Zucchini Enchiladas

I like to sautee the zucchini first as it absorbs the flavor from the other vegetables and becomes the ultimate in yum.

Ingredients:

1/2 cup diced zucchini

1/4 cup diced mushroom

1/4 cup diced red bell pepper

Tortilla

Directions:

Sautée the veggies with a bit of oil and salt until the zucchini is tender. Spoon the mixture into the tortilla.  Roll and place seam side down in a baking dish. Bake at 350 for 15 minutes.

Lima Bean Sweet Potato Toast

 A quickly prepared and quite tasty dinner.

Ingredients:

1/2 cup cooked Lima beans

1/4 cup cooked diced sweet potato

1/4 cup avocado 

1 ounce firm tofu

1/4 cup diced zucchini

1/4 cup corn

1 piece toasted bread

Directions:

Put Lima beans, sweet potato, avocado, and tofu in a food processor or blender and purée.  Spread the mixture in the toast, salt to taste.  Heat the corn and zucchini and spoon on top of the toast.  Serve.

Eggplant Pizza

I sautee the veggies first in order to fully incorporate the spices and let the eggplant soak them up!

Ingredients:

Crust dough 

1/2 cup peeled and cubed eggplant

1/2 cup diced tomato

1 ounce diced firm tofu

1/8 tsp oregano

1/8 tsp basil

1/8 tsp thyme

Directions:

Sautée all but the crust dough together until the eggplant is tender.  Roll or press out the dough in a circle on parchment paper placed on a baking sheet.   Top with the sautéed veggies.   Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Quinoa Tacos

 You'll notice in the photo that I mixed my quinoa with some rice.  I took the photo so you could see the consistency of the mixture!

Ingredients:

1/4 cup cooked quinoa

1/4 tsp cumin

1/4 tsp paprika 

2 tsp water

Tortilla 

Directions:

Mix the quinoa, water, and spices.  You want a clumpy mixture so add more water if necessary. Salt to taste.  Spoon into the tortilla and top off with garnishes you choose!

Eggplant Sketti with Beans

The pinto beans provide a nice additional texture to this dish.

Ingredients:

1 cup cooked spaghetti squash

1/2 cup cubed eggplant

1/2 cup diced tomato

1/2 cup cooked pinto beans

Directions:

Sautée the eggplant and tomato together until the eggplant is tender.  Use a bit of your oil of choice.  Add the mixture to the spaghetti squash.  Add the beans.  Mix well and heat in the microwave about 1 minute, make sure it's heated through.  Serve!

PoBoy

Make sure you peel your eggplant for this, you want it nice and tender!

Ingredients:

1/2 cup sliced, peeled eggplant

1/2 cup sliced zucchini

1/4 cup diced red bell pepper

1/4 cup diced mushroom

1/4 cup diced tomato

Bread vehicle of choice 

For "mayo:"

1 ounce firm tofu

1/4 tsp lemon juice

1/2 tsp oil of choice 

Directions:

Mix the tofu, lemon juice, oil, and salt to taste with enough water to make a spread of mayo-like consistency.  Set aside. 

Sautée the veggies with salt and pepper to taste until they are tender.  

Spread the "mayo" on your bread of choice.  Top with your sautéed vegetables.  Serve!

Biscuit and Gravy

 Quite simple and much more healthy than other versions!

Ingredients:

Biscuit:

1/8 cup cornmeal

1/8 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

Enough water for thick dough

Gravy:

1 ounce firm tofu

Water to make gravy consistency

Black pepper 

Salt

Directions:

For the biscuit:

Mix the ingredients and let sit for 5 minutes.  Spoon into a skillet and cook until each side is golden brown.  

For the gravy:

Mix all ingredients until a consistency you prefer is achieved.  

Heat the "gravy" and pour over the biscuit.