• 4 1/2 cups vegetable broth

• 1 cup diced onion

• 2 tsp. curry powder

• 5 cups peeled and chopped sweet potatos

• 1 cup water

• 1 cup plus 6 Tbsp. plain non-dairy yogurt

● 1/2 cup minced fresh cilantro (optional)

Directions: Heat 1/4 cup of the broth in large soup pot over medium-high heat. Add the onion and curry powder and cook and stir for 2 minutes. Cook for 30 minutes, or until the sweet potatoes are tender. Remove from heat and let cool slightly. Put sweet potato mixture in blender and process until smooth. (may need to divide into thirds and process to fit it all) Return mixture to the pot and bring to boil. Remove from heat, add 1 cup of yogurt, and stir. Optional garnishes: Top with 1 Tbsp. yogurt and sprig of cilantro. OR, add agave nectar, cinnamon and nutmeg. OR, top with spicy lime pickle (Indian cuisine).

Hot or Cold Beet Salad

• 3 medium beets

• 1 1/2 Tbsp. freshly squeezed lemon juice

• 1 Tbsp. apple cider vinegar

• 1 Tbsp. apple juice concentrate

• 1 tsp. stone-ground mustard

• 1/2 tsp. dried dill weed

Directions: Wash and peel beets. Cut each beet in half, and each half into four wedges. Steam the beets over boiling water until tender when pierced with a fork, 15 to 20 minutes. Combine lemon juice, vinegar, apple juice concentrate, mustard, and dill weed in a serving bowl. Add beets and toss to mix. Serve hot or cold, will keep for 3 days.

Falafel with Tahini Yogurt Dressing

Falafel

• 9 oz. dried chickpeas

• 1 onion

• 2 garlic cloves, crushed

• 5 large handfuls of parsley

• 4 large handfuls of cilantro leaves

• 2 tsp. ground coriander

● 1 tsp. ground cumin

• 1/2 tsp. baking powder

Tahini Dressing

● 1/4 cup Greek-style yogurt

● 1 Tbsp. tahini

• 1 garlic clove, crushed

• 1 Tbsp. lemon juice

• 3 Tbsp. extra virgin olive oil

Directions: Soak chickpeas in water overnight. Drain chickpeas well, blend will in food processor until coarsely ground. Add the remaining falafel ingredients and process until smooth and a vibrant green color. Set aside for 30 minutes for the flavors to infuse. Put all the tahini yogurt ingredients in a bowl and whisk until smooth. Season with sea salt and ground black pepper to taste. (refrigerate until required) Using slightly wet hands, shape the falafel mixture into 24 ovals, each about the size of an egg. Heat 2 inches of oil in a wok or deep heavy-based saucepan and fry falafel in batches for 2-3 minutes, or until dark brown. Drain on paper towels and keep warm until all are cooked. Serve with tahini dressing.

Pumpkin and Cashew Stir-Fry

• 2 Tbsp. vegetable oil

• 1 cup cashews

• 1 leek, white part only, sliced

• 2 tsp. ground coriander

• 2 tsp. ground cumin

● 2 tsp. brown mustard seeds

● 2 garlic cloves, crushed

● 2 lb. 4 oz. butternut pumpkin (squash), peeled and diced

● 3/4 cup orange juice

● 1 tsp. soft brown sugar (or dark agave nectar)

● steamed rice, to serve

Directions: Heat a large wok until very hot. Add half the oil and swirl to coat the side. Stir-fry the cashews over medium heat until golden, them remove using a slotted spoon and drain on a clean towel. Stir-fry the leek for 2-3 minutes, or until softened, remove from wok. Reheat the wok, add the remaining oil and spices and garlic for 2 minutes, or until mustard seeds begin to pop. Add the pumpkin and stir to coat well. Stir-fry for 5 minutes, or until the pumpkin is brown and tender. Add the orange juice and sugar, bring to a boil, then reduce the heat and cook for 5 minutes. Return the leek to the wok, and add the cashews and toss well. Serve with steamed rice.

Red Potato Salad with Dill and Mustard

• 6 red-skinned boiling potatoes

• 1 Tbsp. wholegrain mustard

• 1 1/2 Tbsp. chopped dill

• 2 tsp. soft brown sugar

• 1/4 cup red wine vinegar

● 1/3 cup olive oil

Directions: Steam or boil the potatoes for 20 minutes, or until tender. Drain and leave to cool slightly. When cool enough to handle, cut the potatoes into 1 1/4 inch chunks and place in a salad bow. Mix the mustard, dill, sugar and vinegar together in small bowl. Using a fork, whisk in the olive oil to make a dressing. Season to taste with sea salt and freshly ground pepper. Toss dressing through potatoes and serve.

Pumpkin and Sage Scones

• 2 cups self-rising flour

• 1 cup cooked and pureed pumpkin (winter squash)

• 3/4 oz. cold unsalted butter, chopped

• 1 Tbsp. chopped sage

• 1-2 Tbsp. milk

Directions: Preheat oven to 350. Line a baking sheet with parchment paper. Sift flour into bowl with pinch of sea salt. using your fingertips, rub the pumpkin and butter into the flour, then stir in the sage. Bring mixture together with a little bit of milk, then turn out onto the baking sheet. Shape into a round and roll out to about 1 1/4 inches thick. Gently cut the scone into eight wedges. Bake for 15-20 minutes, or until lightly browned and cooked through.

• 2 Tbsp. honey

• 1 cinnamon stick

• 1/4 cup flaked almonds

● 4 large, or 8 small fresh figs

● 2 Tbsp. confectioners sugar

● 1/2 cup ricotta cheese

● 1/2 tsp. natural vanilla extract

• pinch of ground cinnamon

• 1/2 tsp. finely grated orange zest

Directions:  Put the honey and cinnamon stick in a small saucepan with 1/3 cup water. Bring to boil, then reduce heat and simmer gently for 6 minutes. Discard cinnamon stick and stir in almonds. Preheat grill to medium-high and grease a shallow baking dish. Slice figs into quarters from the top to within 1/2 inch of the bottom, keeping them attached at the base. Arrange in the dish. Sift the icing sugar into a small bowl. Add ricotta, vanilla, ground cinnamon, and orange zest and mix well. Divine filling and spoon it into the cavities of each fig. Spoon honey over the top. Grill for 3-4 minutes, or until the juices start to ooze out and the almonds are lightly toasted. Allow to cool slightly, then spoon the juices from the dish over the figs and serve.

• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.