Buttercup's Butternut Squash Soup

2 medium or 1 very large butternut squash (canned pumpkin also works nicely)
1 8 oz. can unsweetened coconut milk
2 ribs celery, diced
2 cloves garlic, sliced fine
3 scallions, sliced fine
1 small shallot, diced fine
3 Thai peppers or one jalapeno, seeded and diced
4 cups vegetable stock (bouillion and boiled water will do very well)
splash of dry sherry
salt and pepper

Heat oven to 400 degrees.

Cut the squash lengthwise into halves and place on a tray lined with parchment, Silpat or Teflon for easy cleanup.  Roast until fork tender (25 – 40 minutes.)*  While the squash is roasting, prepare the other ingredients.  Place a soup pot on a medium high flame.  Then spoon coconut fat solids, which will be at the top of the can, into the pot.  Reserve the remaining liquid.  When the fat has ceased to sputter and reached a nice rolling boil, add the celery, garlic, scallions and shallot.  Saute the vegetables in the coconut fat until softened, about 5 minutes.

When the squash is tender, remove it from the oven.   Peel off the skin and discard.  Chop the flesh into chunks and add to the pot.  Add a splash of sherry, the hot pepper and reserved coconut liquid.  Cook for a further 5 minutes.  Add the vegetable stock, return to the boil and cook for another 10 minutes.  Remove from the heat.  Ladle the soup into a food processor or blender and puree until smooth.  Return soup to the pot.  Add salt and pepper to taste.

*If you are using canned pumpkin, spread the pumpkin to allow even roasting and turn periodically.  The pumpkin is done when it begins to smell sweet.

Millie's MegaMinestrone

4-6 cloves of garlic, sliced
1 tbsp. red pepper flakes (optional)
1 large can 16 oz. of plum tomatoes, whole or chopped, or tomato puree
Olive oil (Extra Virgin is best)

Any or all of the following:

1 carrot, peeled and chopped fine
1 stalk celery, chopped fine
1 medium to large onion, chopped fine
1 Turnip, diced (highly recommended!)
Cabbage, chard, mustard greens, spinach, collard, kale, in any quantity you desire, chopped into bite size pieces
Zucchini
Yellow squash

One package or about 2 cups each:
Frozen peas
Frozen lima beans
Frozen green beans
Frozen corn

1 8 oz. can kidney beans
About a cup of pasta shells
Nutritional yeast (optional)
1 tbsp. each of oregano and basil
cayenne pepper and salt to taste

Place soup pot on a high flame.  Add olive oil to cover bottom of the pan.  Add sliced garlic and pepper flakes, and saute just until the aroma of garlic wafts into your nose.  Add the canned tomato.  Saute on a medium high heat until the juices thicken and begin to taste sweet (about 7-10 minutes.)  Add carrot, celery, onion and saute for a further 5 minutes covered.  Add turnip, greens, zucchini or squash if you are using them and saute covered for about 5 minutes.  Add six cups of water, along with frozen vegetables and return to the boil.  Reduce heat and simmer half covered for 1/2 hour.   Add kidney beans, pasta, basil, oregano and cayenne pepper if desired.  Salt to taste.  Boil for a further 10 minutes or until pasta is tender.

Ruby Ray's Rice Salad

Bring 2 cups of white rice, 4 cups of water and 1 tsp. salt to a boil.  Reduce to low and cook covered for 20 minutes.   While rice is cooking prepare the following marinade:

5 tbsp. Extra virgin olive oil
3 tbsp. Rice wine vinegar or lemon juice
1 heaping tbsp. Curry powder
1 heaping tsp. Dijon mustard
1 tsp. Salt

Whisk together.  Add these ingredients (or any others you like) to the marinade:

1 carrot, peeled and diced
1 stalk celery, diced
bell peppers in as many colors as you can get, diced, for a total of about two peppers
1 cucumber, diced, or ½ cucumber and ½ deli style pickle, diced large
1 large tomato, skinned and cut into chunks
2 scallions, diced
7-10 radishes, halved and sliced thin

Cover the vegetables in marinade; then add the cooked rice when ready.  Mix thoroughly and serve at room temperature.

Note: you can substitute a package of your favorite pasta for the rice to make pasta salad.  Antoine’s Radiattore Tricolore works very well, but nearly any chunky pasta will do.

Pigasaurus’s Monster Cole Slaw

1 head white cabbage
(hint: the paler the cabbage, the sweeter the slaw)
1 large carrot, peeled and grated
1 small onion
1 kettle of boiling water
Cold water
Salt

Dressing
1 cup Vegenaise, or other vegan mayo
2 tbsp. white vinegar
2 tbsp. Florida Crystals or sugar
½ tsp. celery seed

Core and shred the cabbage.  Place shredded cabbage in a collander and pour boiling water through cabbage to wilt slightly.  Salt the cabbage and allow to drain for about 20 minutes.  While the cabbage is sitting, peel and half the onion and slice it fine.  Soak the sliced onion in cold water for 15 minutes.  Combine ingredients for dressing and stir until smooth.  When cabbage has had time to drain, rinse lightly, shake dry and combine with carrot and drained onion in a large bowl.  Pour on dressing and incorporate well. Salt to taste.