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