recipes

To make the fig spread:

• In a medium saucepan, heat the olive oil over medium heat.
• Add the shallot and cook until tender and fragrant.
• Add the agave, wine, vinegar, salt, and rosemary.
• Bring to a boil.
• Stir in the figs, cover, and let simmer for 10 minutes.
• Add the ground chestnuts, stir, and set aside.

To make the soup:

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the celery, carrot, onion, and garlic.
• Cook for 5 minutes until tender.
• Add the salt, pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
• Stir well.
• Bring to a boil and add the lentils.
• Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally until the lentils are tender.

• In a large saucepan, melt the butter and oil over medium heat.
• Add the shallot and garlic and cook for 2 minutes.
• Add the tomato juice, diced tomatoes with their juice, chopped sun-dried tomatoes, tomato paste, basil, thyme, bay leaf, salt, and pepper.
• Bring to a low boil.
• Cover with a lid and simmer for 15 minutes.
• Stir in the sour cream until well blended.
• Remove from heat and discard the bay leaf.
• Using an immersion blender or a countertop blender, purée until smooth.

• Melt the butter in a pot over high heat.
• Add the red onion and a pinch of salt, then sauté until caramelized, about 10 minutes, stirring often to prevent burning.
• Add the minced garlic, and sauté for 2 to 3 more minutes.
• Add the vegetable broth, then deglaze the pot.
• Stir in the tomato sauce, cumin, chipotle powder, and coriander.
• Bring the mixture to a boil, then reduce to a simmer.
• Add the corn and beans and simmer for 10 to 15 minutes.
• Stir in the soy milk (if using) and return to a boil.
• Remove from the heat and stir in the diced scallions.
• Serve garnished with additional scallions and nondairy sour cream.

• Rinse, sort, and soak the beans overnight.
• Drain and rinse the beans after soaking.
• In a large-size stockpot, melt the butter over medium-low heat.
• Add the onions, garlic, and a pinch of salt.
• Sweat the vegetables until translucent, about 10-15 minutes.
• Add the water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke, and tomatoes with their juice.
• Stir well.
• Bring to a boil, then reduce the heat to a simmer.
• Cover and cook for 1½ to 2 hours, checking the beans for tenderness.
• Add water if needed to prevent burning.
• Remove the bay leaves before serving.
• Garnish with sour cream and/or avocado slices if desired.
• Store leftovers in the freezer.

• Melt the butter in a pan and sauté the mushrooms and garlic for 7 to 10 minutes, or until the mushrooms shrink by about half.
• Add the coconut milk, bring to a boil, then reduce to a simmer and cook for 15 minutes.
• Using an immersion or countertop blender, purée until smooth.
• Season with salt and pepper to taste and garnish with shredded coconut.

• Cut the leeks into ¼-inch (6-mm) slices, using most of the leek, up to where it forks into separate leaves.
• Add the butter to a pot and melt over high heat.
• Add the leeks and lemongrass and sauté until browned, about 2 minutes.
• Add the vegetable broth, deglaze the pan, and bring to a boil.
• Add the potatoes, reduce the heat to a simmer, and cover.
• Simmer for 30 minutes.
• Using an immersion blender or countertop blender, blend until smooth but still slightly chunky.
• Season with salt and pepper to taste.

• Add all ingredients to a pot and bring to a boil.
• Reduce heat and simmer until the carrots are tender, about 10 minutes.
• Using an immersion blender or countertop blender, purée the soup until smooth.
• Serve warm, garnished with fresh herbs if desired.

• Bring the vegetable broth to a boil in a medium-size pot.
• Add the peas, corn, and tofu, and return to a boil.
• Add the noodles and simmer for 7-10 minutes, or until the noodles are tender.

• Heat olive oil in a large saucepan over medium-high heat.
• Add carrot, zucchini, onion, garlic, and salt.
• Cook for 5 minutes over medium heat.
• Stir in chili powder, cumin, cayenne, and oregano.
• Cook for 1 minute until fragrant.
• Add barley and cook for another 2 minutes.
• Add water, tomato paste, and tomato sauce.
• Stir well.
• Bring to a boil, cover with a lid, and let simmer for 35 minutes, stirring occasionally to prevent barley from sticking.
• Remove the lid, stir in the black beans, and let the chili simmer uncovered for 10 minutes until the barley is tender and the chili reaches your desired consistency.

• Heat olive oil in a large saucepan over medium-high heat.
• Add diced onion and cook until tender, about 4 minutes, stirring often.
• Stir in chili powder, cayenne, and cumin.
• Cook for 1 minute, until fragrant.
• Add agave, tequila, and salt, stirring well.
• Stir in cranberries and cook for 5 minutes.
• Add the diced tomatoes with their liquid and the water.
• Bring to a low boil, then cover with a lid and reduce heat to simmer.
• Let simmer for 10 minutes.
• Stir in the kidney beans, cover again, and let simmer for another 15 minutes.
• If the chili is too liquid, let it cook uncovered for a couple more minutes to thicken.