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3 c Chestnuts, roasted & peeled

1 tb Oil

1/2 c Onion, finely chopped

1/4 c Celery, chopped

2 1/4 c Water

3/4 c Apple juice

1 ts Tamari

1 Vegetable bouillon cube

—————OPTIONAL—————-

1 ds Nutmeg

* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its “meat” is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water. *Anne’s note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot. Jeanne Marie Martin, “Vegan Delights” posted by Anne MacLellan

6 c Hot water

3 1/2 oz Pk chicken noodle soup mix

(2 envelopes) 2 Eggs, well beaten

1 T Soy sauce (optional)

Chinese fried noodles 1. Pour water into a deep, 2-quart, heat-resistant, non-metallic

casserole and heat, covered, in Microwave Oven 10 minutes or until boiling. 2. Add noodle soup mix and heat, covered, 4 minutes. Allow

to stand 4 to 5 minutes or until noodles and chicken are tender. 3. Pour beaten eggs in soup mixture gradually, stirring with a

fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eeggs form thin strings. 4. If desired, stir in soy sauce. Garnish with fried noodles.

1 sm Cantaloupe, peeled, seeded &

– chopped 2 tb Orange juice

1 ts Orange rind, grated

2 tb Sweet sherry

1/2 ea Honeydew melon, peeled,

– seeded & chopped 2 tb Lemon juice

3 tb Mint, chopped

Mint sprigs, to garnish Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours. Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled. Pamela Westland, “Fruit”

2 ea Garlic cloves, minced

1 md Carrot, grated

1/4 c Raw barley

1 ea Bay leaf

2 1/2 c Stock

4 c Cooked chick peas

3/4 lb Spinach, steamed & chopped

1 sm Zucchini, diced

1 1/2 ts Favourite curry powder

1/4 ts Thyme

1/4 ts Cumin

Salt & pepper 2 c Stock

2 tb Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.

Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.

4 oz Onions, chopped

6 oz Red lentils

4 oz Carrots, sliced thinly

1 tb Madras curry powder

2 pt Boiling water

1 1/2 ts Salt

1/4 ts Paprika

2 sl Bread, made into crumbs

Cilantro, to garnish Heat oil in a large soup pot. Add the onions & saute them for about 10 minutes. Add the lentils & cook for 1 minute, stirring

constantly. Mix in the carrots & curry powder. Cook for 2 minutes. Add the boiling water, salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour, stirring occasionally. Add the breadcrumbs & continue to cook for another 5 to 7 minutes. Ladle into soup bowls & garnish with cilantro.

1 lg Onion, chopped

4 lg Leeks, washed & sliced

12 oz Potatoes, diced

1 pn Arame weed

1 ts Rosemary

1/2 ts Curry powder

1 3/4 pt Water

1 ea Garlic clove

Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder & water. Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes. Blend until smooth in a blender with the garlic clove & soy sauce. Reheat & serve.

4 c Chicken stock

1 tb Butter

1 Bay leaf

1 c Onion, finely chopped

1 c Yogurt, plain

2 ts Garlic, minced

Chives, chopped 1 tb Curry powder

3 tb Flour

1 Large tomato, in cubes

1. Heat the butter in a saucepan and add the onion. Cook until wilted then

add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and

bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.

2 qt Boiling water

1 1/2 ts Salt

1 ea Onion, chopped

1 ea Celery stalk, chopped

1 sm Green bell pepper, chopped

1 sm Red bell pepper, chopped

3 tb Vegetable oil

1 ts Vegetable broth powder

1 ts Brown sugar

1 ea Bay leaf

4 tb Tomato paste

2 tb All purpose flour

Pepper Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.