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3 cups broth (chicken or vegetable) ¾ cup lentils ½ cup brown rice ¾ cup chopped onions 1 tsp Italian seasoning ¼ tsp garlic powder (can use more if preferred) 1 cup grated cheese (cheddar or a blend is preferable) Preheat oven to 300 degrees. Mix all ingredients except the cheese in a baking dish (approx. 11” x 7”). Cover...

1 Tbsp extra virgin olive oil 2 large onions, chopped ½ tsp fine-grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water Juice of ½ lemon (reserve the zest) A few pinches of smoked paprika More olive oil to drizzle Add olive oil to a big pot over med-high heat. Stir in onions and...

4 cups water or a mild vegetable stock 2 cups pre-soaked ceci beans (also known as chickpeas or garbanzo beans) 6 oz fresh or dried pappardelle 1/3 cup extra virgin olive oil Sea salt Bring the stock and ceci beans to a simmer and cook until the beans are cooked through. Taste and season with salt – you will need...

1 cup chopped onion                                        1 pound ham bone 1 tsp vegetable oil                                             1 pinch salt and pepper to taste 1 pound dried split peas In a medium pot, sauté onions in oil. Add the split peas, ham bone, and enough water to cover ingredients, season with salt and pepper. Cover and cook until there are no peas left, just a...

1 cup lentils (not red) 1 quart water 2 Tbsp canola oil 1/2 tsp coarse salt 1/4 tsp onion powder 1/4 tsp curry powder 1/8 tsp cayenne pepper In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes. Drain. Spread out on paper towels to dry. Preheat oven to 425 degrees F. Line baking...

2 cups dried beans, mixed                                 1 Tbsp olive oil 1 yellow onion, chopped                                     5 garlic cloves, minced 5 carrots, diced                                                     2 celery ribs, diced 8 cups water                                                          2 large bouillon cubes (vegetable) 1 cup brown lentils                                            1 (28 oz) can diced tomatoes (Italian seasoning or plain) 1 (10 oz) box frozen chopped spinach             1 tsp ground red pepper 2...

Tips before getting started: Rub the skins of the walnuts off a bit after you toast them, they can be a bit bitter and tannic. Make the crushed red pepper oil a day or two ahead if possible. ½ cup extra-virgin olive oil 1 ½ tsp crushed red pepper flakes ¾ cup walnuts, toasted 2 cups cooked (or canned) garbanzo...

1 lb garbanzo beans 8 cups water ½ cup olive oil 1 large onion, diced ½ clove garlic, diced 4 tsp salt ½ tsp pepper ½ tsp oregano 2 bay leaves ½ (6 oz) can tomato sauce ½ (6 oz) can stewed tomatoes 4 med size potatoes, peeled Rinse beans until water runs clear and let them soak overnight. Sauté...

8 oz cooked garbanzo beans ½ cup green onions 1 lb tomatoes 6 oz carrots or celery 2 oz bell peppers ½ Tbsp vegetable seasoning ½ Tbsp paprika Grated soy cheese Soak beans overnight with three times as much water. The next morning rinse the beans, place in a pot with twice as much water, cover and bring to a...

¾ cup brown lentils                                           2 large onions, chopped 4 cups water                                                       4 cloves garlic, minced ¾ cup uncooked long grain rice                      1 (15.5 oz) can diced tomatoes 1 cup elbow macaroni                                       ¼ tsp red pepper flakes or to taste 2 Tbsp vegetable oil                                           salt and pepper to taste Combine the lentils and water in a large saucepan...