Lentils and Sausage

INGREDIENTS:

• 1 pound lentils, rinsed
• 10 cups water
• 3 not chicken bouillon cubes
• 1 package Tofurkey Italian sausage, halved and sliced
• 8 oz orzo pasta
• 2 cups diced tomatoes
• 1 bunch kale, stemmed and chopped

METHOD:

• Bring water, lentils and bouillon to a boil; simmer 15 minutes or until lentils are almost tender
• Add sausage, orzo, tomatoes and kale
• Simmer another 10 minutes
• Salt to taste

Braised Balsamic Beet Greens

Adapted from CookThink

INGREDIENTS

• greens removed from one bunch of beets
• 1 teaspoon oil
• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• salt

METHOD:

• Separate stems from leaves, cut stems into 1/2 inch pieces, chop leaves separately, wash and put in strainer
• Heat oil in large pan
• Add beet stems and garlic and cook, covered, until stems just start to become tender
• Add vinegar and heat through
• Add beet greens (they should be wet enough not to need additional water added), stir to coat, cover pot, bring to simmer then braise 4-5 minutes until tender
• Season to taste with salt
• Serve over rice

White Chick'n Chili

Adapted from Runs for Cookies

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups Butler Soy Curls or other chicken substitute
• 1 can Great Northern Beans, rinsed and drained
• 1/2 bag frozen white corn
• 2 tablespoons lime juice
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon Tabasco sauce
• 4 cups chick'n broth (I used 5 Tbsp Frontier No-Chicken Broth to 4 cups water)

METHOD:

• Heat oil in soup pot
• Add onion and garlic and saute until softened
• Add the rest of the ingredients and simmer, covered, for 15 minutes
• Salt to taste