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):

• 2 cups of navy beans (I use a 1# bag and put the extra in soup)
• 1 onion, sliced thin
• 1 tablespoon peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon dry vegan mustard
• 2 tablespoons dark molasses
• 1/2 of an 8 oz. bottle of barbeque sauce

Directions:

Soak the beans in cold water over night. Next day drain off, rinse and
simmer in fresh cold water until the skins begin to burst. Slice
2/3 of an onion into the bottom of a lidded bean crock if you have one
otherwise use a covered casserole.
Stuff the crock 1/2 full with simmered, drained beans.
Slice in the rest of the onion and finish filling the crock with beans.
Drizzle the peanut oil over the beans.

Mix salt, dry mustard and molasses in a cup of hot water and pour it
over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount
of water and pour it into the crock until it covers the top beans.
Save the rest to add as the beans cook to keep them moist. Bake at 300
for 6 to 8 hours. As the beans bake, keep adding diluted barbeque
sauce so they stay covered until the last hour. Do not add liquids
during the last hour, but keep the beans covered. Use the left over
beans and their cooking juice as a base for soup.

I like this recipe because I can make it in advance and reheat it for
a special dinner. Even though the cooking time is long, the beans
don’t need attention often (once every 45 minutes or so). The crock
looks pretty on a table and can be used to store and reheat the beans
until they are finished.

Serves: 20

Preparation time: 8 hours

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):

• Bamboo shoots (1 can or 300 g fresh)
• pickled red peppers (1 medium glass= 300 g)
• 250 g Tofu
• about one dozen dried Shiitake (=Tongku-) mushrooms
• the same amount black Chinese fungus
• 3-4 spring onions
• 250 g beansprouts
• 100 g dried “glass noodles”
• dried red chillies, dark soy sauce, sesame oil, vinegar, tomato paste
• 1 1/2 litres vegetable stock (or water plus cubes)
• starch

Directions:

Soak mushrooms and fungi in cold water for at least an hour
before preparation. (Hint: they tend to rise to the
surface, use a plate that is slightly smaller than the bowl
to keep them under water)

Heat vegetable stock with about one teaspoonful of ground,
dried red chillies in a LARGE pot. In a separate bowl, pour
boiling water over the glass noodles.

Cut mushrooms and fungi, bamboo shoots, red peppers, spring
onions and tofu into small pieces. Rinse the beansprouts.
Add everything to the vegetable stock including the soaking
water from the mushrooms and the vinegar from the red
peppers.

Dissolve about 3 tablespoons of starch in cold water, add
tomato paste, soy sauce and sesame oil to taste. Add this
mixture to the boiling soup and stir. Drain the glass
noodles and add them to the soup.

Taste the result. It may be necessary to add more soy sauce
and/or vinegar.

Serves: 10

Preparation time: 45 min

Ingredients (use vegan versions):

• celery, onions, mushrooms
• vegan soymilk
• falafal mix, vegan cornbread mix
• extra virgin olive oil
• veggie boullion cubes (be aware of salt)
• salt, pepper, sage
• optional: egg substitute, extra virgin olive oil added
• to the body of the mixture, diced veggie sausage

Directions:

I suggest that you adjust the amounts of the above according
to your tastes. First, I chop all of the veggies, put half
of them in to a cream soup base made of the boullion cube(s)
and soy milk and water. I make my soup in a crock-pot while
I am at work. I then bake a pan of half falafel and half
cornbread mixture. I oil the pan but put only water with the
cornbread and falafel mix. When done, crumble into a bowl,
add soup, add seasoning. To this mixture I add the remaining
chopped veggies. Then, add more vegan cornbread mix and falafel .
mix right out of the packets until you have the consistency
that pleases you. I put this into a huge oiled pan and bake
at 350 until the top starts to crisp and the edges pull away
from the pan. You can freeze the mixture or freeze the final
dressing. I like to be able to cut it into moist squares
that hold their shape. Egg substitute adds body and a little
olive oil adds flavor, but these are not necessary. Without
the oil, this recipe is very low fat. It is great served
with ambrosia. It is not THAT time consuming and it is
delicious. Have fun !

Serves: variable

Preparation time: 2-3 eves or 1 day