Simple solutions for vegetarians

SILKY SPICED PUMPKIN BISQUE\n2 tablespoons vegetable oil\n1 medium onion, chopped\n3 garlic gloves, minced\n3 cups canned solid-pack pumpkin\n2 cups canned vegetable broth\n2 teaspoons sugar\n1 teaspoon ground cumin\n1/2 teaspoon curry powder\n1/2 teaspoon dried crushed red pepper juice and grated zest of 1 lime\n1 11-ounce can unsweetened coconut milk\nHeat oil in heavy large pot over medium heat. Add onion and garlic. Saute until golden, about 10 minutes. Add pumpkin, broth, sugar, cumin, curry powder and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer 5 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot and stir in lime juice and zest. Bring soup to simmer and whisk in coconut milk. Season to taste with salt and pepper. Ladle soup into bowls. Makes 6 servings.\nWEEKNIGHT WHITE BEAN WINTER RAGOUT\n3 tablespoons olive oil\n3 large onions, chopped\n6 garlic cloves, minced\n1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes\n1 15-ounce can vegetable broth\n1 tablespoon cider vinegar\n1 10-ounce bag cleaned spinach leaves, tough stems removed, leaves torn\n2 teaspoons dried rubbed sage\n3 15-ounce cans cannelloni (white kidney beans), rinsed, drained\n3/4 cup Kalamata olives, pitted, halved\n1 7-ounce can or jar roasted red bell peppers, drained and coarsely chopped non-vegan option: grated Parmesan cheese\nHeat oil in heavy large saucepan or Dutch oven over medium-high heat. Add onions and garlic; saute until tender, about 10 minutes. Add squash; saute. Add broth and vinegar. Cover and simmer until squash is just tender, about 10 minutes. Mix spinach and sage into stew. Cover and cook until kale wilts, stirring occasionally, about eight minutes. Add beans, olives and roasted red peppers; stir until heated through. Season to taste with salt and pepper. Transfer ragout to large shallow bowl. Non-vegans may sprinkle with cheese. Serves 6.\nMOROCCAN VEGETABLES WITH COUSCOUS\n1 tablespoon olive oil \n1 large onion, chopped \n1 teaspoon cinnamon \n1/2 teaspoon allspice \n1 teaspoon ground coriander \n2 teaspoon cumin \n1/4 teaspoon cayenne \n4 carrots, peeled and cut into 1-inch pieces \n2 russet potatoes, peeled and cut into large chunks \n1 small butternut squash, peeled, seeded, cut into 1-inch chunks \n1 21-ounce can diced tomatoes, undrained\n1 15-ounce can vegetable broth\n2 small zucchini, cut into 1-inch pieces \n1 15-ounce can chickpeas \n1/2 cup chopped cilantro \n3 cup water\n1 and 1/2 cup couscous\nIn a large heavy pot, heat oil over medium-high heat. Stir in onion and cook for three minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for five minutes. Stir in tomatoes with their juices and broth. If necessary add enough water so all vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and cilantro; season with salt and pepper. In a medium saucepan, bring water to a boil; add couscous, remove from heat and cover with lid. After five minutes, remove lid and fluff couscous with fork. Serve vegetables with the hot couscous. Serves 4-6.\nCHOCOLATE PIE FOR EVERYONE\n1 12-ounce bag semisweet chocolate chips \n1/3 cup coffee liqueur (or 1/3 cup strong-brewed, cooled coffee)\n1 10-ounce package silken tofu \n1 1/2 teaspoons vanilla extract \n1 tablespoon honey \n1 prepared chocolate wafer crust \nPlace a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla. Combine the tofu, chocolate mixture and honey in blender jar. Liquefy until smooth. Pour filling into crust and refrigerate for two hours or until cool.