MUSHROOM RISOTTO

 50g dried porcini mushrooms
 1 vegetable stock cube
 2 tbsp olive oil
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 250g pack chestnut mushrooms,chopped
 300g risotto rice, such as arborio
 1 x 175ml glass white wine
 25g butter
 handful parsley leaves, chopped
 50g parmesan or Grana Padano, freshly grated

Butternut Lasagna with Mushrooms and

Sage

 Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)

 ½ a sweet onion, sliced into big wedges

 olive oil  for drizzling

Mushroom Filling:

 2 tablespoons olive oil or butter

 1 ½  lb mushrooms, sliced (cremini, button, shiitake, portobello, wild

mushrooms, etc.)

 1 fat shallot or ½ onion, diced

 4 garlic cloves, chopped

 2 tablespoons fresh chopped sage

 ½  teaspoon salt

 optional – feel free to add a couple of handfuls baby spinach or greens and
wilt them.

Ricotta Mixture:

 1 lb ricotta cheese (or sub vegan tofu ricotta ) If using the tofu ricotta , no need
to add more salt  or egg. Just nutmeg  🙂
  one egg (optional)

 ½ teaspoon nutmeg

 ½ teaspoon salt

Butternut Puree:

 3 tablespoons olive oil

 3–6 tablespoons water

 1 teaspoon salt

 ½ teaspoon pepper

 ½ teaspoon garlic powder

 1 1 /2 cups grated mozzarella cheese ( about 3–4 ounces) or sub vegan

“meltable” cheese

 ½ cup romano or parmesan ( about 1 ounce) or sub vegan

  no-boil lasagna noodles  (uncooked)

 Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

Optional Quick Béchamel Sauce:

 1 1/2 tablespoons olive oil  (or butter)

 1 ½ tablespoons flour

 1 cup milk (or nut milk)

 generous pinch salt, pepper and nutmeg

 remaining ½ cup mozzarella and 2 tablespoons parmesan (or meltable vegan

cheese )

Eggplant Lasagna Recipe

 3 large eggplants (about 3 lbs)

 1 teaspoon salt

 2 tablespoons olive oil , spray olive oil  or ghee

 ———-

 1 tablespoon olive oil

 one onion, diced

 4–8 garlic cloves, rough chopped

  6 ounces baby spinach, about 2 extra-large handfuls

 Salt  and pepper to taste ( 1/4 teaspoon each)

 ——-

 16-ounce tub of whole milk ricotta (or sub tofu ricotta )

 1 large egg

 1/4 cup chopped basil

 1/2 teaspoon salt

 1/4 teaspoon nutmeg

 1/4 teaspoon pepper

 ——

 24-ounce jar marinara sauce , about 3 cups

 8 no-boil lasagna noodles  (or sub- gluten-free lasagna noodles )

 1– 1 1/2 cups grated mozzarella (or meltable vegan cheese)

 1/4– 1/3  cup pecorino  (or parm, but I like pecorino  better here)

 1/4–1/2 teaspoon chili flakes (optional)

One batch  Arugula Almond Pesto

 1 large garlic clove

 1/4 cup toasted almonds ,  pinenuts   or smoked almonds

 1/2 cup packed basil leaves

 1 cup packed arugula

 1 teaspoon lemon zest

 1 tablespoon fresh lemon juice

 1/3–1/2 cup light flavored olive oil   (make sure oil is not bitter)

 1/4 teaspoon salt (if your almonds are heavily salted, use saltto taste.)

 1/4 cracked pepper

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Hungarian Mushroom Soup
Ingredients

 4 tbsp butter
 2 cups onions, chopped
 1 lb mushrooms, sliced
 2 cups chicken or vegetable stock
 1/2 cup dry white wine
 2 tsp dried dill
 2 tsp minced fresh thyme leaves
 2 tsp paprika
 2 tbsp soy sauce
 1 cup whole milk
 3 tbsp flour
 1/4 cup sour cream
 2 tbsp lemon juice
 2 tbsp fresh Italian parsley

Banh Mi Noodle Bowl (aka Bun Chay)

 2 ounces dry rice noodles
 Boiling water
Quick pickled veggies:

 ⅓ cup rice wine vinegar

 ⅓ cup water
 1 cup matchstick carrots (or grated)
 ½ cup sliced radishes (or try daikon or watermelon radish-like
in the photos)
 1 teaspoon sugar (or alternative equivalent, honey,
maple, coconut sugar )
 ¼ teaspoon salt
Creamy Sriracha Dressing: ( or make Peanut Sauce ) 

 4 tablespoons Veganaise  or vegan mayo (or use regular)

  1 tablespoon water
 1 tablespoon rice wine vinegar
 1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
 1 teaspoon sugar or alternative sweetener
 ¼ teaspoon salt
 1 teaspoon soy sauce  or vegan fish sauce  (or regular fish sauce )
Bowl ingredients

 6 ounces tofu, patted dry, cut into ½ inch cubes  ( or chicken,

see notes)
 1 cup thinly sliced cucumber

 1 cup thinly sliced cabbage

 ½ a red bell pepper, thinly sliced
 ¼ cup fresh torn mint leaves
 ½ a jalapeno, very thinly sliced
 lime wedges
 optional additions- sprouts, avocado, daikon, grated beet,
cilantro,