Part 1 Part 2

(For all ingredients, please use organic versions if available)
Pumpkin Soup
8 – 10 mini pumpkins
3 – 4 cups vegetarian soup stock
1 onion
Nutmeg
Salt
Raw cashew nuts

Roasted Veggies
Turnip
Butternut squash
1 fennel bulb
Olive oil
Salt

Golden Phyllo Pouches with Roasted Vegetables and Quinoa (Serves 8)
1 pound box phyllo (filo) dough, thawed
⅓ cup olive oil for the phyllo, or cooking spray
1 cup quinoa
2 cups vegetable stock or water
2 onions, sliced
2½ – 3 cups diced butternut squash
2 cups diced turnips
2 cups sliced fennel bulb
3 – 4 tablespoons olive oil, divided
1 cup walnuts, pulverized in a food processor to form crumbs
½ cup pine nuts, lightly toasted
2 tablespoons slivered fresh sage leaves,
or 2 teaspoons dried sage leaves
Salt and pepper to taste
Mushroom Thyme Sauce
1 quart mushroom stock, either homemade or store-bought
2 – 3 tablespoons soy sauce
½ cup raw cashews
1 cups water
2 tablespoons chopped fresh thyme,
or 2 teaspoons dried thyme
1 – 2 tablespoons cornstarch or arrowroot, dissolved in a little water

Pumpkin Bread Pudding
6 – 7 cups cubed bread (dry)
Pumpkin Custard
1 pound pumpkin (canned is fine)
8 ounces medium tofu, mashed
¾ cup soy or almond milk
1 cup maple syrup
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon ginger
½ teaspoon sea salt
2 tablespoons cornstarch or arrowroot
½ cup raisins (optional)
Vegan Crème Anglaise
1 cup cashew crème
⅓ cup maple syrup
1 vanilla bean, split
Pinch of salt
1 – 2 tablespoons sugar, optional