I make variations on this casserole: http://allrecipes.com/recipe/layered-vegetable-enchilada-casserole/

I make up black beans and Spanish rice as side dishes, and then I freeze leftovers in individual servings of casserole, rice, and beans in a dish together. It's like pulling a frozen Amy's dinner out of the freezer.

Anonymous wrote:http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

I really liked the above recipe but I tripled the amount of spices called for (though also had almost 2lbs of eggplant and 30oz of tomatoes too) and add a good bit more salt too.

Not OP, but that looks good and I have all the ingredients on hand so I'm making it tonight- thanks for the recipe!

Love this vegetarian curry recipe (cauliflower, potatoes and peas). Put in a microwavable container over brown rice and it makes a tasty vegetarian lunch.
http://www.foodandwine.com/recipes/cauliflower-potato-and-pea-curry

I make veggie burgers: put onion, red pepper, and Portobello mushrooms in a food processor, add spices, an egg and breadcrumbs, mix well and then bake in patties until cooked, then broil for 2 minutes on each side so they have a nice crust on the outside. Unfortunately I don't like beans or I would add them too. Sometimes I add shredded cheese or just serve with a slice of cheese. I wrap them individually and freeze. By the time I've chopped and mixed everything it always takes me longer than I would expect but it makes a convenient meal for reheating.

http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

I really liked the above recipe but I tripled the amount of spices called for (though also had almost 2lbs of eggplant and 30oz of tomatoes too) and add a good bit more salt too.

I make a pasta salad with tortellini, chickpeas, greens, tomato, tofu, and whatever else is around--this week it was asparagus, peppers, and corn. Eat it warm or cold.

This is a really delicious chickpea dish:
http://www.saveur.com/article/Recipes/Chickpeas-with-Tomatoes-and-Sweet-Peppers

Also, you could make the famous DCUM skillet gnocchi that was going around this board a while ago:
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Vegetarian casseroles from Martha Stewart:
http://www.marthastewart.com/359926/vegetarian-casserole-recipes/@center/852566/vegetarian-recipes#359926

Eggplant roll-ups:
http://www.epicurious.com/recipes/food/views/Eggplant-Rolls-Filled-with-Basil-and-Cheese-12755

Peanut and sesame noodles, a big quinoa salad, ratatouille (sp?)

Anonymous wrote:When you say "batch" cooking, you mean things you can freeze as well or just make large portions?

Both. We need recipes that I can make on Sunday night that will last through at least Wednesday or Thursday (frozen or fresh).

I once made a tofu sloppy joe mix that was awesome, easy and freezable. Fried rice, risotto, Spanikopita.

I'm in love with onion, navy beans, diced tomatoes and spinach sautéed and finished with some lemon.

When you say "batch" cooking, you mean things you can freeze as well or just make large portions?

Anything Indian. Lots of dal options: lentils (red or yellow). You can do spinach curries as well.

I make vegetarian chili. Cut up 1 onion and 1 red pepper, sautee for a bit, then add in some beans, broth, and a can or two of diced tomatoes. Season to taste. Let cook for an hour. Voila! It freezes nicely too.

What are your favorite recipes? Not crazy about pastas. I've gotten bored with spinach & feta quiche and brown rice/walnut/cheese/broccoli casserole.

TIA!