Ingredients (use vegan versions):

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 2 small yellow squash, chopped
• 2 small zucchini, chopped
• 2 cups white beans (not canned) (reserve water they were cooked in)
• additional vegetable broth or water
• 1/2 cup chopped fresh cilantro, plus some for garnish
• 1 avocado, sliced
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
• 2 fresh limes

Directions:

Heat oil in large saucepan.
Add onions and garlic and saut� for 2 - 4 minutes. Stir in
pepper and cumin and saut� for 1 minute.
Add squash and zucchini and saut� 1 -2 minutes.
Add water reserved from cooking beans plus additional water
to make 3 cups.
Bring to a boil, reduce heat and simmer, uncovered for 20
minutes.
Stir in beans and cilantro; cook for 5 minutes longer.
Place in 4 bowls; squeeze 1/2 lime into each bowl of soup
and stir.
Add 1/4 sliced avocado to each bowl.
Top each bowl with tortilla strips and cilantro.

Serves: 4

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 2 bunches of mustard greens
• 2 bunches of turnip greens
• collards optional
• 1 teaspoon sea salt with iodine or salt substitute

Directions:

1) Rinse greens well. Best in non-tap water.

2) Bring a large pot of non-tap water to boil.

3) Cover pot, cook over medium heat for about 20 minutes
or until tender.

4) Can use the water-pot liquor at seasoning in a dressing.

5) Cut greens while in the pot.

When I was a little girl, I thought that collard greens
were called collard, because colored people loved them so
much and the greens were named after us.

Serves: 6-8

Preparation time: 20

Ingredients (use vegan versions):

• 1 quart of spring water
• a sprig or 1/2 of Thyme
• 1 and 1/2 cup of long-grain brown/red or yellow rice
• 1/2 pound of Black-eyed peas presoaked overnight
• sea salt or kelp to taste

Directions:

Rinse and sort beans. Boil 4 quarts of spring/distilled or
filtered water. Stir in peas and thyme. cover, then lower
heart and cook until peas are tender about 30 minutes.

In a separate port, bring 3 cups of spring/distilled or
filtered water to boil. Stir in rice, then cover, lower
heat and cook until rice is tender about 40 minutes.

Combine rice and peas and season to taste.

This is a traditional African-American dish for New’s
Years’ Day since enslavement. Hoppin’ John may have a few
African sources. Jon is a Senegalese word meaning dignified
and repectable. John is the Anglicized word for Shango the
West African diety who resurrects after death. He is also
the perfect son. And he rules over dance and music.

Serves: 6

Ingredients (use vegan versions):

• 1 cup red lentils (they actually look orange)
• 1 teaspoon coriander powder
• 1/2 teaspoon Indian chili powder (cayenne can be used in a pinch)
• 1 teaspoon salt
• 3 cups water (you can adjust this to desired thick/thinness of dal)
• 4 tablespoons oil (or less)
• 1 teaspoon prepared minced garlic

Directions:

Rinse the lentils and pick out any impurities. Add water,
coriander powder, chili powder and salt. Cook over a
medium low heat until beans are mushy but still retaining
some distinctive texture. (You may want to adjust the water
and/or cooking time to the consistency that you prefer.)

When the lentils are nearly finished cooking, saute the
garlic in the oil on a low heat until it’s golden, with a
tinge of brown. Add this to the dal.

Stir and serve. Adjust seasonings as desired.

As simple as this recipe is, it is truly delicious and
satisfying. Coupled with steamed basmati rice it is a
complete protein and very nutritious. You need only add
some vegetables on the side for a beautifully balanced
meal.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 package of rice noodles
• 1 bottle of Trader Joe’s Thai sesame/peanut dipping sauce (it is vegan and has no preservatives) or you can use any vegan thai peanut sauce
• 1 package of baked tofu, Thai flavored by Nasoya
• 1 bag of frozen vegetables, I use broccoli, cauliflower, and carrots.
• 3 or 4 green onions sliced
• 2 tablespoons of peanut butter
• 1 tablespoon of sesame oil
• soy sauce to taste
• red pepper flakes to taste
• fresh chopped cilantro to taste
• chopped peanuts to garnish

Directions:

Boil your rice noodles till they are tender, drain and
rinse with cold water, set aside.
Steam or microwave the veggies, set aside.
Combine sauce, pb, oil, soy sauce and pepper flakes in a
small bowl, set aside. (The sauce is great by itself but I
find it is not quite peanuty enough for me.)
Cut the tofu into small cubes and set aside.
Combine everything in a great big pot. stir well, heat
through. Add cilantro at the last minute. serve with
peanuts on top. eat with chopsticks… mmmmmmmm

p.s.
This is a recipe that is even better the next day and
is fabulous cold.

Serves: lots

Preparation time: 20 minutes