3/4 cup Splenda or sugar

6 small oranges

1 oz. dark chocolate

6 sprigs fresh mint

1.  Heat 3/4 cup of the OJ and sugar in large saucepan over medium heat until sugar dissolves, stirring occasionally.  Remove from heat and chill in fridge.

2.  Churn chilled syrup in ice cream maker for 30 minutes or according to instructions until firm sorbet texture is achieved.  If you don’t have and ice cream maker, freeze syrup in shallow 13 x 9 inch metal pan, stirring every 30 minutes until sorbet is firm but not rock solid.  Break into chunks and process in food processor until smooth and creamy.

3.) Cut small slice of skin from non stem end of whole oranges so that they stand up straight.  Cut 1/2 inch from tops of oranges and scoop out fruit.  Keep fruit, or eat if you choose.

4.)  Fill orange shells with sorbet.  Freeze until ready to serve.  Shave chocolate into long curls with veggie peeler, and sprinkle over oranges.  Garnish with mint if you really want to.

6 cups low-sodium veggie broth

3 large shallots, sliced (1 cup)

1/2 cup dried shiitake s

10 cloves garlic, peeled & crushed

3 T low-sodium soy sauce

12 1/4 inch thick coins fresh ginger

1 T brown sugar

1T rice wine vinegar

1 t ground black pepper

2 cinnamon sticks

2 star anise

5-6 fresh basil stems (leaves for soup)

5-6 cilantro stems (leaves for soup)

Pho:

8 oz. rice noodles

8 oz. Asian flavor baked tofu, thinly sliced

2 cups soybean sprouts

2 cups watercress

4 green onions sliced (1/2 cup)

1/4 cup chopped cilantro

1 cup fresh basil leaves

1 lime, cut into wedges

1. Broth:  Place all ingredients into  large pot with 8 cups of water.  Cover and bring to boil.  Reduce heat to medium low, and simmer covered for 1 hour.  Strain broth and return to pot.  Compost solids.

2.  Pho:  Cook noodles.  Drain and rinse under cold water.  Divide among 6 soup bowls.  Ladle broth over noodles, top with tofu, sprouts, watercress, and green onion.  Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

3 beaten eggs

3 chopped green onions (1/2 cup)

3T minced fresh ginger

4 cups freshly chopped broccoli

1/2 pound chopped asparagus/green beans

1 medium carrot, cut into thin slices (1/2 cup)

2 minced (2 t) garlic  cloves

4 cups chopped kale/collards/spinach/swiss chard

3 cups brown rice, cooked

2 T low sodium soy sauce

1 t sriracha chile sauce

1 1/2 cups frozen peas, thawed

2/3 cups sliced almonds

1.  Heat small skillet over medium heat for 1 minute.  Add 1 t oil, and swirl to coat pan.  Wait 30 seconds then add eggs.  Tilt pan in all directions to let eggs flow to edges, and cook for 2 to 3 minutes.  Flip omelet, and cook for 30 seconds more, or until dry, but not browned.  Transfer to plate and cut into strips.

2.  Heat large, deep skillet or wok over medium heat for 1 minute.  Add remaining oil and swirl to coat the pan.  Add green onions and ginger, and sauté for 5 minutes.  Stir in broccoli, asparagus, carrot, and garlic.  Stir fry 8-10 minutes.  Fold in kale with tongs.  Cook 2 minutes.  Stir in rice, soy sauce, egg, and sriracha chile sauce.  Serve topped with peas and almonds.

(Collected by me from various sources, including the Vegetarian Times Magazine, Viggie’s Veggies Blog, The Vegan Chef, and many others!)