3 oranges
2 – 3 cups vegetable broth…

1 C brown basmati or brown jasmine rice
4 1/4 C water…

1 large onion, roughly chopped
2 C cooked or canned brown lentils…

1 butternut squash
2 cups veggie broth…

1/2 cup quinoa
1 cup water…

1/2 cup wheat berries
1 cup vegetable stock, or water…

Vegetable cooking spray (optional)
1 small butternut squash, peeled and cubed…

1 C yellow onions, chopped
2 1/2 C strong vegetable broth…

1 C rolled “old-fashioned” oats
1 C cooked (leftovers!) rice, brown or white…

3/4 cup of quinoa
1 1/2 cups of water…

1 medium onion, finely chopped
1/2 c. wild rice, rinsed…

Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons.

2 cup Dried green split peas, pre–soaked
4 Ripe bananas…

1 large onion, diced
1 jalapeno chile, seeded and sliced…

1 cup cooked black beans
1/2 cup cooked white rice…