1 cup RAW cashews soaked in 2 cups veggie broth over night.
1 hearty head of broccoli
3 garlic cloves
1/2 an onion
olive oil
veggie broth
nutritional yeast, to taste

Dice the onion and garlic. In a saute pan, heat olive oil and add onion + garlic, cook until soft. Take off of heat. Drain the cashews and save the liquid. To a blender/food processor add: cooked garlic + onion, soaked cashews, 1/4 cup of the veggie broth used for soaking. Blend together, continue to add broth until the "cream" base is the consistency you like.

At this point you have a three options, (1) you can chop up broccoli and add to be base and cook together, (2) you can cook the broccoli up real good and blend it to make a homogeneous soup, (3) you can chop up the broccoli into bite sized pieces, cook most of the way and add it to the cream base and cook until the broccoli is fully cooked.
(I am going to go with option 3!)
Top with nutritional yeast.

Ingredients:
parsnips
butternut squash
acorn squash
kabocha squash (Japanese pumpkin)
fennel bulb
herbes de Provence
olive oil
salt
2 cloves garlic

Cut the squashes + parsnips into 2 cm (~1 inch) cubes. Steam until about halfway cooked and remove from heat. Dice fennel bulb + garlic. In a saucepan heat large helping of olive oil, saute fennel bulb + garlic for ~5 mins. Turn heat off, add a large pinch of herbes de provence and stir. In a large bowl, combine steamed squashes, the olive oil/garlic/fennel bulb/herbes mixture and salt. Toss together until evenly coated. Turn on your oven to 450 F. In a baking pan arrange squash so it is in one layer and is not touching its neighbour. Bake 15 mins, flip squash; continue to do so until squash is fully cooked.

bread, probably ~5 cups
1 tsp lemongrass (not the powder!)
1 tsp ginger (not the powder!)
1/4 c lime juice
dried red chili pepper
4 cloves garlic
1/2 onion
olive oil
veggie stock (a local market sells Thai Culinary stock, I am using that, it rocks)

For the bread I am using two half loaves that are left over from the weekend before Thanxgiving, 1 is rye/wheat/white the other is wheat. Both loaves are boulles, so they have a nice chewy crust that will hold up when broth is added.

You can either cube the bread or pull it apart into similar sized bits. Place bread bits on a baking sheet and toast for 20 mins @ 350F, mixing half way through. Take out of oven and allow to cool.
In a sauce pan, saute diced garlic + onion, after 2 mins of cooking add a couple of red peppers and cook until onions are soft. Add lemongrass, ginger and lime juice, cook for 3 mins. Add ~ 3 cups of stock and heat till hot. In a bowl, combine bread and stock. Mix until thoroughly moist. Yeah, I am immature.

If you have a muffin pan, you can make stuffin' muffins by scooping portions of the wet mixture into individual servings! So much yum!

Bake until crispy!

A ton of Brussels sprouts
1/2 a head of garlic
olive oil
salt

Cut Brussels sprouts in half. Steam for 15 mins. Remove from heat. In a saute pan, heat olive oil and saute garlic until brown. In a bowl, combine sprouts and garlic+ olive oil. Add salt, mix until evenly coated. Place sprouts on a baking sheet and place under broiler. Stir sprouts every 10 mins until crispy and cooked.

DRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 cup chickpea flour
1/2 cup nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper
WET MIX:
1 1/2 cups Great Northern beans
1 and 1/2 cups water
3 tbs Braggs liquid aminos or soy sauce
1 tbs olive oil
BASTING BROTH:
2 cup veggie broth (I am using Thai veggie stock, again)
2 tbs olive oil
4 cloves garlic, crushed

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Basting Broth during this time and have it ready. Then knead it for 10 more minutes.

(NOTE: You can knead by hand, too, but it's tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.) KNEADING IS IMPORTANT TO THE TEXTURE OF THIS SEITAN!
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. NOTE: I like to line the pan with cooking parchment to avoid sticking and tearing, and make the loaves easier to turn, by whichever method you choose to cook them.

Cooking:
DO NOT PREHEAT OVEN. Roll the seitan into a log, slice into hearty pieces. In a dutch oven, place the broth add the seitan slices. Place in oven and turn to 325F. Bake for 2 and 1/2 hours, turning the roast pieces over twice. I usually turn it once after 1 hour, and once again after 1 more hour. If there is a lot of Basting Broth left in the cooker, you may have to cook longer to let it absorb.
Recipe originally from: http://www.bryannaclarkgrogan.com/page/page/1435893.htm#turkey

6 tbs Butter/Margarine
4 tbs Flour
3/4 cup Broth
1 garlic clove, diced
1 cup mushrooms, diced
Sage to taste

Add 6 tbs of butter in a saute pan, when butter is melted add mushrooms + garlic. Cook for 2 mins, add 4 tbs flour. Stir, continue to heat until flour starts to brown. Add stock and cook until the gravy thickens, add sage to taste. If need be, add cornstarch to thicken.

cream cheese
pureed pumpkin
agave syrup
pumpkin pie spices
vanilla (or almond, or hazelnut) extract

ramekins

Whip together 3/4 cup pumpkin puree, 1/4 cup agave syrup, 1 tsp spices, 1/4 tsp vanilla extract and 1/2 cup cream cheese.
Add mixture to ramekins, place in a water bath (use hot water!) and cook at 320F for 30 mins. Allow to cool completely and transfer to fridge until ready to serve.