1/2 cup Nut butter (Peanut butter, Tahini)

1/3 cup Tamari, Soy Sauce, or Liquid Aminos

Juice of 2 limes (Lemons or Oranges)

Ginger, Garlic, Red pepper flakes

Fresh and chopped = ¼ dry

Combine all in small bowl

Use as a marinade and cook, as fresh sauce over noodles, or as a dip

1-2 tart apples, sliced thin

1 large red or yellow onion, sliced thin

2 tbls olive oil or high heat oil

1 can Butter or Cannellini beans, drained and rinsed

1-2 tbls mustard of choice

1 tbls red or white wine vinegar

Large baguette or Italian loaf, cut lengthwise

Parm Cheese or similar (optional) to taste

Heat oven to 425 F

Add oil to pan and heat up to medium

Add onions and apples, cook until soft stirring often

Combine beans, mustard, vinegar, and any spices chosen to blender

Spread bean mixture onto bread and top with onions and apples

Top with cheese if using

Bake in middle rack for 8-10 minutes

1 can sweet potatoes, drained

1 can chickpeas, drain and save liquid

~2 cups total flour

1 teaspoon salt

2-3 tbls oil

Dried and ground spices optional

Mash sweet potatoes and add spices if using, add salt

Add chickpea liquid and mix until combined

Add flour ¼ cup at a time until dough is formed

Knead in additional flour until dough is no long sticky

Let dough rest for 10 minutes

Meanwhile get large pot of water up to boiling and heat oven to 250 F

Divide dough into 4 balls and roll out each into a long “snake”

Flour a fork well and cut off a small piece of the dough “snake”, roll or press into a gnocchi shape of our choosing

Repeat the step above to make all of the gnocchi

Cook the gnocchi in the boiling water in groups of 8-10 for at least a few minutes each until gnocchi float to the top

Keep cooked gnocchi warm in oven on a oiled sheet, toss occasionally

Serve with sauce of choice

•1 cup dried beans, one variety or up to 4 OR 2 cans beans

•3-4 tbls olive oil or other vegetable oil

•1-2 cloves minced garlic OR 1 tsp garlic powder

•4 cups vegetables: chopped onions,, carrots, celery, fennel, broccoli, cauliflower, zucchini, cabbage, green beans

•1 (14-ounce) can crushed tomatoes OR 3-5 fresh tomatoes depending on size, chopped, make sure to add juices. Can also add 1 tblsof tomato paste for stronger flavor.

•1-2 medium yellow potatoes, peeled and diced

•2 tbls chopped fresh parsley and fresh basil OR 1tbls dried parsley and dried basil

•1 cup dry macaroni or short pasta of choice

•Salt and pepper to taste, may only need a pinch of each

•Parmesan optional

1.Soak beans if using dry first for several hours if not using canned, rinse well.

2.Warm olive oil in a large soup pot over medium-high heat. Add onion, carrots, and celery; stir and cook until soft but not browned, ~ 5 min. Add garlic and cook until fragrant, ~ 20 seconds.

3.Stir in the tomatoes, potatoes, other vegetables, and beans. Add water till covered.

4.Raise heat to high and bring to a full boil. Reduce heat to low and simmer slowly, uncovered, until beans are tender, add more water as necessary if the mixture gets too thick, ~1.5 hours if using dry beans, 30 min if using canned.

5.Stir in the pasta, salt, and pepper. Add more water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.

6.Pour 1 tablespoon of olive oil into each off our serving bowls. Divide the soup among them and top each with 1 tablespoon of the grated cheese.

•2 tablespoons olive or vegetable oil

• 1 medium onion, diced

• 1-2 cups other veg like bell pepper, celery, broccoli, cauliflower; diced

• 4 garlic cloves, finely chopped, or 1 tbls garlic powder

• 1-2 teaspoons spices like paprika, cumin, chili powder or pepper flakes, oregano

• 1 (28-ounce can) whole peeled tomatoes

• 4- 6 large eggs

• salt and pepper, to taste

• 1 small bunch fresh cilantro and/or parsley, chopped.

1.Heat olive oil in a large sauté pan on medium heat. Add onion and vegetables and cook for 5 minutes or until the onion becomes translucent.

2.Add garlic and spices and cook an additional minute.

3.Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4.Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

5.Garnish with chopped cilantro and parsley before serving.

•2 tablespoons vegetable oil (Canola or olive oil good too)

•Red onions, 3 small or 2 medium or 1 large. May substitute yellow or while onions. Chopped.

•1-2 cups mushrooms, washed and chopped.  Use stems as they help with this meal being more “meaty”

•1-2 tablespoons taco seasoning of choice Or a combination of:

•Chili powder

•Red pepper flakes

•Onion powder

•Cumin

•Paprika

•Garlic powder

•Oregano

•One can diced tomatoes

•One can plain corn, drained and rinsed before adding.

•One can chopped green chilies. May substitute 1-2 jalapeno’s or other pepper, finely chopped, depending on level of heat desired.

•1 cup rinsed lentils (green or brown best, but may substitute red or yellow)

•1 additional cup of water.

•Cooked rice or quinoa, 1-2 cups

Lettuce wraps or tortillas

1.Prepare all ingredients by washing and chopping produce, measuring out spices, draining corn, rinsing lentils.

2.Cook rice or quinoa according to package directions.  Keep warm until serving.

3.While rice/ quinoa cooking, heat oil in large pan.

4.When oil hot, add chopped onion and cook for 34 minutes until starting to get soft.

5.Add chopped washrooms to onions and cook for another 3-4 minutes until soft.

6.Add spices and cook while stirring frequently for 1 minute.

7.Add tomatoes, corn, chilies lentils, and water.  Mix thoroughly.

8.Cook on medium heat for 15-20 minutes until lentils are al dente or to desired doneness, and filling is thick.

9.Serve over lettuce or tortillas, and add rice or quinoa as desired.

10.Flavors can be better next day as heated leftovers.

•2 tablespoons oil (canola, veg oil, olive)

•1 yellow or white onion, chopped, or 2 tablespoons onion powder

•3-4 garlic cloves, minced, or 2 tablespoons garlic powder

•1 package (~10 ounces) mushrooms, chopped. 1.5-2 cups total chopped

•1 large eggplant, diced. Can leave skin on or peel if preferred. ***

•Salt and pepper to taste

•1 jar tomato pasta sauce

•OR 1 can diced tomatoes with juices and 1 can tomato sauce

•1 teaspoon oregano

•½ teaspoon red pepper flakes

•1 package pasta of choice

***May substitute other veg like peppers, zucchini, carrots as desired.  Chop fine and note some may need longer cooking than eggplant.

1.Heat oil in sauce pan over medium high.

2.Add fresh onion and cook for 5 minutes. Add fresh garlic and cook stirring frequently for another minute.  If using powder, add later.

3.Add mushrooms and eggplant and cook, stirring frequently, for 10-15 minutes.

4.Add Salt and pepper and other spices. Cook and stir for 1 minute.

5.Add tomato product(s) and cook until thickened.

6.Cook pasta according to package directions until al dente.

7.Drain pasta and add to sauce and cook for another 5 minutes.

•2 tablespoons oil, olive oil or vegetable oil

•One can Cannellini Beans, do not drain.  Blend until smooth with immersion blender in container with high sides, blender, or food processor.  Add water or milk 1 tablespoon at a time as needed to help blend.

•1 teaspoon Onion powder.  Can use one small yellow or white onion, finely minced.

•1 teaspoon garlic powder. Can use 1-2 cloves, finely minced.

•½ cup Grated Parmesan cheese.  Can use fresh and grate yourself.

Milk or water to thin as desired

1.Heat skillet under low-medium heat.

2.Add oil and let heat up for about 1 minute.

3.Add fresh onion and/or garlic and cook for 3-4 minutes stirring often to prevent burning, if using. Otherwise, add onion and garlic powder and stir into oil for about 30 seconds.

4.Add blended beans and stir constantly for 2-3 minutes until smooth and heated through.

5.Add cheese and stir constantly for 2-3 minutes until smooth and heated through.

6.Serve immediately, or re-heat by adding 1-2 tablespoons water or milk and stirring well while heating.