"Chicken" Noodle Soup

Source: Vegan Soups and Hearty Stews for All Seasons

1 TB olive oil
2 large celery stalks, diced
3 medium carrots, diced
3 cloves garlic, minced
1 cup onion, finely chopped
6 cups vegetable broth
1/2 tsp thy,e
1 1/2 tsp parsley
1/2 tsp dill weed
8 oz. fine, short noodles
8 oz. baked tofu, finely diced

1. Heat oil in large soup pot. Add celery, carrots, garlic, onion & 2 TB water; Saute 10 minutes.
2. Add seasonings & vegetable broth; simmer 15 minutes.
3. Bring to boiling & add noodles; simmer 8 minutes or until noodles are cooked.
4. Stir in tofu and serve.

Flourless PB chocolate chip mini muffins

Source: averiecooks.com

INGREDIENTS:

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
3. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Nutrition analysis per serving (17 servings)

Calories 93, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Total Carbohydrates 10g, Fiber 1g, Sugar 7g, Protein 2g, Sodium 60mg

Lentil Veggie Stew

Source: sweetphi.com

• 1½ cups red lentils
• 4 large carrots, peeled and chopped
• 1 red bell pepper, chopped
• 2 celery stalks chopped
• ½ a bunch of kale (about 4 leaves) stems removed and chopped
• 2 russet potatoes, peeled and chopped
• 1 jalapeno, chopped (optional)
• 2 garlic cloves, pressed
• ½ an onion, chopped
• 1 teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon garlic salt
• ¼ teaspoon cayenne pepper
• 6½ cups vegetable stock

1. Place all ingredients in a slow cookerand pour in vegetable stock.
2. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
3. Serve with a dollop of sour cream and crusty bread on the side (optional)

Christmas Tree Spinach Breadsticks