Put water, broth, VegeBase, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add to the pot. Then add the bite-sized pieces of sweet potato and the sliced greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes creamy, yet hearty.
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.
I made this last night (based on a recipe in the local newspaper) & thought it was good and very quick for a fast meal.
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.
Hummus is a Middle Eastern dip or spread. There are lots of recipes for it, each with a different proportion of ingredients. Over the years I’ve worked on mine to make it much lower in fat than the original version. If you want to make it truly fat-free, omit the tahini and increase the seasonings. You may also add one of the optional ingredients noted at the end of the recipe.
This delicious Middle Eastern dip has transformed many eggplant-haters into eggplant-lovers.
I have been making a lot of lentil dishes lately, because they are cheap and easy and do not require soaking.
When I use salsa as a dressing, I make a yummy black bean dip and put it on the bottom of the plate and then add my salad and then the salsa. The bean dip gives it a yummy taste. Here’s what I do:
This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.
Vegetable Soup Submitted by: Courtney (adapted from American Vegetarian Cookbook) 1 onion 2 green onions 2 celery stocks 2 carrots 1 zucchini 1 garlic clove, pressed 2 green chard leaves or kale 2 C broccoli florets 6 C water 2 Vegetable bouillon cubes or 2 tablespoons powdered veggie broth 1/2 C minced fresh parsley Cut […]
I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.
Here is a recipe I made up all by myself last night. It came out really well, which surprised me since I’ve never come up with a recipe completely from scratch before. I even took a picture and put it in the files section.
This recipe makes a Texas-sized amount of salsa, so halve it if necessary.
My Recipe Box: Save your favorite recipes to your personalized recipe box.
