Sweet Potato Quesadillas

Ingredients:

• 1 1/2c. finely chopped onion
• 2 cloves garlic, minced
• 3 tbsp. vegetable oil
• 4c. grated, peeled sweet potato/yams (about 3)
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 2 tsp cumin powder
• generious pinch of cayenne
• salt and pepper to taste
• 1c. grated cheddar cheese
• 8 tortillas (8-10inch)
• sour cream

~ Saute the onion, garlic, and vegetable oil until the onions are translucent.
~Add the sweet potatoes/yams, oregano, chili powder, cumin, and cayenne. Cook uncovered for 10 min. stirring frequently to avoid sticking.
~Add salt and pepper to taste. Remove from heat and set mixture aside.
~Spread 1/8 of the filling and 2 tbsp of cheese on half of each tortilla. Fold the tortilla in half
~Lightly oil a skillet, and warm it over medium heat. Add the pre-filled tortillas and cook of medium heat. 3-4 min on each side until the cheese is melted the the filling is hot.
~Serve immediately with a side of sour cream or salsa.

Comments:
This is another recipe from the Moosewood Restaurant cookbook. If you're a vegetarian and you occasionally miss the taste of pulled pork, this dish is a remarkably similar texture and taste! These are the best quesadillas I've ever made and they are delicious when dipped in sour cream. Serve these quesadillas with a salad and you have a filling dinner meal. This recipe does not really work as a vegan recipe, but I imagine vegetarians everywhere will rave over these colorful and unusual quesadillas.

Fall Yam Soup

Ingredients:

• 1 carrot, peeled and roughly chopped
• 1 stalk of celery, roughly chopped
• 2 small yellow onions, roughly chopped
• 1 large yam, roughly chopped (about 4 cups)
• 1c. orange juice
• 3 cloves of garlic
• 3 c. water or vegetable stock
  
• 1tsp. cumin powder
• 1 tsp. chili powder
• 1 tsp. coriander
• 2 bay leaves
  
• salt and pepper to taste
• 1 tbsp butter, or 2 tbsp olive oil
  

~ Saute celery, onions, garlic over medium heat. 3-4 min.
~Add orange juice, bring to a boil.
~Add the water/stock as well as the carrot, yam, cumin, chili powder, coriander, and bay leaves. Bing to a boil, then reduce heat and let simmer for 15-20 min, covered.
~Remove the bay leave and blend the entire pot of soup with a hand-held blender.
~Garnish with sour cream and chives. Serve with warm ciabatta rolls.

Comments:
This soup is an original recipe of mine I created when we had very little food left in the house. So as I always do when the cupboards get bare, I threw together a soup with my remaining vegetables. Sweet with a hint of spice, this vegan soup makes a delicious fall meal even the pickiest eaters will enjoy. The splash of orange juice really rounds off the flavor to the entire dish. Cheap, easy to make, and delicious.

North African Couscous Paella

Ingredients:

• 2 tbsp. Vegetable Oil
• 1/2c. chopped red bell peppers.
  
• 4 scallions, chopped
• 2 cloves of garlic, minced
• 1 tsp. ground turmeric
• pinch of cayenne
• 2c. vegetable stock or water
• 1/2 fresh shrimp (or 3/4 lb of five spice tofu)
• 1c. frozen or fresh peas
• 1c. uncooked couscous
• 1tbsp. butter
  
• salt and pepper to taste

~Heat oil in a 2-quart saucepan with peppers, scallions, garlic, coriander, turmeric, and cayenne. Medium heat for 3-4 min.
~Stir in the stock/water and tofu/shrimp. Cook for 3-4 min until the shrimp is pink or tofu is hot.
~Stir in peas and cook for another minute.
~Mix in the couscous and butter. Cover and remove from heat for 5 min.
~Uncover the pan and fluff the couscous with a fork. Garnish with parley, toasted almonds, or lemon wedges.

Comments:
This dish is from the Moosewood Restaurant cookbook. It is absolutely delicious, and has a pleasing colorful look that will impress guests. Under 20 min and you will have an amazingly flavorful meal. Replace the shrimp with tofu and the butter with olive oil, and you have the vegan option to this meal. Though, of course, I highly recommend shrimp! This is one of those recipes where it is well worth it to spend the extra cash on fresh shrimp over frozen.

Seafood Bisque

Ingredients:

• 2c. frozen scallops
• 2c. cherry tomatoes
• 1 12 oz can of vegetable broth
• 1 tbsp. butter
• 1/2c. of skim milk
• 3 scallions
• 1 clove of garlic
• salt & pepper to taste

~Saute scallions, garlic, and butter over medium heat to release the flavor. 2 min.
~Add the vegetable broth and 2 1/2c. of water. Bring to a slow boil.
~Add the tomatoes and frozen scallops. Simmer, covered for 10 min.
~Blend the soup with a hand-held blender. Strain it if you prefer a thinner soup.
~Place the soup back on low heat and add the milk, salt, and pepper.
~Garnish with scallions and serve immediately.

Comments:
This is a hearty soup that makes a great entree especially when served with a thick slice of garlic bread. This is a recipe of my own creation adapted from some more complicated (and expensive) lobster bisque recipes. This is a great recipe for non-vegan vegetarians who enjoy seafood as much as I do.