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Breakfast / Brunch / Lunch

Ratatouille
>> In a large saucepan, heat 2 tablespoons olive oil over medium heat. 

>> Add 2 thinly sliced cloves of garlic and one quartered onion quartered and cook, stirring often, until softened, about 6 to 7 minutes.

>> Add 1 small cubed eggplant; stir until coated with oil.

>> Add 2 chopped red and green peppers;
stir to combine.

>> Add 1 cup RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance) . Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

>> Add 4 tomatoes coarsely chopped,
3 small zucchinis cut into 1/4 inch slices,
​1 teaspoon of basil, 1/2 teaspoon of  oregano and thyme, and 2 tablespoons of freshly chopped parsley, and mix well.

>> Cover and cook over low heat about
15 minutes or until eggplant is tender but
not too soft.

Veg-Balls
>> Preheat 6 cups of vegetable oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
>> Bring a saucepan of lightly salted water to a boil and cook a medium-sized head cauliflower until tender, about 10 minutes. Drain well and break into small florets.
>> Pour 3 tablespoons of SWEET SOSS or RED SOSS or HOT SOSS (depending of your spice tolerance), 3 cups of rice, a finely chopped onion, 1 cup of bread crumbs, 1/2 teaspoon of cinnamon, 1 cup shredded cheddar cheese, 1/2 chopped parsley leaves, 1 1/2 teaspoons of tabil (a spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper), 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper into a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
>> The vegballs are formed by flattening a lemon-sized portion of mixture into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. >> Form into an oval shape, then dip into the 2 large beaten eggs and dredge in 1 cup of flour, tapping off any excess flour.
>> Cook the vegballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper towel to drain.

Soups / Salads / Snacks

Spicy Tom Yum Soup
>> Pour 2 cups water into medium saucepan and place over high heat on stove; bring to boil and add 5 kaffir lime leaves and a stalk of lemongrass, cut into 1/2" pieces; cook for 2 minutes.
>> Reduce to low heat, add 4 tablespoons apple cider vinegar, 7 tablespoons lime juice, 2 tablespoons
fresh ground red chili, and 4 tablespoons
HOT SOSS.
>> Add 1/2 cup of diced tomatoes, 1/4 cup each of finely chopped celery, onions, broccoli, carrots and 1 1/2 cups of mushrooms; cook for several minutes.
>> Turn heat to high, do not stir.
>> When the vegetables are cooked, continue to cook for 2 minutes more.

Good to serve with hot rice.

Cheery Chickpea Soup
Bursting with colour and flavour, you can add all sorts of vegetables to this soup!

>> Combine 1/4 cup minced garlic, 1/2 cup RED SOSS or SWEET SOSS or HOT SOSS (depending of your spice tolerance), a teaspoon of coriander, and 3/4 teaspoon sea salt.
>> In a medium-large saucepan over medium-high heat, add 2 tablespoons of olive oil and add the SOSS mixture. >> Stirring constantly, cook until the garlic is softened:  about 4 minutes.
>> Add a 15oz can chickpeas, drained and rinsed, an 8oz jar of roasted red peppers, and 3 1/2 cups low-sodium vegetable / chicken stock and bring to a boil.
>> Turn down the heat and let the mixture simmer for 15 minutes.
>> Allow soup to cool slightly. Working in batches, process 1/2 of the soup in a blender until creamy.
>> Return the pureed mixture to the rest of the soup and stir until even.

Serve hot.

Southwestern Caesar Salad
>> Combine 1/2 cup mayonnaise, 1/4 cup RED SOSS or SWEET SOSS or HOT SOSS (depending of your spice tolerance), 2 tablespoons red wine vinegar, 2 cloves minced garlic, 2 teaspoons of THAT MUSTARD SAUCE and a teaspoon cracked black pepper in a bowl.
>> Whisk until well blended.
>> Taste and add more mayonnaise, SOSS, red wine vinegar and/or black pepper as desired.
>> Drizzle in the 1/2 cup olive oil and add 1/2 cup grated or shaved Parmesan cheese.
>> Pour the dressing over a large head on romaine lettuce (broken into pieces) and toss gently with a tablespoon of lemon juice.
>> Scatter 1/2 cup of grated or shaved Parmesan cheese and crack more black pepper over top, and serve.

Tangy Dressing
>> Mix 2 cups sunflower oil, 1 cup of THAT MANGO SAUCE, a tablespoon THAT MUSTARD SAUCE and a dash of SOSS SPICE to taste.

Entrée / Dinner

Tantalizing Tomato Pie
>> Sauté 1 small chopped onion in margarine until translucent.
>> Arrange 2 medium tomatoes peeled and sliced in 9" baked pie shell; top with onions. >> In a small bowl, combine 1/2 cup parmesan cheese, 1/4 cup THAT KETCHUP SAUCE or THAT MAPLE KETCHUP, 1/4 cup mayonnaise,
​2 teaspoons garlic powder, pinch of salt and pepper.
>> Spread a thin layer of parmesan mixture over the tomatoes and onions.
>> Bake at 325° for 30 minutes.

Vegetarian Chili
>> In a large pot, combine a 12oz package of frozen burger-style crumbles, 2 cups black beans, 1 cup kidney beans, 2 cups RED SOSS or SWEET SOSS or HOT SOSS (depending of your spice tolerance), 5 chopped onions, 1 teaspoon cumin, 2 bay leaves, salt and pepper.
>> Bring to a simmer and cover.
>> Let the chili simmer for at least an hour before serving.

Eggplant Parmesan
Preheat the broiler.

>> Slice 2 large eggplants into 1/4 inch slices and lightly salt them.
>> Place 4 slices of whole grain bread in a toaster until well done, then transfer to a medium-sized bowl and crumble into bread crumbs.
>> Toss with 1 teaspoon of  dried oregano and 1 teaspoon of dried thyme, and lightly sprinkle with salt and pepper. Set aside.
>> Rinse the eggplant slices with cold water and pat them dry with paper towel. >> Lightly oil a large baking sheet, place the slices on the sheet and brush lightly with olive oil. Place under the broiler for 
3 minutes or until brown.  Remove from the oven and set aside.
>> Turn down the oven to 350.

For the cheese sauce:

>> In a blender, blend 1 cup silken tofu,
1 cup vegetable broth, 1/2 cup dairy-free plain soy milk or almond milk, 1/4 cup nutritional yeast, 3 tablespoons of tahini,
1 teaspoon each of onion powder and garlic powder, 1/2 teaspoon of salt, and 2 tablespoons of corn starch until creamy, set aside.
>> In a medium-sized skillet over medium-high heat, heat 1 teaspoon of olive oil, once hot, add a finely sliced medium onion.
>> Cook, stirring often, until the onion is soft, about 5 minutes.  
>> Add 4 cups RED SOSS or SWEET SOSS or HOT SOSS (depending of your spice tolerance) to the pan and cook until warm. Set aside.

Assemble the casserole:

>> Lightly oil a 13" x 9" baking dish with olive oil. Place half of the eggplant slices In the bottom of the dish.
>> Top with 1/3 of the bread crumbs, followed by half of the SOSS mixture and half of the cheese sauce. Sprinkle with soy parmesan.
>> Top with the remaining eggplant, followed by another 1/3 of the breadcrumbs and the remaining half of the SOSS mixture and cheese sauce.
>> Top with the remaining 1/3 of the breadcrumbs and a generous sprinkling of soy parmesan.
>> Bake for 25 minutes or until lightly browned on top.

Serve hot.