Almond Rice
1 cup Long-Grain Brown Rice
2 cups Water
1 Vegetable Bouillon packet
4 tablespoons Almonds -- slivered
2 tablespoons Lemon Zest -- grated

In a medium-size saucepan, bring rice and water to a boil. Turn off
heat
and let rice stand in water, covered, 6 hours. When ready to cook, 
add
bouillon granules and bring to a boil. Cook 10 minutes until water is
absorbed
and rice is tender. Drain, if necessary. Add almonds and lemon zest.
Let
stand a few minutes, then fluff with a fork and serve.



French Onion Soup
3 lb onion -- peeled
1/2 cup soy butter
1 1/2 tsp pepper, black
2 tbs paprika
1 bay leaf
3/4 cup flour
3 quart vegetable bouillon
1 cup wine, white
2 tsp Salt
1/2 lb soy Swiss cheese
French bread

Slice onions, 1/8 inch thick. Melt soy butter, place onions
in it, saute slowly for 1-2 minutes in a large soup pot.
Add all other ingredients except bouillon, wine and salt,
saute over low heat 10 minutes more. Add bouillon and
wine and simmer 2 hours. Season to taste with salt. Put in
refrigerator overnight.

To serve: Heat soup. Fill oven-proof casserole or
individual oven-proof bowls with 1 cup soup, top with 3
one-half inch slices of French Bread and top with a slice
of soy Swiss cheese Place under broiler to brown, approximately 5
minutes at 550 degrees.




Jamaican Pumpkin Soup

4 Tbs (60 ml) soy butter
2 medium onions, chopped
5 cups (1.25 L) vegetable stock
2 lbs (900 g) Vegan calabaza diced (or something close)
A grating of fresh nutmeg
Cayenne pepper to taste
Salt and freshly ground pepper to taste
1 cup (250 ml) Soy Milk

Heat the butter in a large pot over moderate heat and saute the onion
until tender but not brown, about 10 minutes. Add the vegetable 
stock,
vegan calabaza, nutmeg, cayenne, salt, and pepper and bring to a 
boil.
Reduce the heat and simmer covered until the squash is very soft,
about 45 minutes. Press the soup through a fine sieve or puree in
batches in an electric blender or food processor. Stir in the cream
and bring to a simmer before serving. Serves 4 to 6.





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