Ingredients

• 2 cans black beans
• 1 can white beans (cannellini)
• 2 tbsp cooking Sherry
• 1 tsp minced garlic
• 1 tbsp "Braggs"
• 2 more cans black beans
• 1 pkg. Basmati rice (or brown rice)
• 1/2 cup chopped white or red onions
• Vegenaise or soy sour cream

Instructions

1. Follow instructions on rice package to make 5-­‐6 c of rice
2. Put 1st 5 ingredients in blender & blend till smooth then pour into soup pan.
3. Add 2 more cans of black beans.
4. Heat on med-­‐high to almost boiling, stirring often.
5. Serve in bowls over rice. Top with chopped onions & a dollop of vegenaise or soy sour cream. For some spice, add a little Cholula &/or red pepper flakes.

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Ingredients

• 1 large can (67 oz) tomato sauce
• 1 can (28 oz) diced tomatoes
• 1 large onion chopped
• 1 med. zucchini
• 2-3 med-sm yellow squash
• 3 cans red kidney beans
• 1 can white kidney beans
• 1 can black beans
• 1 bag (12 oz) "Boca Veggie Ground Crumbles" or "Trader Joes Beef-less Ground Beef"
• 1 tbsp garlic chopped
• 1 tbsp chili powder
• 1/2 tsp paprika

Instructions

1. Mix, cover and bring to a boil, stirring frequently.
2. Boil lightly for 20 minutes, then simmer for 45 minutes.
3. Serve with a dollop of Vegenaise and whole grain crackers.

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Ingredients

• 3 boxes "Imagine No-Chicken Broth"
• 3 qts water
• 1/2 cup red miso
• 1/3 cup Instant Mashed Potatoes
• 1/2 cup white onion (small slices)
• 1 yellow squash (halved and sliced)
• 2 cups cubed butternut squash
• 2 cups chopped yams
• 1 can black beans with broth
• 2 cans butter beans
• 2 cups Tofurky, seitan or field Roast in bite-sized pieces
• 1 tbsp sage
• 1 tbsp poultry seasoning
• 1 tsp chopped garlic
• 1 tsp fresh chopped ginger

Instructions

1. Boil lightly for 30-45 mins.
2. Serve with a dollop of Vegenaise. Great with Southern Corn Bread!

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Ingredients

• 12 cups water
• 1 cup red miso
• 1/8 cup scallions chopped
• 1/2 cup kombu (seaweed) chopped; optional
• 2 tubs tofu cubed
• 1 1/2 tsp ginger finely chopped
• 1/4 tsp garlic chopped
• 3/4 cup butternut squash cubed; optional
• 2-3 cups kale chopped

Instructions

1. Bring all ingredients except kale to a boil and simmer 20 minutes.
2. Remove from heat and add kale and cover for 5 minutes.
3. Serve with a dollop of Vegenaise.

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Ingredients

• 10 +/- cups left-over miso soup
• 2 cans black beans with broth

Instructions

1. Purée in blender & heat on low. Add Chalula to taste. Serve over a scoop of basmati rice & top with "Go Raw" Sprouted Pumpkin seeds.
2. They'll love it & never know it was ever left-over soup!

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Ingredients

• 3 1/2 pounds squash (acorn, butternut, yellow, etc.)
• 2 1/2 tbsp "Earth Balance"
• 1 large chopped onion
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 1 tsp curry powder
• 2 tart apples pealed, cored and chopped
• 3/4 cup sake
• 4 cups vegetable broth
• 1 cup water
• 1 cube Not-Chick'n Bouillon
• cayenne pepper to taste
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F
2. Spray the squash with oil, place cut side down on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
3. In a large pot over medium heat, melt the butter. Saute the onion, stirring frequently, for 10 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sake and simmer for 10 minutes, or until apples soften.
4. Add the squash flesh, broth, water and bouillon to the sauted onions. Puree with an immersion blender.
5. Heat over medium heat and season with salt, pepper and cayenne, to taste.

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Ingredients

• 2 tbsp olive oil
• 1 cup chopped white or red onions
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 tsp salt
• 1 pound lentils cleaned and picked
• 1 14.5 oz. can chopped tomato
• 2 quarts vegetable broth
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground pepper
• 2 pkgs spinach
• 1 tub medium-firm tofu

Instructions

1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
2. Once hot, add the onion, carrot, celery and salt and sauté until the onions are translucent, approximately 6 to 7 minutes.
3. Add the lentils, tomatoes, broth, coriander, cumin, ground pepper, spinach, tofu and stir to combine.
4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
5. Using a stick blender, puree to your preferred consistency.
6. Serve immediately.
7. Enjoy with Daya's Favorite Salad!

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Ingredients

• 2 medium-size leeks chopped
• 2 tbsp "Earth Balance"
• 2 quarts water
• 4 cups Instant Mashed Potatoes (or 6 pureed cooked potatoes)
• 4 cups plain soymilk
• 2 cups vanilla soymilk
• 1 cup "Braggs"
• 1 tbsp Dijon mustard
• 1/2 tsp crushed garlic

Instructions

1. In large soup pan on medium heat, saute’ leeks in Earth Balance till leeks are soft & lightly browned. Then add water and stir in potatoes. Stir in rest of ingredients.
2. Bring just to boiling, stirring occasionally, then simmer 10 minutes. Stir & serve with a dollop of Vegenaise! (Note: rice milk can be substituted for soymilk, but I use soymilk for increased protein content)

1. For a delicious light supper, serve with Hummus Rolls!

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