A hearty garbanzo and vegetable soup seasoned with Middle Eastern flavors: cumin, tomato, lemon... Cooking the zucchini separately and adding to the soup at the end allows it to retain a good texture and adds freshness.
If you use canned beans, rinse them well. If you cooked your own from dried beans, reserve the cooking liquid to use in the soup.
An American-style biscuit (not a cookie!). These MUST go into the oven quickly. Do not let them sit and rise or they will not bake evenly or hold their shape. Serve with butter for breakfast or with apricot jam and whipped cream for dessert.
A vegan adaptation of a Cantonese-American favorite. Not hard to make but takes some time to stuff the wontons.
Serve the wontons in a mild, low sodium vegetable broth (chicken flavor if possible).
You can double or triple the wontons recipe, lay them out on a cookie sheet, and freeze them, then bag them and take them out to make soup in small quantities. The frozen wontons only take 1 or 2 minutes longer to cook than the fresh.