INGREDIENTS

3 tbsp extra light tasting olive oil
2 carrots, peeled and diced
1/2 cup green bell pepper, diced
2 celery stalks, peeled and diced
1/2 head cabbage, chopped
1/2 cup red onion, diced
2 14.5 ounce cans of diced tomatoes
1 48 ounce can tomato juice
1 tsp vegan Better Than Bouillon No Beef Base
1 tbsp onion powder
1 tbsp garlic powder

INSTRUCTIONS

1. Heat oil in a large saucepan.

2. Add carrots, bell pepper, and celery. Mix well and cook over medium-high heat for 3-4 minutes.

3. Add cabbage and onion. Mix well and cook for an additional 3-4 minutes.

4. Add canned tomatoes, tomato juice, bouillon base, onion powder, and garlic powder.

5. Bring to a boil. Immediately adjust heat to low and cover. Allow to simmer for about 20 minutes.

INGREDIENTS

-3 tablespoons extra light tasting olive oil
-3/4 cup red onion, diced
-1 link Field Roast brand vegan Italian sausage, finely chopped
-2 cups kale, finely chopped
-1 large clove garlic, crushed
-4 cups water
-2 tablespoons vegan Better Than Bouillon No Chicken Base
-1/2 cup vegan Better Than Milk Soy or Rice Milk Powder
-4 medium Yukon Gold potatoes, cubed
-2 tablespoons Bacos brand bacon bits

INSTRUCTIONS

-Heat olive oil in a large saucepan.
-Add onion and cook for 2-3 minutes over medium-high heat.
-Add sausage, kale, and garlic. Mix well and cook for 1-2 minutes.
-Add water, chicken base, milk powder, potatoes, and bacon bits. Increase heat to high and bring to a boil.
-Reduce heat to low and simmer, covered, for 20 minutes.

Makes four two-cup servings.

INGREDIENTS

2 tablespoons olive oil
2 onions, diced
2 carrots, peeled and diced
3 garlic cloves, diced
2 teaspoons fresh thyme leaves, chopped
6 cups mushroom stock
24 ounces jarred roasted red bell peppers, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon organic, fair-trade sugar
Salt and freshly ground black pepper

INSTRUCTIONS

-Heat olive oil in a large pot over medium-high heat.
-Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.
-Add the mushroom stock, bell peppers, potato, white wine, and sugar.
-Decrease the heat to medium-low. Cover and cook for about 30 minutes or until the potatoes are very soft.
-Slightly cool the soup.
-Use an immersion hand blender to puree the soup in the pot or you may also puree the soup in a blender or food processor until it is smooth.
-If applicable, return the soup to the pot.
-Add additional salt and pepper to taste.
-Reheat and serve.

INGREDIENTS

7 cups filtered water
3 tbsp tamari
1 tbsp dulse flakes
6 tablespoons dark or red miso
2 tablespoons light or white miso
12 ounces Woodstock Farms Organic Extra Firm Tofu, cubed
4 scallions, thinly sliced

INSTRUCTIONS

-Heat the water, tamari, and dulse flakes in a large pot over medium-high heat for 15-20 minutes.
-Remove the dulse flakes from the stock by filtering through a strainer, reserving the liquid and discarding the dulse flakes.
-Return stock to pot, bring heat down to low, and add the miso, whisking until smooth.
-Add the tofu and scallions and cook for another minute or until heated through.
-Remove from heat and serve.

INGREDIENTS

1/4 cup good olive oil
4 cups diced yellow onions
2 garlic cloves, minced
2 teaspoons Gray Celtic Sea Salt or Himalayan Pink Salt
1/2 teaspoon freshly ground black pepper
2 quarts mushroom stock
1 large branch fresh rosemary
1 bay leaf
16 ounces canned white cannellini beans, drained and rinsed

INSTRUCTIONS

-In a large pot, saute the onions in the olive oil over low-medium heat until translucent, about 10 to 15 minutes.
-Add the garlic and cook over low heat for 3 more minutes.
-Add the salt, pepper, mushroom stock, whole rosemary branch, bay leaf, and the white beans.
-Cover, bring to a boil, and simmer for 10-15 minutes.
-Remove the rosemary branch and the bay leaf.
-Place the soup in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
-Return the soup to the pot to reheat.
-Add additional salt and pepper, to taste.

INGREDIENTS

1 cup small pasta shells
1/3 cup olive oil
1 cup diced carrots
1 cup diced celery
1 cup chopped onion
Salt and pepper to taste
1 bay leaf
1/4 teaspoon dried thyme
2 cups canned diced tomatoes and their juice
4 cups vegetable stock
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded cabbage
1/2 cup canned great northern beans

INSTRUCTIONS

-Cook pasta according to package, drain, and set aside.
-In a large pot, heat olive oil. Add carrots, celery, and onions and cook over medium-high heat until slightly soft, about 5 to 7 minutes.
-Add salt, pepper, bay leaf, and thyme and mix for about one minute.
-Add canned diced tomatoes and vegetable stock and stir well.
-Add potatoes, zucchini, cabbage and cook for 20 minutes on low-medium heat.
-Add canned beans.
-Ladle soup into bowls and add cooked pasta to each bowl.
-Season to taste with additional salt and pepper.

INGREDIENTS

1/2 cup canola oil
15 ounces fresh mushrooms, cleaned, stems removed, and diced
5 cloves garlic, crushed
2 teaspoons Gray Celtic Sea Salt or Himalayan Pink Salt
Freshly ground black pepper, to taste
3/4 cup cornstarch
1/4 cup Better Than Milk Soy Milk Powder
2 cups filtered water
1 teaspoon onion powder
1 cup dry white wine
4 1/2 cups vegetable stock
1 teaspoon minced thyme leaves
1/2 cup minced fresh parsley

INSTRUCTIONS

-In a large pot, heat the canola oil and add the diced mushrooms and garlic. Add salt and pepper and cook for 10 minutes over medium heat.
-In a separate small bowl, whisk together the cornstarch, non-dairy milk powder, and the water. Add the mixture to the pot with the mushrooms and stir well.
-Add the onion powder and the white wine and stir well.
-Add the vegetable stock and minced thyme leaves and mix well. Reduce the heat to low and simmer for 15-20 minutes.
-Add the parsley and season with additional salt and pepper, to taste.

INGREDIENTS

8 oz. Hakubaku Organic Udon Noodles
1 tbsp Canola Oil
1 cup Organic Carrots, julienned
4 oz Mushroom Blend (Baby Bella, Shitake, Oyster), chopped
8 cloves Garlic
1 tsp Dulse Flakes
2 tbsp Organic Sake
6 tbsp Tamari
4 cups Filtered Water
1 tbsp Organic Better Than Bouillon Vegetable Base
2 tbsp Organic, Fair Trade Sugar
1 tsp Organic Ground Ginger
1 tbsp Sesame Oil
14 oz Woodstock Farms Organic Extra Firm Tofu, cubed
1/2 cup Fresh Chives, chopped

INSTRUCTIONS

-Cook Udon noodles according to instructions on package. Drain and set aside.
-Add canola oil to a large pot and sautee carrots over medium-high heat for 3-4 minutes.
-Add the mushrooms, garlic, and dulse flakes to the pot and cook for another 3-4 minutes.
-Turn the heat down to low. Add the sake and stir to deglaze the pot.
-Add the tamari and water and stir well.
-Add the bouillon paste, sugar, ginger, and sesame oil and stir well.
-Allow the soup to simmer for 10-15 minutes.
-Ladle soup into serving bowls. Add noodles, tofu, and chives to each bowl.

INGREDIENTS

1 tablespoon vegetable oil
2 tablespoons diced garlic
2 medium-sized onions, diced
2 medium-sized red peppers, diced
2 medium-sized zucchini, cut into small wedges
4 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne pepper) (optional)
2 14.5 oz can peeled diced tomatoes
2 14.5 oz can kidney beans

INSTRUCTIONS

-Heat oil in a large pot.
-Add garlic, cook until golden brown.
-Add onions, cook and stir for 2 minutes.
-Add red peppers, cook and stir for 2 minutes.
-Add zucchini, cook and stir for 2 minutes.
-Add spices, cook and stir for 2 minutes.
-Add tomatoes and beans, stir until ingredients are mixed well.
-Let chili simmer for about 20 minutes or until the tenderness of the vegetables and the blending of flavors suit your preference.
-Top with crackers or tortilla chips or serve with crusty bread.