Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients

  • ½ cup olive oil, divided
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ¼ teaspoon cayenne pepper
  • ¾ cup plus 2 Tbsp. cashews
  • 6 cups (or more) vegetable stock, preferably homemade
  • Freshly ground black pepper
  • 2 tablespoons buckwheat groats
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika

Vegan Cream of Broccoli Soup

Ingredients

  • 2 bunches broccoli
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cups vegetable stock
  • 1 russet potato, peeled, cut into 1” pieces
  • Kosher salt and freshly ground black pepper

Directions

  1. Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.
  2. Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.

Butternut Squash and Turmeric Soup

Ingredients

  • 2 tbsp. plus 1 tsp. extra virgin olive oil
  • 1 large onion, roughly chopped
  • 1 tbsp. vegetable bouillon base (we used Better Than Bouillon
  • 1 medium butternut squash (about 2 1/2 lbs.), peeled (seeds reserved), cut into 1″ pieces
  • 2 medium carrots, cut into 1″ pieces
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. black pepper
  • 2 tbsp. light coconut milk

Directions

  1. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
  3. Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
  4. Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
  5. Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.

Contest-Winning Broccoli Chicken Casserole

Ingredients

  • 1 package (6 ounces) chicken stuffing mix
  • 2 cups cubed cooked chicken
  • 1 cup frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1-1/2 cups water.
  2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11×7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

Spicy Honey-Brushed Chicken Thighs

Ingredients

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 tablespoons honey
  • 2 teaspoons cider vinegar

Directions

  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Tips: Serve this spicy chicken over a bed of steamed brown rice or some quinoa tossed with peppers. For some veggie sides, serve with zoodles, cubed, seasoned sweet potatoes or a zucchini and squash sauté. If you find yourself with leftovers (doubtful), you could make chicken tacos or add to a soup for the next meal.

Curried Lentil, Tomato, and Coconut Soup

Ingredients

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 2½-inch piece ginger, peeled, finely grated
  • 1 tablespoon medium curry powder (such as S&B)
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup red lentils
  • 1 14.5-ounce can crushed tomatoes
  • ½ cup finely chopped cilantro, plus leaves with tender stems for serving
  • Kosher salt, freshly ground pepper
  • 1 13.5-ounce can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)

Irish Root Soup

Ingredients

  • 1/4 cup butter
  • 1 large yellow onion, chopped
  • 2 leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 4 cloves garlic, smashed
  • 1 stalk celery, cut into chunks
  • 4 cups vegetable stock
  • 5 potatoes, peeled and cubed
  • 1 cup vegetable stock
  • 1 1/4 cups sliced baby carrots
  • 3 tablespoons chopped green onion
  • 3/4 cup heavy cream
  • Salt and ground black pepper to taste
  • 6 tablespoons shredded Cheddar cheese (optional)