My Favorite Recipes - part 2

This is a yummy meal or accompaniment for a meal. This is the best time of year to make and can this delicious soup so it can be enjoyed all year long. I make this from my garden veggies, so I know it's all fresh and free from pesticides. As with all my recipes, I don't measure things out, so some things may need to be adjusted (especially the amount of broth needed).

10 Veggie Vegan Vegetable Soup

Ingredients:
Olive Oil
6 c organic veggie broth
2 lg onions, chopped
1 bunch celery, chopped
4 - 6 c carrots, sliced
1/2 to 1 head of sliced cabbage
4 - 6 c baby spinach leaves
4 - 6 c corn
4 - 6 c green beans, cut to 1 inch pieces
4 - 6 c peas
4 - 6 c stewed tomatoes
4 - 6 c cubed potatoes

Heat oil in very large stock pot. Add onions and celery and cook until just tender. Add remaining ingredients. Cook until tender. Enjoy some immediately and can the rest. I froze a batch and it did great except the potatoes get a little mushy. Still tastes great though!

My Favorite Recipes - part 1

This is one of my favorite recipes. It's yummy and best of all, it sneaks veggies into a picky child's diet!

Zucchini Rice Casserole

Ingredients: (I rarely measure out ingredients when I cook, so these are approximate)

1 med zucchini peeled and finely chopped
1 sm onion finely chopped
3 c cooked brown rice (cooled)
2 eggs
1 c sour cream
1 c shredded cheddar cheese
1/2 c bread crumbs
1/2 c grated parmesan cheese (plus a little extra)

Mix everything together. Spread into casserole dish or spoon into muffin tins for individual portions. Sprinkle with a little parmesan cheese. Bake at 350°F for 1 hour (30 minutes if using muffin tins). This pairs very well with fish, especially salmon. I usually serve with green beans too.