| INGREDIENTS: |
| 1 family sized can condensed Campbell’s Chicken and Rice soup (or 3 regular sized) Water to dilute. 1 can Ranch Beans 1 can black beans 1 can Rotel chillies and tomatoes 1 can whole kernel or cream style corn |
| INSTRUCTIONS: |
| Sprinkle chicken breasts with garlic powder and microwave. Cut into chunks and put into soup.(or get ready cooked chicken from deli) When ready to serve, put grated cheese and tortilla chips, crumbled on top. |
| INGREDIENTS: |
| 1 8 1/2-ounce can lima beans 1 8-ounce can cut green beans 1 8-ounce can red kidney beans 1 medium red onion, thinly sliced and separated into rings 1/2 cup chopped green pepper Your favorite Italian salad dressing |
| INSTRUCTIONS: |
| Drain the canned beans and combine in a large bowl with the onion and pepper. Pour salad dressing over the mixture and toss lightly. Cover and chill at least 6 hours, stirring occasionally. Drain before serving. Serves 6-8 people. |
| INGREDIENTS: |
| 1/2 cup red split lentils
3 cups water 1/2 t salt 1 small onion, chopped 3 cloves garlic, chopped 4 T ghee or vegan margarine 1/2 t turmeric 1/2 t garam masala juice from 1/2 fresh lemon |
| INSTRUCTIONS: |
| Easiest way:
Put all ingredients in a slow cooker (start with hot water). cook for 4 hours on low, or 2 hours on high. Serve over rice. |
| INGREDIENTS: |
| 4 cups spinach leaves 1 cup raspberries (or strawberries) 1/2 cup sliced red onion 1/2 cup sliced cucumber Dressing: |
| INSTRUCTIONS: |
| -Toss all ingredients in large bowl. -Add dressing; mix lightly. |
| INGREDIENTS: |
| Dressing:
1/4 cup rice vinegar 1/4 sesame oil 2-3 Tablespoons Mellow white miso
Salad Ingredients (the following items are suggestions, choose what you like – be creative!) Romaine lettuce, chopped Arugula Scallions Tomato Avocado garbanzo beans, or kidney beans Peas Corn sliced almonds pepitas (pumpkin seeds) chopped walnuts sesame seeds
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| INSTRUCTIONS: |
| Put all the salad ingredients in a large bowl.
Mix up the salad dressing with a fork until creamy.
Toss the salad, and serve with warm crusty bread. |
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| INGREDIENTS: |
| � cup garbanzo beans all the seeds from 1 fresh pomegranate 2 cups watercress leaves (heat in a skillet to wilt) 1 Tablespoon pine nuts, toasted |
| INSTRUCTIONS: |
| Toss all of the above with a dressing of lemon juice and olive oil and a little sea salt. Yummy! |
| INGREDIENTS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
| INSTRUCTIONS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
| INGREDIENTS: |
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� largish Jap* Pumpkin (cut into chunks, Skin intact) 3 Large Onions (Peeled & Cut into Chunks) 2 Heads Garlic ((topped) 4 Tspns Veggie Stock Powder 6 Tspns Curry Powder (medium?…your choice) Olive Oil About 1Litre Of Water 300ml Cream (Or evaporated Skim Milk [my choice]) |
| INSTRUCTIONS: |
|
Bake The Veggies Drizzled with Olive Oil & Covered with foil for 2/3 of the cooking time. Stir Fry Spices in a Little oil in a saucepan> Put Pumpkin, Onion & The �Squeezed Garlic Cloves� Into Pot. Add some Water. Hit with a �Stick Blender� till relatively smooth (Adding water to make it work) Reheat gently or Let cool & leave in Fridge overnight to� Marry�. *Any good flavoured pumpkin or squash, will do. |
| INGREDIENTS: |
| 1/2 cup split hulled mung beans 3-4 cups water 1 tsp � 1 tbsp ghee (clarified butter) 1/2 teaspoon cumin seeds 1/8 teaspoon turmeric |
| INSTRUCTIONS: |
| Sort and wash the mung beans. Drain. In a heavy-bottomed pot, add the beans, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. |
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