Roasted Baby Vegetables with a Saffron Honey Yogurt Sauce
Serves 6-8

1 lb assorted baby beets, peeled and trimmed (if not available, simply peel and cut full-size beets into large
    bite-sized pieces)
2 t grapeseed oil
1 t fennel seed
1 t salt
2 t fresh cracked black pepper
2 t cumin seed
2 t cider vinegar
½ lb baby carrots, peeled and cut in half lengthwise if they are more than the length of your middle finger
1 t honey
pinch of freshly grated nutmeg
1 medium bulb of fennel, trimmed and sliced thinly
Saffron Honey Yogurt Sauce (see recipe below)

1. Preheat oven to 425 degrees
2. Toss beets with 1 t grapeseed oil, fennel seed, 1 t cumin, 1/2 t salt, 1/2 t black pepper, 1 t cider vinegar     and 2 t water. Place in baking dish and cover with foil. Bake for about 30 minutes, until they are fork     tender but not too soft.
3. Toss carrots with remaining grapeseed oil, cumin, salt, black pepper, honey and nutmeg and 2 t water.     Cover and bake for about 20 minutes, then uncover and bake about 5 more minutes. They should just be     fork tender.
4. Toss finished beets, carrots and raw fennel together. Place in bowls and drizzle with Saffron Honey     Yogurt Sauce.

This dish is great warm or chilled. Try it tossed with baby spinach or sautéed chard.

Saffron Honey Yogurt Sauce
Serves 8

1 C quality whole milk yogurt
4 t raw honey
½ t saffron rubbed between your fingers
pinch of salt

Combine all ingredients and mix thoroughly with spoon. Adjust with honey for desired sweetness. Store up to a week in an airtight container in the refrigerator.

Roasted Shiitake Mushroom and Blue Cheese Mashed Potatoes
Serves 8

2 lb Yukon gold potatoes, peeled
1 C shiitake mushrooms, sliced
2 t salt
1 t black pepper
2 t olive oil
½ C whole milk
3 t butter or olive oil
1 t minced garlic
¼ C very good quality blue-veined cheese
1 t fresh sage, chiffonaded (sliced thinly)

1. Fill water into a pot large enough to cover the potatoes by 2-3 inches, but do not yet add the potatoes. Bring to a boil and add the potatoes. Cook until tender. Drain and reserve ¼ C of the cooking liquid.
2. Preheat oven to 400 degrees. Toss the shiitake with olive oil, a pinch of black pepper and of salt and roast for about 7 minutes until they start to get crispy.
3. In a bowl, mash the drained potatoes, milk, salt, garlic and butter until very smooth (if needed due to stiffness, add a bit of the reserved cooking liquid). Fold in the shiitakes, blue cheese and sage. Adjust seasonings to taste.
These also make great cakes the next day. Add one beaten egg and form into little patties. Dredge in flour or breadcrumbs and pan fry in a little oil.

Roasted Cauliflower and Leek Sauce
Serves 8

1 medium head cauliflower cut into florets
1 t ground coriander
1 t fennel seed
½ t black pepper
1 t salt
4 t olive oil
1 leek, green parts trimmed off and sliced
¼ C vegetable stock or water

1. Preheat oven to 425 degrees. Toss cauliflower with 1 t salt, a pinch of black pepper, 2 t olive oil, coriander and fennel. Roast until tender and lightly caramelized, about 20 minutes.
2. Heat a sauté pan with remaining olive oil and sauté leek on medium-low heat until trans- lucent. Season with remaining salt and pepper.
3. Combine everything in a blender but add only half the stock. Puree until very creamy. Add remaining stock if too thick and adjust seasonings.
This sauce is great with almost anything. It is also a delicious base sauce on a dish with fish or tempeh.

Decadent Vegan Chocolate Squash Mousse
Serves 8

2 C quality dark chocolate (50% bittersweet and 50% dark)
1 C plain soymilk
1 t cinnamon
1 t curry powder
pinch cayenne pepper
2 t grapeseed or other neutral vegetable oil
1 C butternut squash, peeled, seeded and diced
pinch salt
½ C coconut milk
12 oz. silken tofu
¼ C maple syrup

1. In a double boiler, combine the chocolate, soymilk and cinnamon. Melt, stirring occasionally with a heat-resistant spatula or wooden spoon.
2. Preheat the oven to 425 degrees. Combine the squash with the oil, curry powder, cayenne and salt. Roast until tender (about 15 minutes), being careful not to burn it.
3. Combine all the ingredients in a food processor or high-powered blender. Blend until very smooth. Immediately pour into a serving bowl or individual serving dishes. Place it in the refrigerator to set. Allow at least 3-4 hours to chill before serving.