Ingredients (use vegan versions):

• 1/2 of an onion, peel until it looks edible and dice (cut into small square)
• 2-3 cloves garlic, minced (cut into very tiny peices)
• a can of spinach, partly drained (let some of the water out)
• a can of chick peas, drained (squeeze all of the water out)
• curry powder, pepper, and salt

Directions:

Fry on medium heat the onions and
garlics until lightly brown with olive
oil.

Add the rest and heat for about 8
minutes or until it’s hot.
Put it on top of rice, preferably
Indian rice.

Serves: 3-4

Preparation time: 10 minutes

Ingredients (use vegan versions):

• one bunch of beets (about 6 or 7), peeled and chopped
• beet greens (remove stems)
• six or seven carrots, chopped
• one large potato, chopped
• three large cloves of garlic, pressed
• one medium onion
• two large handfuls of spinach
• four cups of water

Directions:

Boil the prepared vegetables in the water. When the vegetables are cooked, puree them along with the cooking water. Add pepper to taste.

Serves: 4

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 3 sups vegan soymilk
• 1/2-3/4 cup nutritional yeast
• 2 tablespoon cornstarch
• 3/4 – 1lb chopped or thin sliced mushrooms
• 1 cup chopped broccoli or steamed chopped spinach (optional)
• olive oil
• salt and pepper
• 1/4 cup or more vegan white wine
• 12 oz package linguini or other pasta

Directions:

Boil pasta according to directions.
Sauté mushrooms and broccoli (if using) in olive oil.
Turn down heat when mushrooms are soft.
Whisk together soymilk, cornstarch and nutritional yeast.
Add to skillet and let thicken.
Add vegan white wine, salt and pepper to taste and spinach (if
using).
Serve on top of pasta nice and hot.

Serves: 3-4

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 or 2 tablespoons any color Miso
• (adjust to taste)
• fresh or frozen vegetables
• (today I have mushrooms, asparagus, and fresh spinach)
• water

Directions:

Chop fresh vegetables into a manageable soup size.
Put into a microwavable container along with miso and any
other herbs or seasonings you would like. (Watch salty ones
with miso!). At lunch time cover with water until it looks
like soup, and nuke until hot.

Serves: 1.

Preparation time: 10 minutes.

Nutrition Information:. low fat.
probably lots of sodium..

Ingredients (use vegan versions):

• 1 cup of fast cooking risotto rice (the kind I have takes 15 minutes)
• 1 can of tomato soup mixed with 1 1/2 cups water
• some frozen spinach
• about a tablespoon or more of basil
• some garlic powder
• any other spice you’d like!
• vegan parmesan cheese

Directions:

Prepare canned soup with 1 1/2 cups of
water. Mix in the risotto rice and bring to a
boil.

Add in the basil, garlic powder,
spinach and anything else you’d like. Let simmer for 15 minutes or so, being
sure to stir it from time to time so
it doesn’t get stick on the bottom.
It might appear soupy at first, but
just be sure to stir it.

Cool a bit
and serve topped with parmesan
vegan cheese…mmmmm

Serves: 2-4 depending on size

Preparation time: 20 minutes