2 stem scallion, thinly sliced
1 carrot, sliced thin
1 cup shiitake mushrooms, sliced
3 c water
1 12 ounce can coconut milk
5-6 thin slices ginger
5-6 1-inch slices fresh lemongrass
juice from one lime
1 red chili pepper (for spicy version)
1 16 ounce package tofu, chopped into 1-inch

Makes about 4 servings
The marinade used here adds a sweet and pungent flavor to this hearty, protein-rich dish. Serve it over brown rice, quinoa, or noodles.
3 tablespoons low-sodium tamari/Braags
1 tablespoon minced fresh ginger or ginger paste
1 1/2 tablespoons pure maple syrup
1 1/2 cups drained cooked or canned

Gazpacho 1
10 medium ripe tomatoes
½ cucumber (about 3 inch piece) 
½ red bell pepper
2 cloves garlic/onion
2-3 tablespoons extra virgin olive oil
1/8 teaspoon cayenne (optional)
Lime juice
Sea salt to taste

Ingredients:
1 large sweet potato, cooked [1.5 cups]
6 c cooked chickpeas

1/2 c while miso
1/2-1 cup of diced bell pepper
2 cup red onion, diced
3 cloves of fresh garlic, minced
3 flax or chia

5-6 servings

Ingredients:
2 cups dried black beans, picked
sea salt
water

Seasoning:
1 tsp canola/coconut oil (leave out if lowering cholesterol)
1 yellow onion, diced
4 clove garlic, minced
1 tsp ground cumin