Eat to Live 207BEAN ENCHILADAS
BLACK AND BLUE BEANS AND GREENS
BROCCOLI VINAIGRETTE
EGGPLANT PATTIES
EGG WHITE OMELETTE
MEDITERRANEAN EGGPLANT AND BEANS
MEXICAN LENTILS
ORIENTAL WOK
PORTOBELLA MUSHROOMS AND BEANS
ROLLED EGGPLANT
ROASTED PEPPERS
SCRAMBLED TOFU
SPINACH AND MUSHROOM SAUCE
TALIA'S UNMEATBALLS AND SPAGHETTI
TOFU CHOW MEIN
TOFU SPINACH POT
VEGETARIAN CHILI
Shakes and Desserts
BANANA-BERRY SHAKE
CARA'S APPLE CAKE
FROZEN BANANA FLUFF OR STRAWBERRY FREEZE
JENNA'S PEACH FREEZE
PITA APPLE BAKE
Soups and Stews
CHICKEN OPTIONAL VEG-LENTIL SOUP
SERVES 4
1 1/2 cups lentils
1/2 cup barley or couscous, uncooked
1 large onion, chopped
3 celery stalks, diced
3 carrots, chopped
1 tsp. Mrs. Dash seasoning