Fresh Papaya Salsa

by Nourishing Meals

-3 cups diced fresh papaya
-2 cups cherry tomatoes, halved (optional)
-1/2 cup chopped cilantro
-3 to 4 green onions, thinly sliced into rounds
-1 jalapeno pepper, seeded and finely diced
-1 to 2 limes, juiced
-dash extra virgin olive oil
-1/2 teaspoon Herbamare or sea salt

Toss all ingredients together in a bowl. Let sit for about 10 minutes before serving to let the flavors mingle.

Cinnamon Yam Soup

by Kristen Suzanne of KristensRaw.com

Yields: 3 cups (2 servings)

-2 cups yam, peeled, chopped, and cooked until fork tender
-1 1/2 cups zucchini, chopped
-1 cup raw almond milk (or any raw nut milk)
-3/4 teaspoon cinnamon
-1/8 teaspoon nutmeg
-1/8 teaspoon sea salt (or to taste)

Blend all of the ingredients until smooth. (The just-cooked yams bring a lovely warmth to the soup as it’s blended with other raw ingredients.)

Photo credit: vintagecat

All Hail the Kale Salad

by Tracye McQuirter, author of “By Any Greens Necessary”

Yields: 6-8 servings

-2-3 bunches curly kale, chopped or torn into small pieces
-1 red onion, chopped
-5 cloves of garlic, chopped
-3 tablespoon olive oil
-2-3 tablespoon Braggs liquid aminos
-2 tablespoon nutritional yeast
-Cayenne pepper to taste

Put kale in bowl and pour on olive oil. Stir with salad tongs to make sure all leaves are coated.

Add in rest of ingredients and mix well with tongs.  If possible, let marinate at room temperature for about 15-30 minutes before serving. Enjoy!

Photo credit: jaxxon

Tempeh and Two Bean Chili

by Kevin Archer, Chef at Catskill Animal Sanctuary

Yields: 8 Servings

-2 tablespoons olive oil
-1 onion, diced
-2 carrots, diced
-8 cloves garlic, minced
-1 1/2 teaspoons cumin
-1 tablespoon chile powder
-1 tablespoon oregano
-1 teaspoon smoked paprika
-1/2 teaspoon black pepper
-1/2 pound tempeh, crumbled
-1/2 cup tomato paste (a 6 oz can)
-2 cups cooked pinto beans
-2 cups cooked kidney beans
-1 cup corn kernels
-2 teaspoons sea salt
-4 cups vegetable stock or liquid from cooking beans
-1/2 cup parsley minced

Warm the oil in a heavy-bottomed soup pot over medium heat. Add onion and sauté till translucent.

Add carrot, garlic, cumin, chile powder, oregano, paprika, and black pepper. Sauté for 5 minutes.

Add tempeh and cook for 5 minutes.

Add tomato paste and mix thoroughly.

Add beans, corn, salt and stock. Bring to a boil then lower to simmer. Simmer till heated throughout.

Mix in parsley just before serving.

Lemon Lentil Stew

by Ginger is the New Pink

- 1 tablespoon olive oil
- 2 small onions, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- sea salt to taste
- ground pepper to taste
- dried mustard to taste
- cumin to taste
- paprika to taste
- cayenne pepper to taste
- Italian seasoning to taste
- dried thyme to taste
- 1 bag red lentils
- 1 daikon radish, chopped
- 2 yellow zucchini, chopped
- 1 kombu stick
- 1 bay leaf
- 3 cups chickpeas
- water
- 1 head kale, stems and ribs removed, chopped
- 3 tablespoons miso
- lemon juice to taste

In a large soup pot over medium heat, heat 2 teaspoons olive oil and add onion, celery, garlic, sea salt, ground pepper, dried mustard, cumin, paprika, cayenne pepper, Italian seasoning and dried thyme. Cook until tender (about 10 minutes).

Add lentils, radish, zucchini, kombu stick, bay leaf, 1 teaspoon olive oil and chickpeas. Cover with water and bring to a boil. Reduce heat to medium low and cook until lentils are soft (about 30 minutes).

Stir in kale add more cumin and sea salt to taste. Let kale wilt. Turn heat to low. Break up miso with water and add to soup.

Remove kombu stick and bay leaf. Serve in bowl and drizzle with lemon juice.