Dinner (New) Pt.1/7

Ingredients 1 medium onion, chopped 1/4 cup vegetable broth or water 1 bunch kale, cut or torn into approximately one-inch pieces (about 5 cups chopped) 1/2 cup pitted and sliced Kalamata olives 1 tablespoon chopped fresh parsley 8 ounces dry whole-wheat penne pasta 1/4 cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast (optional) Directions 1. Sauté onion with vegetable broth or water over medium heat for 3 minutes. 2. Add kale and tomatoes and their liquid. 3. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. 4. Add olives and parsley. 5. Cook for an additional 5 minutes.

Ingredients 5 pounds of potatoes ¼ cup margarine or coconut oil 2 tablespoons of salt Directions 1. Cut potatoes into quarters (peeled or unpeeled) 2. Boil the potatoes until tender 3. Drain potatoes 4. In a bowl mash all ingredients 5. Serve and enjoy!

Prep time: 40 minutes Serves: 6 Ingredients: 2 cup Yellow cornmeal 1⁄2 lb. Fresh okra 1⁄4 tsp Pepper 1⁄4 cup Non-hydrogenated margarine or vegan butter 1 tsp Salt 3 cup Water Directions: 1. Clean and wash okra and dice all but 6. Add 3 cups of water to a large saucepan. Add salt and bring to a boil. Add diced and whole okra. 2. Boil okra for 5-8 minutes. Remove pan from heat. Set whole cooked okra aside for garnish. Measure 2 cups of liquid from the cooked okra to use for cooking the cou-cou. 3. Mix cornmeal in a large bowl with...