Mom's Wild Rice Soup: Veganized!

1 T. olive oil

1 onion, diced

2 stalks of celery, diced

3 carrots, sliced

1 t. black pepper

1 t. cayenne

5 c. vegetable broth

8 oz. veggie chick'n strips, diced

2 c. cooked wild rice

2 c. soymilk

2 T. flour

Saute vegetables in olive oil until onion is soft.  Season and add broth, chick'n, and rice.  Bring to a boil and cook until carrots are soft.  Meanwhile, whisk flour into soymilk.  Stir milk into soup and remove from heat.

Fiesta Salad!

1 T. olive oil

1 large onion, sliced

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 t. black pepper

1 c. frozen corn kernels

1 can black beans, rinsed

1 bag of shredded lettuce

1 c. salsa

1 avocado, sliced

Saute onion and pepper slices in olive oil until soft.  Season with pepper, add corn and beans, and stir until warmed.  Spoon pepper bean mixture over a bowl of lettuce, drizzle with salsa, and top with a few slices of avocado.

Sweet Potato Chickpea Stew!

3 med. sweet potatoes, peeled and cut into chunks
2 cloves garlic, minced
2 15 oz. cans garbanzo beans
15 oz. vegetable broth
15 oz. diced tomatoes
1/4 c. peanut butter
1 T. cumin
1 t. cinnamon
1 t. crushed red pepper

Combine all ingredients in a slow cooker and cook on low for 5 hours or on high for 10 hours.

Protein Pancake!

1 ripe banana
2 eggs
1 t. cinnamon
2 T. maple syrup

Mash banana with a fork until smooth.  Add 2 eggs and whisk with a fork.  Add cinnamon to taste.  Pour batter into a large, hot, greased skillet.  Cook until golden on each side and drizzle with maple syrup.

Greek Salad!

1 bag romaine lettuce

1 can artichoke hearts, sliced

1 can black olives, sliced

1 can chickpeas, drained

1 cucumber, seeded and sliced

1 pt. grape tomatoes, halved

1/2 c. Italian dressing

1 t. Italian seasoning

1 t. black pepper

Top romaine with cut vegetables, dressing, and seasonings.  Makes 3 large salads.

Vegetable Minestrone Soup!

1 c. sliced carrots

1 c. cut green beans

15 oz. kidney beans, drained

28 oz. diced tomatoes, undrained

2 c. tomato sauce

2 c. water

4 c. vegetable broth

1 T. Italian seasoning

1 t. black pepper

1 t. crushed red pepper

1 1/2 c. farfalle or rotini pasta

Combine all ingredients except pasta in a slow cooker.  Cook on high for 5 hours or on low for 10 hours.  Add pasta and cook on high for an additional 20 minutes or until pasta is al dente.

Tomato Black Bean Soup!

8 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic

1 lb. black beans

2 vegetable bouillon cubes

6 c. water

1 T. cumin

1 T. chili powder

1 t. black pepper

Sriracha to taste

Combine all ingredients in a slow cooker and cook on high for 5 hours or on low for 10 hours.  Puree with an immersion blender until smooth.  Garnish with Sriracha.