Community Plant Based Recipe Swap

 The Smiths tried this new recipe on a mixed group of omnivores and vegans and all said "Make this again!"  So, if you are planning to host some friends to celebrate St. Patrick, why not make a batch of this portobello-based stew?

 Judy and Paul Kiel recommend this recipe.

Judy and Paul Kiel recommend this soup.  This recipe is vegan and gluten-free.

 Judy and Paul Kiel recommend this recipe.

 Judy and Paul Kiel recommend this wintry soup.

The Kiels like the way this recipe prepares the tofu crumbles.  Judy  didn’t use the potato masher - just broke the block into several big pieces, then tore those into pebble size pieces.

Perfect for a chilly winter's night, this soup is tan easy  way to use up leftover roasted butternut squash. Aromatic, filling and colorful.  The recipe is easily scalable to suit however much squash you have left over... weigh your squash and reduce or increase ingredients proportionally.  I suspect it would work well with sweet potatoes.

Paul Kiel served this on the guys' autumn kayaking weekend to rave reviews.  Find the recipe at Australia's Best Recipes .   Gary (one of the "guys") isn't a big cooked spinach lover, but he loved the dhal so this one might be a recipe to try if you are not too sure how you feel about cooked spinach.

I increased the protein content of  www.goodforyouglutenfree.com's Carrot and Walnut Soup by adding 1 cup of dried red lentils (for the pot, 1 cup added 46 g to the 117g of the walnuts).  This soup is a surprisingly easy to make because the veggies are in big chunks and forgiving to serve.  After the blending step, we drove to the airport to pick up our guests; when I came home, I quickly (10 minutes) reheated it while I threw together the salad.  The texture and flavor were as good as when we left the house.

 This refreshing and unusual gazpacho is easy to make; roughly chop the ingredients, then whiz in the food processor and chill for an hour before serving.  The mint and apple make it a refreshing change from the usual hearty red tomato based gazpacho and the bright yellow color with the apple sliver garnish was elegant. !!!!!!!!!  Important:  I bought an Anaheim chile pepper at the farmer's market, expecting something mild and sweet.  Maybe a spicier chili migrated into the Anaheim bin, but the one I bought was ferociously spicy.  I minced about 1/32 of a teaspoon and that was plenty to provide some zing.  Definitely taste your Anaheim before tossing it into your gazpacho. Quantity:  I made the recipe in the quantities recommended (2 yellow tomatoes, 2 small/medium Honey Crisp apples) and it would have provided 6 small bowls packed with flavor as an appetizer to a heartier meal.  If you want to use it as part of your main course as I did for...

Our neighbor, Mary Coward, served this soup to a gathering of friends and we all asked for seconds!  Mary said this soup was a staple in the Cowards' early married "austerity" years and continues to bring warmth to their family and friends.  

Jim Smith recommends this plant-based soup from the New York Times.   He said, " I made it and it was delicious."