Lentil Vegetable Soup

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• 3 whole cloves • 1 medium onion, peeled but left whole • 3/4 C green lentils • 1 bay leaf • 4 C vegetarian broth • 2 medium leeks, sliced • 2 medium potatoes, diced • 2 medium carrots, chopped • 3 medium zucchini, sliced • 1 celery stick, chopped • 1 medium red pepper, deseeded and chopped • …

Cinnamon and Sour Cream Apple Bites

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You’ve probably heard that old saying, “An apple a day keeps the doctor away,” but how healthy are these lovely red orbs? Like a lot of things in life, the answer is – it depends. Apples are extremely rich in antioxidants, flavonoids and dietary fiber (good for weight loss and keeping you regular). The phytonutrients and antioxidants in apples may …

Easy Enchilada Casserole

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Something really important I’ve discovered over the years (and this probably seems like a “duh” moment), is that the brand of ingredients I use in a recipe makes a HUGE difference in the final product. • 1 package meat substitute crumbles • 1 C salsa • 8 oz. cheese (Jack works well or mild cheddar) • 15 oz. can enchilada …

Simple, Basic Deviled Eggs

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Here’s the dilemma with eggs: how do make sure the eggs you’re getting meet your ethical standards? Assuming you’re a vegetarian because you want to avoid cruelty, this is a critical question. If you haven’t already heard, the terms “free-range” and “cage-free” are pretty much BS. They don’t mean much, and they certainly don’t mean the chickens are treated humanely. …

Bean and Faux Chicken Soup

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This vegetarian recipe for bean and faux chicken soup uses dry beans rather than canned. Using the crockpot to cook the soup reduces the time it would normally take to prepare the beans, and allows you to come home to a hot, healthy, delicious dinner. Pair this soup with some fresh bread for a simple weeknight meal. One of the …

Mustardy Egg and Potato Salad

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This vegetarian recipe for mustardy egg and potato salad is just one variation on a theme. There’s many ways to make potato salad, and this one satisfies my household’s taste for mustard the eggs (and dislike for mayonnaise). • 4 medium russet potatoes, baked • 3 hard boiled eggs • 2 stalks celery, chopped • 1/2 C green onions • …

Roasted Fennel with Parmesan Vinaigrette

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This recipe for roasted fennel with parmesan vinaigrette is simple, tasty and adds a bit of exotic flavor to your table. A member of the parsley family, all parts of the fennel plant are edible. This recipe uses only the bulbs, but you can also use the stalks and fronds like you would celery – chopped in salads, braised or …