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1 cup dried cannellini beans
3 cups vegetable broth (see note above)
4 cups water
2 tablespoons extra-virgin olive oil
Pinch salt
1 bay leaf
¼ to ½ teaspoon Aleppo pepper
1/4 cup dry or medium-dry sherry
4 large thinly sliced shallots (about 1 1/2 cups)
1 medium butternut squash, cut into ½ inch cubes (about 4 cups)
1 5-ounce package baby spinach
2 teaspoons sherry vinegar

Rinse and soak beans in a large bowl of cold water overnight, or use the quick-soak method.  Drain and place in a medium saucepan with broth and water Bring to a boil, then reduce heat and simmer until beans are tender (the time will depend on how old your dried beans are).  Drain, reserving liquid.

Heat the oil over low heat in a Dutch oven. Add the shallots, bay leaf, salt and Aleppo pepper, then cover and cook for 15 minutes, stirring occasionally.  Raise heat, add sherry and cook for 30 seconds. Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender, then add beans and spinach. Simmer for one minute longer, then add sherry vinegar, add additional salt to taste and serve.

Serves 6

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2 cups dried cranberry beans
2 tablespoons extra virgin olive oil
1 large red or yellow onion, chopped
1 cup chopped carrots
1 stalk celery, chopped
3 cloves garlic, minced
¼ to ½ teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo)
½ cup dry white wine or vermouth
2 teaspoons chopped fresh oregano
½ teaspoon finely chopped fresh rosemary
4 cups vegetable stock (recommend Imagine No-Chicken broth here)
4 cups water
1 cup Pomi chopped tomatoes (or BPA-free crushed tomatoes such as Bionaturae or Muir Glen)
1 teaspoon smoked paprika
1 teaspoon sweet Hungarian paprika
½ teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
2 bunches Swiss chard, stemmed and chopped well
1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Soak the beans in a large bowl of cold water overnight, or use the quick-soak method.  Drain.  Place in a pot and cover with cold water by a couple inches. Bring to a boil, then reduce heat and simmer until the beans are just tender, about 1 hour.  Drain, reserving cooking liquid.

Remove 1 cup of beans and ½ cup water to a food processor. Puree until smooth.

Heat the olive oil over medium-low heat in a large Dutch oven. Add the onion, carrots, celery, garlic and red pepper flakes. Cook for 15 minutes, stirring occasionally.

Add wine, oregano and rosemary and raise heat to high and cook for until the liquid is evaporated. Add vegetable stock, water, tomatoes, paprika, salt and pepper.  Bring back to a boil, then reduce heat and simmer for 10 minutes, or until carrots are tender.

Add whole and pureed beans, and Swiss chard, and simmer for 5 minutes. Add the pasta and heat through. Season with additional salt and pepper to taste and serve.

Serves 6

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1 cup quinoa (I prefer red, but any type will do)
1.5 cups vegetable broth
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA-free Eden brand)
1/4 cup chopped kalamata olives
1 red bell pepper, roasted, peeled and diced
2 tablespoons minced flat-leaf parsley
Salt and freshly ground black pepper to taste
2 tablespoons fat-free feta cheese

Place the quinoa and broth in a small saucepan. Heat to boiling, then reduce heat, cover and simmer for 12-14 minutes, until water is absorbed and quinoa is cooked but still a bit crunchy. Cool slightly.

In a serving bowl, whisk together the olive oil and lemon juice. Add olives, red pepper, parsley, salt and pepper, then gently stir in quinoa and beans. Top with feta cheese and serve. (Note: keeps well for three days, but I think it’s best served immediately, as flavors can fade slightly with refrigeration.)

Serves 4

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2 tablespoons ground flax seeds
4 tablespoons water
1/2 cup sugar
1/2 cup brown sugar
2/3 cup pumpkin
puree
½ cup mashed super-ripe banana
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cranberries, roughly chopped (if frozen, do not thaw)
½ cup dark chocolate chips (60% to 72%)
½ cup chopped pecans

Heat the oven to 350 degrees.

Mix pumpkin, banana and sugars in a medium bowl. Vigorously whisk together the flax and water, and add to pumpkin mixture. Stir in the vanilla and oil.

In another bowl, combine the flour, baking soda, cinnamon, salt and baking powder, then mix into the wet ingredients. Fold in the chocolate chips cranberries and pecans.

Pour into oiled 9 x 5″ loaf ban and bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Leave in the pan for 10 minutes, then run a knife around the edges and remove to a rack. Let cool before serving.

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2 tablespoons extra virgin olive oil, divided
1 delicata squash (about 1 ½ pounds), peeled and cubed
1 small fennel bulb
2 cloves garlic
1 medium yellow onion, diced
10 ounces mushrooms (shiitake, crimini or a combination)
1 1/2 cups pearled farro (can substitute barley)
1/2 cup vermouth
4 cups vegetable broth (plus more if needed)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme
1/2 teaspoon salt, or less if your broth is salty
Black pepper to taste
2 tablespoons minced flat-leaf parsley

Heat the oven to 400 degrees.

Cut the base off the fennel bulb, cut a V-shape in the bottom to remove the core, and cube. Toss the squash and fennel with 1 tablespoon olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for about 30 minutes, until the vegetables are tender.

In a 4 quart saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onions and garlic and sauté 5 minutes. Add the farro and sliced mushrooms and sauté for 3 minutes.

Raise the heat, add the vermouth and cook until it has evaporated. Reduce the heat to medium-low and add ½ cup broth. Simmer, stirring frequently, until it is absorbed. Repeat this with the remainder of the broth, in ½-cup increments. It should take about 25 minutes; the farro should be cooked through but al dente.

Add the roasted squash and fennel, and simmer for three minutes longer, stirring occasionally and adding more broth if the risotto seems too dry.

Add parsley and black pepper, and serve.

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2 cups whole wheat pastry flour
½ cup sugar
1 tablespoon cocoa powder
2 teaspoons instant espresso powder
3 1/2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper
Scant 3/4 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
¼ cup well-chopped pecans
½ cup extra-virgin olive oil
2 teaspoons vanilla extract
2 tablespoons non-dairy milk of choice (can substitute regular milk)
½ cup blackstrap molasses (see note above)
¼ cup demerara sugar

Heat the oven to 375 degrees.

Mix the dry ingredients (through pecans) in a large bowl.

In another bowl, whisk together the oil, vanilla, milk and molasses.  Add to the dry ingredients and mix with a spoon just until combined.

Form into 1-inch balls and roll in the demerara sugar. Place a few inches apart on a cookie sheet lined with parchment paper. Bake for 9 minutes. They may still look a bit wet inside, but don’t worry.

Let cool on the baking sheet for 3 or 4 minutes, then remove to a rack and cool fully before eating.

Makes about 3 dozen cookies