Chickpeas,Spinach & Squash Gnocchi

1 lbs vegan gnocchi
1 TBS plus 1 T extra-virgin olive oil
2 cups thinly sliced peeled butternut squash.
1/2 cup sliced shallots
2 garlic, minced
1 14 oz can vegetable broth
2 TBS currants
1 tea dried sage
1/4 tea ground pepper
8 cups fresh spinach
1 15 oz can chickpeas
2 TBS balsamic vinegar

1. cook gnocchi according to package, drain, rinse
2. Heat 1 TBS oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 min. Transfer to a bowl.
3. Add the remaining 1 tea oil, squash, shallots and garlic to pan and cook, stirring, for 2 min. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, to maintain a simmer and cook, stirring until the squash is almost cooked through, 6-8 min. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 min more. Serve drizzled with balsamic vinegar.

bean soup

Start with a couple of cups of mixed beans. Wash beans, and, if possible soak in water overnight then rinse. Put in a pot with plenty of water.

Cook beans till they are tender

After beans are cooked, add:
-- chunks of potato
-- chunks of carrot
-- chili powder
-- a few cloves of crushed garlic
-- a can of chopped tomatoes
-- lots of fresh spinach
-- chopped mushrooms

Cook until the vegetables are done.

All the items added at the end are optional, and, of course, you could add whatever else you like.

Barley Hoppin’ John

Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.

Ingredients

* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 small red bell pepper, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 14-ounce can vegetable broth
* 1 cup quick-cooking barley
* 1 tablespoon chopped fresh thyme or 1 teaspoon dried
* 2 teaspoons lemon juice
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 2 15-ounce cans black-eyed peas, rinsed

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

4 servings, 1 1/2 cups each

Nutrition

Per serving : 320 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 11 g Fiber; 677 mg Sodium; 529 mg Potassium