• 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, m ...

• 2 lbs asparagus
• 2 large potatoes
• 2 tablespoon dill
• 1/4 cup unbleached flour
• 1 cup rice milk
• salt

Cut potatoes into small pieces. In an approximately 3 qt. ...

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

Serves: 4.

Preparation time: 20 minutes.

H ...

• 1 1/2 cup pearl barley
• 1/2 onion, chopped
• 1/3 or so of a red bell pepper, chopped
• 1 8 oz package seitan, chopped bite size pieces
• 1 teaspoon sage
• 1 cup frozen peas
• 1 teaspon saltfree s ...

• 1 1/2 cup dry shiitake mushrooms
• 2 large yellow onions
• 6 stalks celery
• 6 carrots
• 1 pkg Quaker Quick Barley
• 8 cup water
• 2 tablespoon vegetarian chicken style seasoning
• 1 teaspoo ...

• 1 cup barley, diiered
• 1 lkarge onion, chopped
• 2 cloves garlic, chopped
• 4 slices of ginger
• 2 cans whole tomatoes, peeled & cut into chunks
• 2 carrots chopped
• 1 small can kideny beans ...

• 1 grated carrot
• 1/2 cup chopped bell pepper (any color)
• 1/2 cup chopped onion

Here is a recipe I just invented tonight, out of things I had in the kitchen. It took ...

• 2 cups dried lentils
• 8 cups water
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, chopped
• 2 tablespoons olive oil
• 2 bay leaves
• 2 te ...

• 1 lb Hillbilly beans (about 10+ different types of dried beans)
• 6 cups water
• 6 teaspoons Vegetable stock mix ( use Knorr's)
• 3 carrots, chopped
• 3 stalks Celery, chopped
• 1 pepper, chopped (any c ...

• 1 1/2 cup black beans
• 8 cups water
• 3 strips Kombu
• 2 cloves garlic
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 bay leaf
• 1/4 teaspoon sesame oil
• 1 head broccoli
• 1 ...

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup red lentils, rinsed
• 2 teaspoon ground ginger (I used minced fresh ginger)
• 2 teaspoon ground cumin
• 2 teaspoon ...

• 1/2 cup dry onion flakes
• 1 1/2 teaspoon paprika
• 1/2 cup pinto or romano beans
• 5 cups wboiling water
• 1 bay leaf
• 1 teaspoon celery seed
• 1/2 cup red kidney beans
• 1/2 cup lima bean ...

• 2 cans of black beans, rinsed
• chopped onion to taste
• clove of garlic, pressed or minced
• water to taste (i like enough to keep the beans from burning, and to make for a vaguely soupy consistency)
• spice ...

• Soup stock of choice
• 4 potatoes, diced
• 2 yellow squash, chopped
• 3 leeks, sliced
• 1 jalapeno, diced very finely
• 1/4 cup or so of vegan white wine
• spices (I used dried bazil) ...

• 2 bunches broccoli
• 3 medium-sized potatoes
• 1 large yellow onion
• 2 veg boullion cubes
• salt and pepper to taste

Cut broccoli into pieces (I didn't even t ...

• 1 med. butternut squash, peeled & diced
• 2 cup vegan soymilk
• 2 14.5-oz. cans diced tomatoes
• 1 to 2 teaspoon salt (to taste)
• 1 tablespoon fresh ginger, grated

...

• 4 tablespoon oil (I use canola)
• 1 tablespoon crushed chilis (or to taste)
• 1 tablespoon oragano
• 2 tablespoon chili powder
• 1 tablespoon dried parsley
• 2 large onions, chopped
• 4 cloves g ...

Here in New Mexico chili is a way of life. The State Question is: "Red or Green?". This recipe is so simple and easy to make that I keep some on hand at all times. It will keep in the fridge for 5 to 7 days. I usually mak ...

• 1 16 oz. can drained Pinto Beans
• 1 16 oz. can drained Kidney Beans
• 1 16 oz. can Diced Tomatoes (Recipe Ready)
• 1 16 oz. can Tomato Sauce
• 1/3 cup sliced ripe olives
• 1 4 oz. can Sliced Mu ...

• 1/2 med. onion, diced
• 1&1/2 cup water
• 1 can refried beans (watch out for lard)
• 1 can tomato sauce
• 1 to 1&1/2 tablespoon chili powder
• 1 teaspoon vegan sugar
• 1/2 teaspoon garlic powder ...