Easy Greens
Serves: 6
Difficulty: Easy
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes

This recipe is a great way to get more greens in your diet. Yay Greens!

1 tablespoon veggie oil
1 tablespoon vegan margarine
4-8 cloves garlic, thinly sliced
~1.5 lb fresh greens
1 cup veggie broth
salt and pepper

Melt the butter with the oil in a fairly large skillet over medium heat until it stops bubbling. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the greens and cook for about 5 minutes while stirring, until the leaves are a little wilted and start to cook down. Add the veggie broth, stir and cover. Cook for 15-20 minutes, stirring occasionally. Add salt and pepper to taste. Enjoy!

Notes
Any kind of green will work great in this recipe.
Tongs work very well for stirring the greens.

(Black) Bean Soup
Serves: 6
Difficulty:  Easy
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes

This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant!

1 tablespoon olive oil
1 large onion, chopped
1-2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth (or water)
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. While it comes to a boil, puree the remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes
The soup will thicken as it cools, but if you want it thicker, reduce the amount of broth by a cup.
This is pretty spicy on it’s own, but if you want to turn up the heat, add some cayenne pepper.
Try different kinds of beans to mix things up.
Use water if you don’t have any veggie broth on hand.
Frozen corn should work as a substitute for canned.
I like to add some crushed tortilla chips on top for some added crunch!
You can add extra veggies to make it even heartier, but it’s great as is.

Spicy Potato Wedges
Serves: 3-4
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes

These potatoes have some kick! Make sure there’s enough to share because you won’t be able to stop eating them!

2 tbs vegetable oil
1 tsp paprika
1 tsp chili powder
1 tsp seasoned salt
4 medium-sized potatoes, cut into wedges

Preheat the oven to 400 degrees.
Mix the oil and spices together. Toss in the potatoes and mix thoroughly. Spread the wedges in a single layer on a baking sheet. Bake for 20-25 minutes or until the potatoes are soft on the inside and a little crispy on the outside.

Notes
Add some cayenne pepper if you like more heat.
You can change the flavors to suit your tastes, such as an Italian seasoning blend.