2 large ripe avocados (peeled)
2 T lime or lemon juice
2 med. tomatoes (finely chopped)
½ t. salt
¼ cup shelled hempseed
1.5 tsp fresh cilantro
Directions: Mash the avocado with a fork, add the citrus juice, then add the
Roasted Winter Squash Soup With Herbs
Ingredients: 3 lbs. winter squash, olive oil, salt and pepper, 6 whole sage
leaves, 2 finely chopped onions, 3 minced garlic cloves, 1 T chopped sage, 1 T
chopped parsley, ½ T minced rosemary, 2 qts. vegetable stock.
Directions: 1. Preheat oven to 400F. 2. Cut squash in half and remove seeds.
Place squash, cut side down, on baking sheet and tuck whole sage leaves under
them. Roast until tender, about 30 minutes. Remove squash from its skins and set
aside, reserving the pan juice. Discard the sage leaves. 3. Sauté onion and
garlic in olive oil a few minutes. Add herbs and stir until fragrant. Add
roasted squash (partly mashed if preferred) and stock and pan juice, stirring to
combine. Season to taste with salt and pepper. Cover, bring to boil, reduce heat
and simmer about 30 minutes. Thin if needed. Serve hot, garnished with sage
This recipe is from Vegetarian
Ambrosia Salad (from the Vegetarian Thanksgiving by MARV)
5 gala apples, diced
1 1/2 c. red grapes, halved
1 c. celery , slice thin
1/2 c. chopped walnuts
2 bananas, sliced
1 c. Nayonaise or Vegenaise
1 T. maple syrup
1/4 c. soymilk
Mix last three ingredients together and pour over fruits/nuts/celery. Mix well. Refrigerate.
Apple and Onion Stuffing (from the Vegetarian Thanksgiving by MARV)
2 T. vegetable oil
1 c. chopped onion
1 c. chopped celery
2 cloves garlic, minced
1/4 t. poultry seasoning
1/4 t. ground sage
1/4 t. dried thyme
2 T. parsley flakes
1 t. vegetable broth mix
1 Granny Smith apple, unpeeled, diced
1/4 c. pecan meal (optional)
6 slices whole wheat bread
1/2 c. water
In advance, cube bread and let dry out somewhat.
Preheat oven to 350 F. Heat oil in large skillet over medium heat. Add onion, celery and garlic. Sauté until tender. Remove from heat and stir in spices and broth mix. Add apples and bread cubes (and pecan meal). Toss stuffing, adding water gradually until bread is just moistened. Add more water if a moister stuffing is desired. Bake in a lightly oiled 1 qt. baking dish, covered for 30 minutes.
Yeasty Gravy (from the Vegetarian Thanksgiving by MARV)
yield: about 2 cups
2 T. vegetable oil
1 med. onion, chopped fine
1/2 c. chopped celery
1 clove garlic, minced
1/4 t. garlic powder
1/2 t. coriander
pinch of cayenne
3 T. whole wheat flour
3 T. nutritional yeast
1 1/2 c. water
1 1/2 T. tamari
Heat oil in a medium saucepan on medium heat. Sauté onion, celery and garlic for 2 - 3 minutes stirring often. Add seasonings, flour and nutritional yeast and stir until most of the flour sticks to the vegetables. Brown slightly, then add water, a little at a time, stirring constantly until smooth to keep from lumping. Add tamari and simmer, stirring occasionally for about 5 minutes till thickened.
(Serves 10) Delightful, easy-to-serve appetizers
1 pound potatoes
2 T. olive oil
Salt and pepper to taste
1/2 c. chives or green onions, finely chopped
1/2 t. paprika
1/2 c. wheat germ
Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil until soft.
Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat oven to 375 degrees. Shape mix into 1-inch balls. Mix the paprika and wheat germ together in a dish. Roll potato balls in mixture until coated. Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes. Let stand on a folded paper towel before serving.
Total calories per serving: 77 Fat: 3 grams.
(no quantities given for this recipe)
Chop kale (remove the stalk) (3/4 lb.?)
Add: Toasted pinenuts
Extra virgin olive oil
Salt and soy sauce - just a bit
Lots of crushed garlic
Mix all together to blend flavors.
Veggie Pasta Salad
16 oz. Pasta (try Bionaturae Chiocciole, organic)
1-8 oz. bottle "Old Cape Cod" sundried tomato olive oil
3 stalks celery, sliced thin
Chopped red onion
Shredded red cabbage
Broccoli, cut in small pieces
Lemon pepper, black pepper & Herbamare to taste
Amounts are flexible - do it to your own taste! Add or subtract veggies you like more or less...