More member-submitted recipes!
- Debbie.

from Stephanie Flora of Moss Landing:
Pumpkin Mushroom Soup

2 C boiling water
2 lg. onions, minced
2 tbsp. olive oil
2 cloves garlic, pressed
3 C chopped fresh mushrooms
1 tsp. fresh thyme or 1/2 tsp. dry
1 1/2 tbsp. fresh sage or 2 tsp. dry
dash of nutmeg
1/4 C dry sherry
1 tbsp. soy sauce
2 C veggie stock
4 C pureéd cooked pumpkin
(or a 29 oz. can)
salt and pepper to taste
optional milk or half & half

In soup pot sauté onions in oil 5 to 10 minutes or until soft. Add garlic, mushrooms, thyme and sage and sauté until mushrooms are soft, about 5-10 minutes more. Stir in nutmeg, sherry and soy sauce. Sauté a bit more. Add veggie stock and heat almost to a boil. Stir in pumpkin pureé and 2C boiling water. Add salt, pepper and milk. (Stephanie says, "I don't like chunky soups so I pureé it all at the end. Also, I add twice as much pumpkin as the recipe calls for!")

from Vaiva Bichnevicius of Aptos, who says she wishes she discovered this recipe sooner as it is so good (and it sounds really easy too! – Debbie):
Cream of Fresh Green Bean
from Mollie Katzen's Enchanted Broccoli Forest

Steam 1 1/2 pounds of green beans until just tender and bright green. Blend with 2 cups of milk (Vaiva says, "I used fresh almond milk - WOAH!!") and optional chives, basil, salt, pepper. Heat and serve, or chill and serve.

and from me (Debbie):
Another quick-and-tasty use for Kale

This is one I made up a while back, and it's a no-brainer (for those cooking days when you feel like you've got no brain left by dinnertime)! All you do is wash, de-stem, coarsely chop and steam the kale until wilted, then serve it alongside baked beans and sauerkraut! The kale works nicely with the 'pickle' of the sauerkraut and the sweet of the beans. You can eat it just like that, or you non-vegetarians can add a grilled or pan-browned pork or lamb chop, or some kind of tasty sausage. Vegetarians, try a batch of buttered, cooked grains, maybe with some toasted nuts.