Adapted from the book: The Daily Bean, by Suzanne Caciola White

• 1 tablespoon extra virgin olive oil
• 1 cup celery, chopped
• 3 carrots, chopped
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon dried parsley
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 2 cups water
• 8 oz. rotini pasta
• 5 plum tomatoes, chopped
• 1 cup pastina pasta
• 1 15 oz, can cannellini beans
• grated parmesan cheese, to taste

Preparation

1. In a large soup pot, heat oil over medium heat.  Add celery, carrots, onion, garlic, parsley, and rosemary.  Saute, stirring, until vegetables are soft, about 4-5 minutes.
2. Add the broth and water to the vegetables and bring to a boil.  Add the rotini pasta and cook for 6 minutes.
3. Add the tomatoes, pastina, and beans and cook until soup is thickened, about 7-8 minutes.
4. Have the grated cheese available for sprinkling on top of each serving, to taste.
   

Adapted from www.cookinglight.com

• 4  (6-ounce) skinless, boneless chicken breast halves
• 5  teaspoons  grated lemon rind
• 1  tablespoon  olive oil
• 1 1/2  teaspoons  dried oregano
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  water
• 2  garlic cloves, minced
• Cooking spray
• 4  lemon wedges
• 2  tablespoons  chopped fresh parsley

Preparation

1. Prepare grill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

Adapted from www.myrecipes.com

• 2 1/4  cups water
• 3/4  cup  low-salt beef broth
• 1/3  cup  rice vinegar
• 1/3  cup  low-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 2  tablespoons brown sugar
• 1/4  teaspoon  ground cinnamon
• 1  tablespoon  vegetable oil
• 1  pound  beef stew meat, cut into bite-sized pieces
• 1 1/4  cups  chopped green onions
• 1  garlic clove, minced
• 1  teaspoon  minced peeled fresh ginger
• 2  cups  thinly sliced bok choy
• 1 1/2  cups  thinly sliced carrot
• 2  cups  hot cooked wide rice noodles or fettuccine

Preparation

1. Combine first 6 ingredients, stirring with a whisk; set aside.
2. Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
3. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Adapted from http://vegweb.com

• 1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces (Wildwood Organics Sprouted Extra Firm Tofu)
• 1 egg, beaten
• 3 tablespoons + 2 tablespoons water, divided
• 3/4 cup + 1 tablespoon cornstarch, divided
• vegetable oil for frying + 3 tablespoons vegetable oil, divided
• 3 green onions, chopped
• 1 tablespoon minced ginger (The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 tablespoon minced garlic
• 2/3 cup vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 1/4 cup granulated sugar
• 2 tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1 tablespoon white vinegar
• red pepper, to taste
• steamed broccoli, to serve

Preparation

1. Dip tofu in egg mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger, and garlic; cook for about 2 minutes.  Be careful not to burn garlic. 
3. Add vegetable broth, sugar, soy sauce, vinegar, and red pepper. 
4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.
5. Serve immediately with steamed broccoli over your choice of rice.

Adapted from www.eatingwell.com

• 6 cups reduced-sodium vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 2 cups water
• 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• 1 7-ounce can garbanzo beans, rinsed (Eden Organic Garbanzo Beans)
  
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 3 cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese

Preparation

1. Combine broth, water, pasta, garbanzo beans, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Adapted from www.vegweb.com

• 3 tablespoons olive oil, divided
• 1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces (Wildwood Organics Sprouted Extra Firm Tofu)
  
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1/4 cup + 2 tablespoons water
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 1/2 tablespoons vinegar
• 2 tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
• 1/4 cup packed brown sugar
• 1/2 teaspoon red pepper flakes, to taste
• 2 teaspoons cornstarch
• 1 tablespoon water
• hot cooked rice, to serve

Preparation

1. Saute tofu in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.
2. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes.  Bring to a boil.  Reduce heat to medium.
3. In a small cup or dish, mix together cornstarch and water until thoroughly blended.  Pour cornstarch mixture into sauce, stirring constantly. 
4. Cook, stirring, over medium heat until sauce thickens to your liking.  Remove from heat and combine with tofu until completely coated. Serve over rice.

Adapted from www.whfoods.com

• 1 medium onion, sliced thin
• 4 medium cloves garlic, chopped
• 1 tsp fresh ginger, minced
• 1-1/2 cups sweet potatoes, cut in 1/2 inch cubes
• 1 cup green bell pepper, thinly julienned
• 1 cup red bell pepper, thinly julienned
• 1 tsp garam masala
• 1 TBS + 1/2 cup vegetable broth
• 15  black beans, drained
• salt and black pepper to taste
• 4 whole wheat tortillas
• Prepared salsa (optional)
• 1 head romaine lettuce, shredded

Preparation

1. Chop onions and garlic and let sit for 5-10 minutes.
2. Prepare other vegetables.
3. Heat 1 TBS broth in a 12 inch stainless steel skillet. Saute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala and sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
4. Add beans making sure they are rinsed and drained well first. Mix, cooking for another 5 minutes.
5. Season with salt and pepper.
6. While vegetables are cooking, shred lettuce.
7. Place vegetable mixture in tortilla. Roll and top with salsa and shredded lettuce.

Adapted from www.eatingwell.com

• 1 3-pound pork loin, trimmed
• 1 teaspoon kosher salt
• 3 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly grated lemon zest
• 3/4 cup dry vermouth
• 2 tablespoons white-wine vinegar

Preparation

1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375°F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add vermouth and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

Adapted from http://smittenkitchen.com

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh ginger
  
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce (Muir Glen Organic Tomato Sauce)
  
• 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
• 1/2 cup chopped fresh cilantro

Preparation

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes.
2. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Adapted from www.eatingwell.com

• 1 15-ounces black beans or pinto beans, rinsed
• 3 tablespoons prepared salsa (Native Kjali Fire-Roasted Red salsa)
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded romaine lettuce

Preparation

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.