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.

Ingredients:

3 cups cabbage, chopped
1/3 cup mayonnaise
2 apples, unpeeled, cored & chopped
1/3 cup brown sugar
1 large carrot, grated
1 tablespoon lemon juice
2 green onions, finely chopped

Directions:

-Combine the cabbage, apple, carrot and green onions in a large bowl.

-In a small bowl, mix together the remaining ingredients to form a dressing.

-Pour the dressing over the cabbage mixture and mix well.

Ingredients:

5 oranges, peeled and with pith removed
1 t sugar
salt and pepper

Directions:

Cut the oranges into thin slices, and arrange the slices on a plate. Sprinkle with salt, pepper, and sugar.

Ingredients:

4-5 large potatoes, cubed (red potatoes are particularly good this way)
3 T olive oil
1/4 t sea salt
1/4 t fresh ground black pepper
1 1/2 T rosemary, chopped
2 cloves garlic, minced

Directions:

Pre-heat oven to 400 degrees. Toss all ingredients together in a bowl until potatoes are completely coated. Roast in the oven in a roasting dish for about 50 minutes or until tender, stirring once or twice so all sides of the potatoes brown evenly.

Ingredients:

1 tbsp olive oil
3 or 4 wild leeks, chopped
6 mushrooms, chopped
2 ounces white wine
2 ounces vegetable stock
1 ounce of lemon juice (optional)
1 cup or so of fiddleheads
3/4 cup or so of artichoke hearts
Parmesan cheese for garnish (optional)

Directions:

1. In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes.

2. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes.

3. Garnish with shaved Parmesan cheese.

Source: TreeHugger

Ingredients

• 2 cups beef flavored TVP (textured vegetable protein – this would be 1 cup of TVP rehydrated with 1 cup of water)
• 1/2 cup diced onion
• 1/2 head of cabbage, roughly chopped
• 1 cup uncooked rice
• 1 15 oz. can of tomato sauce
• 1 6 oz. can of tomato paste
• 1 can kidney beans, drained
• 2 cups water
• 1/2 t thyme
• 1 bay leaf
• salt and pepper to taste

Directions

Combine TVP and onion in a little olive oil, and saute for  a few minutes until onion starts to turn slightly translucent. Add everything else and bring to a boil. Reduce the heat and simmer for 20-30 minutes, stirring occasionally. Serve with Parmesan cheese and a nice crusty bread.

• 1/4 cup olive oil
• 2 T. white wine vinegar
• 1 T. Dijon mustard
• 1 t. dried oregano
• 1/2 t. sea salt
• fresh ground pepper to taste
• 4 cups quartered mushrooms (button, etc.)
• 1 1/2 cups cherry or diced tomatoes
• 1/2 cup halved black olives (kalamata, preferably)
• 1/4 cup chopped parsley

Directions:

• Combine the olive oil, vinegar, mustard, oregano, salt, and pepper in a large bowl and mix together well.
• Add the rest of the ingredients and combine well.
• Refrigerate for a couple of hours before serving, stirring once or twice during that time. This salad can be served either cold or at room temperature.

Note: for an added element, try cubing up some good mozzarella and adding it with the mushrooms.

Ingredients:

1 lb. cheese tortellini
3 T butter
1/4 cup balsamic vinegar
1 tomato, diced
1 T basil
2 cloves garlic, minced

Directions:

1. Cook tortellini according to package directions. Drain and set aside.
2. Heat remaining ingredients in a medium skillet. Cook for several minutes, until the vinegar starts to reduce and the tomatoes break down a little.
3. Remove from heat and add the tortellini, tossing well until they are all coated. Serve with Parmesan cheese.
4. Makes about four servings.

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!