1/2 cup red lentils

1 medium onion, chopped

1 small clove garlic, chopped

11⁄2 to 2 cups carrot juice

1 pound broccoli florets

1 tablespoonDr. Fuhrman’s VegiZest

1/2 teaspoonMrs. Dashseasoning

1/2 teaspoon balsamic vinegar

1/4 cup chopped pecans (optional)

Add lentils, onions, garlic, and carrot juice to a saucepan. Bring to a boil, cover and simmer for 20-30 minutes until the lentils are soft and pale. Add more carrot juice if needed. Meanwhile, steam the broccoli until just tender. Put the cooked lentil mixture into a food processor or blender with theVegiZest, seasoning and balsamic vinegar and blend to a smooth puree. Add some carrot juice if it is too thick. Place broccoli in a bowl and combine with sauce. If desired, top with chopped pecans.Serves 4.

Brussels Sprouts Polonaise

6 cups Brussels sprouts

1/4 cup soft tofu

2 tablespoons lemon juice

2 tablespoons date sugar

1 clove garlic, minced

1 tablespoon Dr. Fuhrman’sVegiZest

1/2 cup chopped fresh parsley, chopped

1/2 cup soy milk

Cut large sprouts in half. Steam for 8 minutes or until tender. Blend tofu, lemon juice, date sugar, garlic,VegiZest, 1/4 cup parsley, and soy milk in blender and pour over sprouts. Sprinkle with remaining parsley.Serves 3.

Cuban Black Beans with Brown Rice

5 cups brown rice

olive oil (small amount)

1 cup chopped onion

3/4 cup chopped green pepper

2 cups tomato juice, no salt

3 15-ounce cans black beans, (no or low salt) drained

1 14-ounce can whole tomatoes, (no salt) undrained and chopped

1 8-ounce can tomato sauce (no salt)

3 cloves garlic, minced

1 tablespoon Dr. Fuhrman’sVegiZestor other no salt seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Cook brown rice according to package directions. Using a paper towel moistened with olive oil, lightly coat a large soup pot and sauté onion and peppers until tender. Add tomato juice and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Serve with brown rice.Serves 6.