ROAST VEGETABLE SALAD
Great on warm days when you feel like something cold but filling.

Ingredients:
Roast vegies:
Pumpkin
Sweet potato
Eschalots
Garlic
Potatoes (small ones, halved)
Red capsicum
Green beans top and tailed but left whole
Chick peas (tin or soaked and cooked)
Halloumi cheese grilled and cut into small pieces
Baby spinach leaves (add at the very end)

Dressing:
Balsamic vinegar
Olive oil
Fresh coriander

Roast vegetables and let cool. Blanch green beans in boiling water so they remain crisp. Toss all ingredients into a large bowl, mix together and serve.

MUSHROOM - BARLEY SOUP
Taken from the Moosewood Cookbook
My favorite hearty winter soup. Serves 6-8
1 hour to prepare (time reduced by soaking barley overnight)

Ingredients:
1/2 cup raw pearled barley, soaked overnight
6 cups stock or water (preferably Boullion stock)
1/2 tsp. salt
3-4 tbs. Tamari
3-4 tbs. dry sherry
3 tbs. butter
2 cloves minced garlic
1 heaping cup chopped onion
1 pound fresh mushrooms sliced
(I use a mixture of button, swiss brown (to give fleshy/meaty flavour) and a small portion of shitake)
Freshly ground black pepper

Method
Cook the barley in 1 1/2 cups of the stock or water until tender. Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter. When they soften, add mushrooms and salt. When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat. Taste to correct seasoning.

Serve and enjoy!
Once tasted, can't do without Salad Dressing

Ingredients
Juice of 4 lemons
Virgin olive oil (equal amount to half the lemon juice)
1 clove garlic, crushed
1 teaspoon Dijon mustard
Good dash red wine vinegar
1 tablespoon flax oil
Salt and pepper to taste

Method

 Squeeze lemons and place in a jar with a tightly sealed lid, measure olive oil then add all ingredients. Shake well and use liberally on salads.
Dairy Free Tofu Chocolate Mousse Recipe
 Preparation time: 20 minutes (plus chilling time of 3-4 hrs - overnight)

Ingredients (serves four)
 250g carton of silken tofu
 125g dark cooking chocolate broken into pieces
 3 eggs, separated
 1 tbls brandy or Tia Maria (optional for adults)
 1 tspn vanilla essence
 Dash of pure maple syrup
 Garnish options: chocolate curls, strawberries, fresh mint or hazelnuts

Method
Drain tofu, then blend or mash into a smooth paste. Set aside.

Melt chocolate pieces in a bowl over boiling water, cool slightly
then gently combine egg yolks, vanilla essence, maple syrup
and brandy with the chocolate.

Fold in tofu.

Beat egg whites until stiff, then gently fold egg whites into
the tofu mixture.

Spoon mixture into individual serving dishes and chill.

Decorate with chocolate curls or other garnish.

NB: This dessert is only dairy-free if the chocolate contains
 no milk solids. Check labels to be sure.
Magic Mushies

Ingredients
 Large field mushrooms - the larger the better! (or Swiss brown mushrooms)
 Balsamic vinegar
 Olive oil
 Good quality fresh parmesan cheese

Method
Coat baking tray with thin layer of olive oil.

Place mushrooms on tray, stalks facing upwards.

Generously splash inside fleshy part of mushroom with olive oil then liberally add balsamic vinegar.

Bake in moderate oven for approximately 1 hour or until mushrooms are tender.

Add a sprinkle of finely grated fresh parmesan cheese while still hot and serve.

Enjoy! Lauren