Ingredients

4 tbsp unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups of vegetable stock
Salt and pepper to taste
Sour cream

Directions

In a large pot, heat the butter until melted. Stir in the pumpkin, sweet potatoes and peanut butter. Add the vegetable stock and salt and pepper to taste. Simmer gently for about 20 minutes.

Serve with a dollop of sour cream and fresh crusty bread. Serves about 6.

Ingredients

1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tbsp olive oil
1 lb 2 oz lean ground beef
2 x 16oz can of tomatoes, chopped
1 x 16oz can red kidney beans, drained
24oz of vegetable or chicken stock
Pinch of crushed dried chilies
2 squares plain chocolate

Directions

In a large skillet, heat the olive oil and sauté the onion and garlic until almost tender. Add the ground beef and, stirring occasionally, cook for about 5 minutes or until the meat is no longer pink. Continue reading →

Ingredients

1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted

Directions

In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. Continue reading →