1 1/2 cups sliced onions
1/4 cup rolled oats
6 cups chopped zucchini (3-4 medium zucchini)
2 1/2 cups water
1 teaspoon salt
1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
1/8  teaspoon black pepper
1 1/2  tablespoons tahini
2 teaspoons umeboshi or rice vinegar
1 tablespoon fresh lemon juice

In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper. (If using fresh basil, see below.) Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.

In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, lemon juice, and fresh basil until well blended. Return the mixture to the pot, reheat, and simmer for 5 minutes. Serve immediately.

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This recipe is from The Greek Vegetarian by Diane Kochilas

1 cup wild rice, rinsed and soaked for 30 minutes
1 cup baby lentils, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium-sized carrots, washed, peeled, and diced (or grated)
2 celery ribs, washed, trimmed, and minced (optional)
2 garlic cloves, peeled and minced (or pressed)
1 teaspoon ground cumin seeds
Salt and freshly ground black pepper to taste
2 to 3 tablespoons rice vinegar
4 to 6 servings
1. Drain the rice and place in a medium-sized pot with 4 cups of salted water. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes, or until the rice is tender. Remove and drain.

2. While rice is cooking, place the lentils in a medium-sized pot and cover them with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until tender but al dente, about 20 minutes. As the lentils simmer, skim the foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. While the lentils and rice are simmering, heat 3 tablespoons of the olive oil in a skillet and sauté the carrots (if diced) and the celery (if using) for 6 to 7 minutes, until tender but al dente. Add the garlic and cumin seeds and stir for another minute. Remove from heat.

4. Place the wild rice, lentils, and vegetables in a medium-sized serving bowl, and toss to combine. Season with remaining olive oil, salt, pepper and rice vinegar. Let stand for 1 hour before serving.

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This is my favorite soup.  It has an excellent combination of flavors and a lovely texture.

1 2 lb. butternut squash ( comes out well with pumpkin or acorn squash too)
4 T. butter
1 large onion, chopped in big pieces
2 leeks (white part only), sliced
4 c. water
Sea salt and pepper

Peel and remove seeds from squash, slice squash, onions and leeks.  Saute onions and leeks in 2 T. butter for 2 -3 minutes.  Add the squash and water, bring to a boil.  Cover and simmer for 30 minutes, or until squash is tender.  Blend and eat.  This soup freezes well - although it’s most delicious completely fresh.

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12 oz. your favorite brown rice pasta
2-3 T. water
1 1/2 broccoli spears
1 1/2 cups sliced red peppers
1 1/2 cups canned artichoke hearts (not the marinated kind)

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and apple cider vinegar / lemon juice dressing or use:

1/4 c. olive oil
1 t. garlic, pressed
1 t. salt
Chopped basil to taste
1 t. apple cider vinegar or lemon juice
black pepper

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This recipe was hearty, satisfying, rich tasting and also Candida-Diet safe. It was also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!

from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar

4 servings

STEP ONE

1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped

STEP TWO

1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)

1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.

2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.

VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.

I don’t really like quinoa a whole lot but this was super tasty and satisfying.

 modified from Deborah Madison’s recipe in "Vegetarian Cooking for Everyone"

2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup peas
1/4 cup thinly sliced scallions, including a little of the greens
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro (optional)

Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1 ½ teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook for 15 minutes.

Meanwhile, heat the remaining tablespoon of oil in a 10-inch skillet.  Add the chopped onion, zucchini, and remaining 1 ½ teaspoons curry powder.  Cook, stirring frequently over medium heat for 5 minutes.  Add ½ cup water, and ½ teaspoon salt.  Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more.  Stir the vegetables and cashews into the quinoa.  Taste for salt and season with pepper.  Serve garnished with cilantro.

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3/4 lb. Tofu (extra-firm)
2 T. Braggs Amino Acid Liquid
1/8 t. Ground Cumin
1/4 t. Turmeric
1/4 t. Chili Oil
1 medium Onion
1 to 2 cloves Garlic (pressed)
Salt to taste

Slice onion longways into slivers and heat for 2 to 3 minutes over medium heat.

Crumble tofu into saute pan, add cumin, turmeric and chile oil

Heat for 4 to 5 minutes

Add Braggs

Add garlic and mix very thouroughly

Salt to taste

Cook for another 2 to 3 minutes.

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