Rice, Black Beans and Corn Salad

All ingredients are approximate:

Mix the following in a bowl:
Rice (brown or white), 2 cups cooked -
it is best one day old so it is firm, but I usually warm it in a pan before I toss it together with the other ingredients so it isn't so chewy
Black Beans, 1 can drained and rinsed well
Corn, 1 can drained and rinsed well OR two cups fresh or frozen
Avocado, 1 diced (or more)
Red Onion - Maybe 1/8 - 1/4 cup - just eyeball it, some onions are much stronger than others and less is needed
Garlic Salt - I sprinkle a little in, but usually just put it on the table so others can add their own

Put the following on the side for people to add as they wish:
Tomato
Romaine Lettuce
Cilantro
Tortilla Chips OR tortillas to make burritos

Salsa is good too...

Fire Roasted Tomato Soup

This is very similar to Paridise Bakery's Fire Roasted Tomato Soup - without the dairy. It is delicious! Today I canned 10 bottles to store away for cold winter days....can't wait!

Ingredients:

l-2 large onions, diced

6 cloves garlic, minced

2 - 28 to 32 oz cans tomatoes

1 - 32 oz bottle fire roasted tomatoes

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

2 cups water

8 - 10 vegetable bouillon cubes (for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups unsweetened soy milk (more if you like a thinner soup)

1/8 cup fresh basil, chopped

Directions:

In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Ginger Veggie Stir-Fry

A definite favorite at my house...

Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)

Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.