Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.

egetable Dashi, a beautiful amber broth, full-flavored without being overwhelming, suits any vegetarian soup, oriental or occidental. The optional snow peas add a light green color and fragrance to the broth, especially good for spring and summer cooking.

I made this last night (based on a recipe in the local newspaper) & thought it was good and very quick for a fast meal.

African Peanut Soup 1 garlic clove 1/3 c. tomato paste 2/3 c. “Wonder Butter” (lowfat peanut butter) or regular p.b. 1/8+ tsp cayenne 4 c. veggie broth 1 sweet potato, diced 1 onion, diced 1 green pepper, diced 1 yellow squash, diced 1 can garbanzos (optional – I add because I like it to be […]

This makes a lovely soup, looks just like the real thing, but with no chicken and no fat. I hope you enjoy it as much as I did.

This would be very attractive served in a small baked pumpkin. Cut top off of a pumpkin. Clean out seeds and strings (just like Halloween). Replace top. Place pumpkin in a pan with ½ inch of water. Bake at 350 degrees for 30 minutes. Serve the cooked soup in the baked pumpkin.

This flavorful medley of whole grains and vegetables in a tomato base will warm you on chilly fall evenings.

Recipe by: Banana

I have been making a lot of lentil dishes lately, because they are cheap and easy and do not require soaking.

Got this one in an email from VegNews Magazine. I took the oil out that it called for. It sounded pretty good. It seemed like a lot of maple syrup, so I would probably cut it in half.

HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy.

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Recipe by: Banana

from VeganCooking

I recently tried “Cheez Please Soup” from The Ultimate Uncheese Cookbook (another Joanne Stepaniak book) and it was amazing!!! Really thick, creamy and cheesy tasting. Could be a dip if you leave out the milk/broth. The first time I made it with broccoli. Next time, we’ll be adding chilies, tomatoes, and cilantro for a “Nacho” version.