Spring is in the FARE!

Healthy Herb Onion Bread

Great plain or with a dollop of softened margarine or vegan cream cheese, this savory bread will disappear fast.

1/2 cup soya milk
1 1/2 Tbsp. sugar
1 tsp. salt
1 Tbsp. margarine
1 package active dry yeast
1/2 cup lukewarm water
2 1/4 cups unbleached all-purpose or whole wheat flour
1/2 small onion, minced
1/2 tsp. dried dill
1 tsp. crushed dried rosemary

•Heat the soya milk until tiny bubbles form around the edge of the pan, and stir in the sugar, salt, and margarine; cool to lukewarm (see note about lukewarm temperature in the previous recipe).
•In a large bowl, dissolve the yeast in lukewarm water. Add the cooled soya milk mixture, flour, minced onion, and herbs and stir well with a wooden spoon.
•When the dough is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk, about 45 minutes.
•Preheat the oven to 350°F.
•Stir the dough down and beat for a few minutes, then turn into a greased 8 x 4-inch bread pan. Let stand in a warm place about 10 minutes before baking for 1 hour.

Makes 1 loaf

Spicy Dill Dip

This delicious dip has an extra bite that makes it perfect for serving with fresh veggies or crackers.

1/2 cup vegan sour cream (try Tofutti brand)
3 Tbsp. vegan mayonnaise (try Vegenaise)
1 Tbsp. minced fresh dill
1 Tbsp. minced fresh parsley
1 Tbsp. minced green onion
1 Tbsp. hot sauce
1 garlic clove, minced
1/2 tsp. dry mustard
1/4 tsp. soy sauce
Salt and pepper, to taste

•Combine all the ingredients in a bowl. Season with the salt and pepper.
•Chill for 30 minutes to 1 hour.

Makes 1 cup

Dill & Mushroom Soup

This quick-and-delicious soup is perfect for lunch or dinner.

1/4 cup vegan margarine (try Earth Balance brand)
1 medium white onion, chopped
12 oz. mushrooms, sliced
1/2 cup dry white wine
1 Tbsp. chopped dill
1 Tbsp. soy sauce
1 tsp. paprika
3 cups vegetable stock
Sea salt and freshly ground black pepper, to taste
Dill for garnish

•In a medium saucepan over medium heat, melt the margarine. Add the onion and mushrooms and sauté for 5 minutes, until softened.
•Add the wine, chopped dill, soy sauce, and paprika. Simmer, covered, for 15 minutes.
•Add the stock and bring to a boil. Season with the salt and pepper.
•Serve garnished with the dill.

Makes 6 servings

Dill & Vegetable Pizza

Roasted garlic takes the place of tomato sauce in this twist on the classic pizza.

2 Tbsp. vegan margarine
1/2 cup onions, thinly sliced
1 vegan pizza dough
1 garlic bulb
1/2 cup minced dill
3 firm Roma tomatoes, thinly sliced
1 small eggplant, thinly sliced
3 Tbsp. extra-virgin olive oil

•Preheat the oven to 425°F.
•In a medium sauté pan over medium heat, melt the margarine. Sauté the onions until caramelized. Set aside.
•Roll out the pizza dough to 1/4-inch thick. Spread with the garlic and sprinkle with 1/2 of the dill. Arrange the onions, tomatoes, and eggplant on top. Brush with the oil and sprinkle with the remaining dill.
•Bake for 10 to 12 minutes, until the dough is crispy and the vegetables are soft.

Makes 4 servings

Creamy Dill Potato Salad

3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard

•Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
•Drain the potatoes in a colander and let cool.
•Combine all the remaining ingredients in a large bowl.
•Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.

Makes 6 to 8 servings