Free How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer Page A

and salt, and pepper. Simmer on medium heat, stirring frequently, for 15-20 minutes or until squash can be pierced easily with a fork. Blend half of the vegetables with the milk in a blender or food processor. Return to soup and simmer 5 minutes more. Garnish with croutons and green onions. Makes 4-6 servings.
    GARDEN VEGETABLE BORSCHT
    This bright, eye-catching soup is bursting with fresh vegetable goodness.
    1 small red onion, chopped
    4 cloves garlic, minced
    2 large carrots, chopped
    2-4 medium beets, chopped
    2 tbsp olive oil
    1 cup cabbage, chopped
    1 cup spinach, chopped
    1 28-oz can diced tomatoes or
    5-8 fresh tomatoes, diced + ¼ cup water
    2½ cups vegetable stock or water
    ¼ tsp pepper
    ¼ tsp prepared horseradish (optional)
    In a large stock pot, sauté the onions, garlic, carrots, and beets in oil on medium heat until onions are translucent. Add the cabbage, spinach, tomatoes, stock, pepper, and horseradish. Simmer on medium heat for 20-30 minutes or until carrots and beets can be pierced easily with a fork. Serve with warm fresh biscuits and tofu sour cream . Makes 4-6 servings.
    CHIVE BUTTERNUT SOUP
    A colourful and zesty soup. Chives add a subtle flavour that is sure to please.
    1 small onion, chopped
    1-2 stalks celery, chopped
    1½ cups butternut squash, peeled & cubed
    2 tbsp olive oil
    2 cups stock or water
    1 cup cooked or canned white kidney beans
    1 tbsp pepper
    ½ tsp salt
    ¼ cup chives, minced
    In a medium soup pot, sauté the onions, celery, and squash in oil on medium-high heat until onions are translucent. Add the stock, beans, pepper, and salt. Simmer on medium-low heat for 15 minutes, then remove from heat. Remove half of the vegetables and broth and blend in a blender or food processor until smooth. Return to pot and stir in chives. Makes 2 servings.

    JANA’S SPRING GARDEN SOUP
    Get outside, plant a garden, and enjoy the fruits of your labour.
    8 cups water
    2 cups each of as many of the following fresh greens:
    nettles
    collard greens, sliced into strips
    kale, roughly chopped
    mustard greens, roughly chopped
    Swiss chard, roughly chopped
    ¼ cup dandelion greens, roughly chopped
    2 medium carrots, chopped
    3 stalks green onions, chopped
    sprig of fresh fennel
    2 cups medium tofu, cubed
    1 tsp Braggs or soy sauce
    ¼ cup miso
    In a large soup pot, bring the water to boil. Add the greens, dandelions, carrots, onions, and fennel and simmer for 20-30 minutes on medium heat. Stir in the tofu, Braggs, and miso and remove from heat. Let stand 10 minutes before serving. Makes 4-6 servings.
    JANA’S WINTER SICKY SOUP
    When winter has you sniffling and sneezing, strain the broth from this soup and drink as much as you can all day long. If you’re not sick but just want a wonderful soup to get you through the winter blahs, Jana’s hearty soup will do the trick.
    ½ medium butternut squash, peeled & cubed
    4 medium carrots, sliced
    ½ -1 cups burdock roots, sliced
    ½ dandelion root, chopped
    2 tbsp olive oil
    ½ medium white onion, chopped
    4 tbsp fresh ginger, grated
    8 cloves fresh garlic, chopped
    8 cups vegetable stock or water
    1 tsp cayenne pepper
    1 tsp curry powder
    pinch of salt
    2 tbsp fresh rosemary, chopped
    3 lemon slices
    4 whole leaves of collard greens,
    roughly chopped
    ¼ cup miso
    ¼ cup green onions, chopped (garnish)
    In a large soup pot, sauté the squash, carrots, and burdock and dandelion roots in oil on medium-high heat for 5-10 minutes or until ingredients are tender. Add the onions, ginger, and garlic and cook 5 minutes more. Pour in the stock and add the cayenne, curry, salt, rosemary, lemon, and collard greens and simmer on medium-low heat for 40 minutes. Remove from heat, stir in miso, and let stand 5 minutes before serving. Garnish with green onions. Makes 4-6 servings.

    MUSHROOM BARLEY STEW
    Barley is a rugged grain that has been used for food, barter, and beer for over 4,000 years. It is a nutritionally balanced food high in protein and carbohydrates. It also