• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 1/2 c red lentils, rinsed
• 1 1/2 c cauliflower, diced
• 2 tbsp curry paste
• 3-4 c vegetable stock or water (McKay’s Chicken-Style Seasoning works)
• 1 c coconut milk
• 2 c spinach leaves
• juice of 1 lime

Heat olive oil in a soup pot. Add the onions and saute, stirring frequently, for about 10-15 minutes, until they soften and turn a bit golden brown. Stir in curry paste and add the stock and lentils. Bring to a boil and then turn the heat down and simmer, partially covered, for 8 minutes. Add the cauliflower and coconut milk, and simmer for another 8 minutes. Stir in the spinach and cook until leaves are wilted. Stir in the lime juice and season to taste with salt or more curry paste.

• 1/4 c olive oil
• 1 pkg extra firm tofu, cut into small cubes
• 1 lg onion, diced or thinly sliced
• 1/4 c brown sugar
• 2 or 3 bell peppers, diced or thinly sliced
• 2 or 3 carrots, diced or thinly sliced lengthwise
• 2 tbsp or so of soy sauce (I used Bragg’s Liquid Aminos)
• 2 tbsp or so or lime juice
• 1 can coconut milk
• 1/2 c curry powder
• dash of salt, pepper, coriander, cumin, turmeric, paprika, basil, ginger & cayenne
• brown rice

Saute the tofu on high in olive oil until golden brown, about 15-20 minutes. Add onions and saute until onions are clear. Add vegetables, soy sauce and lime juice and saute until carrots are tender. Add seasonings, mixing well. Add coconut milk and coook for 3-5 minutes. Serve over brown rice.

• 3 c pinto beans, rinsed and picked over
• 1 medium onion, diced
• 4 or 5 cloves garlic, minced
• 1 tsp salt
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp olive oil

Stove:

Soak the beans overnight in three times as much water. Alternately, you can bring them to a boil for about five minutes, then turn the heat off and soak them for an hour.

After soaking, drain and rinse the beans and cover with fresh water. Bring to a boil and add onion and garlic. Reduce heat and boil slowly for an hour or so and add the salt and seasonings, but not the olive oil. Boil slowly for another 30 minutes or so; add more water if necessary.

Crockpot:

Place all ingredients except the olive oil in the crockpot and cook for 1 hour on high, then 4 or more hours on low. When I made the beans this way they didn’t require any soaking.

To make the re-fried beans:

When beans are tender, heat olive oil in a skillet and ladle some of the beans with juice into the skillet. Mash with a potato masher or something similar. (I actually use a pastry blender because I don’t have a potato masher!) Allow to re-heat and adjust seasonings to taste. You’ll probably have to do this in several batches.

• 1/2 to 1 medium size bag of chopped green cabbage, or 1/2 head of cabbage chopped finely
• 3-4 chopped green onions
• 1/2 chopped cucumber
• 1/2 chopped red pepper
• 1-2 chopped or slivered carrots

• 1 c dry red lentils
• 5 c water
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 c onion, chopped
• 1/2 c celery, thinly sliced
• 1 c carrots, finely diced
• 1 1/2 c canned chunky tomatoes
• 1 1/2 Tbsp tomato paste
• 1 bay leaf
• 1/8 tsp chili powder
• 1 1/2 tsp salt

Combine the lentils, water, garlic, oil, onion, celery and carrots in a soup pot and bring to a boil; reduce the heat, cover, and let simmer for about 2 hours. Add the tomatoes, tomato paste, bay leaf, chili powder, and salt and let it simmer a few more minutes. Just before serving, remove the bay leaf.