Ratatouille

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 2 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium Yukon Gold potato or sweet potatoes, sliced 1/4-inch thick
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly grated Parmesan

Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
   
   
   I  put this over quinoa and drizzed olive oil and black pepper over.  Yummy.  Can add chicken too, of course :)

Creamy avocado and white bean wrap

Ingredients
2 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 brown rice tortillas or corn tortillas or you could just use chips!

Directions
1. Whisk vinegar, oil, and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Viva La Fiesta Taco Salad

I left out the tempeh and doubled the beans by adding a can of black beans and doubled the taco seasoning as well.  I also added some lime juice.  This was quick and flavorful.

http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html

Coconut Curry

Make your brown rice

Cook your chicken if you want chicken!

Saute your veggies- Cauliflower, broccoli, snap peas, red/yellow peppers, onions, celery, etc...

Simple Coconut Curry Sauce (Feeds about 3-4)

(makes about 2/3 cup)

1/2 cup light coconut milk

2 tablespoons soy sauce

1 tablespoon vinegar

1 tablespoons brown sugar

1 teaspoon toasted sesame oil

1/2 teaspoons curry powder

1 clove garlic, minced

1/2 teaspoon chili sauce

2 teaspoons cornstarch

Add all together and add to veggies-top on rice.

Sweet potato burgers

2 cans cannellini white beans, drained (white kidney beans)
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning (salted)
1/4 cup almond or brown rice flour

g.f.bread crumbs
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper)

olive oil for pan

burgers: avocado, g.f bread, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp olive oil in a pan over high heat.
5. Form a patty from mixture and coat in g.f. bread crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less bread crumbs.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Stacked Roasted Vegetable Enchiladas

Make these tonight, SO GOOD!

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Creamy Vegetable Soup

1 turnip, cubed

3 potatoes, cubed

2 carrots, chopped

1 stalk celery, chopped

1 small onion, quartered

2 large tomatoes, quartered

2 tsp salt

5 cups water

Cook all together for 45 minutes. Do not drain. Blend in blender or use immersion blender!

EASY EASY!

From Favorites Cookbook