Veggie chili

1 large can(28oz) stewed tomatoes
1 15 oz can tomato sauce
1 cup chopped mushrooms
1 can kidney beans
1 can black beans
1 cup water
1pkg Yves veggie crumbles
3 pkg chili seasoning(Clubhouse is what I use)

Add all ingredients to large pot. Simmer 1 hr or so.

Serves 8

Slow Cooker Lentil - Rice Soup

1 c brown lentils
1 c brown rice
2 carrots diced
2 stalks celery diced
1 med. onion diced
1 clove garlic minced
1/2 tsp dried sage
10-12 cups veg broth
1 cup baby spinach chopped


Add all the ingredients except spinach to slow cooker. Cook on low 8 hours. Add the 10 cups of broth at first, and add more if it seems you need more.
Add chopped spinach for the last 30 minutes of cooking.

Yummy Chinese Stirfry

I had this last night for dinner and it was great! It'll serve 2-3 if served with a little rice, or 1-2 if eaten alone.

1 large stalk celery, sliced thinly
4 large mushrooms, sliced thinly
1 cup broccoli, cut in to florets
1 cup bean sprouts
2 green onions, chopped
1 clove garlic, minced
1 tbsp soy sauce
2 tsp cornstarch
3/4- 1 cup vegetable broth
Few drops sesame oil
1 tsp veg oil
1 tbsp or so of chopped cashews

Stir together soy sauce, veg broth sesame oil and cornstarch. Set aside
Add veg oil to a non stick stirfry pan. Add mushrooms, celery ,broccoli and garlic. Stirfry till tender-crisp.

Add beansprouts and green onions and cook for 30 seconds. Add liquid to the pan and stir till thickened, about 30 seconds. Remove from heat.

Add in cashews and serve.