White Bean Spread with Sun-dried Tomatoes
Makes 6 ¼-cup servings
Ingredients:
6 sun-dried tomatoes
1½ cup cooked white beans
½ cup water
or vegetable broth
2 garlic cloves, minced
½ teaspoon salt
1 teaspoon finely chopped fresh rosemary
½ teaspoon dried sage
1 teaspoon lemon juice

Cream of Broccoli Soup
Makes about 6 1-cup servings
Ingredients:
1 onion, chopped
1 large potato, cubed
3 garlic cloves
1 teaspoon whole celery seeds
1 teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups water or vegetable broth
1 15-ounce can garbanzo beans, undrained
4 cup broccoli florets
1–1½ teaspoons salt

Penne with Kale, Tomatoes, and Olives
Makes 4 servings
Ingredients:
1 onion, chopped
¼ cup vegetable broth or water
1 bunch kale, chopped
2 14.5-ounce cans chopped tomatoes or
3 cup crushed fresh tomatoes
½ cup sliced Kalamata olives
1 tablespoon chopped fresh parsley
8 ounce dry whole-wheat penne pasta
¼ cup vegan parmesan cheese or nutritional yeast

Chocolate Mousse or Chocolate Mousse Pie
Makes 10 servings
Ingredients:
1 cup semi-sweet chocolate chips
1 cup non-dairy milk
2 12.3-ounce packages low-fat tofu
1 teaspoon vanilla extract
1 ready-made graham cracker crust (optional)
10 strawberries, chopped for garnish
10 mint springs for garnish (optional)