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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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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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1 medium eggplant, peeled, cut into 1 inch cubes
2 red bell peppers, seeded, cut into 1 inch cubes
1 red onion, peeled, cut into 1 inch cubes
2 garlic cloves, peeled; each cut in half
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or (1 Roma tomato, diced), optional

Preheat oven to 400°F.

In a large baking sheet with sides, fitted with parchment paper, add all of the ingredients, except the tomato paste or tomato. Roast 35-45 minutes, until vegetables are lightly browned and soft, stirring once during cooking. Cool slightly. Place vegetables in a food processor fitted with a steel blade, add tomato paste, if using, and pulse 3-4 times, or more, to blend. Taste for salt and pepper.

Note: If using a Roma tomato, add after mixture has been processed.

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1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice

Preheat oven to 450ºF.

Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.

Serves 6

Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.