Italian Vegetable and Potato Stew

(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)

1 large eggplant, peeled and cut into 1-inch cubes
1 1/2 tsp. sea salt
Olive oil
1 medium onion, chopped
2 ribs celery, with leaves, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 medium boiling potatoes, cut into 1/2-inch cubes
1 28-oz. can diced tomatoes
1 cup vegetable stock or water
1/8 tsp. crushed red pepper flakes
1/2 cup chopped fresh basil or 1 tsp. dried basil
1 cup black olives, pitted and chopped

Place the eggplant in a colander and toss with 1 tsp. of the salt.  Let stand for 1 hour to draw out the bitter juices.  Rinse well, drain, and pat dry with kitchen towels.  (I didn't rinse or dry...)

Heat 1 Tbsp. olive oil in a large pot.  Add the onion, celery, bell pepper, and garlic.  Cook, stirring often, until softened, about 5 minutes.  Stir in the eggplant, potatoes, tomatoes with juice, vegetable stock, 1/2 tsp. salt, and the red pepper flakes;  if using dried basil, add it now.  Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes.

Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes.  Serve the stew hot.

(Very tasty and fairly simple to make.  The salting of the eggplant needs a bit of wait time.  The recipe called for pan frying the eggplant before adding to the dish, but I just threw it right in and the results were fine for me.)

Butternut Squash and Leek Pie

(recipe from Cook Your Way to the Life You Want by Christina Pirello)

Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish

Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water

Make the filling:  Heat oil in a deep skillet over medium heat.  Add leeks and a dash of soy sauce; saute until limp, about 5 minutes.  Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil.  Stir in chestnuts and milk, and season lightly with soy sauce.  Cover, and simmer over low heat until squash is soft, about 15 minutes.  Remove cover, and simmer until sauce reduces and thickens.

Make the pastry:  Meanwhile, preheat oven to 350F.  Oil a rectangular tart pan with a removable bottom.  Combine flour, salt, and walnuts in a medium bowl.  With a fork or pastry cutter, cut in oil until it is the texture of wet sand.  Slowly mix in water until dough gathers into a firm ball.  Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan.  Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan.  Trim away excess crust flush with top rim.  Pierce in several places with a fork.  Fit a piece of foil over crust, pressing for a firm fit.  Fill crust with dried beans or pie weights to prevent crust from bubbling.  Bake 17 minutes.  Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.

To assemble:  Spoon filling evenly into cooled pastry.  Garnish with toasted walnuts, and let stand about 15 minutes before slicing.

(Note:  I used a frozen pie crust!  I just baked the crust a bit, filled it with the filling, and baked more following directions on package.  Super tasty!  The chestnuts, leeks, and squash are delicious!)

Winter Vegetable Soup

(recipe from Cook Your Way to the Life You Want by Christina Pirello)

1-inch piece kombu
1 onion, diced
2 cups diced green cabbage
2 cups cubed winter squash (such as butternut)
1 cup rolled oats
6 to 7 cups water or vegetable stock
2 to 3 tsp. miso

Layer kombu and other vegetables in a soup pot in the order listed.  Top with oats, and add water.  Cover, and bring to a boil over medium heat.  Reduce heat to low, and simmer, covered, until vegetables are soft and oats are very creamy, about 40 minutes.  Remove a small amount of liquid, and use to dissolve miso.  Stir miso mixture gently into soup, and simmer, uncovered, 3 to 4 minutes to activate the enzymes in miso.

(This soup needs way more seasoning!  Season to taste, and it is delicious.)

Vegetable Bean Chili

(recipe adapted from May All Be Fed: Diet for a New World by John Robbins)

2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn

In a large pot, heat the olive oil over medium heat.  Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.

Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds.  Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock.  Cook, partially covered, until thickened, about 20 minutes.  Stir in the corn and cook for 5 minutes, or until heated through.  Remove the bay leaves and serve.

Creamy Butternut Squash Soup

(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)

1 butternut squash (about 1 3/4 lbs.), peeled, cut into 2-inch cubes
4 1/2 cups vegetable stock
1/2 cup raw almonds
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Chopped parsley leaves, to taste
1 tart apple, such as Granny Smith, peeled, cored, and finely chopped

Put the squash and three cups of the vegetable stock in a large pot.  Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes.

Blanch the almonds in boiling water for 30 seconds.  Drain.

Put the blanched almonds and the remaining 1 1/2 cups vegetable stock into a blender.  Blend until smooth, about 1 minute.  Add the squash and cooking liquid, curry, salt, pepper, parsley and apple and process until smooth.

Pour back into the pot and bring just to a simmer over medium heat.

Polenta

(recipe from The Vegan Gourmet)

1 tsp. dried oregano
1 tsp. salt
1 cup yellow cornmeal
2 Tbsp. olive oil

Heat 4 cups water to a simmer over medium-high heat in a heavy-bottomed saucepan.  Crush oregano with a mortar and pestle to a fine consistency, or crush thoroughly with your fingers, then add to the water along with the salt.  Pour in the cornmeal in a slow, steady stream, whisking constantly.  Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon.  As it cooks, the polenta will thicken.  When it is thick enough to pull away from the sides of the pan, the polenta is done.  Stir in the olive oil.  Pour the hot cooked polenta into a loaf pan, cover with plastic wrap so it does not dry out, and allow it to cool at room temperature for at least 1 hour, or refrigerate for up to 2 days.

Polenta can be sliced and heated as desired.  Serve with sauteed veggies.

Sweet Potato Curry with Chickpeas

• (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)

Green Harissa Sauce

(recipe from drhyman.com)

1 packed cup flat leaf parsley leaves
1/2 cup cilantro leaves
1/4 cup mint leaves
2 medium cloves garlic
Juice from half a lemon
1 tsp. ground cumin
1/3 cup extra-virgin olive oil
1/2 tsp. sea salt
Freshly ground pepper

Place all ingredients except the olive oil into a blender and blend until smooth.  While the blender is running, slowly add the oil until incorporated.

(Delicious and easy sauce.  Can be used with noodles, zucchini noodles, any veggies.)

Vegan Date Nut Bread

(recipe from Food 52)

1 1/2 cups pitted medjool dates, chopped into small pieces (heaping)
2 cups boiling water
2 cups all-purpose flour
1 Tbsp. baking soda
1 tsp. cinnamon
1/4 tsp. sea salt
2/3 cup organic cane sugar
1 tsp. apple cider vinegar
3/4 cup almond milk
1/2 cup melted coconut oil
1 Tbsp. flax meal mixed with 3 Tbsp. warm water and allowed to thicken for a few minutes (I used egg replacer)
1/2 cup chopped walnuts

Preheat oven to 350F.  Pour the boiling water over the dates and allow them to sit for at least ten minutes.

As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.

Whisk together the vinegar and almond milk vigorously, till frothy.  Add the coconut oil and flax meal/water mixture.  Incorporate the wet ingredients into the dry ones until just mixed.  Drain and fold in the dates, along with the walnuts.  Add a splash of almond milk if the mixture is too dry.

Pour batter into a 9x5-inch baking pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Millet Soup

(recipe from May All Be Fed: Diet For A New World by John Robbins)

3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional

Put the stock and millet into a large pot.  Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer.  Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.  Serve immediately.

(This is a delightful and easy to make soup!  I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful.  This soup keeps well in the fridge for several days.)

Julie Wilson's Wild Rice and Mushroom Soup

(recipe modified from The New York Times Cook Book via a newspaper clipping)

1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley

Put the dried mushrooms in a mixing bowl and add 4 cups of the water.  Let soak 20 minutes or longer.  Drain but reserve the soaking liquid.

Squeeze the drained mushrooms and run under cold water to remove any soil or sand.  Squeeze dry.  Trim off any rough stems.  Chop coarsely.  Set aside.

Line a mixing bowl with a sieve.  Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it.  Set aside.

Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice.  Add salt and cover closely.  When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed.  Add a little more water if necessary as the rice cooks.

Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks.  Cook, stirring often, until the onions are softened.  Add the chopped soaked mushrooms and sprinkle with flour.  Cook over low heat, stirring often, about 4 minutes.  Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked.  Bring to the boil.  Simmer uncovered over low heat about 1 hour.  There should be 5 or 6 cups of soup.

Strain the soup, reserving both the liquid and the solids.  Ladle the solids, a little at a time, into a food processor and blend thoroughly.  Return the soup to the pot; add the reserved liquid and half-and-half.

Meanwhile, cut the fresh mushrooms into thin slices.  There should be about 1 1/2 cups.

Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms.  Sprinkle with lemon juice and cook, stirring, about 1 minute.  Sprinkle with sherry.

Add the sliced mushrooms and wild rice to the soup and bring to the boil.  Add salt and pepper.  Sprinkle with thyme and parsley.  Serve hot in hot soup bowls.

(This is the soup my father makes every year for Christmas.  It is elegant.  I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good.  A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press.  2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.)  3. I used dried thyme, and added it earlier, before simmering the soup.)

Okra, Corn, and Tofu Gumbo

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped

Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly.  You must keep the flour moving to prevent it from burning.  If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour.  When the flour is uniformly dark tan in color, remove it from the pan and set aside.

Cook the rice according to the package directions

Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces.  Set aside in a bowl.  Remove the stems and seeds of the chiles and slice them into long, thin strips.  Heat the oil over medium-high heat in a stockpot.  Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.

Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture.  Lower the heat to medium.  Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in.  Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes.  Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes.  Serve hot over hot rice.

Coconut Snowballs

(recipe from the Bread and Chocolate blog)

1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt

Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined.  Add the cashews, maple syrup, vanilla, cinnamon, and salt.  Add 1/2 cup shredded coconut.  Pulse again.  Roll into 1-inch balls and coat in the remaining coconut.

Refrigerate for an hour, then serve.

Sweetness and Light Sugarplums

(recipe from PETA)

12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder

Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.

Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined.  Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.

Pour the cinnamon or cocoa into a shallow bowl.  Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.

Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.

Warm Sweet Potato, Mushroom, and Spinach Salad

(recipe from Deliciously Ella)

1 large sweet potato
a dozen crimini mushrooms
200g fresh baby spinach
2 jalapeno peppers, chopped (discard seeds)
a dozen cherry tomatoes
2 tsp. apple cider vinegar
cinnamon
paprika
salt
olive oil

Slice the sweet potato into bite-sized cubes and place them on a baking tray.  Drizzle with olive oil, salt, paprika, and cinnamon.  Bake for 40 minutes at 350F, until they're deliciously soft.

Meanwhile, slice the mushrooms and gently stir fry them with olive oil, salt,  apple cider vinegar, and jalapenos.  This should take about 7 minutes.  Just before the end add the spinach and allow it to wilt.  This is a very quick process, it will only take two or three minutes to become perfectly soft.

Slice the tomatoes into quarters.

Mix everything together and serve.

Healthy Apple Crisp

(recipe from Whole Foods Market)

8 Macintosh apples, peeled and sliced
2 Tbsp. fresh lemon juice
2/3 cup applesauce
1/2 cup date sugar
1/2 cup whole wheat pastry flour
2 cups rolled oats
1/4 cup chopped walnuts
1/3 cup raisins
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 cup Goji berries, soaked (optional)

Preheat oven to 350F.

In a large bowl, sprinkle apples with lemon juice & toss.  Mix the rest of the ingredients together in a medium bowl, then combine with the apples and mix thoroughly.  Pour into a 8x11-inch baking dish.  Bake for 45 minutes.

Lasagnette with Spicy Greens, Adzuki Beans, and Shiitake Mushrooms

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)

Soak the beans several hours or overnight.  Drain and cover with fresh water in a large stockpot.  Add the chili flakes and bay leaves.  Bring to a boil and cook about 40 minutes, adding water occasionally as needed.  Beans should be tender but not so soft they break apart easily.  Drain the beans, remove the bay leaves, and set aside.

Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes.  Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes.  Remove and discard the tough stems and sliver the caps.  Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty.  You will have about 1 1/2 cups, which you will use in the sauce.  Set aside.

Bring several quarts of water to a boil for the pasta.  Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely.  In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp.  Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer.  Add the greens and the mushroom soaking liquid and increase heat to medium-high.  Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.

Meanwhile, cook the pasta in the boiling water until al dente.  Drain well and gently combine with the sauce in a warm serving bowl.  Pass the pepper grinder and additional soy sauce, if desired.

(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta.  My beans turned out a bit on the falling-apart side, but were still good.  I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty.  Nice unexpected Asian flavor combination with the pasta.)

Apple Pie with an Olive Oil Crust

(recipe from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, via Bust magazine)

For the olive oil double crust:
2 1/2 cups all-purpose flour
3/4 tsp. salt
2/3 cup olive oil, partially frozen (see first step)
4 to 8 Tbsp. ice water
1 Tbsp. apple cider vinegar
Wax paper for rolling

For the filling:
6 cups peeled Granny Smith apples, sliced 1/4-inch thick (about 3 lbs.)
1/3 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 Tbsp. all-purpose flour
Pinch salt

For the topping:
2 Tbsp. plain almond milk
2 Tbsp. sugar
1/2 tsp. cinnamon

Crust directions:
About an hour before starting to bake, place the olive oil in a thin plastic container.  Freeze until it's opaque and congealed, but still soft, like the consistency of slightly melted sorbet.

In a large mixing bowl, sift together the flour and salt.  Quickly add the olive oil by the tablespoonful, cutting it into the flour until the mixture is pebbly.

In a cup, mix 4 Tbsp. of ice water with the apple cider vinegar.  Stir 2 Tbsp. of this mixture into the dough with a wooden spoon, adding more water gradually until you form a soft ball.  Don't over-knead the dough!

Divide the dough into two balls and press them into inch-thick disks, then place each between 14-inch long sheets of waxed paper.  Roll each into a circle about 1/4-inch thick, using a rolling pin.  Fit dough into the pie pan, letting the excess hang over the edge.  Place both crusts in the fridge until ready to use.

Filling directions:
Preheat the oven to 425F.  Combine all filling ingredients in a large mixing bowl, tossing to coat the apples.  Add the filling to the prepared pie shell.  Cover with the top crust, pinch edges together, trim excess dough to about an inch, and crimp.

Brush the top of the pie with almond milk, then sprinkle with a mixture of cinnamon and sugar.  Make five slits in the middle of the pie to let steam escape. 

Bake for 25 minutes, then lower heat to 350F and bake for 30 to 35 more minutes, slipping on a pie-crust shield if the edges get too brown.  Place on a cooling rack and wait about 30 minutes before serving.

California Miso, Avocado, and Lima Bean Salad

(recipe from 101cookbooks.com)

For the dressing:
1 Tbsp. miso paste
1 Tbsp. brown rice vinegar
1 Tbsp. soy sauce
juice of 1/2 a lime
4 Tbsp. dairy-free yogurt
sea salt

5 oz. broccoli, stems chopped, florets broken into little heads
2 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
One 15-oz. can lima beans (or any white bean), drained [these can be pan-fried and chopped a bit]

First make the dressing.  Mix all dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is.  Alternately, if the dressing is too salty, add more yogurt.

Next, blanch the broccoi in boiling, salted, water for a minute or so, until it has lost its rawness and is a lovely bright green.  Drain and let cool.

Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.

Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans.  Once the broccoli and seeds are cool, add them too.  Pour over the dressing and toss well. 

(Can be served with steamed bown rice or soba noodles for a more substantial dinner.)

Eggplant Pasta Salad with Kalamata Olives

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley

Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length.  Trim all but about 2 inches of the tops from the green onions.  Cut in half lengthwise, then into 1-inch pieces.  [I just sliced the green onions on a diagonal.]

Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat.  Add the garlic and chili flakes and stir to distribute in the oil.  Add the eggplant, green onion and bell pepper; stir.  Sprinkle with the oregano and 1/4 tsp. of the salt.  Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely.  Transfer to a large bowl.

Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt.  Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.

Bring several quarts of water to a boil.  Cook the pasta until al dente.  Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.