Squash Soup

Ingredients:

• 2-3 lb of cubed squash (peeled delicata, butternut, etc.)
• One green apple, peeled and cubed
• One yellow onion, quartered
• Four cloves garlic
• Two carrots, chopped
• 2 cups vegetable broth
• ¼ tsp ground sage
• 3 springs rosemary (or ½ tsp dried)
• Pinch of cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• ¼ tsp red pepper flakes
• ½ cup coconut milk

Preparations:

1. Roast vegetables. On a baking tray, drizzle some olive oil. Add the squash, onion, carrot, and garlic. Top with the chunks of apple. Drizzle with more olive oil and sprinkle with salt and pepper. Add to an oven at 425F for 20 minutes, tossing halfway through. 
2. In a large saucepan, heat the vegetable broth and roasted vegetables. Add the spices and bring to a boil. Simmer for 5-10 minutes.
3. Add ¼ cup of the coconut milk and stir to combine. Remove the sprigs of rosemary. In batches, blend the soup in a blender (using a cloth to cover instead of the lid). Add more coconut milk if needed to blend smooth. Return to the saucepan. 
4. Serve with shredded cheese, feta, roasted pumpkin seeds, etc. 

Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Gingerbread Biscuits

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup brown sugar, lightly packed
• 2 Tbsp honey
• 1 egg
• 1 1/2 cup flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 Tbsp sugar

Preparations:

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the butter and the brown sugar until fluffy. Then, beat in the honey and the egg.
3. In a different bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Mix the dry ingredients into the wet in two batches.
4. With the sugar in a shallow dish, form golf ball sized balls and roll in the sugar to coat. Place on the parchment paper and do not flatten the balls. 
5. Bake 10-12 minutes, until the tops start to crack and the bottoms darken. Cool on the baking sheets 5 minutes then transfer to a rack.

Coconut Curry

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 green bell pepper, diced
• 1 large carrot, diced
• 1 small sweet potato, peeled and diced
• 1 Tbsp curry powder
• A pinch of crushed pepper flakes
• 2 cans (14 oz) light coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 roma tomato, diced
• Lemon juice (optional)
• For the Coconut Quinoa:
• 1 can (14 oz) light coconut milk
• 1 cup quinoa    

Preparations:

1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 20 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
2. In the meantime, heat a large pot to medium heat and add olive oil. Add the onion, garlic, ginger, carrot, sweet potato, bell pepper, and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 10 minutes.
3. Add curry powder, pepper flakes, vegetable broth, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Sample a bit of the sweet potato. If it is fully cooked, continue to the next step. 
4. Add the tomatoes and cook another 5 minutes.
5. Serve over coconut quinoa with a bit of lemon juice.