Moroccan Stew with Butternut Squash and Chickpeas

Recipe sourced from rachelcooks.com Yields 6 servings Ingredients 2 Tablespoons olive oil 3 cups cubed butternut squash (1/2 inch cubes) 1 cup chopped onion (about 1 medium onion) 1 cup chopped carrots (about 2 carrots) 3/4 cup chopped celery (about 2 stalks) 4 cloves...

Vegan Sausage & Potato Beer Cheese Soup

Recipe sourced from thissavoryvegan.com Yields 8 cups Ingredients 1 Tablespoon olive oil8 oz vegan sausage3 Tablespoon vegan butter3 Tablespoon flour1 small yellow onion, diced1 carrot, diced2 stalks celery, diced1 jalapeño, diced1 clove garlic, diced1 teaspoon...

Old-Fashioned Tuna Fresh Veggie Pasta Salad

Recipe shared by Nicci Meadow, CSA Work-for-Sharer Ingredients 1-2 cans tuna2 stalks celery 1-2 garlic scapes 2 carrots 3 scallions 2 big Tablespoons of mayonnaise, regular or vegan1/2 box pasta (wheat, white, rice, etc. penne, elbows, bowties, etc. but not spaghetti)...

Spring Minestrone Soup with Chickpeas & Vegetables

Recipe sourced from feastingathome.com Yield 6-8 servings Ingredients 1 cup dry garbanzo beans (or substitute 2 cans)2 Tablespoons olive oil1 medium onion, diced (or substitute 2 leeks)2 cups chopped fennel bulb or celery4–6 garlic cloves, minced4 cups flavorful stock...

Vegetarian Mock Chopped Liver

Recipe by Kenden Alfond, sourced from chabad.org Vegan, Egg-Free, Gluten-Free, Soy-Free Ingredients ¼ cup vegetable broth (or water)½ cup chopped onion2 cloves garlic, minced2 cups button mushrooms, cleaned and sliced½ teaspoon sea salt½ cup walnuts1 teaspoon balsamic...