Roasted Sweet/Potatoe Soup

1 large potato, peeled (if needed) and cubbed (1")
1 sweet potato (yam), peeled and cubbed (1")
1 carrot, chopped
1 small onion, finely chopped
1 clove garlic, minced
2 tbsp lemon juice
2 tbsp oil
2 cups vegetable stock
4 cups water

. rosemary
. dill
. s&p


Instructions
. preheat oven at 450F
. toss potatoes in oil and s&p; bake until tender (about 20 minutes)
. saute onion until tender in a pot, along with carrots
. add garlic and rosemary

. add stock & water; bring to boil
. add potatoes and simmer for 20 minutes

. transfer majority of contents (with some most 2/3 of fluid) to food processor; blend until smooth
. separate liquid and solids; keep liquid as broth for a future soup, and add solids to the soup for a change in texture
. adjust spice to taste

Cranberry Banana Chocolate Cookies

(sprinkled with sugar)

1 cup quick-cooking rolled oats
3/4 cup all-purpose flour
1/4 cup maple syrup
2 tsp. baking powder
1 tsp. baking soda (I prefer the cookies without)
1/4 tsp. salt
1/3 cup organic maple syrup
1/2 cup oil
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 cup chopped cranberries
1 block of Bakers Unsweetened Chocolate, finely chopped
1 Banana (frozen & thawed), mashed

Instructions:
. preheat oven to 350C
. mix the dry ingredients in a bowl
. mix the wet ingredients in a separate bowl, including the banana
. add wet to dry, and mix
. add cranberries and chocolate
. roll tablespoon sized balls onto baking sheet; flatten slightly by pressing with spoon or fingers
. bake for 10-15 minutes, until browned

Spaghetti Squash & Tomato Sauce

(served with Cranberry Sauce - see recipe in previous post)

Squash:
1 Spaghetti Squash, cut length wise and gutted of seeds
. Rosemary
. S & P
. Oil

Instructions
. preheat oven at 375C
. rub oil on squash and sprinkle each half with salt and rosemary
. place rind side up on baking sheet or in a dish
. bake for 30-40 minutes
. scrape out flesh with a fork and place in a dish

Tomato Sauce:
1/2 can diced tomatoes
1 large clove garlic, minced

. Fennel
. Rosemary
. Cinammon
. Coriander
. Red pepper flakes


Instructions:
. saute garlic in saucepan over medium heat; add spices
. add tomatoes and adjust spices to taste
. stir sauce into the squash

Cranberry Sauce

Ingredients
1 cup Sugar
1 cup Water
4 cups Cranberries (fresh or frozen)

Cinnamon
Ginger, ground


Instructions
. boil water and sugar until dissolved
. add cranberries; return to boil
. reduce heat and simmer for 10 minutes (until cranberries burst); add spice
. let sit and it will thicken

Spiced Potato Soup

. vegetable broth
. water

. mixed vegetables (frozen & thawed) - corn, peas, green beans
. broccoli florets
. bok choy, chopped
. romano beans
. spinach
. potato, 1" cubes
. garlic

. dill
. rosemary
. fennel
. cayenne
. yellow curry
. tumeric
. red pepper flakes
. chana masala
. coriander
. mustard seeds
. s&p

"C major" Creamy Carrot Soup

4 cups vegetable broth*
4 cups water
5 medium carrots; cleaned, peeled and chopped
1 clove garlic, minced

1 tsp cayenne pepper, or to taste
2 or 3 tbsp ground coriander
2 tbs chana masala
1 tbsp tumeric
a pinch of salt
a large pinch of sugar

rosemary to garnic

* i saved the water from cooking mixed vegetables & used it in this soup

1. heat water on medium to high heat
2. meanwhile, peel and chop carrots
3. add carrots to water
4. mix in spices
5. once boiling, reduce heat to medium-low and cover

Cook until carrots are tender; transfer 3/4 of carrots to the food processor, along with 3/4 of broth - blend until smooth.

Stir it back into the original pot, and serve, garnished with rosemary - or served with warm rosemary flatbreads

Greek Inspired Salad

A delicious mix of flavour

Dice the desired amount of each:
. zucchini
. cucumber
. broccoli
. tomato
. (extra) firm tofu

. black olives, pitted & chopped
. garlic, minced

. splash of olive juice
. splash of red wine vinegar

. dill
. fennel seeds
. black pepper