Jersey Summer Corn & Tomato Soup

Serves 6

4 eats of corn- cooked

1/3 cup red onions- diced

1 carrot- diced

1/4 red bell pepper- diced

1 TBsp jalapeño- diced

16 oz tomatoes- broiled with 1/2 tsp liquid smoke

4 3/4 cup veggie stock

1/2 tsp cumin

1/4 tsp smoked paprika

1 1/2 TBsp lime juice

1 TBsp hot sauce

Sautée veggies until tender in a tsp oil. Add everything else. Bring to s boil then simmer for 30-40 minutes. Remove about 1 cup and pulse until smooth then return to soup.

Indian Spiced PEI Mussels

Adapted from fine

2 lbs. PEI mussels

1 onion- diced

1 tsp fresh ginger- diced

15 oz. diced tomatoes

3/4 tsp curry powder

1/2 tsp garam masala

Pinch of red pepper flakes

Sautéed onions and ginger until fragrant. Add spices and tomatoes and about 1/2 cup of water. Cover and cook until mussels are open.

Cajun Red Beans N’ Rice

Makes 4 servings

1 cup onion- diced

3 garlic cloves – minced

1/3 cup bell pepper- diced

1 can red beans- drained and rinsed

1 cup rice

2 cups veggie stock

1 TBsp hot sauce

1 TBsp Cajun Seasoning

2 bay leaves

Cajun Seasoning:

2 tsp garlic powder

1 tsp smoked paprika,cumin,thyme,salt,black pepper,onion powder

Sautée onions, peppers, until soft. Then add seasoning, beans, stock, rice, hot sauce and bay leaves. Boil then simmer covered on low for 20 minutes. Remove from heat and fluff with fork.

Buffalo Seitan Bites

Makes about 2 dozen

Seitan dough:

1 cup vital wheat gluten

1 cup veggie stock

3 TBsp flour

2 tsp onion powder

2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp poultry seasoning

1/2 tsp salt

1/4 tsp black pepper

Mix all and form a ball. Let rest 20 minutes.


1 cup Buffalo sauce

1 cup milk of choice( I used almond milk)

1/2 cup flour

Form a log then cut in thirds then halves then halved again. Press flat. Put on a cookie sheet lined with parchment. Cover will foul tightly. Put in a 350 degree oven for 10 minutes then flip them and put in for another 10 minutes. Remove and let cool then combine milk and hot sauce. Dredge in flour then milk mixture and repeat. Sautée in hot pan for a few minutes until warmed through. Add more hot sauce to serve.

Turmeric infused Pickled Veggies

4 cups white vinegar

4 cups water

7 baby portabellas- quartered

2 carrots- sliced

1 red onion- cubed

3 celery ribs- sliced

2 cups cauliflower florets

1/4 cup fresh parsley

8-10 garlic cloves- halved

1/2 tsp red pepper flakes

1 TBsp Italian Seasoning

1/2 tsp turmeric

3 bay leaves

2 1/2 TBsp sugar

1 TBs salt

Boil water and vinegar and all spices for 5 minutes. Then add veggies and turn off heat and let sit for 10 minutes. Drain and reserve about 3 cups of liquid. Add 2 cups of fresh water and liquid and parsley. Store in fridge. Good after an hour or so.

Gambas al Ajillo (Spanish Garlic Shrimp)

Serves 2-3

1 lb shrimp

6 TBsp oil

3 cloves of garlic- sliced in half

1/3 cup fresh parsley

1/2 tsp paprika

1/4 tsp cumin,chili powder, onion powder,garlic powder, sugar

1/8 tsp smoked paprika,nutmeg, cayenne pepper

Add oil and garlic to a cold pan. HeT on medium and cook for 4-5 minutes. Remove garlic.

Turn up heat. Sear shrimp 1 minute then add spices and 1/2 of the parsley. Cook until done. Add rest of parsley ontop.

Irish Stew (Vegan)

Makes a potful

3 carrots- chunky cut

3 celery ribs- chunky cut

1 medium onion- large dice

10 oz. baby portabellas- quartered

1 parsnip- chunky cut

2 1/2 cups red skim potatoes- chunky cut

5 oz. tomato paste

12 oz. Guinness beer

2 cups+ veggie stock

3 bay leaves

1 1/2 tsp thyme

2 tsp brown sugar

1/4 cup flour

Sautéed onions, celery, garlic until tender. Then add flour and mix and cook for a minute. Then add all other ingredients . Bring to a boil and then simmer for 30-45 minutes until veggies are tender. You can add more stock if it’s too thick for your taste.

Very Garlicky Dressing

7 garlic cloves- minced

1 tsp brown mustard

3 TBsp apple cider vinegar

4 TBsp olive oil

1/4 tsp kosher salt

1/4 tsp rosemary

1/4 tsp marjoram

Pinch of red pepper flakes

Squeeze of lemon juice

Mushrooms & Wild Rice Soup

Makes a potful

15 oz dried mushrooms( rehydrate in 3 cups of hot water)

6 baby portabellas- sliced

1/2 cup yellion onion-diced

1 cup carrot- quarter mooned

1 1/2 cups cooked long grain and wild rice

3 garlic cloves-diced

3 cups veggie stock

1 tsp cumin

1 tsp thyme

1/2 tsp ginger

1/4 tsp garlic powder

1 tsp smoked salt

1/2 tsp truffle oil

Sautéed onions and carrots until onions are soft then add garlic until fragrant. Add about 1 cup of the mushroom water . Cook until carrots are tender. Add the baby portabellas, rice, spices. Bring to a boil and simmer for 1/2 hr

French Lentil Soup

Serves 4 plus

1 can lentils with juice

1/3 cup yellow onion-diced

1/2 cup carrots – diced

1/3 cup celery- diced

1/3 cup zucchini-diced

3 garlic cloves- minced

2 bay leaves

1 1/2 tsp dried thyme

1/2 tsp dried marjoram

1/2 tsp paprika

1 tsp sherry

1/2 tsp red wine vinegar

1 cup veggie stock

1 cup crushed tomatoes

Salt to taste

Sautée onion and garlic then add veggies until slightly soft. Add rest and bring to a boil. Then cover and simmer for 45 minutes. Remove bay leaves before serving.

Easy, flavorful.