Week 1 (Thu, Oct 1) – Peppered Corn Chowder 

Creamy corn and potatoes with peppers, onion, and coconut milk for a rich, plant-based chowder. Has a mild spiciness. (Vegan, Gluten-Free, Dairy-Free, some spice)

Ingredients: corn, potatoes, onion, celery, bell pepper, garlic, coconut milk, Bob’s Red Mill 1-to-1 flour, vegetable broth, thyme, salt, black pepper.

Week 2 (Thu, Oct 9) – Smoky Black-Eyed Pea & Sweet Potato Stew

Earthy black-eyed peas and tender sweet potatoes simmered with roasted tomatoes, smoky paprika, and herbs for deep, Southern-inspired comfort. (Vegan, Gluten-Free, Dairy-Free)

Ingredients: black-eyed peas, sweet potatoes, tomatoes, onion, garlic, celery, olive oil, vegetable broth, smoked paprika, thyme, salt, pepper.

Week 3 (Thu, Oct 15) – Southwest Bean Tortilla Soup 

A bright, zesty tomato base loaded with beans, corn, and spices — served with crispy tortilla strips for topping. (Vegan, Gluten-Free, Dairy-Free, very mild spice)

Ingredients: pinto beans, black beans, corn, tomatoes, onion, bell pepper, garlic, olive oil, vegetable broth, chili powder, cumin, paprika, lime juice, salt, pepper.

Week 4 (Thu, Oct 22) – Moroccan Chickpea & Lentil Stew

A hearty, warming stew featuring tender chickpeas, lentils, and vegetables simmered in a rich tomato broth with fragrant Moroccan spices and a gentle kick of chili. (Vegan, Gluten-Free, Dairy-Free)

Ingredients: chickpeas, lentils, tomatoes, onion, garlic, carrots, chili pepper, olive oil, vegetable broth, cumin, coriander, paprika, cinnamon, salt, pepper.

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