BOUNTIFUL HARVEST

“BEEF” STEW

1 MEDIUM ONION PEELED AND DICED

1 12 OUNCE BAG BABY CARROTS

1 CAN 15 OZ DICED TOMATOES (OR 6 WHOLE TOMATOES PEELED AND DICED)

1 CAN 8 OUNCE TOMATO SAUCE

1 VEGGIE BOULLION CUBES SUCH AS CELIFIBR

1-1/2 POUNDS SMALL RED POTATOES CUT INTO QUARTERS

1/3 CUP FLOUR OR CORNSTARCH

1 TABLESPOON ANNIE’S® ORGANIC WORCESTERSHIRE SAUCE

1 TSP SALT

1 TSP FLORIDA CRYSTALS® OR AN ORGANIC SUGAR

¼ TPS PEPPER

1 TSP DRIED BASIL

1 TSP DRIED ORGANO

2 CUPS MUSHROOMS

2 PACKAGES GARDEIN® BEEFLESS TIPS

HEAT OVEN TO 350°.   Mix cornstarch with tomato sauce until well blended. In a 4 quart oven safe Dutch oven, mix all ingredients except beefless tips. Add the cornstarch tomato sauce mixture and blend well.  Bake in oven for 45 minutes until potatoes and carrots are tender.  Add beefless tips and return to oven.  Bake for another 15-20 minutes until beefless tips are heated through.

TOMATO BASIL SOUP

A delicious fresh soup.

2 tablespoons vegetable or olive oil

1 medium carrot finely chopped

1 medium onion finely chopped

1 large green pepper diced

6 large tomatoes diced

Pinch of salt

Pinch of pepper

1 8 ounce can tomato sauce

2 teaspoons dried basil

½ teaspoon Florida Crystals® or organic sugar

In a 4 quart sauce pan, heat oil.  Sauté carrot, onion and green pepper until tender.  Add remaining ingredients.  Cook over medium heat about 15 minutes until heated through.

I like to add a cup of precooked pasta to this soup.  Be sure to cook the pasta to the point just before al dente as it will continue to cook and expand in the soup. Top with Go Veggie!® Vegan Parmesan if desired. (Shown in picture).