16 ounce can of unsalted garbanzo beans
1 boiled potato, peeled and chopped in chunks…

1 red pepper chopped
1 red onion chopped…

5 small oranges
1 tablespoon agave nectar…

I “stole” this recipe from a local health food store. It would be perfect for a BBQ! Just double or triple this recipe.

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

This makes about 8 candies. I like to freeze them though it’s not necessary and they don’t freeze entirely but do firm up some.

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

Colorful salad for fall and winter: red and green peppers, yellow squash dressed with citrus, cumin, and mint

A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.

3 corn tortillas, torn into pieces
1 1/2 cups stock or broth…

Brenda’s note: This is a keeper! We were impressed with how nice the beans cooked, soft and perfect; easily mashed right in the pressure cooker when they’d finished cooking.

I made this simple soup last night and it was heavenly. Here’s what I did: I didn’t have leeks, so I substituted 2 chopped onions. I made up a mixture of Herbes de Provence following the recipe at the end, and at the very end, I pureed part of the soup using a hand-blender, trying to keep most of the carrot pieces intact. Also, I followed the regular directions, not the pressure cooker ones, because it was such a quick-cooking dish. Definitely a keeper.

Pressure cooking and stovetop instructions are included.