serves 8 2        medium russet potatoes 4        cups fine bulgur #1 1/2    cup whole wheat flour 1/2    cup pureed pumpkin 1        medium onion cut into quarters 3        onions, finely chopped 1/4    cup olive oil 2        cups coarsely [...]

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Vegan Chili serves 6 1       medium onion, chopped 8      tablespoons olive oil 2       tablespoons ground cumin 4      cloves garlic, mashed 1      32-ounce can cooked kidney beans 1      12-ounce can cooked garbanzo beans 1      32-ounce can diced tomatoes 2   [...]

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Swiss Chard Pilaf serves 4 2       pounds fresh Swiss chard 1/4   cup olive oil 1       medium onion, chopped 1       cup cooked black-eye peas 1/2  cup fine bulgur or #1, soak in water until soft. salt and pepper to taste -Wash the Swiss chard and cut [...]

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Basic Tomato Sauce: makes 4 cups 4       tablespoons olive oil 6       cloves garlic, mashed 1        32 ounce can crushed tomato with no corn syrup 4       tablespoons chopped fresh basil salt and pepper to taste -Heat the olive oil and cook the garlic for [...]

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Lentil Salad serves 4-6 1       pound lentil 3      celery stalks, diced 4      scallion, chopped 1      punch Italian parsley, chopped 1      red bell pepper, diced 1      yellow bell pepper, diced 1      teaspoons oregano 1/4 cup lemon juice 6     tablespoons [...]

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Lentil Salad serves 6 1       pound lentil 6      scallions, chopped 1      red bell pepper, diced 1      yellow bell pepper, diced 2     cups chopped parsley 6     tablespoons olive oil zest of one lemon 1/2  cup lemon juice salt to taste 1/2  cup crumbled [...]

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Garbanzo Bean Soup serves 6-8 6     cup cooked garbanzo beans 4     tablespoons olive oil 1     medium carrot, chopped 1     medium onion, chopped 1     celery, finely chopped 2     cloves garlic, mashed 2     cups chopped  green cabbage 1     teaspoon chili paste or chili powder 1     16-ounce can crushed tomatoes 1     teaspoon sage salt to taste -In a [...]

Filed under: Cooking Lesson, Vegan, Vegetarian, gluten free, soups | 4 Comments »