Thug Kitchen's roasted broccoli and chick pea burrito...I'm making it today. Just a heads-up that the website is sort of R-rated. But the recipe is delicious.

Ratatouille (Alice Waters' recipe is fantastic)

Tofu with veggie stir fry

Quinoa salad with black beans and avocado

thanks for the fantastic suggestions! you guys rock!

A recent favorite: chop a head of cabbage, saute in coconut oil with curry powder and fresh minced ginger and tofu if you want some protein. Serve over grain or not, with kimchi or not.

Saute lots of garlic with broccoli in olive oil, salt and pepper over pasta.

Saute chopped onions then add potatoes, kale, tomatoes and curry; cook for about 15 minutes until desired firmness. Can serve with a grain; tempeh is another option.

Stewed tomatoes and okra over rice, chickpea curry over rice.

North African Spiced Carrots

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 cup water
2 TBSP lemon juice
1/8 tsp salt, to taste
3 cups sliced carrot (4 medium-large)
1 lemon, zest of
1/4 cup chopped parsley

Directions
Heat oil in large non-stick skillet over medium heat.
Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
Add water, lemon juice and salt.
Bring to a simmer.
Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
Stir in parsley and lemon zest.
Serve hot or at room temperature.

NOTE: You can also include other veggies such as cauliflower, green beans, peas, peppers, mushrooms, etc.

Green Bean Bits with Crispy Garlic

1 lb green beans
5-6 cloves of garlic thinly sliced
2 tablespoons canola or olive oil
Salt and pepper to taste

Heat a fry pan over medium high heat. Add oil. Add garlic and a pinch of salt. Watch VERY carefully as garlic can quickly burn. Wait until garlic is golden and then add the cut green bean bits. Sauté over medium high heat until green beans are tender and slightly blistered, about 5 minutes.

Roasted broccoli. I think our recipe is from Alton Brown. Toast some breadcrumbs (we use panko), chop a head of broccoli into bite-sized pieces (chop the stalk finer), toss with olive oil and minced garlic and the breadcrumbs, roast 10-20 min at 450F. (I honestly don't remember the exact time, plus some prefer their broccoli more or less cooked.) After it comes out of the oven, optionally add grated cheese. We like a strong cheddar.

http://projects.washingtonpost.com/recipes/2013/02/20/spicy-chickpea-and-sweet-potato-stew/printer/

1. Portobello mushroom burger. Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.
2. Spring greens with butternut squash. Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.
3. Asparagus, tomato and red pepper French bread pizza. Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.
4. Grilled vegetable kebabs. Marinate cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers in Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.
5. Asparagus with almonds. In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve topped with roasted sliced almonds.
6. Italian vegetables with pasta. In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.
7. Honey-glazed sweet potatoes. Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
8. Corn and barley salad. In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.
9. Fresh vegetable soup. In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Sauté until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled) and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
10. Vegetable pita pockets. In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds.

Curried vegetable couscous
4-inch piece celery stalk, cut into 1-inch pieces
4-inch piece carrot, peeled and cut into 1-inch pieces
1/2 yellow onion, coarsely chopped
1/2 red bell pepper, seeded and coarsely chopped
1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced
1 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 cup whole-wheat (whole-meal) couscous
2 cups vegetable stock or broth
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (fresh coriander)
Directions
In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don't puree. Set aside.
In a large nonstick saute or frying pan, heat the olive oil over medium heat. Add the minced vegetables and saute until they begin to soften, about 3 minutes. Add the curry powder and saute until fragrant, about 1 minute longer.
Add the couscous and stock and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 5 minutes, remove from the heat.
Uncover and fluff the couscous with a fork. Add the salt and cilantro and toss to mix. Transfer to a serving bowl and serve immediately.

Cauliflower Pizza Crust


1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
pizza sauce
toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Fahrenheit.Spray a cookie sheet with non-stick spray.In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.Place under a broiler at high heat just until cheese is melted.

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To make Riced Cauliflower

1- 16 ounce bag frozen cauliflower florets.I use a 2-qt covered dish and microwave the cauliflower (Don't add water) until it is cooked, 8 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.Use a food processer if you don’t have a ricer.Store covered and refrigerated until use.

Note: You can use a head of raw cauliflower to make your riced cauliflower. Simply process/rice the head prior to cooking in the microwave.

Crispy Zucchini and Potato Pancakes

2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside

Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

Coconut chickpea curry, maybe with spinach thrown in for something green.

Sweet potato hash with kale and onions. I like mine with sausage or bacon if you want a bit of meat.

Veggie/pumpkin chili.

Minestrone soup.

Bored and inspired, and desperately in search of some fairly simple, mostly vegetable recipes (maybe eaten over brown rice or something). Any suggestions?