(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
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
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