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Collard greens, polenta, and beet stir-fry

Pesto Pasta and Grilled Romaine Salad


Grilled Romaine Salad idea from What the the Hell does a Vegan Eat Anyway.

Beet and Bean Soup, with Roasted Okra

Sesame Soba Noodles and Caesar Salad

Kale, Tempeh, and Greens with Braised Fennel, Roasted Cauliflower, Fried Oyster Mushrooms and Brown Rice

Stewed Romano Beans

Stewed Romano Beans


3 cups Romano Beans, rinsed and chopped
1 large onion, coarsely diced
2-3 large tomatoes, sliced
3 cloves garlic, sliced
3 Tbl extra virgin olive oil
1/2 tsp salt

Sauté the onions in the oil in a saucepan for a few minutes until they start to soften. Add all remaining ingredients and simmer, covered, until the beans are tender.

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