tomato soup, take 2

4 medium tomatoes
large potato
2 celery stalks
pepper (skinny long green)
large yellow onion
1-2 tbs tomato paste
1-2 tbs mild curry
1 tbs paprika
2 veg broth cubes
thyme
marjoram
1/cup sherry
water
salt to taste

shitake baby bok choy adjuki bean stir fry

based on baby bok choy and chinese mushroom stir fry from World Vegetarian. make the sauce, set aside.
saute onion, 3 garlic cloves, 4 slices ginger in a little canola oil.
add shitake mushrooms (1.5 boxes). add bok choy. let soften. add chopped cashews, mung bean sprouts, and cooked rice. add sauce, let thicken.

broccoli, carrot and potato soup

mediterranean vegan kitchen
onion
garlic
carrot (or parsnip)
broccoli
potato
thyme
1 qt water
broth
black pepper

saute onion, garlic, carrot till onion is soft. add broccoli, potato, thyme (everything cut small) and water (broth), let cook till soft, mix. yum.

mushroom appetizer

olive oil hot; add chopped shallots and chopped mushrooms. cover with lid, bring to boil. boil off liquid on high heat. add chopped hazelnuts, salt, sprinkling of garlic powder and brown under moderate heat while stirring. add nutty sherry, boil off. salt and white pepper to taste. lime juice before serving.