My Favorite Crock Pot Beans

1 pound small white Navy beans, rinsed
1 large sweet onion, medium dice
8 cloves garlic, peeled

Put beans, onion, and garlic in a 4 quart crock pot. Fill to about two-thirds with cold water. Put lid on and cook on high for about 6 to 8 hours. If beans seem too dry, add a little water. If beans seem to wet, cook with lid of for a while until desired consistency is reached.

These beans will keep in the refrigerator for about 5 days. I sprinkle on a little kosher salt when eating them. They taste a lot like baked beans.

Chinese Noodle Soup

Adapted from The McDougall Quick & Easy Cookbook

4 cups Pacific Organic Low-sodium Vegetable Broth

1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt

2 cups water

1 clove garlic, pressed

1/2 inch square of fresh ginger, grated

5 ounces China Bowl Select Chinese Noodles

1 bunch green onions, sliced thin

1/2 bottle Mezzetta Gourmet Baby Corn, drained (optional)

1 bunch fresh spinach, washed and coarsely sliced (slice off stems and discard)

8 Shiitake mushrooms, sliced

Saute mushrooms in a small amount of water until softened, about 5 minutes. Place broth, bouillon cube, water, garlic and ginger in a medium-large saucepan and bring to a boil. Add noodles, green onions, spinach, baby corn (if using), and sauteed mushrooms. Reduce heat and simmer for 6 to 8 minutes stirring frequently to break apart noodles.

Serves 4

Mushroom En Croute

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
3/4 pound mushrooms, chopped fine using a food processor
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/2cup)
1 TBS fresh thyme

Directions
Heat the oven to 375°F.  Beat 1 egg and water in a small bowl with a fork or whisk.

Mix the mushrooms. stuffing, remaining egg, onion and thyme in a large bowl.

Unfold the pastry sheet on a lightly floured surface.  Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet.  Spoon the mushroom mixture down the center of the pastry. Starting at one end, fold the pastry strips over the mushroom mixture, alternating sides, to cover the mushroom mixture. Place the pastry onto a baking sheet.  Brush the pastry with the egg mixture.

Bake for 35-45 minutes or until the pastry is golden brown and the mushroom mixture is cooked through.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

Tip: Serves 8 as an appetizer.

Sausage En Croute

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 eggs
1 tablespoon water
1/2 pound bulk pork sausage (reduced fat works well)
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped (about 1/4 cup)
1 cup chopped mushroom (about 3 ounces)

Directions
Heat the oven to 375°F.  Beat 1 egg and water in a small bowl with a fork or whisk.

Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.

Unfold the pastry sheet on a lightly floured surface.  Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet.  Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet.  Brush the pastry with the egg mixture.

Bake for 35-45 minutes or until the pastry is golden brown and the sausage is cooked through.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

Tip: Serves 8 as an appetizer.