3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.

This soup is simple to make, and the natural sweetness of the peanuts works beautifully with the curry and cayenne pepper. Makes 6-8 servings.

1 large onion, finely chopped
2 garlic cloves, chopped
1 tsp cayenne pepper (or more!)
2 tbsp peanut oil
3 cups vegetable stock
1 28oz can of plum tomatoes, drained (cut tomatoes in half, squeeze out seeds, chop)
2/3 cup smooth natural peanut butter
1 can coconut milk (optional)
salt
pepper

1. In a 4-quart pot over medium heat, cook the onion, garlic and cayenne pepper in the oil until the onion turns translucent, about 10 minutes. Stir in the curry powder and stir the mixture over medium heat for 1 minute or more.
2. Add the tomatoes, stir and let simmer for a few minutes. Add the vegetable stock and simmer for another 10 or 15 minutes.
3. Take pot off heat and transfer to blender (or use a handblender in the pot, like I do) and blend until smooth.
4. Bring the soup to a simmer and whisk in peanut butter, then coconut milk (if using). Season with salt and pepper and more cayenne if you want it hotter.

Adapted from James Peterson’s Splendid Soups cookbook.

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.

1 head garlic
olive oil
1 onion, chopped
1/2 bunch fresh sage, finely chopped
1 19-oz can navy beans or white kidney beans
1/2 tsp balsamic vinegar
salt and pepper to taste

1. Remove the outer layer of papery skin from the head of garlic and trim a small bit off the top of the head to expose each of the cloves.  Place in the centre of a square of aluminum foil and drizzle with a bit of olive oil.  Seal the package.  Cook at 400°F for 40 minutes.
2. While the garlic is roasting, cook the onion and sage together in olive oil over low heat until the onions are soft and just starting to brown.
3. Combine beans, vinegar, salt and pepper.  Add cooked onion mixture.  Squeeze the roasted garlic cloves into the mixture; discard the leftover papery skin.  Purée the entire mixture using a food processor or immersion hand blender until smooth.

1 carrot, chopped
1 19oz can black beans, well rinsed
2 tbsp water
1 tbsp olive oil
1 onion, chopped
1/4 tsp salt or to taste

1. Boil carrots until soft. While carrots are boiling, purée beans and water in a food processor or in a bowl using an immersion hand blender.
2. Heat oil over medium heat. Add onions and cook until soft and browned. While onions are cooking, add boiled carrots to puréed beans and process until well blended.
3. Add salt and bean mixture to onions and mix well. Cook until heated through.
4. Cool, then refrigerate until ready to serve. Makes a great sandwich filling or dip.