Day 10: decadent vegan and gluten-free holiday recipes: Southwestern Spaghetti Squash, Oyster mushroom and Black Bean Soup.

Baby, it's cold outside... and I am drawn to warm soups this month.  This is a great hearty soup that will feed many!

Day 10:

Southwestern Spaghetti Squash, Oyster mushroom and Black Bean Soup. 

1 large onion, diced2 cloves garlic, minced1/2 tsp cumin seed1/2 cup Italian Parsley, chopped1 tsp fresh dill, chopped1 tsp dried basil4 fresh tomatoes, chopped2 cups black beans, cooked1 cup vegetable broth2 T nutritional yeast1/2 medium spaghetti squash, roasted (about 2 cups)3 T vegan Worcestershire sauce ***** make sure this is vegan!

Salt and Pepper to taste

1. Add 1T olive oil to a pot and warm up.  Add the onions and cook about 2 minutes until translucent and begin to brown.  Add the garlic, stirring occasionally for 2 more minutes.2. Add the cumin and toast it.  (until it is fragrant.) About 2 minutes.3. Add the parsley, dill, and Basil.  Stir occasionally.  Add your tomatoes, black beans and broth.  Cook until hot.4. Stir in 2 T nutritional yeast, spaghetti squash and vegan Worcestershire sauce.5.  Salt and Pepper to taste.

From our family to yours,Jennifer and Chef Barry

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2.  Place all of the ingredients into a food processor.

We need help please! We are over 30 percent funded on our Kickstarter Campaign for Sanctuary, a new plant-based bistro to open this Fall in East Bay. Please check it out and consider backing and sharing with your friends. http://www.kickstarter.com/projects/473325024/sanctuary-bistro-a-plant-based-bistro-in-the-eastThank you!