Brown Rice Crisps Bars

Brown Rice Crisps Bars-from The Kind Diet Book by Alicia Silverstone

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
Fine sea salt
3/4 cup all-peanut, natural variety of peanut butter





Pour the rice cereal into a large bowl. Heat the rice syrup with a
pinch of salt in a saucepan over low heat. When rice syrup liquefies,
add the peanut butter and stir until well combined. Pour over the rice
cereal. Mix well with wooden spoon.

Turn the mixture into an 8x8 or 9x13 baking dish. Wet your wood spoon
lightly and press the mixture evenly into the pan. Let cool for 1 hour before
cutting into squares or bars -- if you can!

Variation: Substitute almond butter for the peanut butter and raisins.

Pumpkin and Bean Soup

Pumpkin and Bean Soup

This is my first crock pot soup of 2009 and ever, and after trying Mel's, I made this countless times over the fall and winter, and also froze it to give as Christmas gifts, along with homemade pumpkin bread. It was a hit! Thank you, Mel, for starting me on a better food journey.

Adapted by Melanie from the RR/Food Network

1 med. onion, chopped
4 c. stock/broth (I just buy a "giant juicebox" of broth...it is 4 c.)
1 (28 or 29 oz...the big one) can of diced tomatoes in juice
2 (15 oz) cans black beans
1-2 (15 oz) cans pumpkin puree (depends on how pumpkin-y you want it)
1 c. half and half (milk or heavy cream would work, too)
1 T. curry powder
1 1/2 t. ground cumin
Could also add 1/2 t. cayenne pepper, but I don't because I don't have it on hand.

Saute the onion with olive oil in a dutch oven/stockpot. Add broth, tomatoes, beans and pumpkin. Bring to a boil.

Reduce the heat to medium low, stir in the half-and-half and the seasonings. Simmer 5 min.

***OR***

If you are lazy like me, you can add the olive oil (a T. or so) to a crock pot on high, then throw in the onions for 20 minutes or so until they've softened, then add the broth, tomatoes, beans, pumpkin and seasonings. Cook it in the crock pot for a few hours until it is all hot, then add the half-and-half about 30 minutes before you plan to eat.

Garnish with chopped chives if you like. Or a little dollop of sour cream. This soup is great with grilled cheese sandwiches! *I skip the dairy, and it is nummy, too :)

Smokey Split Pea Soup

Feb. issue of Vegetarian Times.

Smoky Split Pea Soup

1 cup green split peas
2 Tbs. olive oil
1 tsp. smoked paprika
1 tsp. chopped chipotle chile, canned in adobo sauce (I didn't have this, but it still tasted good!)
1 large sweet potato, peeled and diced (3 cups)
2 medium onions, diced (3 cups)
3 ribs celery, diced (1 cup)
4 cloves garlic, minced (4 tsp)
14 oz. can diced tomatoes

1. Soak split peas in large bowl of cold water overnight.
2. Heat oil in 3 qt. saucepan over medium heat. Add paprika an chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and saute 2 minutes.
3. Drain split peas, and add to pot with 6 cups of water. Bring soup to a boil, reduce heat to medium low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

Approximately 4 - 6 servings.

* I just tossed everything into my crockpot, set it on low for 8 hours, and voila!

Lentil and Brown Rice Casserole

Lentil and Brown Rice Casserole--from La Dolce Vegan Cookbook
Tastes good with vegan cornbread.

3/4 Cup Dried Lentils
3/4 Cup brown rice
1 chopped medium onion
3 Cups Vegetable Stock
1 14-0z can crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 cup vegan 'cheese' optional

Preheat oven to 350

Dump Everything In covered dish but cheese, stir every 1/2 hour for 1.5 hours.
Remove cover, and sprinkle 'cheese' on top, broil uncovered until cheese melts in broiler
Broil until cheese melts--make sure it doesn't melt

Yummy-It tastes delicious without the cheese :) Quick and easy to make.

Sweet Potato Soup (w/ginger, allspice and peanut butter)

Sweet Potato Soup (w/ginger, allspice and peanut butter)

from the Reader's Digest "Food Cures" cookbook.

This is so creamy, filling and delicious! The book offers advice to 'fight disease with your fork' and gives tips about eating healthy and feeling good about your healthy food choices.

2 tbs olive oil
2 cloves garlic, minced
1 chopped onion
1 red bell pepper
1 teaspoon ground ginger
1 teaspoon allspice
4 cups veg. broth
2 large and chopped sweet potatoes
1 can diced tomatoes
1/2 cup natural peanut butter
16 oz frozen edamame
5 oz baby spinach

Step 1

Heat the oil in soup pot over medium high heat. Add garlic, bell pepper and onion. Cook for a few minutes. Add ginger, and allspice. Cook for 1 minute.

Step 2

Add broth and sweet potato chunks and tomatos. Add broth if necessary to cover potatoes. Bring to a boil. Reduce heat and simmer for 20 minutes.

Step 3

Add peanut butter to a small bowl and whisk until smooth with simmering broth. Add to the soup pot along with the edamame and spinach.

Step 4

Cook for 10 minutes or until heated through and serve.

Gingery Quinoa Salad with Apples, Peas, and Coconut

Gingery Quinoa Salad with Apples, Peas, and Coconut
March 2010 Vegetarian Times

½ cup chopped almonds
2 tsp. vegetable oil
½ cup chopped onion
1 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups beet or carrot juice (I used vegetable broth)
1 cup frozen peas
1 medium apple*, diced
1/3 cup unsweetened shredded coconut (I just sprinkled, for less fat)

*I added some lemon juice to the apples as I planned on eating this salad throughout the week

1. Toast the almonds over medium heat 3 to 5 minutes.
2. Sauté onion in the oil until translucent about 2 to 3 minutes
3. Stir in ginger, quinoa, and juice (I used carrot juice) and season with salt and pepper. Bring to a boil, cover, reduce heat to medium-low and simmer 15 to 20 minutes or until all the liquid is absorbed
4. Remove from heat and scatter peas over cooked quinoa. Cover and let stand 10 minutes, until the peas are thawed
5. Stir apple, coconut, and almonds into the salad. Serve warm, room temperature or cold.