ARE NATURE VALLEY BARS VEGAN RECIPES

Steps:

• In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
• In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.
• Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
• When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
• Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
• Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.
• Serve with warm corn tortillas, if desired.

Steps:

• Cook pasta al dente according to package instructions.
• While pasta is cooking, combine about 2 tablespoons of water and 20 drops of food coloring in a large zip-top pastic bag. Repeat with however many additional colors you would like. (We used six colors: red, orange, yellow, green, blue and purple.)
• When pasta is finished cooking, transfer pasta to a large collander to drain. Then immediately rinse it in cold water to halt the cooking.
• Transfer the pasta in even portions to the prepared zip top bags and seal. Use your hands to carefully combine the pasta and food coloring, and then let each bag sit for at least 1 minute to soak up the color.
• Then, one color at a time, transfer a bag of pasta back to the collander and rinse with cold water to remove any extra food coloring. Then transfer the pasta back to your original pot. Repeat with the remaining colors of pasta. Toss all of the colors of pasta together to combine the colors.
• PARMESAN CLOUDS: To make the Parmesan clouds to accompany the pasta, preheat your oven to 350°F. Then, on a baking sheet lined with a Silpat or parchment paper, place about 2 tablespoons of shredded Parmesan cheese in a flat circle. You can use a cookie cutter to help you shape the circles, if desired. Bake for 4-5 minutes until the cheese is melted and the edges just begin to brown, then remove and let sit for at least 2 minutes. Peel off and serve.