Veggie (or Chicken) Curry Rice Salad

10 cups cooked rice, cooled

1 cup chopped onion

2 bell peppers

1 cup slivered almonds

1 1/2 cups chopped celery

3 cups peas or edamame

other ingredients i have used:

3 cups (or more!) thinly sliced spinach

1 cup chopped parsley or cilantro

dressing;

5 TB apple cider vinegar

4 TB raw sugar or honey

2 tsp curry

2 1/2 tsp black pepper

1/4 cup soy sauce

1 cup olive oil

mix the dressing and toss into the salad. i have found that the quantities are really flexible, so mix what you like!

Squash Enchiladas with Spicy Peanut sauce!

we found this recipe in the Wedge newsletter back in 2006. something made me try it and i am so glad we did!! the crazy combination of textures and flavors just works. most people question it, until they try it! we have found it to be a wonderful vegetarian, and gluten-free, and very satisfying dinner for the cooler months!

FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced

SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated

1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.

crazy delish!

Chicken Pot Pie

saute 1/3 cup butter and 1/3 cup onion

then add: 1/3 cup flour , 1/4 tsp salt and pepper

stir in: 1 2/3 cups chicken broth and 3/4 cup milk

add: 2 1/2 cups cooked chicken and 2 cups cooked veggies (almost any veggie works. a great way to use up leftovers)

2 crusts: combine 1 3/4 cups whole wheat flour with 1 tsp salt

then add: 1/2 cup butter and 3 TB cold water.

if soupy, give it a minute for the water to thicken things up.

pour into crusts, put 2nd crust on top and cut slits.

bake at 425 for 35 minutes.

Golash!

We all love this hearty stew from veganchef.com. It is a little work to peel the squash, but i have subbed out butternut (which is really smooth and easy to peel) and it tastes great.

2 cups onion, diced
2 t. olive oil
1 T. tomato paste
5 cups vegetable stock, divided
2 cups acorn or delicata squash, peeled, deseeded, and cut into 1-inch pieces
2 cups butternut squash, peeled, deseeded, and cut into 1-inch pieces
1 1/2 cups turnips, peeled, and cut into 1-inch pieces
1 1/2 cups carrot, cut in half lengthwise, and cut into 1-inch pieces
1 1/2 cups celery (including the green tops), cut into 1-inch pieces
1 1/2 T. ground cumin
2 t. paprika
1 t. salt
1/2 t. freshly ground black pepper
2 cups cabbage, cut into 1-inch pieces
1 1/2 cups zucchini, cut in half lengthwise, and cut into 1-inch pieces
1 - 15 oz. can chickpeas, drained and rinsed
1/3 cup freshly chopped Italian parsley
2 cups couscous
1/2 t. salt
2 T. freshly chopped dill

In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor. Add 2 cups vegetable stock, acorn squash, butternut, turnips, carrot, celery, cumin, paprika, salt, and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer for 20 minutes. Add the cabbage, zucchini, and chickpeas, stir well, cover, and simmer an additional 15 minutes or until the vegetables are tender. Add 3 T. chopped parsley, taste, and adjust seasonings as needed. Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock, and bring to a boil. Add the couscous and salt, cover, remove from the heat, and set aside for 5 minutes. Fluff the couscous with a fork and stir in the remaining chopped parsley and chopped dill, and fluff lightly to incorporate. Serve individual servings in bowls and top with a sprinkle of additional ground cumin, if desired.

Serves 8-10