Ratatouille
Serves: 4
Difficulty: Easy
Prep time: 5-8 minutes
Cook time: ~20 minutes

This French classic is easier than you might think! Add your favorite veggies for a great dinner served over rice, couscous or with pasta on the side.

1 tbsp olive oil
2 tbsp minced garlic
1 large yellow onion, diced
1/2 tbsp tomato paste
1/3 cup veggie broth
1 eggplant, diced
1 medium zucchini, diced
1 green pepper, diced
1/2 cup quartered mushrooms
1 can chopped tomatoes (or 1 cup diced tomatoes, peeled and seeded)
2 tbs chopped parsley
2 tbs chopped basil
salt and pepper to taste

Heat olive oil in a skillet over medium heat. Add garlic and sauté about 1 minute. Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and cook over medium heat until it darkens and give off a sweet aroma, about 1 minute. Add broth and stir, deglazing the pan (scraping up any browned bits from the bottom of the pan). Add the eggplant, zucchini, mushrooms and green pepper and simmer until the veggies are tender but not falling apart, 10-12 mins. Stir in the tomatoes and continue to simmer until the tomatoes are heated through, about 2-3 mins. Add the parsley and basil; season with salt and pepper to taste. Serve.

Notes:
You can try using cooking wine or dry sherry to deglaze the pan.
Dried herbs can be substituted (~1 tsp each), but add them with the veggies instead of at the end of the recipe to allow the flavors to develop.

Zucchini Nut Muffins
Serves: ~12
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes

This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch!

1 cup whole wheat flour
1 cup unbleached white flour
1/4 tsp salt
2 tsp baking powder
1/2 cup currants or coarsley chopped dried cherries
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1 tsp ground cinnamon
3/4 cup vanilla soymilk (or almond or rice)
1 tbsp apple cider vinegar
1/4 cup oil
1/3 cup maple syrup
1/2 cup apple sauce

Preheat oven to 375. Mix first eight ingredients together in a medium mixing bowl. Combine soymilk and vinegar, and let sit for 5 minutes. Add the oil, apple sauce, and maple syrup to the soymilk/vinegar mixture and mix well. Combine with dry ingredients and stir until batter is smooth. Lightly oil a 12-section muffin tin. Spoon the batter into the muffin sections and bake for 30 minutes until golden brown. Remove and allow to cool.

Notes:
Substitute different types of nuts and dried berries to suit your needs/tastes.
Tastes great with vegan margarine and jam.
No zucchini? Grated carrots might be a good change!

Kitchen Sink Burritos
Serves: ~4
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes

Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around!

2 tsp olive oil
2 russet or 6 Yukon gold potatoes
1 small to medium-sized onion, medium dice
1 green pepper, medium dice
1 can (15 oz) black beans (with or without spices)
1 tsp ground cumin
½ tsp chili powder
salt and pepper to taste

Bake or microwave the potatoes until they are almost tender. When cool enough to touch, cut the potatoes into a medium dice. Heat the olive oil in a large saucepan over medium heat. Add the onions and green peppers; saute until tender, about 5 minutes. Stir in potatoes and cook to desired tenderness. Season with cumin, chili powder, salt, and pepper. Add the black beans and cook until heated through. Serve on a warmed tortilla or with chips.

Notes:
Get creative! Add frozen corn or spinach; chop up zucchini and sauté with the onions and peppers.
Cook up any leftover veggies with the onions.
Add garlic or cayenne pepper for an extra kick.
This is good with or without the potatoes.
Add vegan cheese, lettuce and tomatoes as toppings.
Try this recipe with leftover rice (you know you have some from that Thai food takeout).

White Bean Soup with Spinach and Leeks
Serves: 4-6
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes

An easy and quick soup that you can make as thick as you’d like!

2 tsp olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
3-4 cups veggie broth (or you can substitute water)
2 cans cannellini beans, rinsed and drained
2 bay leaves
2 tsp ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach or 2 cups frozen spinach
salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, and then reduce the heat to low. Stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Notes:
Other spices such as rosemary can be substituted for the cumin for a different take on this soup.
This recipe freezes very well, so you can make a big batch and not worry about leftovers.
This soup can be very thick. To thin it a bit, you can add more water or broth, or cook the couscous on the side.
Regular couscous can be used instead of whole wheat.
Can also be served over rice if you don’t have couscous.

Butternut Squash Fries
Serves: 4-6
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~35 minutes

The work needed to cut up the squash will justify the tasty results of these fries.

1 Butternut Squash (about 1½ – 2 pounds)
2 tsp olive oil
½ tsp salt

Preheat oven to 425 degrees. Cut the squash in half and remove the seeds and strings. Cut the squash into two or three easy-to-work-with pieces. Use a paring or chef’s knife to remove the rind. Cut the squash into fry-shaped pieces. Toss the squash with the oil and salt and spread into a single layer on an aluminum foil-lined pan. Bake for 20 minutes and gently flip. Bake an additional 15 minutes or until lightly browned.

Notes:
Delicious sprinkled with cinnamon and sugar.
Watch the squash carefully while baking to ensure to ensure they don’t burn.
The more uniform the fries, the more evenly they cook.
The fries are best eaten the same day, but can be refrigerated and eaten later, though they may become soggy. A better taste might result if reheated in a skillet on medium-high heat.