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1 1/2 cups sliced carrots (thickness of a quarter)
1 1/2 cups sliced onions
1 1/2 cups green pepper strips
1 1/2 cups celery, sliced and peeled
2 tablespoons olive oil
15 ounce can stewed tomatoes
15 ounce can tomato puree
6 ounce can tomato paste
1 cup tomato juice
Juice of 1 lemon
2 – 15 ounce cans kidney beans, drained
15 ounce can chick peas (garbanzo beans), drained
2 large or 4 small garlic cloves, minced
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce

Preparation

Heat oil in large skillet on medium heat and saute chopped vegetables
until just barely tender. Transfer to large pot and add
the rest of the ingredients. Mix well. Simmer for about 20 minutes
or until hot.
Season with more salt and/or chili powder to taste.

Serves 4
Do not overcook or vegetables will be mushy.

Yield: approximately 3 quarts

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4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired

In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.

Serves 4

 

 

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46 ounce can tomato juice (not from concentrate)
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, scraped and diced
2 cloves garlic, finely diced
8 ounces silken tofu, drained and cut into cubes
3 tablespoons tomato paste
1 tablespoon good quality olive oil
8 ounce cup water
kosher salt
freshly ground black pepper

Heat olive oil in a large pot over medium heat.
Add the onion, celery, carrots and garlic.
Sauté vegetables until tender, approximately 5 minutes.
Season with salt and pepper.
Stir in tomato juice, tomato paste and water.
Bring to a boil and cover pot.
Simmer on a low heat for 15 minutes.
Stir in silken tofu and simmer for 15 more minutes, uncovered.
Puree the soup in a blender until smooth.

Serves 4

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46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional

Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.

Serves 8

Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.