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.

For a different version of this recipe, try Le Casserole de Cabbage.

canola oil
1 large onion, diced
1 340g pkg Yves Veggie Cuisine “Veggie Ground Round”
1/2 tsp salt
1 tsp black pepper
1/4 cup uncooked white rice (basmati or jasmine is best)
1 14oz can diced tomatoes + 1/2 can water
1/2 head cabbage, shredded
1 cup vegetable cocktail

1. Heat the oil in a large saucepan or stock pot. Add the onions, Veggie Ground Round, salt, pepper, and rice; mix well. Cook for 5-10 minutes over low medium-low heat, stirring occasionally.
2. Add the diced tomatoes and 1/2 can of water. Simmer for 5-10 minutes.
3. While the sauce is simmering, shred the cabbage and place it in a large greased casserole dish. Pour the sauce over the raw cabbage; do not stir.
4. Pour the vegetable cocktail evenly over the casserole. Do not stir.
5. Bake uncovered for 1-1/2 hours at 325°F.

This dish is excellent plain or served over rice. We’ve also served this as a main course for Thanksgiving; we served it in a hollowed-out squash shell.

canola oil
1 red onion, chopped
2 large cloves garlic, minced
1-1/2 in fresh ginger root, peeled and minced
2-3 hot chili peppers, seeded and finely chopped
14oz can diced tomatoes
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground turmeric
1 medium butternut squash, peeled and cubed
2 cups water
19oz can chick peas, drained and well-rinsed

1. Heat the oil over medium-high heat in a large saucepan or stock pot.
2. Add the onion, garlic, ginger, and chili pepper. Cook, stirring, until onions are translucent (about 3 minutes).
3. Add the tomatoes and cook, stirring, for 3-4 more minutes.
4. Add the squash, water, and chick peas. Bring to a simmer, then lower the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 20-25 minutes). Mash the squash against the side of the pot using the back of a wooden spoon.
5. Remove from heat and let stand for 5 minutes before serving.