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1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)

In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Reduce heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.

Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe

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3 or 4 scallions, or 1 or 2 shallots
1 cucumber peeled and seeded
16 oz. can beets, whole, sliced, or julienned or 3 cups roasted beets (3-4 beets)
1 jar bottled beet borscht
1 cup vegetable broth
1 Tablespoon red wine vinegar or fresh lemon juice
Salt and pepper to taste

With an electric blender or food processor, first chop the scallions.
Add the rest of the solid ingredients with just enough of the liquids to blend (do not pureé).
Mix beet borsht through vinegar or lemon juice in a large bowl or 5 quart saucepan.
Add vegetable mixture.
Season to taste with salt and pepper.
Chill several hours.

Serves 4

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1/2 large yellow onion, diced
1 clove garlic, chopped
1 medium sweet potato, peeled, cut into 1 inch chunks
6 ounces fresh broccoli florets, about 4 cups
6 ounces fresh cauliflower florets, about 4 cups
4 tablespoons non-dairy butter
4 cups vegetable broth
1/2 cup almond milk
salt, pepper to taste

In a large pot, over medium heat, melt non-dairy butter.
Add onion and garlic and sauté, until golden, about 6 minutes.
Add potato chunks, broccoli and cauliflower.
Add vegetable broth.
Bring to a boil.
Cover pot and lower heat to simmer.
Cook for approximately 25-30 minutes, or until vegetables are soft.
Uncover pot, turn off heat.
With an immersion blender, puree soup until creamy.
Add salt and pepper to taste.
Add almond milk and puree for 1 more minute.

Serves 6

Note: The soup can be made using a pressure cooker, cutting the cooking time in half.

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2 pounds tomatoes, halved
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
4 cups vegetable stock
Olive oil
Non-dairy butter
Salt and pepper

Preheat the oven to 400°F.

Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper.
Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium.
Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften.
Add garlic, and sauté for another couple of minutes.
Season with salt and pepper.
Add roasted tomatoes to pot and stir.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.)
Add 2 tablespoons of butter and stir until it has melted into soup.
Season to taste with salt and pepper.

Serves 6

Note: Inspired by a recipe from today.com/food

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3 tablespoons extra virgin olive oil
2 tablespoons nondairy butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
salt and pepper to taste

Cilantro oil

1/2 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt

Soup

Heat oil with butter in a large heavy pot over medium heat until foam subsides.
Cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper.
Cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, about 1 hour.
Stir in lemon juice and season with salt and pepper.

Cilantro oil

Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.

Note: Soup, without cilantro oil, can be made 3 days ahead and chilled.

Serves 4-6

 

 

 

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4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired

In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.

Serves 4

 

 

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46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

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Medium cauliflower, cut into florets
2 1/2 cups yams (sweet potatoes), large dice
3 garlic cloves, peeled
2 tablespoons olive oil, plus more for drizzling
1 tablespoon coconut oil
1 onion, chopped
Fresh thyme leaves
3 cups vegetable stock
1/2 cup non-dairy milk
salt and freshly ground black pepper, to taste

Preheat oven to 400°F.

Line a baking sheet with sides with parchment paper.
Place cauliflower florets, yams, and garlic cloves in pan.
Add 2 tablespoons olive oil and season with salt and black pepper.
Toss to mix.
Roast for 20 minutes, or until florets are golden.
Heat coconut oil in a sauté pan.
Add chopped onion and sauté until soft.
Chop thyme leaves, measuring 1 tablespoon.
Add to pan, stir.
Place vegetable stock, roasted cauliflower mixture, onion mixture into a slow cooker.
Cook on high for 1 hour, until cauliflower florets and yams are soft.
Using an immersible blender or pour into a blender when cool, puree until smooth.
Add 1/2 cup non-dairy milk and puree.
Season with salt and pepper, drizzle with olive oil and finely chopped thyme leaves.
Serve warm.

Serves 4

Note: Can use a Dutch oven or stock pot instead of slow cooker.

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3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish

Preheat oven to 400°

Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.

Serves 6

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3 pounds butternut squash
3 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoon organic butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
32 ounce container vegetable broth
2 cups water
1/2 cup non-dairy milk

Preparation

Preheat oven to 400°F.

Peel and seed the squash. Cut squash into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper, toss to coat.
Spread in a single layer and roast for 15 minutes. Stir the squash and continue to roast until softened, about 15 minutes more.
Meanwhile, heat the butter substitute and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes.
Add the broth, 2 cups of water, the remaining salt, and the squash. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat.
Let cool for 10 minutes.
Working in batches, transfer the soup to a blender.
Add non-dairy milk and puree until smooth.
Return soup to the pot and warm over medium heat.

Serves 6-8

Note: To make preparation easier, use already cut-up butternut squash. Can be found in the produce section of your local supermarket.