4 red bell peppers, seeded and cut in half
2 heads cauliflower, trimmed and cut into 2-inch florets
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons Spanish olives with chilies, chopped (optional)

Preheat oven to 400°F.

Cover bottoms of 2 large baking sheet pans with parchment paper.
Toss cauliflower florets and pepper halves with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast vegetables, turning them and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While vegetables roast, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add 1/4 cup of the olive oil in a slow stream, whisking. Add the chopped Spanish olives, if desired, into the vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
Serves 12
Note: Peppers and cauliflower can be roasted and tossed with vinaigrette one day ahead and chilled.

1 medium butternut squash
1 medium onion, cut into small wedges, about 1 inch wide
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon sage, dried
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1 cup toasted pecans or walnuts, optional

Preheat oven to 400°.

Peel squash. (A sturdy vegetable peeler works best.)
Using a heavy knife, cut the squash in half lengthwise.
Scoop out and discard the seeds.
Cut squash into 1 inch cubes.
Place in a medium mixing bowl.
Add the onion, canola oil, salt, nutmeg, sage, and pepper.
Mix the vegetables and spices until well coated.
Place the squash mixture in a shallow roasting pan.
Roast until the vegetables are tender and golden brown, about
45 minutes, stirring occasionally.
The squash should be firm, but not mushy.
Remove the pan from oven and add the cranberries and nuts, if using.
Toss lightly to blend.

Serves 4-6

Note: Oregano can be substituted for the sage.

2 potatoes, peeled, cut into 1 inch cubes
1 teaspoon salt
8 ounces cavatappi or other short tubular pasta
8 ounces green beans, trimmed and halved
1/2 cup pesto
Coarse salt and fresh ground pepper

Place potatoes in a large pot of water to cover and bring to a boil.
Add 1 teaspoon salt and the pasta; return to a boil and cook for 2 minutes.
Add the green beans. Return to a boil. Cook until vegetables are tender and
the pasta is al dente, according to package instructions.
Drain; toss with the pesto and season with salt and pepper.
Serve warm or at room temperature.

Serves 4

Note: Pesto can be purchased at your favorite supermarket, or make your favorite pesto recipe.

1 cup uncooked whole wheat couscous
5 tablespoons extra virgin olive oil, divided
1 teaspoon chopped garlic
1/2 sweet onion, chopped
1/2 cup vegetable broth
1/2 kabocha squash, remove seeds and
cut into 1/2″ cubes (peel only
if not organic.) Butternut squash can also be used
15 ounce can organic black beans (low sodium, if available)
1/4 cup slivered or sliced almonds
1/2 cup chopped fresh basil
1 teaspoon cinnamon, or to taste
Salt, pepper to taste

In a medium saucepan, prepare couscous according to package, then set
aside.
In large saute pan, heat 2 tablespoons olive oil on medium heat. Add chopped garlic and saute until fragrant. Add chopped onion and saute until onions are soft and transparent, about 5 minutes.
Add squash cubes and saute for additional 3-4 minutes. Add vegetable
broth, reduce heat, and cover. Cook for 10 minutes or until squash
is fork tender, stirring halfway through. Be careful not to overcook
the squash or it will turn to mush.
Once squash is tender, add beans and cooked couscous to pan and mix
together.
Remove from heat. Add almonds, basil, salt, pepper, cinnamon, and
remaining 3 tablespoons olive oil. Mix thoroughly and serve hot.

Note: This is a fairly dry couscous. If you prefer a dish that is more moist, squeeze some fresh orange juice over it… Leftovers are really good this way!

1 small spaghetti squash, leave whole
3 tablespoons extra virgin olive oil
1 clove fresh garlic, diced small
1/2 medium red onion, diced small
1 medium zucchini, diced small
3 medium tomatoes, diced large
1 teaspoon celtic sea salt
1/2 teaspoon fresh cracked black pepper
1/4 cup imported Parmesan cheese, freshly grated (or soy cheese), optional
6 leaves of fresh basil, slivered
Pinch of red pepper flakes

Preheat oven to 375°F.

Pierce squash with fork. Place squash in shallow baking dish
and bake for one hour.
Let cool, cut in half and scoop out seeds with a spoon. Then with the tines of a fork scrape the squash strands into a large bowl.

Sauce

In a large skillet, add olive oil, garlic, onions and cook for about 3 minutes on medium heat.
Add zucchini and cook about 4 minutes. Add tomatoes, salt, pepper, fresh basil and gently simmer for 10 minutes. Add squash to the pan and mix together.
Drizzle with some more olive oil, if desired. Adjust seasonings and sprinkle with cheese (optional).

Serves 4

Note: Can microwave squash on high for 15 minutes.
Fresh herbs make all the difference.
Kosher or sea salt can be used. Celtic salt is available at Whole Foods Market.

8 – 10 potatoes, peeled and cut into quarters
1/4 cup vegan mayonnaise
1/2 – 1 1/2 cups plain soy milk (until desired thickness)
1/2 – 1 teaspoon cayenne pepper
2 – 3 tablespoons Italian seasoning
1 – 2 teaspoons seasoning salt
1 – 2 teaspoons garlic powder
salt and pepper

Put potatoes in a large saucepan, covered with water. Bring to a boil, then simmer until soft, 15-20 minutes.
Drain and mash the potatoes in a large bowl.
Add the rest of the ingredients to the potatoes; mixing and tasting to desired flavor and consistency.

Serves 12

Note: Use vegenaise, if you can. It is the real secret to the creamy!

3 tablespoons nondairy butter, divided
1/2 pound shallots, or yellow onions, thinly sliced
Coarse kosher salt
Black pepper
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra virgin olive oil
1 cup water

Melt 2 tablespoons nondairy butter in medium skillet over medium heat.
Add shallots/onions; sprinkle with salt and pepper.
Saute until soft and golden, about 10 minutes. Add vinegar and sugar.
Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Heat oil in large skillet over
medium high heat. Add sprouts; sprinkle with salt and pepper. Saute
until brown around edges, 6 minutes. Add 1 cup water and 1 tablespoon
nondairy butter. Saute until most of the water evaporates and sprouts are
tender, but still bright green, 3 minutes. Add the onion mixture; season with
salt and pepper to taste.

Serves 6

4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and fresh ground pepper
2 teaspoons chopped fresh rosemary leaves, divided
1 pound small pasta shells
12 ounces frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4 inch cubes (1 1/2 cups)
butter for baking dish

Preheat oven to 400°F.

Butter a 9 x 13 inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium- low heat. Add the onions; season with salt and pepper.
Cover and cook until the onions are soft and release their liquid, about 15 minutes.
Uncover; increase heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1 teaspoon of the rosemary leaves. Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than the package instructions suggest.
Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer to prepared dish.
Combine the bread cubes with the remaining Parmesan cheese, rosemary, and oil; season with salt and pepper.
Top the pasta with the bread cubes; bake until golden brown, 10-15 minutes.

Serves 6

Note: Can substitute fresh squash for frozen squash. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on size of squash. When cooled enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Puree until smooth.

2 medium large eggplants
1/4 cup extra virgin olive oil, divided
1 cup homemade bread crumbs – recipe to follow
2 cups tomato sauce – homemade or canned
1 pound fresh Mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves
salt and pepper

Preheat oven to 350°F.

Slice the eggplant horizontally into 1/3inch slices. Sprinkle
the eggplant with salt and pepper. Heat half of the olive oil in a
saute pan and lightly brown the eggplant on both sides.
Lightly coat a cookie sheet with olive oil, starting with the 4 largest pieces of eggplant place them on the cookie sheet. Add a few spoonfuls of tomato sauce followed by a slice of the fresh Mozzarella cheese, sprinkle with Parmesan cheese and continue to layer the eggplant slices on top of each other repeating with the sauce and cheese on each layer from largest to smallest. The final layer should be covered with the remainder of the sauce and sprinkled with Parmesan cheese. Bake in the oven for 15 minutes.
To plate it, make a small pile of bread crumbs and set one serving of
the eggplant parmesan on top. Tear some basil leaves and spread them
around the plate follow up with a drizzle of olive oil, and a sprinkle of
Parmesan cheese.
Repeat procedure for the rest of the eggplant.

Homemade Breadcrumbs

4 slices day old bread of your choice
olive oil
salt and pepper

Preheat oven to 450°F.

Slice the bread into very small cubes and spread them out on a cookie sheet. Drizzle them with olive oil and a dash of salt and pepper. Bake until golden brown.

Serves 4

Note: Eggplants can be peeled, if desired
Substitute Daiya Vegan Cheese to make this a vegan recipe