Preheat oven to 375 degrees F.

Prepare mexican rice according to box directions.

Bring broth and sour cream to a simmer. Heat refried beans in small sauce pan, until hot and less viscous.

Saute onion and bell pepper in 1 tbsp olive oil until tender. Add rest of olive oil, flour, red pepper flakes and cumin. Stir and allow to cook for 2 minutes. Whisk in hot broth mixture. Add corn, bring to boil and allow to thicken. Season with salt and pepper (keeping in mind that beans and chips will add salt to the final product).

Layer casserole: rice on bottom, half of onion/pepper mixture, refried beans, rest of onion/pepper mixture. Top with cheese and crushed corn chips.

Cook for 25 minutes until cheese is melted and casserole is bubbly. Remove from oven and allow to rest for 15 minutes.

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a medium sauce pan, cover diced potatoes with water. Bring to a boil, and reduce to a simmer for about 10-15 minutes, until potatoes squish in a pair of tongs. When done drain and set aside.

In a sauce pan, heat broth and 1/2 cup milk over low heat. In a saute pan, saute the mushrooms with a little canola oil. When browned, add to mushroom broth in saucepan.

In a saute pan heat 2 tablespoons of butter and sweat the onion and celery until translucent. Add 1 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes.

In a seperate bowl, mix together Bisquick and 1/2 cup of milk. You may need to add a little more milk, as you don't want the mixture to be so stiff that its hard to spread on top of the casserole.

Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Add browned vegtables, and potatoes. Pour into a shallow baking pan, and top with Bisquick mixture. Cook for about 25 minutes until biscuit topping is browned and casserole is bubbling. After taking out, let rest for 10-15 minutes.

Heat the oil in a soup pot. Add the onion, carrots, and celery and sauté over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. Remove the bay leaves.

With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk or soymilk as needed to achieve a slightly thick consistency. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.

Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed.