Seven Can Vegan Chili (from Jim Rose)
1 pkg Fantastic Taco Filling (no substitutes)
1 pkg Taco spice
All cans are 14.5oz size
1-2 cans red beans washed and drained
1-2 cans black beans washed and drained
1-2 cans kernel corn washed and drained
1-2 cans diced tomato
1-2 cans other? garbanzo beans, potatoes?
1-2 cans V8 juice (or equivalent) Continue reading Recipe – Seven Can Vegan Chili
Recipe – Potato Leek Soup
Potato leek soup (VEGAN)
(from Thais)
Ingredients
• 3 table spoon of olive oil
• 4 medium leeks, white and pale-green parts only, coarsely chopped
• 2 cloves garlic
• 4 medium Yukon gold potatoes, cut into 1-inch cubes
• 6 cups vegetable broth
• 2 teaspoon dry basil
• 1 bay leaf Continue reading Recipe – Potato Leek Soup
Recipe – Crustless Spinache Quiche
Crustless Spinach Quiche (Ovo-Lacto-vegetarian)
(from Thais)
Serve 12 to 15
This is in the “Very Easy” category, just mix and bake. This recipe is very forgiving, so adjust the amount of dairy and eggs to your taste, or use what you have at home. It goes well with a simple green salad.
Ingredients
• 3 tablespoons fine dry plain bread crumbs
• 1 package of frozen spinach
• 2 tablespoon unsalted butter
• 2 (10-ounce) package shredded cheese (I use a different cheeses and I like to add feta for the saltiness) Continue reading Recipe – Crustless Spinache Quiche
Recipe – Spice Lentil Soup
Spice Lentil Soup (VEGAN)
(from Thais)
Do not be intimidated by the number of ingredients, chances are you have them in your pantry, and if not you can substitute.
Ingredients
• 2 tablespoon of vegetable oil
• 1 pound dried lentils
• ½ cup dry apricot cut in small pieces (you can substitute dry prune)
• 2 teaspoons salt
• 1 large onion, finely chopped Continue reading Recipe – Spice Lentil Soup