3 Vidalia onions, sliced
2 Tbsp. vegan margarine
2 Tbsp. sugar
3 Tbsp. flour
6 cups vegetable broth
2 cups water
Melt the margarine in a pot over medium heat. Add the sliced onions and sugar.
Saute until the onions are softened and transparent. Sprinkle in the flour gradually and saute the onions, stirring constantly, for about three more minutes.
Add the vegetable broth and water. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes. Serve immediately.
1 yellow onion, diced
1 Tbsp. olive oil
1/8 tsp. salt
3 medium yukon gold potatoes, diced
3 large carrots, peeled and chopped
4 ribs of celery, chopped
1 (16 oz.) can corn, drained
1/4 tsp. cumin
1/4 tsp. dried basil
crushed black pepper, to taste
3 cups vegetable broth
3 cups water
1/8 cup soy sauce
1 (16 oz.) can red kidney beans, drained and rinsed
In a large pot, toss the diced onion and potatoes with the olive oil and salt. Saute over medium heat until the onion is just transparent.
Add the carrots and celery, saute until just softened. Add the corn, cumin, basil, and pepper, cook for two minutes more.
Add the vegetable broth, water, and soy sauce. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes. Add the kidney beans and continue cooking until they’re heated through. Serve immediately.
1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
4 ribs of celery, chopped
3 large carrots, chopped
3 cloves of garlic, minced
1 (28 oz.) can crushed tomatoes
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. dried sage
crushed black pepper, to taste
2 1/2 cups lentils
2 Tbsp. red wine vinegar
5 cups fresh spinach, chopped
In a large pot over medium heat, toss the diced onion with the olive oil and salt, saute until the onion is just transparent. Add the celery and carrots, saute until both have just softened.
Add the garlic, crushed tomatoes, cumin, oregano, sage, and pepper. Stir constantly for one minute, then add the lentils.
Add 3 empty tomato can-fulls of water, bring to a rolling boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the lentils are fully cooked.
Add the vinegar. Add the spinach one handful at a time, stirring until it’s wilted. Serve immediately.
1 yellow onion, sliced
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. cumin
crushed black pepper, to taste
2 cloves garlic, minced
1 (28 oz.) can whole plum tomates
2 cups vegetable broth
1 (16 oz.) can chickpeas, drained and rinsed
In a large pot, toss the sliced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.
While the onions are cooking, drain the whole plum tomatoes and reserve the juice. Dice the tomatoes.
Add the cayenne, cumin, black pepper, garlic, and diced tomatoes. Saute for five more minutes, then add the reserved tomato juice, vegetable broth, and one empty tomato can full of water.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the chickpeas and let them heat through before serving.
1 head of napa cabbage, sliced
6 scallions, chopped
1/2 cup sunflower seeds
1/2 cup slivered almonds
2 packages (vegan) ramen noodles, crumbled
3/4 cups vegetable broth
For the dressing:
1/2 cup sugar
3/4 cups rice wine vinegar
1/2 cup olive oil
2 seasoning packets (from the ramen noodles)
Toast the sunflower seeds and almonds in a dry frying pan over medium heat, until they start to brown and become fragrant.
Add the crumbled ramen noodles to the pan, toast for five more minutes, stirring constantly. Add the vegetable broth, remove from heat and set aside to cool.
Combine the sugar, rice wine vinegar, olive oil, and seasoning packets to make a dressing.
Pour the dressing over the cabbage and scallions in a large mixing bowl and toss to coat. Incorporate the cooled ramen noodle mixture.
Refrigerate for at least two hours before serving.