1 ½ cup quinoa
2   cups pareve or regular chicken stock
4   ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
¼ cup pitted Kalamata olives, chopped (or other type)
½  red pepper, chopped
3 scallions, thinly sliced

Wash the quinoa in cold water. Put the stock in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Add the quinoa, cover, reduce heat, and simmer for 12 minutes. About 6 minutes into cooking, add the apricots and return the cover to the pan.  Let the quinoa rest for 5 minutes after cooking.  Add the olives, pepper, and scallions.

To serve, season the quinoa with salt and pepper and fluff with a fork. Serve warm or at room temperature.

10 potatoes, peeled and cut into chunks
½  cup (1 stick) margarine
¼ cup non-dairy creamer
1 teaspoon salt
2 onions, sliced
2  tablespoons oil
½ teaspoon sugar

Place potatoes in a large pot and cover with water.  Bring to a boil and reduce heat.  Simmer until potatoes are soft – about 20 to 30 minutes.  Drain and mash with margarine, non-dairy creamer and salt.  Spread potatoes in a greased 9 x 13-inch pan and smooth top.

Preheat oven to 350 degrees.  Sauté onions over low to medium heat until lightly browned – about 10 minutes.  Add sugar and sauté 5 minutes more. Lay across top of the potatoes.  Bake for 30 to 45 minutes.

2  tablespoons margarine
2  pounds butternut squash, peeled and cut into chunks
¼ teaspoon cloves
½ cup apricot nectar
¹/3 cup maple syrup
¼ cup chopped hazelnuts

In a large skillet, melt margarine. Sprinkle cloves on squash and cook, covered, over medium heat for about 10 minutes.  Add apricot nectar and bring to a boil.  Reduce heat and simmer, covered, for 5 more minutes.  Gently stir in maple syrup and hazelnuts.

6  large red onions, sliced
¹/3 cup pure maple syrup
¼ cup margarine, melted

Preheat oven to 425 degrees.  Layer onions in a greased 9 x 13-inch pan.  Pour syrup and margarine over onions.  Bake, uncovered, for 45 minutes.