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    It’s Meatless Monday-Spicy Chickpea and Vegetable Stew

    When it’s cold outside I long for dishes that have a little kick to them. I always have a couple of cans of chickpeas sitting in the pantry, zucchini was on sale so I thought about combining the two to make a spicy stew which could be served over couscous. This is what I came up with. It’s vegan and you can just about use whatever vegetables you like or have on hand. The addition of chopped green olives adds a nice salty contrast to the heat of this dish. 1 15 ounce can chickpeas, rinsed and drained 1 15 ounce can tomato sauce 1 15 ounce can of chopped…

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    It’s Meatless Monday-Nacho Cheese Veggie Slices

    If you’re short on time, here’s something I came up with using just four main ingredients. Puff pastry…purchased while it was on sale during the holidays. Nacho cheese soup, purchased on sale. A bag of mixed vegetables, also purchased on sale. Last ingredient, shredded cheese. Put them together, combine it with a salad and dessert and I think you have the perfect Meatless Monday meal (with even enough leftover mixture for a side dish the next day). 1 slice of puff pastry (The boxes usually have two so you can freeze the other one) 1 10 ounce can of Nacho cheese soup-divided 1 16 ounce bag of mixed vegetables (…

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    It’s Meatless Monday-Spicy Sweet Potato Soup with Potato Ribbons

    Last week sweet potatoes were on sale for 88 cents a pound. Besides being inexpensive, they’re powerhouses of nutrition too. I think their sweetness pairs well with something spicy. Soups can be filling and even more so when you garnish them with an ingredient other than croutons. For this recipe I decide to bake the potatoes rather than simply add them to the soup pot and put everything to get use by using the skins as a garnish. 3 medium to large sweet potatoes 2 cups vegetable stock 1 onion, peeled and finely chopped 1 tablespoon chili powder 1 ½ teaspoons cumin ½ teaspoon coriander 1 tablespoon chipotle pepper in…

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