Honestly, Mondays are one of the most hectic nights every week in our household. The kiddo has sports practice, the husband has a long-standing workout and I'm on dinner duty.

I'd imagine that many people also have a similar Monday, and if you're trying to keep dinner meatless, your schedule might just complicate things. Especially if you're only meatless one night per week (it does take practice if you're not used to it).

Busy people, this recipe is for you. There's nothing to cook, really, except the broccoli, and you could probably skip that part if you need to, or use frozen broccoli you've defrosted in the microwave. Everything else in the recipe is no cook, relying on canned goods and a zesty dressing to make the recipe hearty and tasty.

Garbanzo, Broccoli & Tomato Salad with Mustard Dressing

15 ounces garbanzo beans (1 can), rinsed and drained, or cooked dry garbanzo beans

2 cups broccoli florets, blanched 2 minutes

14 1/2 ounces (1 can) diced tomatoes, well drained

1 tablespoon brown mustard

2 tablespoons red wine vinegar

1/4 cup red onion, finely minced

1 tablespoon cold water

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Place the garbanzo beans, broccoli and tomatoes in a bowl. Mix the dressing ingredients together and pour over the salad. Toss to mix and evenly coat with the dressing. Serve chilled or at room temperature.

Variation: Cannellini beans can be used as a substitute for garbanzo beans.

(recipe from www.edenfoods.com)

Tonight being Christmas Eve and all, it's probably difficult for anyone who normally eats meat to make today a Meatless Monday. However, if you're really committed and/or not doing the family thing tonight (where you might not be able to control the meatlessness of the meal), may we suggest this soup?

It has strong flavor and heaps of nutrition to help atone for whatever the heck you might eat on Christmas Day, whether that be a big dinner with family, yearly Chinese takeout or whatever you have in your fridge while everything else is closed.

Happy holidays to all!

Vegan Creamy Broccoli Cauliflower Soup

1 tablespoon extra-virgin olive oil

1 cup (1/2-inch) cubes sourdough bread

1 medium Yukon gold potato, unpeeled, cut into (1/2-inch) cubes

1/2 yellow onion, chopped

6 cups low-sodium vegetable broth

2 cups broccoli florets, chopped

2 cups cauliflower florets, chopped

3/4 teaspoon fine sea salt

Heat oil in a large pot over medium-high heat. Add bread, potato and onion and cook, stirring often, until golden brown, 5 to 7 minutes. Add broth, broccoli, cauliflower and salt, bring to a boil, cover and simmer until very tender, about 30 minutes. Carefully purée with an immersion blender, or by working in batches with a traditional blender.

(Recipe from www.wholefoodsmarket.com)

by Sarah Henning

All hail asparagus season! These little green/purple/white monsters are loaded with all sorts of goodies like vitamin A, vitamin C, iron and fiber and plenty of springtime taste.

The best asparagus is most definitely local asparagus, and with the Lawrence Farmers' Market back in season, now is most surely the time to try out a new recipe or two that highlights the special flavor and properties of asparagus.

This soup might be the perfect vehicle those who'd like to try something new with their stalks. It utilizes not only asparagus, but yummy Yukon Gold potatoes, broccoli and another spring specialty — leeks.

Asparagus and Broccoli Soup

6 1/2 cups low-sodium vegetable broth, divided

1 large leek, white and light green parts only, sliced

2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces

1 bunch asparagus (about 1 pound), trimmed, cut into 1-inch pieces

2 cups coarsely chopped broccoli florets

2 tablespoons chopped chives

Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls, garnish with chives and serve.

--Recipe from www.wholefoodsmarket.com