corn pancakes

1 1/2 cups creamed corn (1 can)
2 eggs
1 cup almond milk
1 t sugar
1 1/2 t baking powder
1/2 t salt
1 1/2 cups flour

Combine all ingredients well. Heat a pan with oil and cook like pancakes.

sweet potato and cranberry quinoa

1 cup quinoa

2 sweet potatoes, diced

1/4 cup diced red onion

1/2 cup dried cranberries

fresh parsley, chopped

juice of half a lemon

olive oil

salt and pepper

Cook quinoa according to package directions.

Cook sweet potatoes in a skillet with a tablespoon oil until tender. Place it in a bowl. In the same skillet, saute the onion for 5 minutes. Place all the ingredients in the bowl  and gently mix, Season to taste.

zucchini soup

4 zucchini, unpeeled
3 potatoes, peeled and cubed
2 small onions, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/4 tsp. dried thyme
garlic powder

Wash and cube zucchini. Heat a tsp. of olive oil in a soup pot. Saute onion and garlic until fragrant, about 5 minutes. Add zucchini and seasonings. Saute until zucchini begins to soften, stirring occasionally. Add potatoes and enough water to cover vegetables. Cover and cook for 30 minutes. Blend using an immersion blender. Serve with croutons.

leek soup

1 T. oil

1 large onion

3 large leeks, cleaned and sliced

3 zucchini, sliced

1 tsp. salt

1/2 tsp. white pepper

5 potatoes, cooked and mashed

6-8 cups water

In a 6 quart pot, Saute onion in oil until transparent. Add leeks, zucchini, salt and pepper. Saute another few minutes. In another pot, cook potatoes in water for 30 minutes, or until soft.Add potatoes with some of the water to the leek mixture.Using an immersion blender, blend all ingredients with water until smooth.Simmer for 15 minutes. Add water for desired consistency.

Creamy vegetable soup

1 onion, chopped

3 cloves garlic, chopped

3 carrots, sliced

3-4 sweet potatoes, peeled & diced

2 zucchinis, cubed-optional

2 parsnips,peeled & diced-optional

1 butternut squash, roasted

1 acorn squash, roasted

salt and pepper to taste

1/2 tsp. dried thyme, crushed to release flavor

Saute onion in a large pot until translucent. Add garlic and cook a few minutes until fragrant. Add prepared vegetables and seasonings. Cook until veggies begin to soften, about 20 minutes, stirring occasionally.Add water to cover vegetables and cook on medium heat for 1 hour, until.everything is cooked through. Using an immersion blender, blend soup in pot. Taste if more seasoning is needed. Enjoy!

chunky vegetable soup

 1 medium onion, diced

2 garlic cloves, chopped

2 sweet potatoes, diced or cubed

3 carrots, sliced

1 potato, cubed

2 yellow squash or zucchini, diced

1 tsp. salt

ground pepper to taste

1/4 tsp. dried thyme

5 cups water

1 can lentils,drained

1/2-3/4 cup frozen peas

Heat a 6-8 quart pot over medium heat. Add a teaspoon oil and saute the onion and garlic until fragrant, about 3 minutes. Add remaining ingredients except lentils and peas.Cook 45 minutes.Add the lentils and peas. Cook another 10 minutes.

Red lentil squash soup

1 tsp. oil

1 onion, diced

3 garlic cloves, chopped

1 T. tomato paste

3 carrots, peeled and diced

1 butternut squash, peeled and cooked

1 T. salt

1/4 tsp. black pepper

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. cumin

1 1/2 cups red lentils, rinsed and divided

7 cups water

2 (sweet) potatoes, peeled and cubed

Heat oil in a 8-quart pot. Add the onion and saute until translucent, about 5 minutes. Add the garlic and tomato paste.Stir until tomato paste starts caramelizing. Add the carrots, squash, spices, water ,spices and 1 cup lentils. Cover and cook for 35-45 minutes until tender. Using an immersion blender, blend the soup in the pot until desired consistency. Add the 1/2 cup of lentils and potatoes. Cook another 30 minutes until cooked through.