Slow Cooker Lentil Soup

• 2 medium carrots, peeled and cut into small pieces
• 2 celery stalks, cut into small pieces
• 1 white onion, chopped
• 3 teaspoons minced garlic
• 2 cups dried lentils, rinsed and picked over
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 can Rotel, drained
• 8 cups vegetable broth
• salt & pepper to taste

Spray the inside of a slow cooker with cooking spray. Place ingredients in the following order: carrots, celery, onion, garlic, lentils, spices, Rotel, broth.

Cover and cook on high 3 hours. Remove lid and stir well, cover and cook another hour.

Banana Bread

• 3/4 cup Splenda
• 1/3 cup egg substitute
• 3 medium ripe bananas, smashed
• 1/3 cup soy milk
• 1/3 cup applesauce with cinnamon
• 1 tablespoon olive oil
• 1 tablespoon vanilla extract
• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Preheat oven to 325 degrees F. Spray a loaf pan with cooking spray and lightly dust with flour.

Using electric mixer, beat egg substitute and Splenda for 3 minutes. Meanwhile smash the bananas and mix with applesauce. Add the bananas with applesauce, soy milk, oil and vanilla to the egg/Splenda mixture and mix well.

Sift flour, baking powder, baking soda and salt over mixture, beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and toothpick inserted into center comes out clean, about 45 minutes. Put bread on cooling rack.

Yields 12 slices.

Savory Corny Grits served with Zucchini Sauté

• Olive oil
• 1 cup chopped shallots (about 3 medium)
• 1 teaspoon dried thyme
• 2 ½ cups canned corn, drained
• 5 cups vegetable broth
• 1 cup quick-cooking grits
• ½ cup chopped green onions
• ½ teaspoon hot sauce (Tapatio)

Heat a small amount of olive oil in a skillet over medium heat. Add shallots and thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 ½ cups corn and sauté 3 minutes. Remove from heat and set aside.

Puree one cup corn with ½ cup vegetable broth in a food processor, set aside.

In a medium sauce pan, bring 4 ½ cups vegetable broth to a boil. Gradually wisk in grits. Reduce heat to medium and cook until grits thicken, stirring occasionally, about 6 minutes. Ad shallot mixture, pureed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, about 4 minutes.

Season with fresh ground pepper and shredded cheese or soy cheese. Serve with Zucchini Sauté (recipe previously posted).

The Perfect Baked Potato

• Large Russet Potatoes
• Olive Oil
• Sea Salt

Heat oven to 375 degrees and position racks in top and bottom thirds.

Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry them. Using a fork, poke 12 holes all over. Coat lightly with olive oil. Sprinkle with sea salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

Serve with butter, sour cream, green onions, crumbled bacon, salsa, chili, or whatever you so desire!

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Mike’s Dinner: Baked Potato with Earth Balance, Fat Free Sour Cream, Low Fat Cheese, Salsa, Bacon Bits, Green Onions and Salt & Pepper.

My Dinner: Vegan Baked Potato with Earth Balance, Sour Supreme, Green Onions, Shredded Soy Cheese and Salt & Pepper. YUM!

Spicy Vegetarian Soup

• 1 red onion, finely chopped
• 1 large jalapeño pepper, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 small zucchini, chopped
• 1 – 15 oz. can of corn, drained
• 2 – 15 oz. cans of black beans, rinsed and drained
• 1 – 7 oz. can diced green chiles, drained
• 1 – 10 oz. can Rotel tomatoes, drained
• 1 – 14.5 oz. can Fire Roasted Tomatoes, drained & diced
• 6 cups Organic Vegetable broth
• 2 tablespoons minced garlic
• 1 tablespoons ground cumin
• 1 tablespoons chili powder
• Salt & Pepper, to taste
• Olive oil

With a small amount of olive oil in a stock pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in beans, tomatoes, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sour cream & cheese (if desired).

Penne Pasta with Veggie Sauce

• 1/2 of a large white onion, chopped into small pieces
• 1 tablespoon minced garlic
• 2 small zucchini, chopped into small pieces
• 1 green bell pepper, chopped into small pieces
• 1 red bell pepper, chopped into small pieces
• Olive oil
• 1 – 15 oz. can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt & pepper to taste
• 16 oz. cooked penne pasta

With a small amount of olive oil in a pan over medium heat, sauté the onion until it begins to turn translucent, about 4 minutes. Add the garlic and cook 30 seconds. Toss in the zucchini and bell peppers, partially cover, and cook 10 minutes, until veggies are getting soft. Add the tomato sauce and spices and simmer 10 minutes. Toss in the cooked penne and serve.

Serves 4-6.

Portabella Mushroom Sandwich for One

~ 1 large portabella mushroom
~ 1 large slice of tomato
~ A few slices of white onion
~ 2 tablespoons shredded soy cheese
~ 1 Orowheat Sandwich Thin
~ Olive oil
~ Salt & Pepper

Cut off the stem from the mushroom. Heat a small amount of olive oil in a small fry pan and cook the mushroom over medium heat, turning several times, until warm and beginning to get crispy, about 5 minutes. Meanwhile, slice the tomato and onion and put on one side of the bun. Put the cheese on the other side of the bun. Season the mushroom generously with salt & pepper. Cover the tomato and onion with the mushroom and close it to make a sandwich. Heat the sandwich in the same pan using cooking spray until browned and the cheese is melted, about 2 minutes per side.

Split Pea Soup

• 1 – 20 oz. bag of split peas
• 12 cups vegetable broth
• 2 small onions, finely chopped in a food processor
• 2 carrots, peeled and finely chopped in a food processor
• 2 celery stalks, finely chopped in a food processor
• 1 tablespoon minced garlic
• 1 teaspoon sea salt, or to taste
• Fresh ground pepper

Add the chopped onion, carrot and celery to a small amount of olive oil in your soup pan, and cook until warmed through, about 4 minutes. Add the garlic and cook 1 minute. Add the peas and broth, partially cover, and bring to a boil. Let boil for 30 minutes. Add salt & pepper, to taste, and reduce heat and simmer for 45 minutes, or until desired consistency.

You can add a splash of hot sauce to your bowl to spice it up a bit!

Enjoy!

Mini Personal Veggie Pizza

• 6 Oroweat Whole Wheat Sandwich Thins, split
• About 1/2 of a 15 oz. jar Contadina pizza sauce (or less depending on sauce preferences)
• ½ medium yellow onion, chopped
• 1 tablespoon minced garlic
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 ½ cups shredded Soy or Rice mozzarella flavored cheese (if you eat dairy, use regular shredded mozzarella cheese)
• Olive Oil
• Salt & Pepper

Sauté onion and garlic over medium heat with a small amount of olive oil for about 3 minutes. Add the zucchini and bell peppers, partially cover and continue to cook until the veggies are all well cooked, about 10 more minutes. Season with salt & pepper, to taste.

Meanwhile, preheat oven to 400 degrees. Spray a 15” x 14” cookie sheet with cooking spray. Place buns upside down on the pan and bake for 5 minutes.

Turn each bun over and top each with pizza sauce, cooked veggies and cheese. Bake for 10 minutes. Rotate pans and broil until cheese is brown and bubbly, about 3 minutes. Let it sit 3-5 minutes before serving.

Serves 4-6.