Salt and Pepper
Break the cauliflower up. Cook it until it’s tender. Add remaining ingredients to the container the pot.
Chop potatoes, celery, garlic, and onions. Cook until potatoes are soft. Gently mash potatoes and add soy milk and seasonings of your choice.
Rinsed and Drained Chickpeas
Heat some broth over medium-low heat. Add onion and celery and cook, stirring often, until softened. Add garlic, stir in chickpeas, tomatoes, broth and seasonings until flavors have blended. Serve warm over kale that has been cooked just enough to wilt.
Spaghetti squash can be eaten plain or used as a pasta substitute, served with your favorite pasta sauce.
Get 1 whole spaghetti squash.
Cut steam vents in the squash.
Microwave squash for 15 minutes.
Let squash cool for 10 minutes.
Cut squash lengthwise
Remove all seeds.
3 tablespoons Olive Oil
1 medium Onion, chopped
1 tablespoon Cumin
2-3 cloves Garlic
2 (14 1/2 ounce) cans black beans
2 cups vegetable broth
1/4 cup cilantro
Saute onion in olive oil.
When onion becomes translucent, add cumin.
Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
Add 1 can black beans and 2 cups vegetable broth.
Bring to a simmer, stirring occasionally.
Turn off heat.
Blend the ingredients.
Add the second can of beans to the pot along with blended ingredients and bring to a simmer.