Ingredients:

1 tbsp olive or vegetable oil
1/2 tsp black pepper
pinch of red chili flakes
4 carrots cut in 1/2″ cubes
2 leeks sliced thinly
1 head celery (5 stalks + leaves and stuff in center) sliced in 1/2″ thick pieces
1/3 cup chopped parsley
1/4 cup chopped fresh oregano or 1 tsp dried
1/3 cup chopped basil
1/2 onion diced in 1/2″ pieces
3 cloves garlic, minced or pressed
6 cups veggie broth (we like Rapunzel brand bullion cubes)
15 oz can diced tomatoes
4 oz orecchiette pasta
salt to taste

Directions:

1. Prep all the veggies and herbs. Split the herbs in two equal piles.
2. Put a large heavy pot over high heat, add oil, black pepper and chili flakes.
3. Once the oil is hot, add the carrots, leeks, celery and one of the two piles of herbs.
4. Keep the heat on high and cook veggies until the bottom of the pot is nicely covered in fond (browned bits).
5. Remove the veggies into a bowl on the side.
6. Reduce the heat and cook the onions and garlic until they are limp and brown (they will pick up some of the fond).
7. Add some of the broth, and scrape up all the fond from the bottom of the pot. The broth should now be a rich brown, and the bottom of the pot clean.
8. Add the remaning broth and can of tomatoes.
9. Bring to a boil, and then reduce heat and simmer for 30 minutes.
10. Add salt as you like (probably 1/4-1/2t, but it depends on the bullion and tomatoes).
11. Add the pasta and remaining herbs and simmer for another 15 minutes until the pasta is cooked through.
12. Serve with parmesan cheese, oyster crackers, or whatever you like in this delicious and hearty soup!

Just updated this one. I added the pic plus the wonton wrappers. I made this last night with Seitan. It was a great veg meal. The dressing has that salty, sweet, sour flavor that makes you want to inhale it!

Dressing:

• 6 Tbs. hoisin sauce
• ¼ cup natural peanut butter
• 4 tsp brown sugar
• 1 tsp asian chili paste (optional)
• 2 tsp ginger grated
• 6 Tbs. rice wine vinegar
• 2 Tbs. sesame oil

Salad:

• 1/2 pound cooked, sliced chicken breast or meat substitute, like seitan
• 4 cups romaine lettuce
• 2 cups shredded carrots
• 2 cups shredded red cabbage
• 1 bunch scallions finely chopped
• ½ cup cilantro

• 1 cup chopped peanuts (roasted and unsalted)
• 8 wonton wrappers

Directions:

1. Preheat oven to 350 F.
2. Spray or brush both sides of wonton wrappers with vegetable oil. Bake for 5 minutes or until light golden brown. Set aside to cool.
3. Whisk all dressing ingredients together.
4. Assemble the salad.
5. Pour dressing over salad and toss just before serving.
6. Top with peanuts and serve with crispy wonton wrappers.

Serves 4 as a main dish.

Ingredients:

• 2 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 large eggplant, cut lengthwise into 1/4″ slices
• Salt and fresh ground pepper
• 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) – other types of ricotta would be great too!
• 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1/4 tsp each salt and fresh ground pepper
• 1/4 cup of chopped basil or flat leaf parsley
• Tomato sauce (recipe below)

Directions:

1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end – 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce

Ingredients:

• 1 Tbs olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1/2 cup dry red wine
• 1 28 oz. can of diced tomatoes
• 2 Tbs chopped fresh oregano or marjoram
• Salt and fresh ground pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook until softened, about 2 minutes.
3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Bake in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.

Ingredients:
• 1/4 pound summer squashes
• 6 Tbs unsalted butter
• 6 squash blossoms
• 1 medium onion
• 7 to 8 cups chicken stock
• 2 cups Italian rice (Arborio, Carnaroli, Baldo)
• 1/3 cup white wine
• salt and pepper
• 1 Tbs chopped sage
• 1 Tbs chopped marjoram
• 2 Tbs chopped parsley
• 1/2 cup grated Reggiano Parmesan Cheese, plus more for garnish

Directions:

1. Cut the squashes (a variety of baby ones is nice for color and flavor variety) into small cubes, wedges, or half circles, depending on their sizes and shapes. All the pieces should be bite size, so they will fit easily on a spoon.
2. Heat 2 Tbs of butter in a heavy saute pan, and saute the squash over lively heat until tender but crisp. Set aside.
3. Slice the squash blossoms into thin slices, from tip to stem, using all of the blossom.
4. Peel and dice the onion and cook in 2 Tbs of butter in the same saute pan used for the squash.
5. In another pot, warm the stock and keep it at a very low simmer.
6. When the onion is soft, add the rice and cook for a couple of minutes.
7. Add the white wine and cook, stirring, until the wine has been nearly absorbed.
8. Season, being careful to take into consideration the saltiness of the chicken stock.
9. Begin to add ladlefuls of stock, about a cupful at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch. It should cook over medium-low heat, and should never be allowed to dry out.
10. When the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms, and the herbs and cook for 2 minutes.
11. Stir in 2 Tbs of butter and the Parmesan cheese.
12. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose and a little saucy, but not soupy.
13. Serve warm with grated Parmesan cheese.

Serves 4 to 6 as a main course; 6 to 8 as a first course

Recipe modified from Chez Panisse Vegetables

Ingredients:

• 1/2 cup chopped red onion – soak in ice water for 20 min.
• 1/2 cup vegetable oil
• 4 Tbs. rice wine vinegar
• 2 Tbs. water
• 2 Tbs. chopped ginger
• 2 Tbs. chopped celery
• 2 Tbs. soy sauce
• 1 Tbs. tomato paste
• 1 Tbs. sugar
• 2 tsp. lemon juice
• 1 tsp. salt

Directions:

1. Drain onions and discard water.
2. Put all ingredients in a blender and blend until fairly smooth.

• 2 Tbs. olive oil
• 1 medium onion-chopped
• 2 tomatoes-peeled, seeded and chopped
• 2 Tbs. canned chopped jalapeno chilies
• 1 10oz package of frozen spinach-thawed and squeezed dry
• 2 cups grated jack cheese (7 oz)
• 8 oz cream cheese (at room temp) cut into 1/2 inch pieces
• 1 cup half and half
• 2 2oz cans sliced black olives
• 1 Tbs. red wine vinegar

Directions:

Preheat oven to 400 degrees.

1. Heat oil in heavy skillet on medium heat. Add onion and saute until softened. (about 4 minutes)
2. Add tomatoes and chilies. Cook 2 minutes.
3. Transfer mixture to a large bowl and stir in spinach, cheeses, half and half, olives and vinegar. Season with salt and pepper.
4. Spoon mixture into a shallow oven-proof dish.
5. Bake until dip is bubbly and the top is brown. (about 45 minutes)

Serve with tortilla chips

**This can be made up to 2 days ahead of time…just cover and refridgerate!**