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. Mash all ingredients in a bowl.  5. Serve and enjoy!

Prep time: 40 minutes Serves: 6 Ingredients: 2 cups yellow cornmeal 1⁄2 lb. fresh okra 1⁄4 tsp pepper 1⁄4 cup non-hydrogenated margarine or vegan butter 1 tsp salt 3 cups water Directions: 1. Clean and wash the okra. Dice all but 6. Add 3 cups of water and salt to a large saucepan and bring to a boil. Once the water is boiling, add both the diced and the whole okra to the pan.  2. Boil the 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...