Directions:
Brown Sirloin in olive oil. Add onions, carrots, and potato, saute for a few minutes. Add chicken stock, 2 quarts of water, and cauliflower. Simmer on medium for one hour. Remove steaks and cut into bite sized pieces, return to stew pot. Stir frequently. Turn temperature down to low and simmer until meat is fork tender. Add box of curry sauce mix and simmer for an additional half hour. Serve and Enjoy!

Garnish with
Cilantro
Green Onions
1/4 cup tortilla chips, smashed
Avacado

Tortilla Soup Directions: Combine all ingredients except garnishes in pan over medium heat. Cook for approximately one hour, preparing garnishes and chicken before serving. Combine Soup, Chicken, Garnishes and Serve.

Michelle's Pho Directions:
Bring the Water, Chicken Broth, Onions, and Carrots to a simmer for an hour, until Carrots are fork tender. Rinse remaining ingredients and set aside until broth is fully cooked. Add the Bok Choy, Green Onions, Cilantro, and Bean Threads. Cook for 5 minutes or until noodles are tender and Bok Choy is wilted. Serve and Enjoy!

*For Vegetarian version substitute 2 cans of Veggie Broth

Optional Ingredients
*Kidney beans
*1/4 ounce Chocolate
*1/2 a bag of Morningstar Burger Style Crumbles
*Hamburger-drop 1 lb into water

Cincinnati Style Chili Directions:
Combine all ingredients and simmer over medium/low heat for 3 hours.
Serve over Spaghetti Noodles and enjoy!

Baked Chicken with Peas and Potatoes Directions:
Preheat oven to 350 degrees F. Wash potatoes thoroughly, leave skins on if desired, and cube. Cut up onion and garlic. Rinse Peas. Add all ingredients to baking dish with about 1/4 inch of water to cover the bottom of the pan. Cook for One hour to One hour and a half, or until potatoes are fork tender. Serve and Enjoy!

Fragrant Rice Directions:
Rice Cooker:
In the Rice cooker combine all ingredients and cook for 20 minutes, and sit for 20 minutes without opening the lid. Stir and Serve.

On the Stovetop:
Cook according to rice cooking directions found on bag. Add Cinnamon, Allspice and raisins after rice is finished cooking. Let sit for 10 minutes before serving. Stir and Serve.

A word about Rice Cookers
If you eat rice on a regular basis I highly recommend getting a rice cooker. Entire meals may be prepared in the cooker, and can sit for up to five hours. I own a model with a hinged lid, and removable basin for easy cleaning.

Easy Vegan Lunch Pita Ingredients:
1 whole wheat pita
1 Slice Follow Your Heart Gourmet Vegan Cheese
Handful of mixed salad greens
handful of cherry tomatoes
4 Nate's Meatless Meatballs
Salt and Pepper to taste.

Easy Vegan Lunch Pita Directions:
Microwave meatballs for 1 minute. Lightly toast pita and vegan cheese. Wash tomatoes and greens, slicing tomatoes down the middle. Place meatballs on toasted pita, add tomatoes and salad greens. Serve and Enjoy!

For Garnish:
Fresh Tomato
Avocado
Sour Supreme
Salt and Pepper to Taste.

Chicken Bowl Directions:
Cook rice in cooker or stove according to directions. Preheat Foreman grill according to instructions. Sauté onion and garlic in olive oil, set aside until chicken is cooked through. Slice chicken and add it,pinto beans and water. Simmer for 15 minutes. Add rice to pan and mix well. Wash and Chop Garnishes.
Serve with Garnish and Enjoy!

Crustless Quiche Ingredients:
2 cups spinach
olive oil no stick spray
½ cup finely chopped onions
1 cup Silken Tofu
3 whole eggs
1/2 teaspoon dried dill weed
1/2 teaspoon nutmeg
Salt and Pepper to taste.
A dozen diced cherry tomatoes
Optional: 4 Ounces Smoked Salmon

Crustless Quiche Directions:
Preheat oven to 350 degrees F. Spray pie pan with olive oil non stick spray. Wash spinach thoroughly. Fill pan with an inch of water, after it starts to boil, add steam basket and spinach. Steam for 2 minutes. Lightly sauté onion in olive oil no stick spray. Beat 3 eggs, mash up silken tofu with fork. Mix all ingredients except salmon. Pour mix into pan, lightly place salmon on top of mixture. Bake from 20 to 30 minutes depending on oven. (I check quiche for doneness after about 20 minutes by examining dish for liquid in the middle.) Serve over a bed of fresh mixed salad greens and Enjoy!

Easy Vegetarain Baked Spaghetti Directions:
Cook Noodles according to package directions. Pre-heat oven to 350 F.
Combine noodles, sauce, and meatballs in large baking dish. Sprinkle cheese over top. Bake for 15 minutes. Serve.

Vegetarian Beef Stroganoff Directions:
Dice onion and garlic. Sautee Garlic, Onion, Olive Oil and Meatballs in pan large enough for all ingredients. Add in Veggie Stock and Water. Cook over Medium/High Heat for 25 Minutes. Add more water if necessary . Add Egg Noodles, cook for 10 minutes more. Serve, adding 1 Tablespoon Sour Supreme per bowl.

Chicken Noodle Soup Directions:
Chop Carrots, Celery, Onion and Garlic, set aside. Combine all ingredient EXCEPT Egg Noodles, plus water in Soup Pot. Cook at Medium-High heat for One hour, Stir Occasionally. Take out Chicken Breast, carefully remove meat from bones and place back in Soup pot. Add Egg Noodles and cook for 20 minutes. Serve.

Vegetarian Beef Stew Directions:
Dice Carrots, Celery, Onion, and garlic. Combine all ingredients in Stew Pot, adding 16 ounces of water to mix. Cook on Medium/High for about one hour, stirring occasionally.