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8 – 10 potatoes, peeled and cut into quarters
1/4 cup vegan mayonnaise
1/2 – 1 1/2 cups plain soy milk (until desired thickness)
1/2 – 1 teaspoon cayenne pepper
2 – 3 tablespoons Italian seasoning
1 – 2 teaspoons seasoning salt
1 – 2 teaspoons garlic powder
salt and pepper

Put potatoes in a large saucepan, covered with water. Bring to a boil, then simmer until soft, 15-20 minutes.
Drain and mash the potatoes in a large bowl.
Add the rest of the ingredients to the potatoes; mixing and tasting to desired flavor and consistency.

Serves 12

Note: Use vegenaise, if you can. It is the real secret to the creamy!

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3 tablespoons nondairy butter, divided
1/2 pound shallots, or yellow onions, thinly sliced
Coarse kosher salt
Black pepper
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
1 cup water

Melt 2 tablespoons nondairy butter in medium skillet over medium heat.
Add shallots/onions; sprinkle with salt and pepper.
Saute until soft and golden, about 10 minutes. Add vinegar and sugar.
Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Heat oil in large skillet over
medium high heat. Add sprouts; sprinkle with salt and pepper. Saute
until brown around edges, 6 minutes. Add 1 cup water and 1 tablespoon
nondairy butter. Saute until most of the water evaporates and sprouts are
tender, but still bright green, 3 minutes. Add the onion mixture; season with
salt and pepper to taste.

Serves 6

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4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and fresh ground pepper
2 teaspoons chopped fresh rosemary leaves, divided
1 pound small pasta shells
12 ounces frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4 inch cubes (1 1/2 cups)
butter for baking dish

Preheat oven to 400°F.

Butter a 9 x 13 inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium- low heat. Add the onions; season with salt and pepper.
Cover and cook until the onions are soft and release their liquid, about 15 minutes.
Uncover; increase heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1 teaspoon of the rosemary leaves. Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than the package instructions suggest.
Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer to prepared dish.
Combine the bread cubes with the remaining Parmesan cheese, rosemary, and oil; season with salt and pepper.
Top the pasta with the bread cubes; bake until golden brown, 10-15 minutes.

Serves 6

Note: Can substitute fresh squash for frozen squash. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on size of squash. When cooled enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Puree until smooth.

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1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper

Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.

Serves 4-6

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3 cups vegetable broth
2 cups water
2 carrots, thinly sliced into matchsticks
2 tablespoons white miso
1 tablespoon olive oil
1 bag fresh spinach, stems removed
1/2 package firm tofu, cut into cubes
Scallions (thinly sliced)
sea salt and fresh pepper, to taste

In a large saucepan, bring broth and water to a boil.
Add carrots, reduce temperature to low heat and cook for two minutes.
Dissolve miso into 1 tablespoon of olive oil, then add to the soup.
Add the spinach and tofu cubes. Cook for 5 minutes, or until spinach wilts.
Add thinly sliced scallions.
Add sea salt and fresh pepper, if needed.

Serves 4

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2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional

Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.

Serves 4-6

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2 tablespoons dried porcini mushrooms (can substitute with other dried mushrooms)
2 tablespoons nondairy butter
1 large onion, diced
2 stalks celery with leaves, diced
1/4 cup fresh parsley, chopped and divided
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms, sliced
2 quarts vegetable broth, mushroom broth or water
1 cup whole barley, rinsed
2 teaspoons coarse salt
Freshly ground black pepper

Soak dried mushrooms in enough hot water to cover for a half hour.
Strain through a filter (I place a coffee filter inside a fine strainer over a bowl).
Reserve the water.
Coarsely chop the dried mushrooms (throw away any pieces that are not soft).
Melt butter in a soup pot. Add the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms and saute until soft, about 5 minutes.
Add the broth or water and bring to a boil.
Add the chopped dried mushrooms, reserved mushroom water and barley.
Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and adjust seasonings.

Serves 6-8

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4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional

Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.

Serves 4,

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1 tablespoon olive oil
2 cups chopped yellow onions
1 garlic clove, minced
6 cups (or more) water
2 cups lentils, rinsed
2 cups diced carrots
2 cups sliced fresh mushrooms
1 cup diced celery
1 bay leaf
1 teaspoon dried rosemary, optional
Pinch of dried, crushed red pepper flakes
Salt and pepper

1 cup chopped seeded plum tomatoes or 3 ounces of tomato paste
1/2 cup chopped watercress or parsley (optional)

Heat oil in heavy large saucepan or Dutch oven over
medium heat. Add onions and saute until golden, about
10 minutes. Add garlic and stir 2 minutes. Add water
through red pepper and bring to a boil. Reduce heat to
medium, cover and simmer until lentils and vegetables
are tender, adding more water if soup is too thick, about
45 minutes. Discard bay leaf. Add tomatoes to the soup;
simmer 5 minutes.
Season to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with watercress or parsley, if desired.

Serves 4

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46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional

Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.

Serves 8

Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.