Mandela

Sanggol na babae/Baby Girl

Cuchara Congelada/Frozen Spoon

نشانه توقف/Stop Sign

Den sommerregn/The Summer Rain

Πυγμαχία/Boxing

Pfirsich/Peach

नेकटाई/Neckties

Капуста/Cabbage

Jasny nowy dzień/A bright new day

Kontant/Cash

Vampir/Vampire

Bufet/Dresser

Salamandra/Salamander

Watch out, for salamanders in your attic they are something you don't want to step on.

Kake Bok/Cake Book

куфар/Suitcase

健康爆米花/Healthy Popcorn

Bưởi/The Grapefruit

Zeller/Celery

מבוכה/Embarrassment

اآلفات/The Pests

Taloudellinen tragedia/Economic tragedy

ทะเลสาบบ้าน/Lake House

Solsikke

En enkelt solsikke,
Omgivet af et felt af grønt,
Trøst i sig selv.
                         ---PPM

Not your grandmother's ravioli soup

8 oz Lightlife veggie sausage ravioli (or any kind you prefer),
64 oz vegetable stock (low sodium),
25 oz tomato sauce (roasted garlic),
2 lbs of mixed frozen vegetables (carrots, peas, corn, green beans, lima, etc.),
1/2 c asparagus chopped,
1/2 c summer squash chopped,
1/2 c red bell pepper chopped,
1/2 c white onion chopped,
3-4 garlic cloves minced,
1/4 tsp of salt and pepper
Saute the onion and garlic until fragrant on medium-low heat or about 4-5 minutes, add asparagus, squash, and pepper cook for another 2-3 minutes. Then add the tomato sauce to the veggies and cook for 2-3 more minutes. Add the remaining ingredients and bring the pressure cooker to pressure, then lower heat to low and cook for 10 minutes. Allow the pressure cooker to release naturally.

Drop Dead Easy Vegan Black Bean Soup

2 32 oz boxes of vegetable broth,
2 16 oz cans of black beans,
1/2 cup salsa,
2 russet potatoes washed and cubed,
1/4 tsp garlic powder,
1/4 tsp cumin,
Salt and pepper to taste,
Cilantro (optional garnish)
Add all the ingredients to a pressure cooker. Bring your pressure cooker to pressure according manufacturer's directions. After the pressure cooker reaches pressure cook on low for 25 minutes. Let the pressure cooker release naturally, serve soup with tortilla chips and garnish with cilantro. This soup can also be frozen, if you do want to freeze the soup for later it's best to leave the potatoes out.

Easy One Pot Vegan Chickpea Curry

Lately, I've really been pressed for time. Curry is one of my go to meals as it's super easy too make especially, if you have the staples on hand. This recipe is super simple and substitutions can easily be made. This isn't a really a "soupy" curry, so if you want it a like that add some more coconut milk or water, this is also great without the rice noodles and just the chickpeas.You can even add tofu if you like, just brown it in a saute pan before and keep it separate until you add the chickpeas.

EASY ONE POT VEGAN CHICKPEA CURRY
1/2 c Carrots, cut into matchsticks
1/2 c Corn, Fresh or frozen
1/2 c Peas, Fresh or frozen
1/2 c Edamame, Shelled, Fresh or frozen
1/2 c Red bell pepper, seeded and cut into strips
1/2 c Onion, diced
1/4 c Snap peas and green beans (optional)
1/4 c Celery, chopped
1/4 c Water Chestnuts, chopped
1/4 c Chopped mushroom (white button)
6 Tbsp soy sauce
2 Large Tbsp Curry Powder
1/4 tsp Cumin powder
2 13 oz. cans of full fat coconut milk
1 14 oz. box of stir fry rice noodles
2 c Chickpeas fully cooked, from a can or scratch

Start by sweating out the onions in a large saucepan. Add the rest of the vegetables and cook them down for about 7-8 minutes on medium-high heat. Lower heat and add curry powder and soy sauce, stir for a minute.

Add both cans of coconut milk to the veggie mix and turn up the heat to medium-high again.

 Let the mix simmer, until it starts to bubble add stir fry noodles, should take about 6-8 minutes depending on the brand. Stir every 2-3 mins to make sure noodles are submerged if noodles are not fully submerged add a little water to the pan.

Once the noodles are done you can add the chickpeas and tofu (optional) cook for 2-3 mins. Your curry is now ready to eat!