Use vegetables based on availability and your taste. Add them in order of toughness and vary the cooking time accordingly. *Note: May substitute 1-2 teaspoons good curry powder for…
Serves 2-4 Cut tomatoes into large wedges and place into food processor or blender. Discard any hard parts. Add the bread, garlic, red pepper, cumin, and saffron. Process until smooth. …
Find recipe at Fat Free Vegan.com. From Forks Over Knives Makes 6 large servings Stovetop: in a 6 quart or larger stock pot Dry saute onions to caramelize and…
Serves 6-8 big bowls. A smart and delicious way to use vegetables in the refrigerator, veggie scraps for broth, and the delicious aqua fava (bean liquid) left from making…
Instant Pot: 1. Rinse dried peas well, and drain 2. On sauté setting, dry sauté onion, celery, and carrots, adding a touch of broth to prevent burning, until…
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Why waste a thing in the kitchen? Vegetable broth from scraps in the kitchen of someone who eats massive amounts of vegetables is a cinch, and can be considered free.
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
This stew is hearty, healthy, and simple. It keeps well in the refrigerator for 4-5 days and freezes well.
A great way to use up that surplus of summer garden zucchini-serve cold or warm.
Makes about 6 cups