I love sweet potatoes. For one, they cook a lot faster than regular potatoes (I’m impatient!) and they have so much more natural flavor that you rarely have to modify them. However, the root works especially well with certain flavors, such as curry and maple. Stay warm with this fall soup. It is sweet and spicy and quick to make.

May I suggest you enjoy it with a Viognier that is off-dry and has a mineral finish? It keep your palette clean so that you can fully experience the flavors of this soup. Yum!

serves 4
You might need to buy:
  • sweet potatoes
  • small sweet onion
  • mild curry
  • maple syrup
  • Salt to taste

When I prepare these now, I still think of myself stirring flour into a pot with a fork and reading Edith Wharton through splats of soy milk.

serves 8
You might need to buy:
  • Whole Wheat Pastry Flour
  • Baking Powder
  • Salt
  • Cinnamon
  • Old Fashioned Oats
  • Chocolate Chips
  • Soy Milk
  • Brown Sugar

This was simple soup filling my kitchen with an almost perfect autumn aroma.

serves 4
You might need to buy:
  • minced fresh ginger
  • cashew butter
  • RIBBON
  • agave nectar
  • lemon juice
  • minced chipotle

This version of the classic Puttanesca sauce is a celebration of the various forms that a pepper can take, from roasted and pickled to dried hot flakes. It’s a zingy-hot specialty that you can make from a well-stocked pantry, so keep the ingredients on hand and you are halfway to dinner!

Sometimes you just want something on top of your pasta or sprinkled on a salad for crunch. Bread crumbs are actually a traditional Italian topping that soaks up sauce and clings to pasta. This optional vegan Almond-Crumb “Parmesan” topping adds the mild crunchy presence of almonds.

serves 4
You might need to buy:
  • extra-virgin olive oil
  • chopped onions
  • red pepper flakes
  • tomato paste/puree
  • dried oregano
  • dried basil
  • salt
  • dried linguine or other long pasta
  • slivered/flaked blanched almonds
  • salt

These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I’ve learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape. These cookies are also great for ice cream sandwiches.

serves 12
You might need to buy:
  • golden flax meal
  • water
  • all-purpose flour
  • baking soda
  • cinnamon
  • salt
  • sugar
  • molasses
  • vanilla extract
  • semi-sweet chocolate chips

This is one of those nutrition super-combinations. The combination of cruciferous vegetables, of
which collard greens are a part, and the lycopene from tomatoes promotes the development of
natural killer cells (yes, that is the real word for those cells) within a day. NK cells search out and kill
cancerous cells and cells compromised by virus.

serves 4
You might need to buy:
  • crushed fire roasted tomatoes
  • chopped fresh oregano
  • fresh thyme
  • ground cumin
  • bay leaf
  • salt
  • freshly ground black pepper
serves 12
You might need to buy:
  • unsalted butter
  • extra-virgin olive oil
  • Salt and freshly ground pepper
  • low-sodium vegetable broth
  • soy sauce
  • toasted sesame oil
serves 1
You might need to buy:
  • loosely packed baby arugula
  • salsa
  • flax oil

Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad

serves 8
You might need to buy:
  • Salt and pepper to taste
  • dry sherry or white wine
  • vegetable or low-sodium chicken broth
  • thinly sliced shallots
  • olive oil
  • butter
  • Olive oil cooking spray
  • crème fraîche

This delicious vegetable dish is good eating at its best. It’s both flavorful and packed with nutrition. Excellent as a leftover (it keeps refrigerated for up to 3 days), you can even make it a main course by tossing it with chickpeas, black beans or diced baked tofu

serves 8
You might need to buy:
  • sherry vinegar