Vinaigrette

This is Joanne’s perfect Salad Dressing
6 Tablespoons olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon Water
1 teaspoon mustard
1-2 cloves minced garlic
1-3 teaspoons nutritional yeast
salt and pepper to taste.

Peanut Sauce

The Enzian’s simple peanut sauce:
3/4 cup peanut butter
3/4 cup boiling water
2T soy sauce our umeboshi plum vinegar
3-5 cloves minced garlic
2 t cider vinegar (we pour it off a jar of pickled jalapeños)
pinch of cayanne, or half a pickled jalapeño, chopped fine (optional but good)
1/4 cup lime juice (optional but good)
1/2 bunch of chopped cilantro (optional but good)

Mix the boiling water with the peanut butter, then add everything else. Serve over steamed vegetables or use as a dip for spring rolls.

Winter Squash Soup

* Serves 4-6
1 pound scrubbed, chopped carrots
1 pound winter squash cubed (could use any squash)
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
Cilantro, chopped , sprinkle on top

Cook all vegetables in the butter for 5 minutes.  Add water or broth and bring to a boil.  Simmer 30 minutes or more. Blend if desired. Choose one of the following to add just before serving:
1 cup coconut milk
1 cup yogurt
1/2 pint heavy cream