1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn

Preheat oven to 400°F.

Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.

Yield approximately 6-8 burritos

Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed
8 ounces sweet potato/es, cut into 1/2-inch pieces
8 ounces whole baby bella mushrooms, cleaned and cut into quarters
1/2 teaspoon lemon zest (grated lemon peel)
2 tablespoons freshly squeezed lemon juice
6 ounces fresh spinach leaves, to (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh oregano
Salt and pepper

Heat olive oil in heavy large saucepan over medium heat.
Add garlic and stir 30 seconds.
Add vegetable broth and lentils; bring to boil.
Reduce heat, cover and simmer 10 minutes.
Add potatoes and mushrooms; cook covered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
Add lemon zest, lemon juice, spinach and cayenne pepper to stew.
Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes.
Mix in oregano.
Season to taste with salt and pepper.
Spoon stew into large soup bowls.

Serves 4

Note: Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before serving. Recipe can be doubled.

3 cups fresh corn kernels
1 jalapeno pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil, divided
Salt and pepper
1 pound plum tomatoes, chopped
2 cups chopped red onion
1 ¾ cups cooked black beans (or 15 ounce can, drained and rinsed)
½ cup chopped cilantro
5 tablespoons freshly squeezed lime juice
8 corn tortillas

Set broiler rack 5 inches from the broiling element. Spray or use a nonstick roasting pan. Spread out corn, jalapeno pepper, and green pepper in the pan. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 3 minutes, stir, broil 3 minutes more. Transfer to bowl. Using the same pan, spread out tomatoes and red onion. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 4 minutes, stir, broil 4 more minutes. Add to the other vegetables. Add black beans, cilantro and lime juice to the vegetable mixture. Heat the corn tortillas (until warm but pliable or crisp). Place tortillas on the plate, spoon the vegetable mixture on top.

Serves 4

5 cups (1 inch) cut green beans (about 1 pound)
Cooking Spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated  Parmesan cheese, vegan

Preheat oven to 400°F.

Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.

Serves 6

Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.

4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste

Preheat oven to 400°F.

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Serves 4

1 tube of vegan ground meat
1/2 can of black beans, rinsed and drained (15 ounce size)
1/2 cup of frozen corn
1/4 cup – 1/2 cup salsa
2 tablespoons olive oil

Mix the vegan ground meat through the salsa together thoroughly in a bowl. Mold into patties, as big or as small as you would like. Warm a skillet on medium heat with the olive oil to coat the pan. Add the patties. Cook for about 10-15 minutes, flipping midway through.
These are approximate measurements. You could always add more or less.

Serves 2 – 4

1 sheet frozen puff pastry (from a 17.3 ounce package), thawed according to package instructions
5 1/2 ounces Gruyere cheese, shredded (2 cups)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Coarse salt and fresh ground pepper
Flour, for work surface

Preheat oven to 400°F.

On a lightly floured surface, roll the puff pastry into a 16 x 10 inch rectangle.
Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife,
lightly score the dough 1 inch in from the edges to mark a rectangle. Using
a fork, pierce the dough inside the markings at half-inch intervals.
Bake until golden, about 15 minutes.
Remove the pastry shell from the oven and sprinkle with the cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the
tart shell; arrange in a single layer over the cheese, alternating ends and
tips of asparagus.
Brush with the oil, and season with salt and pepper.
Bake until the spears are tender, 20-25 minutes.

Notes:
Can use Daiya Vegan Cheese
Scoring the dough – use a sharp knife to ensure that the
edges rise evenly; pricking the center of the pastry with a
fork keeps it from puffing up too high as it bakes.

Serves 4