Roasted Garlic Mashed Potatoes

Part of the Very Vegan Thanksgiving series.

4 lbs. Yukon Gold Potatoes, cubed
1-2 bulbs Colossal Garlic
1/4 cup President's Reserve Extra Virgin Olive Oil
2/3 cups Earth Balance spread
Fresh snipped chives to garnish.

Cut tips off garlic heads, drizzle with olive oil, wrap in foil, and roast at 400 degrees from 30 minutes. Simmer potatoes in water until tender, about 20 minutes. Pop garlic cloves out of skin and mash with potatoes and Earth Balance. Serves 6-8.

Eggplant Lentil Soup

So savory and rich, so hearty and delicious!

1 box Low-Sodium Vegetable Broth
1 jar Eggplant Garlic Spread
1 pkg. Fully Cooked Lentils
1 pkg. frozen Grilled Eggplant and Zucchini, chopped
Fresh parsley to garnish

Combine ingredients over medium-low heat until simmering. Serves 4-6.

Tomato and Wonton Soup

Light but satisfying ravioli-like dish.

1 bag frozen Cucumber Wontons
1 box Garden Patch Veggie Soup
Fresh cilantro or parsley to garnish

Heat soup and wontons until simmering. Serve with leafy garnish. Serves 4-6.

Pistachio Saffron Couscous

Great with a nice filet-mignon or halibut.

1 box Israeli Couscous
1/2 chopped red onion
3-4 packets Savory Vegetable Broth Concentrate
1/2 bag Dried Cranberries
1/2 bag Salted Roasted Pistachio Nutmeats
1/2 tsp. Spanish Saffron, crushed then soaked in 1 Tbsp. water
Salt and pepper to taste.

Prepare couscous according to directions, except saute red onion in the olive oil before adding the dry couscous to brown, and add the broth concentrate to the water. When couscous is done, toss with cranberries, pistachios, and saffron. Serves 2-4.

Meatless Meat Loaf

A satisfying vegan entree.

3 Gimmelean Sauage tubes
1 can Garbanzo Beans
1/4 cup Canola Oil
1 chopped onion
1 Tbsp. Crushed Garlic
1/4 cup bread crumbs (optional, check if vegan)
1 bottle Organic Ketchup

Preheat oven to 350 degrees. Mix all ingredients except ketchup, form into loaf shape and place in greased baking pan. Cover with entire bottle of ketchup and bake for 30 minutes. Serves 6.