Veggie Burrito Bowl
This method makes some really tasty rice as well as black beans.
Vegetarian
Roasted Fennel and Farro Salad
Gnocchi With Sun Dried Tomatoes and Spinach
Lentil-Walnut Gyros with Tzatziki
"The idea for this dish came to me when I was having dinner at a Greek restaurant. My friends were enjoying overflowing gyros, while I was eating a simple (and frankly, bland) salad topped with a skimpy handful of lentils. If the restaurant couldn't make me a vegan gyro, I thought, I would just have to make one myself.
Vegetable Maafé
"A great maafé effortlessly balances sweet, savory, earthy and spicy. Maafé is often called West African peanut stew, but that’s an oversimplification. Across the region, there are many versions that feature peanuts as a base, and all are greatly nuanced: For example, there’s akitiwa in Togo, nkatenkwan in Ghana and miyan taushe across northern Nigeria. This highly adaptable stew can be made with any assortment of meat, poultry, seafood and seasonal vegetables you have on hand (see Tip), but this one goes all in on produce.
Vegetable Chili
Easy, Cheesy Mexican Rice Casserole
"This easy dump recipe combines rich salsa, tender rice, and savory black beans with delicious toppings for an incredibly flavorful meatless main course."
Easy Chickpea Curry
Chickpea Stew with Six Vegetables
"This hearty stew is best served with a big platter of couscous. You may also serve it with Morrocan bread or with a crusty Fench or Italian loaf and Moroccan salads or any green salad. In Morocco a very hot sauce known as harissa, made up of Moroccan Chile-Garlic Paste (page 674) and some liquid from the stew is passed around in a bowl."
Roasted Squash Salad with Crispy Shallot & Balsamic Reduction
"An incredibly flavorful fall roasted squash salad with macadamia nut cheese, crispy shallot, and balsamic reduction! A hearty side or main. Just 30 minutes and 10 ingredients required!"
We substitued some pan fried Halloumi cheese in place of the macadamia nut cheese. And we baked some sweet potato fingers at the same time as the squash for our non-squash eating picky eaters. We baked at 375°F to prevent burning of the sweet potato.
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