However, I have been using some vegan recipes. This is an effort CJ and I have been making to eat healthier.
This was the start of a creamy veggie bean soup, I used organic tomato soup and carrot juice at the base. Added in some broccoli and spinach
and 4 cans of white beans, well rinsed
Added some chopped raw veggies as a side with a red pepper dip I got from the whole foods website. Although I suggest that you add a bit more seasoning to this to give it a bit more kick. That can be done once the Red Pepper Cream in complete.
2 green onions, chopped
4 ounces extra-firm silken tofu, such as Mori Nu brand
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices
Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.