2 medium minced garlic cloves 3 c. chopped kale (packed) 1 c. chopped onions 1 1/2 tsp. salt 5 c. water 1 tsp. cumin 2 c. cubed potatoes 2 tbsp. ...

1 c. lentils 1/4 c. chopped onions 3?4 c. water 1/4 c. chopped celery 1/4 tsp. salt 1/4 c. chopped carrots 3 tbsp. soy sauce or Bragg Aminos COMBINE ...

SOAK overnight and COOK until just tender (about 3 hours): 4 c. navy beans ADD: 2 large onions, chopped and sauteed 1/2 tsp. savory 5 stalks celery, ...

2 c. diced potatoes 1/4 tsp. celery salt 1/2 c. diced celery 2 c. water 2 tbsp. dried onions or 3 c. milk (soy or nut) 1/3 c. fresh onions 2 tbsp. ...

2 c. dried green split peas 1 large onion, cut up, or 7 1/2 c. water 1/2 c. chopped leeks 2 stalks celery, cut up 1 bay leaf 1 large carrot, cut up ...

1/4 c. whole barley 1 c. peas 1 c. carrots, sliced 2 tbsp. soy sauce or Bragg Liquid Aminos 1/2 c. celery, diced 1 tsp. salt (or to taste) 1/4 c. ...

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash ...

Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in ...

Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to ...

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, ...