Confetti Champagne Soup

1 Tbl coconut oil or other oil
1 med. onion diced cone #2
2 lg. stalks celery diced cone #2       
1/4 head purple cabbage, diced cone #2
1 red pepper diced cone #3
2 carrots diced cone #3
2 purple or red potatoes diced cone #3
1 cup dice tomatoes
1 cup corn
1 1/2 cups black beans
3/4 cup champagne (or 1/2 cup apple cider)
3 cubes veggie bouillon 
Enough water to cover veggies (6-8 cups)
2 tsp ground cumin
1 Tbl. sweet BBQ sauce or coconut aminos
Cayenne and salt to taste.

Sauté veggies in oil 5-10 minutes (for low-fat version, leave out oil and cook all ingredients at least 30 mins .) Add remaining ingredients and simmer.

Red Cabbage Salad

½ red cabbage cone #2
2 oranges
½ cup cranberries
1 Large Honey Crisp apple cone #2
¼ red onion
1 cup walnuts cone #1
1 bunch of parsley

Salad dressing:
½ cup veganaise
juice from ½ orange
2 tbsp olive oil
1 tbsp honey or maple syrup
sea salt
Slice red cabbage, oranges and onion very thin,walnut and parsley, mix everything in a bowl. Mix the dressing in pour over the salad. Garnish with whole walnuts and parsley.


Quinoa with kabocha Squash and Pomegranate

1 cup of quinoa, cooked
1 sm kabocha squash
3/4 cup pomegranate seeds
1/4 cup raisins or currants
2 teaspoons minced fresh parsley
2 scallions, green parts only, chopped
1/4 cup olive oil, plus more for roasting squash
2 tablespoons lemon juice
Zest of half a lemon
Salt and pepper
Preheat EOS to 400 degrees.
With a sharp knife, cut the top and bottom off the squash.  Cut the kabocha squash in half lengthwise and, using a spoon, scoop out the seeds.  Cut each piece in half again lengthwise.  

Then slice each quarter lengthwise, creating 1/2 inch slices.  Place squash slices into a bowl and drizzle with oil and a sprinkle of salt. Spread across the pan and arrange so each piece sits flat. Roast in the EOS for 15 minutes. (Or use 11 inch square griddle.)Meanwhile, make the dressing by whisking together the 1/4 cup of olive oil, the lemon juice, lemon zest, parsley, and scallions.  Season with salt and pepper, to taste.
Once the kabocha squash is finished, remove from the oven and let cool for a few minutes.
Mix together the cooked quinoa, pomegranate seeds, raisins, and dressing in a big serving bowl.  Season with salt and pepper, to taste. Top with roasted squash pieces and enjoy!