Creamy Vegetable Rice Soup!

1/2 c. brown rice
1 c. water
1 T. olive oil
1 onion, diced
2 carrots, diced
3 ribs celery, diced
8 oz. mushrooms, sliced
1 can cream of chicken soup
1 c. almond milk
1 c. water
1 t. black pepper
1 t. crushed red pepper

Simmer rice and water in a saucepan until cooked.  Meanwhile, saute onion, carrots, celery, and mushrooms in olive oil until soft.  Add vegetables to rice in the saucepan.  Mix in chicken soup, milk, water, and spices and bring to a boil.  Remove from heat and ladle into bowls.

Broccoli Rice Hot Dish!

1 c. brown rice
1 bunch broccoli florets
1 red bell pepper, chopped
1 can cream of mushroom soup
2 c. vegetable broth
1 t. black pepper
1 t. crushed red pepper
1/2 c. sliced almonds, toasted

Mix all ingredients and pout into a slow cooker, greased with cooking spray.  Cook on high for 5 hours or low for 10 hours.  Top with toasted almonds if desired.

Green Pea Soup!

2 T. olive oil
1 onion, diced
16 oz. frozen peas
1 c. vegetable broth
1 c. soymilk
1 t. black pepper
1 t. crushed red pepper
1 t. nutmeg
1 t. parsley

Saute onion in olive oil until soft.  Add peas, broth, milk, and spices and bring to a boil.  Remove from heat and puree with an immersion blender.

Tofu Veggie Noodles!

14 oz. extra firm tofu, pressed and diced
1 t. sriracha
1 t. ginger
1 t. curry powder
1 t. crushed red pepper flakes
12 oz. frozen vegetable stir fry
6 oz. frozen shelled edamame
1 green onion, sliced
2 T. peanut butter
8 oz. thin spaghetti
1/4 c. Asian sesame vinaigrette

Saute tofu with spices until golden brown.  Add frozen vegetables, edamame, and green onion.  Cook until vegetables are soft.  Stir in peanut butter until melted and incorporated.  Meanwhile, boil spaghetti in a pot of water until al dente.  Drain water and toss with tofu, vegetables, and vinaigrette in the pan.

Chili Cornbread Pie!

1 T. olive oil
1 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 t. cumin
1 t. oregano
1 t. chili powder
1 t. black pepper
15 oz. kidney beans, drained and rinsed
15 oz chili beans with jalepenos
15 oz fire roasted diced tomatoes
8 oz. diced green chiles
1 1/4 c. cornmeal
1 c. whole wheat flour
1 t. baking powder
3/4 t. baking soda
1 1/2 c. almond milk
1 egg
1 t. sugar
1 t. canola oil

Saute onion in olive oil in a large pot.  Add garlic, tomato paste, spices, beans, tomatoes, and chiles.  Simmer for 10 minutes, then transfer to an 8-inch baking dish.  Meanwhile, in a medium bowl, whisk cornmeal, flour, baking powder, baking soda, milk, egg, sugar, and oil.  Pour the cornmeal batter over the bean mixture and smooth with a spatula.  Bake at 350 degrees for 30 minutes, or until the top is browned.

Tofu Veggie Lasagna!

2 t. olive oil
1 onion, diced
2 zucchini, diced
2 cloves garlic
9 oz. chopped spinach, cooked and drained
10 oz. silken tofu
1 t. Italian seasoning
1 t. basil
1 t. oregano
1 t. black pepper
1 t. crushed red pepper
24 oz. pasta sauce
9 oven-ready lasagna noodles
1 tomato, diced

Saute onion, zucchini, and spices in olive oil until soft.  Meanwhile, puree garlic, spinach, tofu, and spices in a food processor.  Spray a baking dish with cooking spray and spoon 1/2 c. pasta sauce on the bottom of the dish.  Layer 3 lasagna noodles, top with half the tofu spinach mixture and half the onions and zucchini. Spoon more pasta sauce and layer 3 more noodles, the rest of the tofu spinach mixture, and the rest of the onions and zucchini.  Spoon more pasta sauce and layer the last 3 noodles.  Top with the rest of the pasta sauce and diced tomato.  Sprinkle with grated parmesan and more spices if desired.  Bake at 350 degrees for 45 minutes.

Peanut Soup!

1 onion, diced
1 red bell pepper, diced
2 carrots, diced
2 sweet potatoes, peeled and cubed
15 oz. can diced tomatoes with juices
1 t. cayenne
1 t. black pepper
1 t. ginger
1 clove garlic, minced
4 c. vegetable broth
2/3 c. peanut butter
1/2 c. sliced green onions

Layer vegetables, spices, and broth in a slow cooker.  Cook for 5 hours on high or 10 hours on low.  Stir in peanut butter and top with sliced green onion.