1 onion, diced
1 bunch mustard greens…

This is a delicious dairy-free and gluten-free side dish. We also whip butternut squash with coconut milk.

A woman at work gave me this recipe and it is really tasty. The original said to shred some zucchini together with breadcrumbs and seasonings and an egg and roll in flour and fry.

4 russet potatoes (about 3 lb. total) peeled
1 eggplant (about 1¼ lb.), stem trimmed…

12 ounces tomato sauce
6 ounces tomato paste…

1 yellow onion, chopped
1 large carrot, chopped…

I don’t know where you stand on sugar, but this is a fantastic way to eat the more bitter greens.

This is really very good and quick to make.

1 bunch basil, chopped
1 bunch coriander, chopped…

This one has lots of great vegetables in it…it originally called for honey, but I left it out and it was fine!

This makes A LOT! But I love it so much it is gone pretty fast. Freezes ok.

1 C. water/veg. stock
1/3 C. orange juice…

5 large portobello mushroom caps
1 carrot, diced…

I usually make a double batch of these and freeze the leftovers. They reheat in the microwave within minutes. I’ve even made these in the microwave on High for about 20 minutes. Since everyone’s oven is different, yours may take less or more time than mine. Since it’s going up to 90 today, that’s probably how I’ll make this batch.

3/4 cup light vegetable broth
1/4 cup natural peanut butter…