This recipe is from Great Vegetarian Cooking Under Pressure, a cookbook for those who use pressure cookers. But don’t worry, even if you don’t have a pressure cooker you can still make this soup—I’ve provided conventional stove-top directions as well.

Ingredients:

1. Heat the oil in the cooker. Cook the onions over medium-high heat, stirring frequently, for 1 minute. Add the water (stand back to avoid sputtering oil), beets, potatoes, cabbage, tomatoe paste, bay leaves, and dill seeds.
2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 6 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting away from you to allow any excess steam to escape. If the beets are not fork tender, replace (but do not lock) the lid and simmer until they are done. Remove the bay leaves.

Conventional Stove-top Directions:

1. Heat the oil in stock pot. Cook the onions over medium-high heat, stirring frequently, for 1 minute. Add the water (stand back to avoid sputtering oil), beets, potatoes, cabbage, tomatoe paste, bay leaves, and dill seeds.
2. Cook over low-medium heat until beets are fork tender. Remove the bay leaves.

Serving Options:

For a winter soup: Purée about one third of the soup with a hand blender. Stir in salt and pepper. Add lemon juice to taste just before serving. Garnish with a dollop of sour cream, if desired.

For a summer soup: Purée the soup, add salt and pepper, and transfer to a large storage container, cover and chill. Just before serving, add lemon juice to taste. Serve with a dollop of sour cream or yogourt, if desired, and top with cucumber and/or dill.

Ingredients:

Directions:

1. Preheat oven to 350 degrees, and grease the inside of a 9 x 9″ oven-safe dish.
2. Combine all the ingredients except for the tofu in a medium sized bowl and briefly whisk.
3. Add the tofu and stir to coat.
4. Dump the whole kit and kaboodle into the oven-safe dish and spread evenly.
5. Bake for 45 minutes. (You can turn the tofu partway through cooking if you like, though I confess I’m too lazy to bother.)
6. Eat.

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*Note: The cookbook actually provides a few variations on baked tofu, all of which are tasty. Also, as I suspect you’ve guessed, the above recipe is my paraphrasing of the original.

Sweet azuki bean buns

Tomomi’s Recipe

Ingredients:

• 2/3 cup lukewarm water
• 1 tbsp sesame (or other) oil
• 1-2/3 cup all-purpose flour
• 3 tbsp sugar
• 1 tsp baking powder
• 1  tsp dry yeast

Directions:

1. Put all ingredients into a bread machine and run it on the dough setting.
2. While the bread machine is machining, make your filling (See below for filling ideas.)
3. Once the bread machine cycle is complete, preheat your oven to 105°F.  (My oven gives me the option of 0°F or 200°F, so I just preheat it at the lowest setting for a few minutes, then turn the heat off.)
4. Take your dough and divide in 6. Shape into buns and place on squares of baking parchment.
5. Let them rise inside the preheated oven for 20 minutes.
6. Flatten the rolls (I do this on a piece of parchment so I don’t have to worry about dusting the counter with flour), place a tsp to a tbsp of filling in the middle of your dough and bring the edges together until the tastiness is sealed inside. Return stuffed bun to its square of parchment.
7. Let buns rise in the oven another 10 minutes. While waiting start water boiling in a wok or pot large enough to accommodate your bamboo steamer.
8. At the end of the 10 minutes, transfer the buns into the steamer and cook them for 10 minutes over medium-high heat.
9. Enjoy.

Note: Buns freeze well and can be thawed in the fridge overnight. Microwave them for approximately 30 seconds for a warm and satisfying treat.

Heather’s Whole Wheat Version

Ingredients:

• 2/3 cup lukewarm water
• 1 tbsp sesame (or other) oil
• 1 cup whole wheat flour
• 2/3 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1  tsp dry yeast

Directions as above.

Filling Ideas

• Sweet Azuki Bean Buns ~ fill with sweet azuki bean paste
• Tuna Melts ~ fill with a mixture of light flaked tuna, avocado, and old cheddar
• Pizza Pockets ~ fill with a mixture of tomato sauce, shredded mozzarella, and veggie pepperoni
• Lox Pockets ~ fill with a mixture of smoked salmon, cream cheese, and capers
• Taco Pockets ~ fill with a mixture of refried beans, salsa, and Monterey Jack cheese
• Samosa Buns ~ fill with samosa filling (I especially like the recipe in the Moosewood Cookbook)
• Apple Pie Pocket ~ will with a mixture of baked apple, pomegranate seeds, a pinch of cinnamon and clove, and Manchego cheese
• Spanokopita Buns ~ fill with a mixture of feta cheese, cooked chopped spinach, sautéed onion and chopped garlic
• Brocco-Buns ~ fill with a finely chopped mixture of cooked broccoli and cauliflower, and shredded jalapeño havarti
• Sweet Potato Buns ~ fill with mashed yams seasoned with a pinch of salt and some maple syrup

Have your own ideas for scrumptious fillings? We’d love to read about them in the comments!

Ingredients:

• 2 tbsp oil
• 2 medium onions
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tsp turmeric
• pinch ground cloves
• pinch ground cinnamon
• 1/3 cup shredded, unsweetened coconut
• 1 large head cauliflower, chopped
• 3 cloves garlic
• 1 tbsp grated ginger root
• 4 tbsp honey
• 5 tbsp of sambal oelek (or other chili paste or hot sauce)
• 3/4 cup natural peanut butter
• 2 tbsp rice vinegar
• 2 tsp salt
• 1/2 cup roasted red pepper
• 1 tin white beans, drained and rinsed well

Directions:

1. On medium heat, sauté onions in oil until translucent and browned at the edges.
2. Set heat to low, then add spices and coconut, stirring until well mixed. Add cauliflower and cook for 4 minutes while stirring.
3. Add garlic and ginger, and stir until garlic is browned but not burnt. Pour in 1 cup of water and stir until bottom and sides of pot are deglazed.
4. Add honey, sambal, peanut butter, vinegar, and salt, stirring until the peanut butter has melted and is well mixed.
5. Add 5 more cups of water, roasted red pepper, and beans. Stir well. Simmer on low heat until cauliflower is soft. Using a hand blender, blend soup until smooth.
6. Sample and adjust salt and sambal to taste.

Notes:

• You can add a little water if you prefer a thinner soup.
• If you use regular peanut butter, you may want to cut back on the honey and salt since it already has added sugar and salt.
• Sambal is a friendly heat, but if you prefer a milder soup simply use less. If you decide you want to spice up the soup after you’re done, you can always stir a little sambal straight into your bowl. (This is great when you’re not sure how much spice your guests or your family can handle.)
• Makes 8–10 servings.

Ingredients:

• some oil
• 1 sweet (or vidalia or red or whatever) onion chopped
• 2 28oz cans of diced tomatos
• 1 or 2 jars of spicy tomato sauce
• 1 can of tomato paste
• some TVP or a package of Yves’ Ground Round
• some molasses (maybe 2 or 3 tbsp)
• some veggie Worcestershire sauce
• some ground coriander
• chopped carrots
• chopped celery
• chopped mushrooms (or dried mushrooms)
• ½ can of pinto beans, rinsed well for pity’s sake
• ½ can of kidney beans, rinsed well
• some chili powder
• some chili paste

Directions:

1. Sauté onion in a thick-bottomed 6L soup pot.
2. Toss in tomatoes, tomato sauce, tomato paste, TVP, molasses, worcestershire sauce, coriander, carrots, celery, mushrooms, beans, chili powder, and chili paste.
3. Stir, add more of any of the ingredients you wish to achieve the consistency, taste and aroma you like best.
4. Cook over low-medium heat until the vegetables are as cooked as you like.
5. Eat.

You can keep this chili on a low simmer for as long as you wish if it’s more convenient to make the chili in advance. It also freezes well.

Serves an army.

And if you want to make it even easier to whip up these pancakes, try putting all the dry ingredients in a quart-sized jar beforehand. When the weekend comes all you’ll need to do is mix in those wet ingredients and start cooking!

Ingredients:

• 8 cups vegetable stock
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 tsp. salt
• 6 tbsp minced ginger
• 4 large garlic cloves
• 1 tbsp ground cumin
• 2 tbsp ground coriander
• ½ tsp cayenne pepper
• 1 tsp paprika
• 1 red bell pepper, diced
• 4 medium yams, peeled (or not) and roughly chopped
• 1 14 fl oz can water-packed pineapple, juice reserved
• 3 ripe tomatoes, chopped
• 5 tbsp natural smooth peanut butter
• 1 bunch cilantro, chopped (optional)
• Juice of 2 limes, or more to taste
• Favourite hot sauce, to taste

Directions:

1. Heat stock and keep it warm on the back burner while you assemble the soup.
2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
   simmer until the yams are tender.
4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
   Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
   processor.
5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
   pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

Serves 8.

From Rebar Modern Food Cookbook

Ingredients:

• Lots of your favourite variety of apple (1½ pounds or so)
• 6 tbsp of butter or margarine
• ¾ cup brown sugar
• ½ whole wheat flour
• ¼ cup rolled oats
• ¼ cup chopped walnuts
• ¼ tsp salt
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ cup raisins

Directions:

1. Preheat oven to 375ºF. Chop the apples, and submerge pieces in a bowl of water with a bit of lemon juice to prevent browning. You can peel your apples if you like, but I prefer to leave the skin on.
2. Combine the butter, sugar, 2/3 of a cup of the flour, oats, nuts, salt, nutmeg, cinnamon, and ground cloves in a bowl, using your hands or a spoon, until you have a consistent, crumbly mixture.
3. Grease a 9 x 9 oven-safe dish and put a layer of apples in the bottom. Scatter some raisins on top, then sprinkle a bit of the remaining flour. Place additional layers as described above into the dish and don’t be afraid to pile the dish high since the apples will reduce as they cook.
4. Once you’ve fit as many apples as you can in your dish, pat the crisp mixture you prepared earlier on top until it is covered.
5. Set the dish on a baking sheet to catch any drips, then bake for an hour or so until the juices from the apples are bubbling, the topping is golden, and your home smells divine.
6. Enjoy!

Soup Ingredients:

• 1 540 ml can of garbanzo beans
• 1 tsp of cumin seeds
• ½ tsp mustard seeds, preferably white
• 1 tbsp sesame seeds
• 1 large onion, sliced finely
• 1 tbsp olive oil
• 2 large cloves of garlic, sliced finely
• ½ tsp ground ginger
• 4 cups well-flavoured vegetable stock
• salt and freshly ground black pepper
• 1 cup milk (or 3/4 cup stock)

Salsa Ingredients:

• ½ small red bell pepper, chopped
• ½ small yellow pepper, chopped
• 1/4 cucumber, chopped
• 1 garlic clove, chopped finely
• 1 tomato, chopped
• 1 small red chile, seeded and chopped finely
• 1 to 2 tbsp cilantro leaves, torn finely
• zest and juice of 1 lemon
• 1 to 2 tbsp sour cream (optional)

Directions:

1. Drain the garbanzo beans and rinse them thoroughly under cold running water: set aside.
2. Heat a non-stick skillet until evenly hot, then add the cumin, mustard and sesame seeds and roast for 2 to 3 minutes, until they start to pop. Transfer the spices to a mortar or spice mill and grind until smooth. You may also use the end of a rolling pin to grind the spices.
3. Cook the onion in the oil in a large pan until well browned, then add the garlic, ginger, and freshly ground spices and cook for another minute. Stir in the garbanzo beans, and the broth, then bring the soup to a boil and season lightly. Simmer for 45 to 60 minutes, until the garbanzo beans are soft.
4. You can prepare the salsa while the soup is cooking:
   1. Mix together all the prepared vegetables, season lightly, then add the cilantro, lemon rind, and lemon juice. Allow the salsa to stand to at least 30 minutes for the flavours to blend together.
   2. Allow the soup to cool slightly, then puree until smooth in a blender, or food processor. Rinse the pan and return the soup to it, then reheat gently with the milk, seasoning with salt and pepper to taste.
5. Blend the salsa with 1 to 2 tbsp. of sour cream if you wish, then serve soup with a generous spoonful of salsa in each portion.

Serves 6.

From High-Fiber Cooking

• 1 350 g (12 oz) package of firm tofu
• 1 tbsp vegetable oil (plus enough to deep fry your tofu if you choose to go that route)
• 1 medium onion, thinly sliced
• 2 medium tomatoes, cut into thin wedges
• 2 tbsp sugar
• 2 tbsp soy sauce (plus a couple of tbsp for the tofu if you opt to bake your tofu)
• 1¼ cup dry white wine (plus a couple more tbsp if you’re baking the tofu)
• 1½ cups, thinly sliced bamboo shoots
• ½ pound green beans, trimmed
• 1 small red chile, thinly sliced
• ½ tsp freshly ground black pepper

Directions:

1. In a large skillet, heat enough oil to cover tofu over medium-high head until hot. Add the tofu cubes and cook until crisp on all sides, about 10 minutes. Drain on paper towels. (Or bake the tofu as described above.)
2. In the same skillet, head 1 tbsp oil over high heat until hot. Cook the onion for 1 minute. Add the tomatoes and cook 1 minute. Stir in the sugar, soy sauce, wine, and ¼ cup of water.
3. Bring to a boil and add the bamboo shoots, green beans, chile, black pepper, and prepared tofu. Reduce the heat to medium, cover and simmer until the green beans are tender, about 5 minutes.
4. Serve with rice.

Makes 4 main-course servings.

From Simple Art of Vietnamese Cooking