This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.

Many Russian, East European, German dishes are meat and cream heavy, and thus rather difficult to make vegan.  But using cashews and multiple varieties of mushrooms, this recipe extracts all of the comfort and heartiness found in a meat stroganoff and replaces it here.

This is an everything-but-the-kitchen-sink stew, but we figured that might not make the most positive first impression.  Grain, vegetables, and starch...this has it all.  The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?

Salad
1/2 cup finely chopped dates
1 cup finely chopped oranges
1 cup chopped pineapple
2 cups fine grated apples

Ingredients
1 pound Garbanzo Beans (or any other beans)
6 c. Water
1 Onion, Chopped
5-6 Cloves of Garlic, Grated
1/2 Green Pepper, chopped
1/4 c. Cilantro
1/2 tsp. Tumeric for coloring or ¼ c. Tomato Sauce
Salt to taste.