Beef & Guinness Stew Stews are a simple and delicious way to warm up while using up all the random veggies you have in your fridge. Start with 2 pounds of lean stew beef and 1½ cups of Guinness Stout, then add whatever veggies you feel like. Some great options are garlic, onion, carrots, and potatoes, but feel free to get creative (sweet potatoes or broccoli would also be yummy). For flavor and thickness, add 2 Tbsp. tomato paste, 1 Tbsp. Worcestershire sauce, and a bay leaf. Heat the ingredients and let them stew for about 2 hours, waiting until the stew has about half an hour to go to add the potatoes. Meatloaf Start with 2 pounds of ground beef and mix it in a bowl with 2 eggs, ½ a cup of milk, a cup of breadcrumbs, 2 Tbsp. minced onion, ½ a cup of ketchup, and salt and pepper. Add the mixture to a greased loaf pan and bake at 350° Fahrenheit for 1 hour and 10 minutes. Chicken Tortilla Soup In a large stock pot, combine 4 cups of chicken stock with a can of diced tomatoes, the juice of 1 lime, ½ a chopped jalapeno pepper, 1 can of green chiles, 2 Tbsp. cilantro, 2 chopped green onions, 1 diced medium carrot, and ¾ cup corn. Simmer, then cook on low for 40 minutes. Add 1 cup of cooked chopped chicken, then cook for 5 more minutes. Top with crispy tortilla strips and Mexican blend shredded cheese. Homemade Spicy Ramen with Tofu Cook 1 package of ramen according to package directions and drain; set aside. Chop up and drain excess water from 12 ounces of firm tofu, then brown on the stovetop. Add ¼ cup of miso paste, then cook for 1-2 more minutes. Remove tofu from pan and set aside. Using the same pan, add 5 ounces chopped shiitake mushrooms and a little more miso paste, then cook until browned. Add 3-4 cups vegetable stock and 2 cups soy milk, and bring to a simmer. Using a fine sieve, add 1/2 cup spicy miso paste, lowering halfway into the broth mixture, then use a spoon to slowly dissolve the paste into the soup. Let the soup simmer for another 5 minutes. Add ramen noodles to broth, and top with your favorite toppings such as kimchi and soft-boiled eggs. Vegan Lentil Soup Add ¼ cup olive oil to a dutch oven and heat. Add 1 medium onion and 2 carrots, chopped, and cook for about 5 minutes. Add 4 cloves minced garlic, 2 tsp. ground cumin, 1 tsp. curry powder, and ½ tsp. dried thyme, then cook, stirring constantly, about 30 seconds. Add 1 28-ounce can of diced tomatoes, drained, and cook for 3-4 more minutes. Add 1 cup lentils, rinsed, 4 cups veggies broth, and 2 cups water. Then add in a pinch of salt, 1 tsp. red pepper flakes, and as much black pepper as you like. Bring soup to a boil, then cover and reduce to a simmer, cooking for about 30 minutes. Puree soup in a blender or using an immersion blender. Add 1 cup of chopped collard greens or kale and cook for about 5 more minutes. Remove from pot and stir in juice of ½ lemon. Season to taste with more salt and pepper.