Pumpkin Soup

Pumpkin Soup

Karen J.

Sautee:

1 medium white onion - diced

3 cloves garlic - minced

3 T. butter

Lower heat and add:
8 oz. cream cheese

Melt and mix in well before proceeding. You may add some of the coconut milk or broth to accomplish this.

Next add:
1 (13 oz.) can coconut milk (unsweetened)
2 cups broth (white miso-reconstituted)
1 lb. pumpkin puree
2 T. cajun seasoning with cayenne
1 tsp. real salt
2 T. honey

Serve in a cleaned umpkin - you can serve any creamy soup in this manner.

Taco Soup (vegetarian)

Taco Soup

Megan J.

1 large can (46 oz) vegetable juice

2 cans chili beans, not drained

1 can pinto beans, drained

1 can kidney beans, drained

1 can white beans, drained

1 can corn, drained

1 pkg taco seasoning

Pour everything into a pot or crockpot and heat thoroughly. This is a HUGE recipe. You can also add meat to this recipe. Great use for leftover meat.

Freezer Meal: Pour ingredients into two gallon-sized freezer bags and freeze. Thaw before heating.

Sweet Corn Guacamole Salad

Sweet Corn Guacamole Salad

Lara J.

1 large cucumber

1 red pepper

1/4 large sweet onion

2-4 c. frozen corn

1 large tomato

3 stalks celery

Avocado (optional)

sour cream

dressing:

1 1/4 c. soaked raw cashews

1 c. water

1 lemon, juiced

1 T. coconut oil

1 clove garlic

1 tsp. salt

1/2 tsp. pepper

1 avocado

Black Bean Casserole

Black Bean Casserole

Anna K.

3/4 c. chopped onion

1 c. green onion

1 (14 oz.) can diced tomatoes

3/4 c. picante sauce

2 cloves garlic

2 tsp. cumin

2 (15 oz.) cans black beans

12 6" corn tortillas

2 c. shredded cheese

Mix first seven ingredients and simmer for 10 minutes. Layer according to this:

1/3 sauce

1/2 tortillas

1/2 cheese

1/3 sauce

1/2 tortillas

1/3 sauce

Bake for 25 minutes at 350 degrees. Immediately after removing from the over, layer the remaining cheese and allow to melt.