Ingredients (use vegan versions):

• Two cans of quality green asparagus
• One can coconut milk
• Finely ground dried chilli
• Teaspoon of peanut oil

Directions:

Serves: 4.

Preparation time: 20 minutes.

Heat peanut oil. Lightly fry ground chilli in oil. Add coconut and
warm to simmer. DO NOT BOIL. Drain asparagus. Blend. Add to
coconut milk.

Serve with fresh vegan pita bread heated in heavy based frypan.

ENJOY!

Ingredients (use vegan versions):

• cooking oil
• 1 medium onion,chopped
• 1 garlic clove, minced
• 2 medium carrots, sliced thin
• 1 medium zuccini, sliced thin
• 2 cubes vegetable boullion
• 6 cups water
• 1/2 teaspoon dried bazil
• 1 teaspoon dried parsley
• 3 tablespoon tomato paste
• 1 package fresh soy tortellini

Directions:

Saute’ garlic and vegetables in oil until soft, about 10
minutes. Add water, vegetable broth cubes, spices, and
tomato paste. Bring to a boil and simmer for 15 minutes.
Add tortellini and cook according to package.

This is a very healthy, hearty, and nutritious soup. ENJOY!

Serves: 5-7

Preparation time: 35 min.

Ingredients (use vegan versions):

• 1 acorn squash (about the size of a large softball)scrubbed on outside and cut into fourths (unpeeled)
• 1/2 cup dried white beans
• 2 stalks celery, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• vegetable bouillion/broth (dry, enough for two cups liquid broth)
• pepper
• parsley sprigs and carrot curls for garnish

Directions:

I made this recipe over the weekend and it was delicious!

Soak beans overnight.

Rinse beans and put in large pot with 3 cups water. Add celery, onion,
garlic and bouillion, bring to boil and then turn down to low (cover pot).
Fill another large pot with water and bring to a boil. Put the acorn squash
in the boiling water and boil for about 10-15 minutes or until a fork
poked into the inside feels like poking a well done mashed potato. Remove
the squash and sit aside to cool. Once the squash is cool enough to handle,
scoop out the inside and puree in a blender or food processor. After the
squash is pureed, add it to the bean mixture. Finish cooking soup so that
an hour has passed from when the beans started cooking. If the soup is too
watery for your taste, cook without the lid on for a while, or puree about
a third of the batch (beans, onions, celery, garlic and all) and then
add the pureed ingredients back to the original batch. Season to taste with
pepper. Garnish with a sprig of parsley and a carrot curl.

Serves 3.

Serves:

Ingredients (use vegan versions):

• 500 g dried lentils (small green Puy lentils are best)
• 3 medium potatoes
• 3-4 medium carrots
• 1/2 celeriac
• 1 stalk leek
• 1 small parsley root
• 3 dried laurel leaves
• vegetable oil
• 1 1/2 litres vegetable stock with some vegan red wine mixed in
• tomato paste (optional)
• pepper, soy sauce, vegan sugar, vegan red wine vinegar

Directions:

Dice potatoes, carrots, celeriac and parsley root into
fairly small cubes (about 1 cm). Cut leek in 1 cm rings.

Sauté the veggies in vegetable oil. Add lentils and
vegetable stock (note: lentils should be well covered!),
season with soy sauce, pepper, and some vegan sugar (I use at
least one teaspoonful). Add the laurel leaves and cook. In a
pressure cooker, this takes about 20 minutes.

When cooked, take out the laurel leaves and discard them,
add the vinegar (to taste) and tomato paste if desired.

This is a variation of a traditional German recipe.
If you want to be traditional you can serve this
with a vegetarian sausage - but it is nice by itself, and
particularly good for a cold winter day.

Serves: 6

Preparation time: 45 min

Ingredients (use vegan versions):

• 1 cup textured soy protein
• 3/4 cup boiling water
• 1 tbs vegan vegan Worcestershire sauce
• 2 tbs hot pepper sauce
• 3 tsp chili powder
• 2 med zucini, cubed
• 1 lg. onion, chopped
• 4 cloves garlic , chopped
• 1 6oz can tomato paste
• 1 8oz can tomatoes
• 2 16 oz cans beans, kidney, or pink or ect.

Directions:

Combine 1st four ingredients, add 1 tsp chili powder, set aside.
Saute zucchini,onion,and garlic, with oil. Add remaining ingredients including the textured soy protein
and 2 more tsp chili powder. Cook for 1/2 hour, add water if necessary.

Ejoy!!!!!!! Recipe by Angie Heckler, Newark, De.

Serves: 8

Preparation time: 1 hour

Nutrition Information: no info available but this is good. You will love it!