Silver Spoons

Lois’s Lentil Stew, with Spinach and Carrots

1 lb. bag of dry lentils (sorted & rinsed)
2 Roma tomatoes (halved & quartered)
1 large yellow onion (halved & quartered)
4 cloves garlic (minced)
5 carrots (chopped in big pieces)
9 oz. bag of baby spinach
Beef or chicken powdered bullion

• Heat vegetable oil in a large heavy pot, the add the garlic and sauté until slightly brown.
• Add the onion, tomatoes, and carrots. Sauté until the onion is transparent.
• Add the bullion powder, then the lentils. Let everything sauté together for about 10 minutes, until any liquid is absorbed.
• Add enough water to cover the lentils and vegetables, and cook. Stir occasionally, adding water as needed.
• Cook until the stew has thickened and the lentils are thoroughly cooked – about 1.5 hours.
• Add fresh spinach at the end and simmer about 15 minutes.
• Season with salt and pepper to taste.

Tanya’s White Chicken Chili

2 cans (15.6 oz.) white chili beans, undrained
1 can (14 oz.) reduced sodium chicken broth
1 can (10.5 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes and green chiles, undrained
1-2 medium jalapenos, seeded and diced
1 cooked rotisserie chicken – remove meat from bone and dice

• In a 4-quart stock pot, add 1 can of white chili beans.
• Mash the contents of the other can of white chili beans and add them to the pot.
• Add the remaining ingredients and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
• Top with sour cream, tortilla strips, cilantro or other toppings, as desired.

Pam’s Pumpkin Soup

4 (14ounce) cans or 1 ½ (32 ounce) boxes ready to serve chicken broth
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
1 cup half and half light cream
½ teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves
½ teaspoon cinnamon

• Combine the broth and onion in a large saucepan & bring to a boil reduce heat to low and cover the pan. Simmer for 12-15 until onions are soft
• Stir in the pumpkin by spoonful and blend well, using a wire whisk until the pumpkin is combined with the liquid in the soup.
• Cover the pan and simmer 5-10 minutes longer
• Add the half and half, salt pepper, thyme, cinnamon, stir well.
• Heat for 2-3 minutes until steaming but do not boil again
• Cook time-20 minutes–Yield- 8 servings

Dr. Silver’s Vegan Pumpkin Soup

1 (32 ounce) box low sodium vegetable broth
1 cup water
1 onion finely chopped
1 (16ounce) can solid pack pumpkin
6 chopped carrots
1 head celery, chopped
2 cups cubed butternut squash
1 sweet red pepper, chopped
1 cup red lentil beans (washed)

• Thoroughly wash the lentil beans before placing in pressure cooker pot. Add all remaining ingredients to pressure cooker (6 quart)
• Cook time-7 minutes, natural release — Yield- 10 servings

Tanya’s Turkey Stuffed Peppers

4 Red peppers (remove seeds)
1 LB. Ground turkey
2 Tbs. Olive Oil
½ Onion Chopped
1 Small Zucchini
1 C. Sliced Mushrooms
½ Red Pepper chopped
½ Yellow Pepper chopped
1 can diced tomatoes (drained)
Salt, pepper, garlic powder (season to your likings)
Shredded Cheese (optional for toping peppers)

Directions:
Preheat oven to 350 degrees.
Place red peppers in dish and bake 15 min then remove from heat.
In skillet on med heat cook turkey until brown, set aside, heat oil in skillet and cook onions, mushrooms, zucchini and red, yellow peppers.
Return turkey to skillet, mix tomatoes in and add seasoning.
Stuff the peppers.
Return peppers to oven and for 15 more minutes- add shredded cheese the last 5 minutes of baking.

Shanty’s Vegetarian Crockpot Taco Soup

1 (14-ounce) can corn (drained)
1 (14-ounce) can kidney beans (or navy beans, drained)
1 (14-ounce) can pinto beans (drained)
1 (14-ounce) can black beans (drained)
Optional: 1 (7-ounce) can green chiles (you might want to omit this if you’re cooking for kids)
1 (14-ounce) can undrained stewed tomatoes (Mexican-style is best)
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
Garnish: tortilla chips (or corn chips, to taste)
Garnish: grated cheese (to taste)
Garnish: green onions (chopped, to taste)
Garnish: fresh cilantro (chopped, to taste)
Optional: sour cream (to taste)

Directions:
Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crockpot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you’re in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.

Dr. Bruce’s “You Won’t Believe It’s A Vegan Lasagna”

Prep Time: 1hr | Cook Time: 1hr | Serves: 10-12 servings

1 onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite Tofu
1/2 tsp Cayenne Pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
3 bottles pasta sauce
1 box whole grain lasagna noodles
16 ounces frozen spinach or fresh Swiss chard, thawed and drained
4 sweet potatoes, cooked and mashed, Large
3 roma tomatoes, sliced thin
1 cup raw cashews, ground

Directions:
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon.
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften.
Add them to the vegetable bowl.
Dry Silken tofu by wrapping in paper towels.
Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles.
Cover the noodles with sauce.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles.
Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce.
Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.
Let lasagna sit for 15 minutes before serving.