Quick and Zesty Veggie Pasta

(Submitted by Mary from Irving)

2 cups of Veggie Rotini
Thinly slice 2 medium red potatoes
Thinly slice 2 medium carrots
Slice 1½ red onion
1½ pablano pepper
Garlic Salt Pepper

Boil pasta in water for 10-12 minutes or until soft, sauté veggies the same time. Add pasta to veggies.

Pan Fried Asparagus

(Submitted by Chandra from Denton)

2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

If made correctly, you will simply drizzle a bit of olive oil in a pan, sauté the asparagus until crisp tender, and add the garlic at the very end after lowering the heat. This is a simple, delicious and classic method of preparing many vegetables in addition to asparagus, worthy of five stars if prepared with the necessary modifications.

Guacamole on Corn on the Cob

(Submitted by Robert from Coppell)

I love chips and guac and I love to use my smoker. This is a substitute for both that I used for the Cowboys game. You can cook the corn and guac however you prefer, but below is how I did it:

Soak corn (with husks on) in water. Place corn (with husks on) on the smoker for 1-2 hours at 225-275 degrees. It's hard to overcook when husks are on. I use combination of charcoal, mesquite, and hickory.

Guacamole
Avocado, tomato, onion, garlic, lime juice, chile powder, cumin

Coat the Corn on the cob with guac instead of butter or sour cream

Fruit And Nut Brown Rice

(Submitted by Jody from Fort Worth)

Brown Rice
2 cups water
1 cup Brown Rice
Bring water to a boil, add rice and simmer 45-50 minutes until water is absorbed.

Fruit
Meanwhile In a skillet cook one large apple, peeled and chopped. Add 1/2 cup sliced almonds in up to 2 Tablespoons of canola oil (or the oil you prefer in place of butter). Cook till almonds are toasted (slightly browned). Stir in 1/4 cup of raisins and 1/4 teaspoon of cinnamon. Top with soy milk if desired. I used a walnuts, slivered almonds, cranberries, raisins and pineapple...be creative :)

Serves 6

Cuban Yucca with Mojo (Yucca with Garlic & Onion Sauce)

(Submitted by Deborah from Miami, FL)

Boil a bag of frozen Yucca with sea salt. When it is tender, place in a glass bowl. While the Yucca is boiling take 1/2 cup of Olive Oil, 1 large red onion, 1 garlic head finely chopped, 2 tbs of vinegar and sea salt to taste and sauté it until the onion and garlic are soft while it is sautéing take 1 lime and squeeze it in and let it simmer. When done pour it over the yucca.

Rosemary Roasted Potatoes and Tomatoes

(Submitted by Sheri from Colleyville)

Nonstick-cooking spray (or olive oil to coat baking pan)
1 lb tiny new potatoes, scrubbed and quartered (10-12)
2 TBSP olive oil
1 tsp snipped fresh rosemary
1/4 tsp salt
1/4 tsp cracked black pepper
4 plum tomatoes (Roma), quartered lengthwise
1/2 cup pitted calamata olives, halved (Central Mkt. Ceringola Olives work great, too)
3 cloves garlic, minced

*After the Fast - Add 1/4 cup shaved Parmesan cheese (1 ounce)

1. Preheat oven to 450 degrees F. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray, or rub with additional olive oil; place the potatoes in the pan.
2. In a small bowl, combine oil, rosemary, salt, and pepper; pour over potatoes, and lightly stir to coat everything. Bake for 20 minutes, stirring once.
3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Serve warm. Sprinkle with Parmesan cheese (1 ounce) - if not fasting.

Serves 8 (2/3-cup servings)

Slow Cooker Black Beans

(Submitted by Chrissy from Arlington)

1 Pkg Dry Black Beans
1 LG Container Vegetable Broth (Organic)
2 LG Organic Tomatoes - Diced (or several small if you prefer stewed tomatoes-take pits out but leave whole)
2 Jalapeño Peppers Diced
2 Cloves Garlic Minced
1 SM Purple Onion Diced
Sea Salt to your Taste
Black or White Pepper to your Taste
1 Small bunch Cilantro
1 Sprig Fresh Basil
2 Sprigs Fresh Dill
1 Bay Leaf (remove after cooking)

Put all ingredients in a crock pot. Cook on low all day while you're at work or cook on high for 4 hours. Super tasty! Use only one jalapeño if you are sensitive to heat.

3 Bean Salad

(Submitted by Rosa from Grand Prairie

1 can Green Chiles
1 can Black Beans
1 can Pinto Beans
1 can Red Kidney Beans
1 can Kernel Corn
1¼ Red Onion
1¼ White Onion
1 Stalk of celery
1½ Green Bell Pepper
1½ Red Bell Pepper
1½ Yellow Bell Pepper
Salt and Pepper to taste

1. Open cans of beans and corn drain excess liquid and pour in a large bowl

2. Finely dice all veggies and mix in with beans and corn, salt and pepper to taste.

3. Serve and enjoy

Vegetarian Chili

(Submitted by Karen from Dallas)

This is a very easy to prepare and hearty meal. I make this even when I’m not on the Daniel Fast!

2 medium-sized green peppers, chopped
1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons salad oil
2 tablespoons chili powder
1¾ teaspoon salt
1¼ teaspoon ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste

Chop and sauté in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended. Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring occasionally to prevent sticking.

Yield: 6 generous servings

Good For You Rice

(Submitted by Jacque from East Moline)

1 box brown rice (instant)
¼ cup Chopped onion
Garlic to taste (1/8-1/4 teas)
1 box 32oz vegetable broth
1 can of diced tomatoes
1 can of black beans
1 can of kidney beans
1 can of corn
Sliced olives if desired (black or green or both)

Add box of rice and garlic and onion to large pan sprayed with cooking spray (I use olive oil) cook on high for a few minutes stirring to brown the rice. Add vegetable broth, tomatoes, beans, corn and olives. Stir, cover and cook on low-medium heat until the liquid is gone. Usually 15-20 min. Enjoy!

Oatmeal Pancakes or Waffles

(Submitted by Ali from North Richland Hills)

8 cups of oats, puree until they are a powder add soy milk to desired consistency. Cook in skillet or on a waffle maker. Top with honey, fresh fruit, whatever you prefer.

Note: They take awhile to cook all the way through so it is best to cook it on low heat.
(Thank you to "SpadyLady" for the yummy recipe)

Spicy Lettuce Wraps with Mushrooms & Bean Sauce

(Submitted by Jonathan from Euless)

Serves: 2-3
Prep Time: 10 min.
Cook Time: 20 min.

1 head of Boston, Butter or Iceberg Lettuce
1-2 large Portabello Mushrooms (discard fins if desired and cook stems removed from caps)
1 small diced yellow onion
1/2 tsp fresh minced garlic
1 15oz can black beans drained & rinsed
2 tsp ground chipotle chile powder (less if you don't like it spicy or add cayenne to make spicier)
1 Cup vegetable broth
1/4 Cup diced tomato
1 TBS minced fresh cilantro
1 tsp sea salt
2 tsp Olive Oil

Optional Guacamole Ingredients:
1 Avocado
1 tsp salt
1 tsp pepper
1 TBS fine diced onions
1 tsp fresh minced cilantro
1 lime
1 TBS fine diced tomatoes

1. Add 1 tsp olive oil to saucepan and sauté onions gently until translucent (8-10min). Add beans, chipotle, veggie broth, tomatoes, cilantro and salt and simmer 15-20 minutes to thicken. Remove from heat and let cool slightly. Puree half the mixture in a small blender or food processor and recombine in pan and cover to keep warm.

2. Coat Mushrooms with 1 tsp Olive oil and sprinkle with salt & pepper to taste. Cook on Med/High in a non-stick pan for 5 minutes on each side or until heated. Slice in 1/4" wide pieces.

3. Prepare Guacamole. Combine peeled and pitted Avocado with salt, pepper, onions, tomatoes and the juice of one lime.

To serve:
Use 2-3 leaves of lettuce per person, layered with sliced mushrooms, bean salsa and guacamole. Garnish with fresh minced cilantro.

Suggested sides: Brown Rice with corn garnished with thin avocado slices and a wedge of lime for juicing. It takes a little time to make the first time, but gets faster each time.

Zucchini Planks with Tomato Basil Relish

(Submitted by Carla from Dallas)

Cut zucchini in half lengthwise then cut each half into two pieces. Drizzle with olive oil and season with sea salt and red pepper flakes. Place in a baking dish into a 350° oven and bake for 30-40 minutes. You can broil it for 2 minutes at the very end if you'd like. Once it is cooked, serve with tomato basil relish.

Tomato Basil Relish
While zucchini is baking, dice 2 roma tomatoes and add fresh chopped basil, 1-2 tbsp of fresh lime juice and 1 tbsp fresh diced onion. Mix all ingredients and refrigerate until zucchini is ready.

Acorn Squash

(Submitted by April from The Colony)

Cut the squash in half. Clean out the seed and place in baking dish. Cook at 350 for about 30 mins or until squash is tender

While it's cooling, place on walnuts and pure maple syrup.

Roasted Vegetables

(Submitted by Brandy from Euless)

Chose any five of your favorite vegetables: squash, carrots, parsnips, zucchini, etc...

Cube into bite size pieces. Drizzle extra virgin olive oil over all. Bake in oven at 350° for 30-45 minutes. Salt and pepper to taste.

Olive Oil Braised Potatoes

(Submitted by Jo Anne from Colleyville)

Sprinkle some olive oil on round cut potatoes. Place on hot grill for 5 minutes each side; do not allow potatoes to cook all the way, you want to see grill marks. Place potatoes on a baking pan w/edges and add olive oil 1/2 way up on potatoes. Sprinkle w/ salt & pepper and place fresh thyme on top; top w/fresh garlic. Cook in a preheated 325° oven for 20 minutes. Enjoy!

Portabello Steaks

6 portabello mushroom caps
1/2 cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Pure Maple syrup
2 teaspoons fresh grated ginger
1/2 teaspoon marjoram

Wash mushrooms and place in a gallon size plastic sealable bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.

Serve with baked sweet potatoes and grilled squash and asparagus.

Grilled Vegetables
Toss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender.

Baked Sweet Potatoes
Wash sweet potatoes, prick with a fork several times and place in a 400 degree oven for an hour and a half. Less time may be needed if potatoes are small.

Vegetarian Spaghetti Squash

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving.

You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water. Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir fried sauce.

Stir Fried Sauce
10 Roma tomatoes, peeled, seeded, and chopped coarsely
2 cups thinly sliced mushrooms
2 cloves garlic
2 cups chopped broccoli florets or 1 package baby spinach
2 teaspoons oregano (powdered or flakes)
Sea salt to taste

Saute mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands. Serve hot. 6 servings

Brown Rice with Edamame and Vegetables

2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
½ teaspoon cumin
1 clove garlic minced
½ cup chopped green onion

Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.

While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Saute garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion.

Servings:4-6 entrée size

Serve with orange slices and celery sticks.

Cuban Black Beans and Rice with Tomato Salsa

1 package dried black beans
Vegetable broth (1- 32oz. box)
Chili powder
Chipotle powder
2 cloves garlic

Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions.

Salsa
Roma Tomatoes quartered
Lime
Cilantro
Green onion (1 bunch)
Chili powder
Cumin
Garlic

In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky.

Place rice on individual dishes and top with beans and salsa.

Serves: 6 entrée size

Serve with sliced mango and papaya and lime juice.

Texas Twist Hummus

(Submitted by Andrew from Fort Worth)

1- 14.5 ounce can Garbanzo beans (chickpeas) (can sub black-eyed peas)
1 Tbs - ground cumin
1 Tbs - Garlic powder
1 Tbs - Paprika
2 tsp- greek oregano
1 Tbs- Chipotle chili powder (don't like spicy, feel free to omit this step)
3Tbs- Extra Virgin Olive Oil
As needed- Water

Open Can of Garbanzo beans, strain and rinse well.
Place Beans in a food processor (don't own a food processor, a blender works well)
Pulse (or blend) beans until they form a rough paste
Add spices and pulse again
Add olive oil slowly, until the mixture begins to smooth out. (feel free to add a little more)
Use water to thin the paste to the desired consistency.
Garnish with a dash of olive oil and 1 black olive
Pair with sweet peppers for a low calorie yet energizing snack.
Store in the fridge.

Note: Traditional Hummus calls for Tahini paste which is made form Sesame seeds, I choose not to use this as it has a very short shelf life and decreases the longevity of the Hummus.

Fellowship “Fast” Caviar

(Submitted by Karen)

This has become a favorite of the FC Kids/Elevate/Media staff ever since we started participating in the church-wide fast. It serves as a hearty dip with baked chips, a refreshing salad by itself or a topper on fresh greens or simply a. Great hot or cold! A little labor intensive – but well worth it! The best part is there’s enough for your family and enough to ”fellowship” with others!

1 can black beans (rinsed & drained)
1 can garbanzo beans (rinsed & drained)
1 can pinto beans (rinsed & drained)
1 can red beans (rinsed & drained)
1 ½ cups baby lima beans (frozen, defrost)
1 cup diced red (bell) pepper
1 cup diced green bell peppers
1 cup chopped green onion
½ cup chopped fresh cilantro
¼ cup sliced pickled jalapenos (optional)
1 cup chopped canned green chilies
2 - 3 teaspoons minced garlic
1 ½ cups natural Italian salad dressing
1 cup picante sauce or your favorite salsa
1 teaspoon seasoned salt
½ teaspoon pepper
Tabasco sauce to taste (optional)
1 cup frozen/defrosted corn (optional)

Place all ingredients in a large mixing bowl and stir to mix well. Adjust seasonings. Store in sealed container or zippered bags. Refrigerate. Good up to 10 days. Can be bagged and frozen for later use – simply defrost. The longer you let the flavors blend, the better it tastes!

NOTES: These are the 15.2oz size cans. Simply dump all the beans in a colander and rinse and let drip for a few minutes before combining.

Yield: approximately 2 quarts

Brown Rice Salad – Italian Style

(Submitted by Karen)

Yields: 6 servings

3 cups cooked brown rice
¼ cup toasted/chopped walnuts
3 oz oil packed sundried tomatoes, drained and chopped
1 small jar marinated artichoke hearts, drained and chopped
2 green onions, green tops only – chopped (use the bulb if you desire)
1 small can sliced black olives, drained
2 teaspoons dried Italian Seasonings
2 Tablespoons red wine vinegar
3 – 4 Tablespoons extra virgin olive oil
½ teaspoon onion powder
½ teaspoon garlic powder

Cook rice according to package directions. Let cool.

In a large bowl, gently toss together the chopped walnuts, sun-dried tomatoes, artichoke hearts, green onions, olives and Italian seasoning. In a mixing cup combine the red wine vinegar, olive oil, onion and garlic powders; whisk well then pour over the chopped vegetable mixture.

Add to cooked rice and toss well. This can be served hot or cold. (The longer the salad sits the better the flavors mingle.)

Notes: For added flavor to the rice add 2 teaspoons of onion powder and 2 teaspoons of garlic powder to the cooking water when making your rice.

I usually make up a double batch of brown rice then separate it into 2 large Ziploc bags to use for 2 different meals. The rice keeps well for up to 1 week or can be frozen for up to 3 months.

Texas Veggie Eggrolls – Southwestern Style

(Submitted by Karen)

Yields: approximately 20 eggrolls

1/2 Cup vegetable oil
1/2 Cup green onion, chopped
1/2 Cup red bell pepper, fine chopped
2 cloves garlic, minced
1-1/3 Cups frozen corn kernels, thawed
1 cup black beans, rinsed and drained
1/2 Cup frozen chopped spinach, thawed
and liquid squeezed out
2 – 3 Tablespoons diced jalapeno peppers
2-1/2 Tablespoons minced fresh parsley
1 Tablespoon minced cilantro
2 teaspoons ground cumin
2 to 2-1/2 teaspoons chili powder
1-1/4 teaspoons seasoned salt
1 Cup cooked brown rice, (great way to use up leftover rice!)
Non-stick cooking spray
20 to 30 rice egg roll wrappers
Water and pastry brush – to seal wraps
Extra Virgin Olive Oil

In a large skillet over medium heat, add the oil and heat for 2 minutes. Add the green onion and bell pepper and sauté for 4 minutes. Add garlic, cook for 2 more minutes. Add corn, black beans, spinach, jalapeno, parsley, cilantro, cumin, chili powder and seasoned salt; cook for 5 more minutes to blend flavors. Remove from heat and add brown rice. Toss to mix well. Let cool to room temperature. (You can refrigerate until you have time to roll.)

Spray baking sheet or oven-proof dish with cooking spray.

Open package of wraps and keep a moist paper towel over the opened package while you prep wraps. (Or if using dry wraps dip one at a time in water then roll immediately.) Brush edges of wrapper lightly with water. Place appx. 1/4 cup filler in center of wrapper and tightly fold envelope-style. Place seam side down in dish. Continue until all are rolled. Brush top/sides with olive oil. Place in freezer and chill for at least 15 mins.*

To cook, preheat oven to 400° F. Place eggrolls ½” apart on prepared baking sheet. Cook for 30 minutes if thawed (or until crispy). Add an additional 15 – 20 minutes if frozen or partially frozen.

Serve with salsa or guacamole for dipping and a nice crisp salad.

* This helps make a crisper eggroll. At this point they can be frozen for later use.

Pan Grilled Veggie Pasta Primavera

(Submitted by Heather from Keller)

8 oz. whole wheat thin spaghetti or penne pasta, uncooked
1 small zucchini, halved lengthwise, sliced
1 small yellow summer squash, halved lengthwise, sliced
1/2 medium red bell pepper, halved crosswise, cut into strips
1/2 medium red onion, halved crosswise, cut into wedges
extra virgin olive oil
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Fire Roasted Tomatoes, undrained

Prepare pasta according to package directions; drain and keep warm in cooking pan. Combine zucchini, yellow squash, bell pepper and onion in large bowl. Lightly coat with olive oil; toss. Sprinkle with parsley, salt and black pepper; toss. Heat large grill pan or skillet over high heat. Add vegetables; cook 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from pan; cover to keep warm. Add undrained tomatoes and vegetables to pasta; toss until well mixed. Serve warm & Enjoy!

Lentil Stew

Submitted by Chuck from Flower Mound

Serves: 10
Use an eight quart pot.

1.5 Pounds Dried Lentils
2 Tablespoons Olive Oil
1 Large Sweet Onion chopped
4 Celery Stalks chopped
2 Tablespoons Garlic
1 (12 ounce) Can of Tomato Paste We used Contadina.
3 Cups diced Roma tomatoes
10 Cups of Water. We chose to use 4 Cups Organic Mushroom Broth and 6 Cups Water
1 Tablespoon Kosher or Sea Salt
1 Teaspoon Paprika
1 Teaspoon Black Pepper (optional)
1 Teaspoon Cayenne Pepper (optional)
1 Teaspoon Cumin (optional)
3 (1 lb) Bags Frozen Broccoli and Cauliflower
3 Tablespoons Vinegar (Red Wine)

Sort and rinse lentils, set aside.
Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
Add lentils and cook 1 minute, stirring.
Add tomato paste, cook 1 minute, stirring.
Add broth, tomatoes, and seasonings, bring to a boil.
Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
About 15 minutes before serving, add frozen vegetables and vinegar.
Heat through and serve.

Pumpkin Soup (Fall Harvest soup)

(Submitted by Debbie from Richardson)

1 tbs olive oil
2 tbs chili powder
2 garlic cloves, pressed
1 tsp cumin
2 cups corn (cooked)
2 cups black beans (cooked)
1 10 oz can diced tomatoes with green chilies
1 15 oz can solid pack pumpkin
2 cups vegetable broth

Heat oil in saucepan, add garlic, chili powder and cumin. Stir over medium heat for 1 minute. Add broth, increase heat. Stir in pumpkin, corn,tomatoes, and beans. Bring to a boil, reduce heat and simmmer for 10 minutes.

Split Pea Soup

(Submitted by Linda from Plano)

1 tbsp olive oil
2 cups chopped yellow onion
Sea salt
Ground black pepper
Crushed red pepper flakes
1 tbsp chopped garlic
1 bay leaf
1 Lb dried green split peas, picked over and rinsed
8 cups vegetable broth
1 cup Soy milk

In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Sauté for 2 minutes. Add the garlic, bay leaf and split peas and cook, stirring for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the soy milk and using a blender, process until smooth.

Fresh Fruit Salad with Honey Lemon Dressing

(Submitted by Sheri from Colleyville)

Select 1 cup each of your five favorite fruits - anything goes! (We used pineapple chunks, apples slices, honeydew, watermelon, and seedless grapes).

Honey Lemon Dressing
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup honey
1/2 teaspoon salt
1 teaspoon celery seed
1/4 teaspoon cayenne pepper

Combine the fruits and chill. Combine the dressing ingredients and mix well. Pour over the chilled fruit and serve.

Serves 8

3 Bean Salad

(Submitted by Kris from Farmersville)

2 Cups of black beans cooked
2 Cups of Pinto beans
2 Cups of white beans (great white northern)
1 Red bell pepper
1 Yellow bell pepper
1 Green bell pepper
1 Purple onion
1 TBS minced garlic
1-2 TBS Olive oil

Season with salt, pepper...have fun with this part, add a squeeze of line, make it hot with chili flakes. You got the idea!

Dice all your peppers and onions into small pieces equal size to your beans. Add your minced garlic and seasonings of choice toss beans and veggies with your olive oil. This dish goes great with a baked sweet potato or yam and fruit salad.

Creamy Thai Carrot Soup

(Submitted by Michelle from Euless)

2 cups vegetable broth
1 lb baby carrots
1/2 cup onion, chopped
1 medium garlic clove; peeled
2 tsp ginger root freshly grated
1 1/2 tsp Thai curry paste (red) or curry powder
1/2 tsp sea salt
6 oz low fat tofu-silken
2 Tbsp min leaves, fresh, cut into slivers

In medium saucepan bring broth carrots onion garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15-20 minutes until carrots are tender. Stir in curry past and salt, simmer 1 minute to blend flavors, remove from heat and cool slightly.

Add tofu to saucepan and purée in pot using an immersion hand blender. Stir in mint and serve.

Quinoa Vegetable Salad

(Submitted by Diane from Plano)

1 teaspoon olive oil
1 tablespoon minced garlic
1/4 cup diced (yellow or purple) onion
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups quinoa
3/4 cup diced fresh tomato
3/4 cup diced carrots
1/2 cup diced yellow bell pepper
1/2 cup diced cucumber
1/2 cup frozen corn kernels, thawed
1/4 cup diced red onion
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons balsamic vinegar

1. Heat the olive oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
2. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

Mexican Salad

(Submitted by Trena from Colleyville)

Organic spring mix salad greens
Brown rice
Organic black beans
Corn niblets (no butter)
Chopped tomato or tomato salsa
Guacamole (avocado, onion and lemon juice mixed in food processor) May add Bragg's Healthy Vinaigrette to taste.

Mixed-Up Mushroom Barley Soup

(Submitted by Debbie from Richardson)

8 cups chicken or vegetable broth
1 cup pearl barley, rinsed and drained
1/2 cup diced carrots
3 tbs olive oil
1 medium onion, chopped
2 cloves garlic, minced
10 oz white mushrooms cut into quarters
6 oz fresh shitake mushrooms, cut into 1" pieces
4 tbs fresh chopped parsley
1 bunch kale, chopped
1 bunch bok choy, cut into 1" pieces
1 cup fresh bean sprouts

1. Sauté carrots, onions, garlic and bok choy in olive oil. Add broth and barley. Bring to boil. Do not cook barley for more than 30 minutes or it will open up too much. Add all other ingredients except mushrooms, kale and bean sprouts until the last 10 -15 minutes.

Gazpacho

6 med. tomatoes, quartered
2 large cucumbers
1 small red onion
1 med. zucchini, chopped
3 med. garlic cloves, smashed
1 med. green bell pepper
chopped fresh herbs: parsley, basil, chives
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. sea salt
1 tsp. cayenne pepper
1 tsp. ground cumin seed
2 cups vegetable stock or tomato juice

1. In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped.

2. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more burst. Blend in stock or tomato juice.

3. Transfer to large bowl. Refrigerate at least 1 hour before serving.

Serves 4. Preparation Time:10 minutes.

Thick and Creamy Corn-Potato Soup

6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
water

Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

Celery Root Soup with Granny Smith Apples

(Submitted by Karen from Dallas)

Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple, very finely diced
Chive oil

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.

Serves 6

Tomato Basil Soup

12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil

Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.

Vegetable Barley Soup

Choose your vegetables. Really, anything can work depending upon your taste.

My picks:
3 cups chopped celery
2cups chopped white onion
3 cups chopped carrots
3 cups chopped green/yellow/red pepper
3 cups thin sliced mushrooms
2 cups chopped roma tomatoes (peeled and seeded)
2 32oz. boxes vegetable broth

Use your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley. Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender.

Serves 6

For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.

Mexican Beans

(Submitted by Kim from Keller)

1Tb red wine vinegar
4Tb fresh lime juice
2 Tb olive oil
salt/pepper to taste
MIX AND POUR OVER-
2 cans black beans rinsed
1 can corn drained
1 avocado cut up
1/2 C chopped red onion (to take "bite" out of onions let them soak alone in dressing for as long as possible)
1/4 C fresh cilantro chopped
tomatoes as desired
Serve over warm rice,scoop with baked chips or eat as is. Delicious!

Hearty Vegetarian Taco Soup

(Submitted by Karen)

So-o-o-o-o delicious you won’t miss the meat!

Yield: 6 – 8 servings

2 cups canned pinto beans, UNDRAINED
2 cups canned black beans, UNDRAINED
2 cups mild picante sauce or salsa
2 cups canned diced tomatoes, UNDRAINED
1 cup frozen corn
1 cup diced fresh onions
2 – 3 teaspoons mild chili powder
1 teaspoon minced garlic in water
1-1/2 teaspoon ground cumin
1 teaspoon kosher salt (optional)
¼ teaspoon black pepper

Place all ingredients in a large soup pot and bring to a boil over medium heat then reduce and simmer for 20 – 25 minutes.

This recipe is wonderful served with baked corn chips or baked tortilla chips, extra salsa and a crisp green salad.

NOTE: This can be mixed ahead of time and frozen! Thaw completely. If soup is partially frozen defrost in the microwave before cooking!

Cashew Chili Recipe

(Submitted by Karen)

This crunchy chili, is fast, easy to make, and satisfying.

Yields: 6 servings

2 - 3 Tablespoons Olive Oil
1 large onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 clove garlic, chopped (or 1 teaspoon)
2 cans kidney beans in water, undrained
2 Cups diced tomatoes, with juice
1 8oz can tomato sauce (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons to 1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1/4 teaspoon cumin
1/2 to 1 Cup roasted cashews
1 to 2 Tablespoons cider vinegar

Place a large soup pot on medium heat and add the olive oil - let heat for 2 minutes. Add the onions, bell pepper, celery and garlic in olive oil and sauté until they’re tender ( 3 – 4 minutes).

Add the kidney beans, tomatoes, basil, chili powder, black pepper, oregano, and cumin, cover and let simmer for 10 to 15 minutes. Add the cashews and vinegar and let cook for 10 to 15 more minutes.

Taste and adjust any seasonings. Serve hot with a crisp green salad.

Enjoy!

Savory Bean and Spinach Soup

(Submitted by Tenia from Arlington)

Makes 6 Servings

3 14 ounce cans vegetable broth
1 15 ounce can of tomato puree
1 15 ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan Cheese (after the fast, you don't need it)
optional fresh jalapenos or pico del gallo

In a 31/2 or 4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

Cover cook on low-heat setting 5 to 7 hours or on high heat setting 21/2 hours to 31/2 hours

Just before serving stir in spinach or kale and sprinkle with Parmesan cheese

Nutrition Facts: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

The Breaker's Granola

(Submitted by Lisa Young)

5 cups raw oatmeal
1 cup finely chopped walnuts
1 cup slivered raw almonds
1 cup finely chopped cashews
1 cup unsalted sunflower seeds
1/2 cup flax seed
1 cup finely chopped dry figs
1 cup finely chopped apricots (unsweetened if possible)
1/4 cup chopped coconut
2 cups unsweetened raisins
2 Tablespoons cinnamon

Mix together in a large bowl. Keep in tightly sealed container such as Tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired.

**Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.

Fruit Smoothies

(Submitted by Jeff & Ashley from Coppell)

2 ripe bananas
3 cups frozen fruit (strawberries, raspberries, mangos, blueberries, cherries, etc.)
1-2 cups unsweetened soy milk

Place two bananas, frozen fruit and soy milk in a blender and blend till creamy. It might get stuck at first, but use a knife to break it up and add more soy milk if necessary to smooth it out.

Almond Milk Fruit Smoothie

(Submitted by Chrissy from Arlington)

1/4 Cup Almonds
3/4 Cup water
2 Packet Stevia
Dash Sugar Free Organic Vanilla (optional)

Blend the above ingredients in a blender (a Vita-Mix is best). It will be milky white and you will be able to see sediment.

Add...
1 Cup Fruit of your choice (you can mix different fruits)
6-8 Ice Cubes (depending on size)
1 Packet Stevia

Blend again. Add more ice if frozen smoothie is preferred.

Serves 2

Fruit Crisp

(Submitted by Kris from Farmersville)

Fruit sauce
1 Cup of frozen or fresh sliced peaches
1 Cup of frozen or fresh berries
1 Cup of frozen or fresh sliced apples
2 TBS water
1 TBS Frozen 100% apple concentrate
1 tsp whole wheat pastry flour

Topping
1 Cup Whole wheat pastry flour
1 Cup of slivered almonds
1-2 Cup of dry rolled oats (not quick oats)
2-3 TBS of 100% frozen apple juice concentrate 1TBS olive or grape seed oil
1/2 tsp of sea salt
1/2 cup honey
1 TBS cinnamon

Cook the fruit in a sauce pan with juice and water add whole wheat flour to thicken the sauce. Do not over cook the fruit.

Mix topping dry ingredients first then add juice concentrate and honey to a moist crumble.

Spread fruit over lightly oiled cookie sheet. Then spread the moist crumble over the fruit. Bake the fruit crisp for about 15 minutes at 400 degrees until golden brown

Scoop out with a large spoon and serve hot.

Toasted Oat Clusters

(Submitted by Brandy from Euless)

1/3 cup quick oats
2 tablespoons honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix all ingredients in a bowl. Spread out onto an aluminum foil lined baking sheet and bake at 325 for 30 minutes. Allow to cool for an hour. Break the mixture up into clusters. Add dried fruit as desired.

Eggplant Dip

(Submitted by Fahimeh from Lantana)

2 eggplants, total weight about 1 lb, washed
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped parsley
1-2 garlic cloves, crushed
salt and freshly ground black pepper

Garnish
chopped parsley
lemon wedge (optional)
extra olive oil

1) Preheat oven to 400F. Put eggplants on a baking sheet and bake for about 40 minutes, until soft. Remove from the oven and leave until completely cold.
2) Remove the stalks from he eggplants. (Use cloth or gloves to avoid getting the prickles in your hands)
3)Puree the eggplants in a blender or food processor with lemon juice, oil, parsley and garlic (or chop the eggplants very finely by hand, then mash and mix in the other ingredients). Season to taste with salt and pepper.
4) Serve the dip on individual plates, garnished with parsley, lemon wedges, and extra olive oil. Or spoon it into a small bowl and garnish before serving.

Serves 6-8 people

(From the Complete Vegetarian Cuisine by Rose Elliot)

Yummy Granola

(Submitted by Terri from Irving)

3 cups rough or steel cut oats (uncooked)
1.5 cups mixed nuts
1 cup dried unsweetened fruit, raisins, dates, cherries, etc
3 teaspoons all natural vanilla
1 teaspoon all natural orange flavor
1 tablespoon cinnamon
2/3 cup pure maple syrup, Grades B & C, have more natural vitamins & nutrients

1. Mix all ingredients together in large bowl
2. Lightly grease bottom of pan with olive oil, pour mixture into pan
3. Bake at 325 for 35-45 minutes (stir halfway through cooking)
4. Cool completely & store in Ziploc baggies, squeeze air out to keep fresh & crunchy

Banana-Berry Batido

(Submitted by Caroline from Dallas)

2 med sliced, then frozen bananas
1 cup frozen mixed berries
2 cups soymilk (unsweetened for now, can use vanilla soymilk after the fast)
1 tbsp honey if needed
In blender, low 30 sec, high 30 sec or longer until smooth. Serve in chilled glasses.
Makes 4. (Can keep extra in the freezer in a plastic cup for a frozen snack later on.) Very tasty!

Granola

(Submitted by Holly from Lewisville)

4 cups of rolled oats
1 cup crushed almonds or peanuts
1 tsp. cinnamon
1/4 cup shredded unsweetened coconut
3/4-1 cup of honey
1/4 cup of raisins

Mix all ingredients together and spread out on to a non-stick cookie sheet. Bake 20 minutes at 250 degrees in a pre-heated oven. Stir and continue to bake another 20 min stirring periodically to prevent burning. Granola should be slightly brown. Remove from oven and serve warm or cool completely. Store in tightly sealed container. Enjoy

Breakfast Banana Shake

(Submitted by Maya from Grapevine)

1 Banana
Soy Milk
Honey to taste
Powdered Cinnamon
Ice

Place all ingredients but ice in Blender and enjoy. (Honey will harden if ice is included initially) Add Ice at the end and then blend again to thicken to shake consistency.

Banana Ice Cream

(Submitted by Olivia from McKinney)

1 or more frozen bananas
Dash of soy milk (optional)

Place frozen banana in blender and blend until creamy. If you want to thin it out a little, add a dash of soy milk.

Orange Morning Smoothie

(Submitted by Jay from Keller)

2 cups of ice
1 banana
1/2 orange
1-4 baby carrots (if you want carrots in it)
2.5 cups of orange juice

Put in 2 cups of ice in to blinder. Then cut baby carrots long way 2 times and put it in then cut banana and put it in. cut 1/2 the orange so you should have 4 parts of 1/2 an orange, cut the orange meat and put it in, next you pour in 2.5 cups of orange juice. Finally, blend to your liking.

Sunrise Smoothie

(Submitted by Carla from Dallas)

1 banana
1 cup fresh or frozen fruit, no sugar added
1/2 cup all natural fruit juice
1 cup soy milk, unsweetened

Add all ingredients to a blender with a few ice cubes and blend well.

Serves two.

S3 Smoothie: Sweet Spinach Smoothie

(Submitted by Sommer from Crowley)

All ingredients can go into a basic blender, no juicer needed.

1 cup free spinach
1 apple w/ skin
1/2 an orange peeled
5 blueberries
5 carrots
1 cup cranberry pomegranate juice

Blend together in blender — enjoy! It’s delicious!

Toasted Nut Snack

Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins.

We keep this on the counter for a quick snack.

Honey and Oat Cereal

Prepare Oatmeal with Soy Milk or Water. Sweeten with Honey and a dash of cinnamon.

Caramel Bananas with Maple Syrup

(Submitted by Holly from Dallas)

2 ripe bananas
1 teaspoon olive oil
3 tablespoons pure maple syrup
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Cut bananas in half crosswise then lengthwise.
2. Cook olive oil over medium-high heat in a large skillet and place the bananas in the oil.
3. Move the bananas to one side of the pan.
4. Slightly tip the pan (with bananas on upper side), then add the maple syrup and lemon juice.
5.Sprinkle the cinnamon on the syrup and give the mixture a good stir.
6. Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
7. Cook for 5 minutes.
8.Arrange 4 banana pieces on each dessert plate.

Serves 2

Baked Apples or Pears

Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, in a glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm.

Bodacious Guacamole

(Submitted by Karen)

2- 3 large, ripe avocados
1 – 2 Tablespoons orange juice
1 – 2 Tablespoons lime juice
2 Tablespoons chopped purple onion
1 large garlic clove, minced
1 - 2 Tablespoons fresh cilantro, chopped
1 medium tomato, chopped
1/2 to 1 teaspoon jalapeno pepper, minced
Salt & ground black pepper to taste
1 – 2 Tablespoon juice from jarred jalapenos (optional)

Cut avocados in half and remove pits. Scoop out meat of 3 ½ avocados and place in medium mixing bowl and mash. Dice remaining avocado and set aside.

Squeeze orange and lime over top of avocado in mixing bowl, then add all other ingredients and mix thoroughly! Fold in avocado chunks to insure that your dip has some chunkiness to it.

Transfer to serving bowl and serve with tortilla chips. Refrigerate leftovers for up to 3 days.

NOTES: The citrus and jalapeno juices are tasty and help retain the bright color.

If you do not have ripe avocado – to quick ripen – place avocado in a brown paper bag with a banana and seal. Leave on counter. Should be ripe in 2 days at the most!

For jalapeno hotness: 1 teaspoon for mild 2 teaspoons for kinda-getting-hot 1 tablespoon for kinda-getting-hotter 2 Tablespoons for get-out-of-the-way-I’m-burning-hot!

Guacamole Dipping Sauce/Dressing:

To make into a dipping sauce, mash all avocado and fine mince all vegetables. After the fast you can add sour cream or ranch dressing to make it thinner/creamier.

Honey Oat Bananas

(Submitted by Rebecca from Keller)

Slice 1 banana into a bowl, drizzle with honey, then sprinkle 1/4 cup quick oats. Makes a great snack or light breakfast. You can add cinnamon if you like.

Another variation: you can add more oats, and pour plain soy milk for a "cereal".

Banana Nice Cream

(Submitted by Valerie from Miami, FL)

2 frozen peeled bananas
1 Cup Soy or Almond Milk
2 Tablespoons Almond Butter

Place all ingredients in a blender and blend until smooth. Enjoy right away! Can also try frozen strawberries, but needs sweetener, I used Agave Nectar.

Tips & Tricks

Bean & Rice Pots

Diane from Grapevine
Keep a pot of beans and a pot of rice cooked and in your refrigerator. They can be mixed with vegetables, or any seasonings to make a quick meal, or vegetable broth to make a soup.

Natural Sweetener

Colleen from Plano
Raw Agave Nectar. Use it in place of sugar or honey. It's a liquid and you can find it in the baking isle.