Puree/15 recipes

If you forgot to make dessert, then surprise your family with this scrumptious cheesecake that's sweet to the touch.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Classic rich cheesecake studded with mini chocolate chips.

For those who don't eat potatoes, this puree makes a wonderful substitute.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

It might seem a little odd, but this soup is so flavorful and easy to make! My daughter even loves it :) 3 simple ingredients that's it. 1 bag 15 bean soup dry (rinse and soak in pot of water overnight) 1 can of Rotel (I use mild for a little kick) 1 packet of dry ranch dressing mix. Soak beans overnight, then bring beans and about 6-8 cups water to a boil. Add can of Rotel and ranch mix to pot and simmer for 2-3 hours.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.