A-Plus Artichoke Dip

1/2 lb. fresh spinach, large stems removed (or 10 oz. frozen spinach, thawed)
2 garlic cloves, minced
15 oz. canned white beans, drained
1 bunch green onions, sliced
1 pinch cayenne pepper (or 1/2 tsp. hot pepper sauce)
2 Tbsp. fresh lemon juice
16 oz. canned artichoke hearts, drained and finely chopped

Wash the spinach, then cook until wilted.  Drain and place in blender.  Add cloves, beans, onion, cayenne, and lemon juice.  Puree until smooth.  Place in a bowl and stir in artichoke hearts.  Garnish with grape tomatoes and mint leaves.

Serve with pita wedges or crackers.

Light & Summery Pasta Salad

6 ounces elbow brown rice macaroni -- uncooked
1-1/4 cups broccoli flowerettes
3/4 cup sweet red pepper -- diced
1/2 cup sliced carrot
1/3 cup reduced calorie Italian salad dressing

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain again.

Combine pasta and remaining ingredients in a medium bowl, tossing gently.  Cover and chill thoroughly.

Yield: 5 servings.

Easy Enchilada Sauce

3 Tablespoons vegetable oil
1 Tablespoon flour of choice
1/4 cup chili powder
2 cups vegan chicken-style broth
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt.. Yields: 2 1/2 cups sauce ( or 20 oz.)