SMART & CREAMY BROCCOLI SOUP
Makes 4 Servings

1 cup soy milk
16 ounces low sodium vegetable broth
4 Veggy Pepper Jack Flavor Singles
1 cup broccoli florets
4 Veggy Cheddar Flavor Singles
2 tablespoons Veggy Parmesan Flavor Grated Topping

Place soy milk and vegetable stock in a sauce pan on medium heat. Once the mixture is warm, start adding the Veggy Singles one at a time. Whisking until they are completely melted. Add Veggy Parmesan Flavor Grated Topping and stir well. Add broccoli florets and cook for 3-5 minutes or until broccoli reaches desired tenderness. Serve and enjoy.

SOUTHWESTERN BLACK BEAN CHILI
Makes 8 Servings

1/4 cup dry cooking sherry
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup seeded and chopped red bell pepper
4 cups cooked black beans - rinsed and drained, canned
1 cup low sodium vegetable broth
1 cup soy milk
2 tablespoons minced garlic
1 cup chopped tomatoes
2 teaspoons ground cumin
4 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 cup chopped cilantro
2 tablespoons honey
2 tablespoons tomato paste
2 cups Veggie Shreds - Monterey Jack and Cheddar Flavor
grated onion for garnish

In a large, heavy pot, heat cooking sherry and oil over medium heat and saut‚ onions until soft but not browned. Add celery, carrot, and bell pepper and saut‚ 5 minutes, stirring frequently. Add remaining ingredients through the tomato paste, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick. Fold in 1 cup of the Veggie Shreds. Garnish with grated onion and remaining Veggie Shreds.