Appetizers

Fresh Mushroom Soup (Vegan)
Recipe from Nanette Hilton

INGREDIENTS:
-6 T. Earth Balance buttery spread
-1 med. Onion, finely chopped
-1 lb. fresh mushrooms, randomly chopped
-3 T. flour (can substitute oat flour)
-4 C. vegan beef stock (try ‘Better Than Bullion’ brand)
-pinch pepper
-pinch nutmeg
-1 1/2 C. cashew cream (below).

DIRECTIONS: Melt butter in lg. saucepan. Add onion & stir over moderate heat till clear. Add mushrooms & cook 5 min., stirring occasionally. Blend in the flour until well coated. Add stock slowly, stirring continually. Bring to boil. Reduce heat, & simmer 5 min.. Add pepper & nutmeg. Remove from heat, & stir in cashew cream.

CASHEW CREAM: 2 C. raw cashews soaked overnight or at least 8 hours in water. Drain water. Put nuts & new water covering nuts by 1” in blender & blend till smooth. Can store in fridge 1 week or freeze for future use.


Candied Sweet Potatoes
Recipe from “No Wheat, No Dairy, No Problem” by Lauren Hoover

Yields: 4, ½ cup servings or 2 cups
INGREDIENTS:
• 2 medium sized sweet potatoes or yams, cut into 2-inch chunks
• 1 cup water
• ½ cup real maple syrup
• 2 Tablespoons orange blossom honey
• 2 Tablespoons blood orange olive oil*
• 1 ½ teaspoon real vanilla extract
• Juice and zest of ½ lemon
• One cinnamon stick

DIRECTIONS: In a 1-quart saucepan combine all ingredients except olive oil. Cover and cook over medium heat for 30 minutes, stirring occasionally. Uncover and cook 10 minutes, stir constantly or it will stick. Remove cinnamon stick. Add blood orange olive oil and sir. Serve immediately.

* Available at www.jonesandbones.com, or use grapeseed or olive oil and zest of one washed orange, and use ¾ cup water and ¼ cup fresh squeezed orange juice.