Posts Tagged ‘fall recipes’

This soup will warm up your house and your belly.  I used delicata squash here but I’m sure any kind would do.  If you use a squash with a thicker skin, you might have to scrape the insides out after roasting and leave the tough outside behind.  Delicata is super soft, though, so throw it all in!


1 zucchini

2 delicata squash

1 bunch of carrots

2 tablespoons of olive oil

1 large onion, chopped

5 cloves of garlic, minced

2-3 inches of fresh ginger, minced

1/4 teaspoon allspice

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1  boullion cube

Chili flakes to taste

Lots of cracked pepper

6 cups of water

To finish off once blended:

1 tablespoon of Earth Balance

10 fresh sage leaves

Pinch of ground ginger, cinnamon and sea salt

First prepare the squash, zucchini and carrots for roasting.  Slice the squash and zucchini in half and place in a roasting pan.  Roughly chop the carrots and also place in the roasting pan.  Drizzle with olive oil and a dusting of salt and bake, uncovered for about 30 minutes or so at 350F.

In the mean time, in a large pot saute the chopped onion, garlic, ginger, and spices (pepper and chili flakes too) in olive oil until onions are translucent.  Crumble in the boullion cube and add 6 cups of water.  When the roasted veggies are done, chop them up and add to the pot.  Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Add the chopped fresh sage.  Now take out your handy Emerson blender and blend away!  It’s a pretty chunky mixture so it takes a few minutes.  Finish of with a tablespoon of Earth Balance and a pinch of ginger, cinnamon and sea salt. Serve with warm homemade bread, like this Rosemary Focaccia….Enjoy!

~The Vegan Project

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1 package Gardein Beef-less Tips*

1 tablespoon olive oil

2 tablespoons earth balance

2 tablespoons flour

1 large onion, chopped

4 cloves garlic, minced

2 tablespoons miso paste

6 potatoes, cut into 1 inch chunks

4 carrots, sliced or half-mooned

1 small kabocha squash, cut into 1 inch chunks

2 teaspoons dry rub sage

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and pepper

*If you don’t have this product or would rather not use a soy protein try substituting a can of beans like chickpeas/kidney beans or even lima beans.  Start the dish by sauteing the onion etc. and add the beans when you add the vegetables.

In a large pot, heat the olive oil on medium heat and toss in the package of beef-less tips and brown them on all sides. Remove from the pot and put aside until later.  In the same pot, melt the earth balance on medium-low heat and add the flour to make a roux. This will help thicken the stew and add richness to the overall flavour.  Add the onion and garlic next.  Let those get some colour and then add the rest of the veggies and dried herbs.  Mix the miso paste with some warm water and add to the pot.  If you have a bay leaf, toss one of those in too. Also add the beef-less tips back in. Add some water to barely cover the vegetables (1-2 cups max), bring to  boil and reduce heat and simmer until the veggies are tender and the stew has become thick.  If it still seems too runny, you can mix equal parts cornstarch and water and add to the pot.  Season generously with salt and pepper and serve with warm, crusty bread.  This stew will warm you from the inside out and is perfect for a fall supper. Hearty and delicious!

~The Vegan Project

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I know it doesn't look like much here, but it is damn tasty!


For the apple filling you will need:

4 – 5 cups apples

1/4-1/2 tsp. cinnamon

3 Tblsps. sugar or less depending on how sweet your apples are

3 Tblsps. flour

And for the crispy part you will need:

1 cup flour

1 cup oats

1 cup brown sugar

1 cup cold Earth Balance

Take the apples and slice them into a pan (make the slices thin). Then mix 3 tablespoons of flour, 2-3 tablespoons of sugar and 1/2 teaspoon of cinnamon and pour this mix over the sliced apples. Mix the apples a bit so they are evenly covered.

For the crispy part, take a bigger bowl and mix in 1 cup of flour, oats and brown sugar. Take the Earth Balance and slice it into the bowl. Use your fork to mix it in. Then evenly spread this over the apples.

Now put the pan into a heated oven (you should turn on the oven before you start to make apple crisp) and bake for about 45 minutes at 350 degrees F (175C). When it turns golden brown its done. Let it cool for a while and then serve with your favourite non-dairy frozen treat.

~The Vegan Project

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