Ingredients:

1 T canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 t. ground cumin
1/2 t. salt, or to taste
12 corn tortillas, quartered
1 19-ounce can red or green enchilada sauce
1 1/4 cups shredded Cheddar and/or Monterey Jack cheese

Directions:

- Grease a 9×13 inch pan and preheat the oven to 400 degrees.
- Heat oil in a skillet. Saute onions about 5 minutes, or until they just start to brown. Add zucchini, beans, tomatoes, corn, cumin and salt, cooking until the vegetables are heated through, around 3 minutes. Stir often to avoid burning.
- Line the pan with half the quartered corn tortillas. Top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Repeat with the rest of the tortillas, etc.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the sides start to bubble. This is great served with a salad and beans or Spanish rice.

4 cups vegetables, peeled and sliced (carrots, turnips, potatoes, parsnips, etc.)

1 tablespoon olive oil

1 tablespoon moroccan seasoning (recipe below)

1 cup quinoa

2 cups water (or vegetable broth)

2 teaspoons moroccan seasoning

1 cup chickpeas (drained and rinsed)

1/4 cup onion (diced)

1/4 cup raisins or currents

1/4 cup pine nuts (toasted)

1 handful parsley (chopped)

2 tablespoons olive oil

1 lemon (zest and juice)

1 teaspoon Moroccan seasoning

salt and pepper

1.  Toss the vegetables in the olive oil along with the spices.

2.  Arrange the vegetables in a single layer on a baking sheet.

3.  Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.

4.  Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

5.  Mix the vegetables, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.

6.  Mix the olive oil, lemon juice and zest, Moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Moroccan Spice Blend

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Whisk together all ingredients in a small bowl until combined well.

1 pound dry yellow split peas or lentils
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 T olive oil
2 T curry powder
1 T ginger, powdered
1 T cumin, powdered
1 T turmeric
2 T mild green chilies
1 T lemon juice
2 cloves garlic
1 bay leaf
3 chicken bouillon cubes
2 quarts water

The easy method: combine all in crock pot, cook on low until done (8 hours or so?).

The better method: combine the celery, carrot, onion and garlic in a T of unsalted butter. Sauté a bit, until the onion is slightly translucent, then add to all the other ingredients and cook as above. This will give you a little added flavor through the sautéing of the vegetables, and sort of a nod to ghee with the unsalted butter. This recipe makes a mild dal, and can easily be “heated” considerably by using a hot curry powder or hotter peppers.

Enjoy!

Ingredients

* 3 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon tomato paste
* 1 teaspoon ground cumin
* 1/4 teaspoon kosher salt, or to taste
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon chili powder, or to taste
* 1 (32 ounce) carton chicken broth
* 1 cup red lentils
* 1 large carrot, diced
* 2 tablespoons lemon juice, or to taste
* 3 tablespoons chopped fresh cilantro
* 4 teaspoons extra-virgin olive oil for drizzling
* 1 pinch chili powder

Directions

1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Puree the soup in batches in a blender until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Ingredients

* 1/4 cup butter
* 2 large sweet potatoes, peeled and chopped
* 3 large carrots, peeled and chopped
* 1 apple, peeled, cored and chopped
* 1 onion, chopped
* 1/2 cup red lentils
* 1/2 teaspoon minced fresh ginger
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/2 teaspoon paprika
* 4 cups vegetable broth
* plain yogurt

Directions

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Ingredients:

1/2-1 cup beef TVP, reconstituted
1/2 onion, chopped
1 clove garlic, chopped
1/4 cup green chilis, chopped
3/4 cup rice
1 1/2 cup water
2 chicken bullion cubes
1 small tomato, chopped
herbs/spices: cumin, chili powder, paprika, pepper, bay leaf, oregano, hot sauce

Instructions:

Saute the TVP, onion, garlic and green chilis in a little olive oil until the onions start to turn translucent. Add the
rice and stir so the rice soaks up some of the flavored oil. Add the rest of the ingredients, bring to a boil, then turn
down to a simmer, cover, and let cook until all the liquid is absorbed, stirring once or twice as it cooks.

A note on the herbs/spices: Do these to taste. Recommended-ish: 1/2 T cumin, 1/2 T chili powder, 1/2 t paprika, dash of
pepper, 1 bay leaf, 1/2 t oregano, dash of hot sauce