Steve Mishos

Ingredients

• 5 cloves of garlic, minced
• 1 inch ginger root, peeled and minced (I use way more than this)
• 1 1/2 cups smooth peanut butter
• 3/4 cup lemon juice (I just use the freshly squeezed juice from two lemons)
• 5 tablespoons tamari
• 2 tablespoons paprika
• 2 cups vegetable stock

Directions

1. Combine all the incredients in a sauce pan
2. Heat gently for 15 minutes, or until hot (keep the heat fairly low and stir often - peanut butter can burn)
3. Use an immersion blender if you like your sauces smooth.
4. Serve hot.

Notes

• Add more water or vegetable stock if the sauce is thicker than you'd like.
• Serve this is with rice and marinated tofu cubes (pour the sauce on the tofu cubes to heat them up) and pile on your favourite veggies (I like raw grated carrot, tomato, cucumber, and sunflower sprouts with this combo).
• The absolute best way to use ginger is to freeze whole fresh ginger root, and use a micro grater to finely mince as much as you need. Put the unused ginger back in the freezer until it's needed again.

Ingredients

• 8 cups vegetable stock
• 4 tbsp butter
• 2 lb. fresh carrot, peeled
• 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
• 1 yam, peeled
• 4 celery, stalks
• 1 three-inch piece fresh ginger, root, peeled, and, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground nutmeg

Directions

1. In a large pot, bring stock to a boil.
2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
6. Add salt and pepper.
7. To serve, re-heat, ladle into bowls.

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.

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.

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.