Soups & Stews

Black Bean Mushroom Chili with Faux Parmesan

This dish was served for lunch at the recent NHA Conference and is delicious over a baked potato or brown rice. Enjoy it with a sprinkle of Enlightened Faux Parmesan (recipe below). (This recipe... more

Ethiopian Pumpkin Stew

Not only is this dish easy to throw together in a pinch, but the flavor of these spices is amazing! Enjoy it with butternut squash when pumpkins aren’t in stock. If you have a favorite berbere spice... more

Puerto Rican Style Stewed Pinto Beans     

This recipe calls for “culantro,” which can be found in Hispanic or Asian markets. This herb is the heart and soul of the Puerto Rican sauce called “sofrito.” Commonly, it is chopped and added to... more

White Bean & Tempeh Pot Pie Stew

1 yellow onion, finely diced (6 oz.) 5 crimini mushrooms, diced (4 oz.) 2 carrots, finely diced (4 oz.) 3 celery stalks, finely diced (4 oz.) 3 large garlic cloves, minced 3 cups low-sodium vegetable... more

Split Pea and Yam Soup

Sweet yams and earthy greens add another level of enjoyment to traditional split pea soup. Recipe by Cathy Fisher Ingredients: 8½ cups water 2 cups dry/uncooked split peas 1 medium yellow or white... more

Tailgate Chili with Black and Red Beans

Ingredients: ½ cup bulgur  1 cup water 3 cups chopped onions 3 cloves garlic, minced or pressed 2 green bell peppers, chopped 3 cups diced tomatoes  1½ cups cooked or 1 (15 ounce) can no-salt-added... more

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