking onion, diced
• 6 tbsp minced fresh ginger
• 6 cloves of garlic
• 2 tsp curry powder
• 1 tsp cayenne pepper
• 1-1/3 cups carrot juice
• 3/4 cup rice vinegar
• 1 cup filtered water
• 2 cups natural smooth peanut butter
• 1/4 cup lemon juice
• 2/3 cup tamari
• 2 tbsp toasted sesame oil
• 1/4 cup sunflower oil

Preparation

• Heat oil in a pot.  Add onion, ginger and garlic.  Cook 5 minutes or until onion is soft.
• Add curry powder and cayenne pepper.  Cook for 2 minutes.  Remove from heat.
• Add remaining ingredients.  Stir and let cool.  Puree in a blender until smooth.
• Before serving, heat gently in a saucepan over low heat.
• Serves 6. 
• Sauce lasts for about 5 days in the fridge and also freezes well.

Recipe ~ 'fresh at home'  Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

Ingredients

• 4 Tsp sunflower seed oil
• 1 cup finely diced onion
• 1 celery stalk, diced
• 1 cup diced carrots
• 1 cup finely diced winter squash, sweet potato, or zucchini (or some of each)
• 1 small red bell pepper, finely diced
• 3 tbs. cilantro stems, minced (lots is good)
• 1 ½ tsp salt
• 1 ½ tsp turmeric
• ½ tsp ground cumin
• 1 cup red lentils, rinsed well
• 1 can light coconut milk
• 4 cups vegatable stock
• juice of 1-2 limes, or to taste (don't forget the zest)
• freshly ground pepper

Preparation

• Over medium heat, heat the oil in a wide soup pot. Add the veggies and cilantro stems and cook, stirring occasionally for 3 to 4 minutes.
• Add 1 ½ teaspoons salt, turmeric and cumin, and cook for another 3 or 4 minutes before adding the rinsed lentils and 4 cups of vegatable stock.
• Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have broken down and are sufficiently tender, about 20 minutes.
• Puree about half of them in a blender and return them to the soup.  Stir in the coconut milk (yum!) and return the soup to a boil.
• Taste for salt and add several grindings of pepper and season to taste with lime juice.

Ingredients

• 4 x red peppers, seeded and chopped
• 1 x large onion, chopped
• 1 x head garlic, peeled, whole cloves
• 3 tbsp olive oil
• 1 tsp fennel seeds
• Salt and pepper
• 1 lb. farfalle or rotini pasta, cooked and drained

Directions

1. Preheat oven to 350°F.
2. Place peppers, onion and garlic cloves into a 9" x 13" baking pan.
3. Drizzle with olive oil, add fennel seed, salt and pepper and toss well.
4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.
5. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.
6. Check for seasoning and add salt and pepper to taste.
7. Add hot, cooked pasta and toss well. Adjust seasoning.

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

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.