INGREDIENTS:

• 1/2 head cauliflower
• 1 T. vegetable broth
• 1/4  onion, diced
• 2 cloves garlic, minced
• 1 tablespoon water or vegetable broth
• fresh parsley leaves, chopped
• Salt and pepper, to taste

INSTRUCTIONS

1. Place the cauliflower into a food processor and pulse until the size of rice.
   
2. Heat the broth over medium heat.
   
3. Add onion and sauté until soft.
   
4. Add the garlic to the pan and sauté more.
   
5. Stir in the cauliflower and season with salt and pepper.
   
6. Add the water or broth and cover.
   
7. Cook until the cauliflower has softened, stirring occasionally.
   
8. Remove from heat and fold in the fresh parsley.

Easier said than done, for sure. The holidays are here and I have made the decision to pass on anything not vegan. I have already been approached by well-meaning folks "just try one - it won't hurt anything." What they don't understand is that once I have one all bets are off. I haven't figured out what triggers overdoing sweets so while I figure it out please respect my 'no' if you hear one. I personally don't need anyone to tell me what to do when I have already made my decision. I don't need to be challenged, questioned, coerced, prodded, or criticized by anyone. Just sayin'.

I recently had the pleasure of someone cooking for ME! What a great and what a wonderful treat and vegan besides! Thank you, Teresa, for such a special birthday treat for our dear friend, Cal, and thank you for the recipe.

​Ingredients:

• 2 cups cooked brown rice
• chopped onion, yellow & red peppers, and celery
• jar of favorite salsa
• 2 cans red beans, drained and rinsed

Directions:

1. Cook the rice according to package directions.
2. In a skillet, saute a chopped onion, peppers, and celery in some olive oil.
3. When vegetables are tender, add salsa and beans.
4. Heat through and pour on top of rice in baking dish.
5. Bake about 20 minutes in 325 degree oven to heat it through.

Notes:
You can eat this just as it is or you can have a little fun. Teresa sent some leftovers home with me and I heated it up, added a diced avocado, a squeeze of fresh lime, a sprinkling of fresh cilantro and a few crushed corn chips. Yummy!!!

Ingredients:
1 tbsp grapeseed oil
​2-3 garlic cloves, minced
3 celery stalks, cut into large chunks
1 medium carrots, cut into large chunks
1 large onion, cut into large chunks
3¼ cups white beans
6 cups veggie stock
4 cups kale, torn into small pieces
1 bay leaf
1 tsp dried basil
1 tsp dried oregano
salt and pepper

Directions:

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook for 3-4 minutes.
2. Add carrots and celery and continue cooking for 5 minutes until the vegetables are soft.
3. Add veggie stalk, beans and bay leaf.
4. Bring to a boil.
5. Stir in the spices and mix well.
6. Reduce the heat to medium/low and simmer for 10 minutes.
7. Add kale and adjust the consistency by adding more broth or water if needed. I added about 1 cup of water.
8. Continue cooking for 10 minutes.
9. For a creamier option, blend a third of the soup in a blender and stir it back into the pot.