Veggies

Down Home Turnip Greens
Garlicky Broccoli
Butternut Squash
Bok Choy
Creamed Spinach
Olive Pesto
Down Home Turnip Greens
Layer in this order, then steam,
  • 2 bags of frozen turnip greens (without turnips)
  • 1/2 sweet onion, chopped
  • 1 beef-style bouillon (Edward & Sons)
  • Dash of Wegman's garlic and herbs basting oil
Additional add-ins that are good:
  • smoked paprika OR bacon bits
  • finely chopped radish
  • finely chopped jalapeno pepper

If using collards in place of turnip greens, then add:
  • finely chopped radish greens (adds a slightly bitter, spicy note)
Garlicky Broccoli
Steam broccoli spears.
Then, fold in vegan margarine (Earth Balance).
Season generously with Mrs. Dash Garlic and Herb seasoning.
Salt to taste.
Butternut Squash
Pre-heat oven to 350 degrees F.
Coat small chunks of butternut squash with Wegmans Basting Oil (garlic and herb).
Salt to taste.
Spread out on parchment paper on big cookie sheet pan.
Bake for 45 minutes till tender.

Bok Choy
Bok Choy is my favorite green, and my dear friend Lucia showed me a delicious and simple way to prepare it.

Saute in virgin coconut oil...
  • minced garlic
  • bok choy, chopped
  • turmeric
  • curry powder
  • salt to taste
Creamed Spinach
Saute in extra-virgin olive oil
  • 2 t. minced garlic
  • 2 cans mushrooms, drained
  • 2 t. chili garlic sauce
  • shake of nutmeg
  • shake of lemon peel
  • 1/2 med. sweet onion, chopped (at end)
Blend till smooth to make cashew cream...
  • 1/4 c. raw cashews
  • 1/2 c. water
  • 1 t. cornstarch
Add in the following, and simmer...
  • 2 cans spinach (with liquid)
  • cashew cream
Salt to taste. Definitely a comfort food. Great with Special K loaf.
Based on this YouTube recipe by Noreen's Kitchen!
Olive Pesto
Saute in extra virgin olive oil
  • 1 T. minced garlic
  • 1 can (4 oz.) organic mushroom pieces
  • shake lemon peel
  • shake nutmeg
  • 1/8 t. Truvia
Then add...
  • 1 can black beans, rinsed
  • 1 can green olives, chopped
  • 1-2 t. pesto seasoning
  • 1/2 to 1 t. chili garlic sauce
  • Salt to taste
Serve over rice, quinoa, or pasta.

Green Beans

Lemon-Chickn'
Spicy Red
Cream of Mushroom
Lemon-Chickn'
Layer in order, then steam,
  • Extra-virgin olive oil
  • Minced garlic
  • Bag of french-cut style green beans
  • 1 chicken-style bouillon (Better than Bouillon No-Chicken base)
  • 1 shake of True Citrus True Lemon crystals
Spicy Red
Saute in extra-virgin olive oil,
  • minced garlic
  • French-cut style green beans
  • 2 shakes of Italian seasoning
Add 1/3 jar of Spicy Hot V8 Juice.
Cook down till sauce is thick.
OPTIONAL: Add "meatballs" at end and sprinkle on Daiya Original Mozarella Shreds.
Cream of Mushroom
Pre-heat oven to 350 degrees F.
Saute,
  • extra-virgin olive oil
  • 1 can mushroom pieces, drained
  • 1 small white onion, diced
Add 1 bag french-cut style green beans till tender.
Mix in "mushroom gravy."
Pour everything into a greased 9x9 pan.
Top with bread crumbs and crispy onions.

Soups

Ana's Bell Pepper Bisque
Beet Soup
Chkn'-Bean Soup
Not-Chicken Noodle Soup
Ana's Bell Pepper Bisque
This recipe is from one of my old farmer's market managers, so simple, yet delicious. This amount serves only 1 to 2 people.
Saute in extra-virgin olive oil,
  • 2 red/orange bell peppers, diced
  • 2 green onions
  • 1 garlic clove, minced
  • 1 chicken-style bouillon (Better than Bouillon No-Chicken Base)
Combine in blender on high till smooth,
  • the previous sauteed mixture
  • 1/3 c. raw cashew nuts
  • 1 c. hot water
Salt to taste.
Top with fresh cilantro!
Beet Soup
Based on my sister's german neighbor....Wash, peel, then boil 4 (orange-size) beets in 8 cups of H2O with 1 onion, diced for 20 minutes with 4 bay leaves, McKays, salt. Take beets out, let them sit till cool. Then grate them and put them back in the soup. Add grated zucchini, squash. Simmer. Add more seasoning to you liking.
Chkn'-Bean Soup
Mumsees makes this nice alternative to chicken noodle soup, with or without the noodle.

Saute the following in extra virgin oil.
  • leeks (or onion)
  • celery
  • green pepper
  • minced garlic
Then, add...
  • 1 can cannellini beans, rinsed 
  • 1/4 c. dry quinoa
  • 1 Better-than-chicken bouillon
After quinoa is done, add...
  • squash
  • zucchini
  • carrots
  • turnips (small amount)
Serve with fresh cilantro. Salt to taste.
Not-Chicken Noodle Soup
I finally found a broth combo that really mimics the comforting chicken noodle soup I grew up eating. Here goes!
  • 1 - 32 oz. container Organic Imagine Vegetarian No-Chicken Broth Low Sodium
  • 1 Edward & Sons Not-Beef bouillon
  • 1/2 a package of cooked gluten-free spaghetti noodles
  • 1 1/2 t. minced garlic
  • Olive oil
  • Sesame oil
  • Cubed extra firm tofu
Saute minced garlic in olive oil. Then combine broth, bouillon, cooked noodles, cubed tofu, and 1/4 to 1/2 t. sesame oil. Let simmer till bouillon dissolves.
My Favorite Asian-Inspired Broth
Saute in extra-virgin olive oil,
  • Sweet yellow onion and or green onions
  • minced garlic
  • minced jalapeno
  • drop of sesame oil
Add water, a dash of unsweetened vanilla almond milk, and Umami Powder Shitake Mushroom Seasoning to taste.
Optionally, add shake of True Lime, cilantro and or bok choy or baby kale. Serve as hot drink or soup.
If serving as soup, you can make noodles then saute cubed extra firm tofu with seasoned onions till crispy and browned, and serve the tofu/mushrooms on top of each noodle bowl.
Produce Made Simple