Cinnamon Yam Soup

by Kristen Suzanne of KristensRaw.com

Yields: 3 cups (2 servings)

-2 cups yam, peeled, chopped, and cooked until fork tender
-1 1/2 cups zucchini, chopped
-1 cup raw almond milk (or any raw nut milk)
-3/4 teaspoon cinnamon
-1/8 teaspoon nutmeg
-1/8 teaspoon sea salt (or to taste)

Blend all of the ingredients until smooth. (The just-cooked yams bring a lovely warmth to the soup as it’s blended with other raw ingredients.)

Photo credit: vintagecat

All Hail the Kale Salad

by Tracye McQuirter, author of “By Any Greens Necessary”

Yields: 6-8 servings

-2-3 bunches curly kale, chopped or torn into small pieces
-1 red onion, chopped
-5 cloves of garlic, chopped
-3 tablespoon olive oil
-2-3 tablespoon Braggs liquid aminos
-2 tablespoon nutritional yeast
-Cayenne pepper to taste

Put kale in bowl and pour on olive oil. Stir with salad tongs to make sure all leaves are coated.

Add in rest of ingredients and mix well with tongs.  If possible, let marinate at room temperature for about 15-30 minutes before serving. Enjoy!

Photo credit: jaxxon

Tempeh and Two Bean Chili

by Kevin Archer, Chef at Catskill Animal Sanctuary

Yields: 8 Servings

-2 tablespoons olive oil
-1 onion, diced
-2 carrots, diced
-8 cloves garlic, minced
-1 1/2 teaspoons cumin
-1 tablespoon chile powder
-1 tablespoon oregano
-1 teaspoon smoked paprika
-1/2 teaspoon black pepper
-1/2 pound tempeh, crumbled
-1/2 cup tomato paste (a 6 oz can)
-2 cups cooked pinto beans
-2 cups cooked kidney beans
-1 cup corn kernels
-2 teaspoons sea salt
-4 cups vegetable stock or liquid from cooking beans
-1/2 cup parsley minced

Warm the oil in a heavy-bottomed soup pot over medium heat. Add onion and sauté till translucent.

Add carrot, garlic, cumin, chile powder, oregano, paprika, and black pepper. Sauté for 5 minutes.

Add tempeh and cook for 5 minutes.

Add tomato paste and mix thoroughly.

Add beans, corn, salt and stock. Bring to a boil then lower to simmer. Simmer till heated throughout.

Mix in parsley just before serving.

Warm Millet and Blood Orange Salad

by Julia of Sassy Kitchen

Yields: 4 servings

-1 cup millet, uncooked
-1 head of romaine
-2 avocados
-2 blood oranges, sectioned
-3/4 cup almonds, sliced and roasted
-1/4 cup olive oil
-sea salt and pepper to taste

Cook millet by combining 1 cup millet with 1 3/4 cup of water on high heat until boiling. Simmer for approximately 30 minutes or until water is fully absorbed.

Peel orange skin with a paring knife, cutting around the skin until you see the white flesh. Use thin flesh lines to section out each orange slice.

Chiffonade (tightly roll up lettuce leaf and slice thin). Slice the avocado lengthwise in thin slices.

Add salad, orange sections and avocado to large or individual bowl. Top with scoop of warm millet, and sprinkle with almond slices.

Drizzle with olive oil and sprinkle with sea salt and fresh ground pepper.

Caraway Dill Split Pea Soup

by Melody

-1 tablespoon extra virgin olive oil
-1 teaspoon caraway seeds
-1 teaspoon rosemary
-2 teaspoon dill
-1/2 teaspoon rubbed sage
-1/2 teaspoon coriander
-1 large onion, chopped
-1 teaspoon Tony’s Cajun Seasoning
-8 cloves garlic
-2 teaspoon apple cider vinegar
-2 medium carrots, chopped
-1 large potato, chopped
-4 cup cabbage, chopped
-1 cup split peas
-1 bay leaf
-6 cup veggie stock
-1 tablespoon Dijon mustard
-1 tablespoon pickapepper sauce
-1 teaspoon apple cider vinegar
-2 tablespoon soy sauce
-1/2 cup nutritional yeast
-pepper to taste

In a large soup pan add the oil, spices, onion and garlic and Tony’s Cajun Seasoning.

Bring heat up to medium low and caramelize the onions. This will take around 20 minutes.

De-glaze with vinegar. Add the carrot, potato, cabbage, peas, bay and veggie stock. Turn heat up to medium high and bring to a boil.

Let soup boil for several  minutes, then turn heat down to low. Cover and simmer for an hour or so.

Add the mustard, vinegar, soy and yeast along with salt/pepper if needed. Let soup sit for 15 minutes before tasting again and adding more soy, salt or pepper.