Vegan recipes for this week

This is what I have made so far for this week:
Guacamole - to snack on during the Bears game
Lentil Soup - for dinner a few nights this week
Cold Soba Noodle salad - for lunch

Recipes
Guacamole
2 avocado's
1 large tomato
1 jalapeno pepper
2 cloves garlic
1 green onion (or some red onion)
Juice from 1/2 a lemon (or lime)
Dash of Tabasco (optional)
Salt, pepper and fresh cilantro to taste

There are two ways to do this, cut is up in chunks or throw it all in a food processor. I did the food processor yesterday, yummy! Don't use a full half lemon (juice).

Lentil soup
2 Table olive oil
1 small onion chopped
2 cloves minced garlic
2-3 stalks celery
2 carrots
1 lb lentils sorted and washed
8 cups cold water
1 large can italian whole or diced tomatoes undrained
2 bay leaves
2 vegetable bouillon cubes
Pepper to taste
1/4 cup brown rice
1 package frozen Spinach

1.In large soup pot, heat oil over medium-high heat. Add onion and
garlic, celery and carrots stirring constantly, cook until onion is transparent.

2.Add lentils and water, increase heat to high and bring to a boil.

3.Add tomatoes, spinach, rice, vegetable bouillon cubes and bay leaves. Reduce heat cover and simmer until
lentils are tender, about 45 minutes. Remove bay leaves. (I do tend to cook this longer and check to add water more and more.)

4.Season to taste w/salt and pepper.

Cold soba noodle salad
1/2 bag soba noodles (about 4 ounces)
3 mini cucumbers (or 1 medium cucumber)
2 carrots
Package of shiitake mushrooms (about 3.5 ounces)
3 green onions
1 clove fresh garlic
sesame oil
1/2-1 tsp rice vinegar
soy or vegan Worcestershire suace
Cayenne pepper, black pepper, salt, agave

1. Cut up the green onions, mince the garlic, and slice the mushrooms.

2. In a skillet, add some sesame oil and saute the onion and garlic, then add the mushrooms.

3. Season with a dash of cayenne and black pepper, pinch of salt, dash of soy or vegan Worcestershire.

4. In a separate pot, start boiling water to cook the soba noodles. Cook in boiling water for 6 minutes.

5. While noodles are cooking, mix together 1/2-1 tsp of rice vinegar and equal amount of sesame oil, add agave (just a splash), additional cayenne and black pepper (dash). Whisk together.

6. Peel carrots and cucumbers. Cut the cucumbers in half and thinly slice them and cut in half or thirds (about the size of matchsticks). Use the peeler on the carrots for thinly sliced carrots.

7. Take noodles out of the pot and rinse in cold water for 20-30 seconds. Mix in with the oil and vinegar dressing, add the mushroom mixture and mix together. Add the carrots & cucumber and mix. Refrigerate and eat when you are ready.