Hearty Barbecued Beans For Cancer Survival

1 16-ounce can vegetarian baked beans; 1 15-ounce can kidney beans; 1 10-ounce package frozen baby lima beans; 1 6-ounce can crushed tomatoes; 1 cup finely chopped onion; 1 tablespoon cider vinegar; 1 tablespoon molasses; 2 teaspoons stone-ground mustard; 1 teaspoon chili powder.

Combine all ingredients in a saucepan and cook at a slow simmer for 25 to 30 minutes.

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond

Breakfast Rice Pudding

2 cups cooked brown rice; 1 1/2 cups vanilla rice milk; 3 tablespoons raisins; 2 tablespoons maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon cinnamon.

In a medium-sized saucepan, combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold.

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond

Cancer Survivors Breakfast Scramble

1/2 teaspoon turmeric; 1/4 teaspoon pepper; 1/4 teaspoon salt; 1 teaspoon parsley flakes, lightly crumbled; 2 teaspoons vegetable oil; 1/2 medium onion; 2 cloves garlic; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 1 pound tofu, drained.

Combine herbs and spices in a small dish. Saute' onion and garlic in oil until tender. Add green and red pepper pieces, and cook until peppers are softened. Crumble the tofu into skillet, sprinkle mixture with combined seasonings, and cook, stirring over medium heat until heated through.

Three Bean Delight

1 cup cooked kidney beans; 1 cup cooked garbanzo beans; 1 cup cooked lima beans; 1 cup onion, chopped; 1/2 cup green pepper, chopped; 4 teaspoons olive oil.

Toss all ingredients together. Serve hot or cold with a grain or bread. To serve cold for a salad, add a few drops of lemon juice or vinegar.

Recipe from Vegetarian Cooking for People with Diabetes by Patricia Le Shane

Corn Chowder

1 tablespoon oil 2 cups water 2 stalks celery, chopped 2 carrots, chopped 2 17-ounce cans vegan creamed corn 1 cup soymilk 1 potato, chopped 1 1/2 teaspoons garlic powder 1/4 teaspoon nutmeg salt and pepper to taste

Saute' onion in oil over medium-high heat until soft. Add water, celery, and carrots. Cook 10 minutes. Add creamed corn, soymilk, potato, and spices. Continue cooking for another 10 minutes. Serve hot.

Recipe from Simply Vegan by Debra Wasserman