Vegetarian Pasta

2 cups cooked red beans

2 Tbs olive oil, plus more for brushing vegetables
2 Tbs apple cider vinegar
1/2 lb bowtie pasta
4 Tbs chopped fresh parsley
Salt and pepper to taste Italian vinaigrette dressing
1 small onion
3 large tomatoes
2 large zucchini
3 Tbs chopped fresh basil

Mix together the beans, 2 tbs olive oil, and vinegar, and refrigerate for several hours or overnight.

Cook the pasta, drain it, and rinse until cool. Toss the pasta with the bean mixture. Stir in the
parsley, salt and pepper, and enough vinaigrette to moisten. Refrigerate until needed.

Parboil the onion. Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch
chunks. Brush the vegetables with olive oil and place on skewers. Grill, turning often, until lightly
charred. Chop the vegetables, toss them into the pasta salad, add the basil, and serve.

Bean Enchiladas
5 small potatoes, cubed
1 1-lb. can beans of choice, drained and rinsed
3 cloves garlic, pressed
1 tsp oregano or cilantro
1 tsp cumin
Salt to taste
12 corn tortillas
8 oz. fat free cheddar cheese, shredded
10 oz. enchilada sauce, picante sauce, taco sauce, whatever (I used canned green enchilada
sauce because that is what I had on hand)

Boil potatoes in just enough water to barely cover them. When they are about half done, add the
beans, garlic, oregano, cumin, and salt. Boil vigorously to reduce the water a bit and finish
cooking the potatoes.

When potatoes are done, pour off water into the sauce of choice. Put 2 tablespoons or so of the
bean and potato mixture on a tortilla, roll and place in a baking pan. I softened each tortilla with
warm water, but dipping them in warmed sauce would work too. When finished rolling tortillas,
pour sauce over enchiladas and sprinkle with shredded cheese. Place in oven till cheese is
melted. Remove from oven and eat with salsa or pico de gallo.

Onion would have been good in these also,

Black Bean Lasagna

Bean Layer:
2 cups dried black beans, rinsed, soaked at least 6 hours, and drained
1 large red bell pepper, roasted, peeled and seeded
1 large yellow bell pepper, roasted, peeled and seeded
3 mild jalapeno peppers, roasted, peeled and seeded
1 large red onion, quartered
4 garlic cloves, halved lengthwise
1/4 cup fresh cilantro leaves
12 very ripe, fresh medium tomatoes or Roma plum tomatoes, peeled and chopped
1 Tbs freshly grated lemon rind
1 Tbs Mexican seasoning blend or 1 Tbs chili powder and 2 tsp ground oregano
2 tsp ground cumin
1/2 tsp cayenne pepper, or to taste
Kernels from 4 ears fresh corn

Cheese Layer:
2 cups cottage cheese
9 ounces extra-sharp Cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1/3 cup plain yogurt

Remaining Assembly:
1 1-pound package lasagna noodles
1/3 cup freshly grated Parmesan cheese

Put the beans in a deep saucepan with water to cover to twice their volume. (If canned, rinse and
set aside.) Bring the water to a boil, cover, and let simmer for 1 hour. Let cool, then drain.

In a food processor or blender, process the red, yellow, and jalapeno peppers, red onion, garlic
and cilantro leaves to finely dice. Take care not to over-process into a paste. (Basically, I just
chopped them up, not owning a food processor.)

Place the tomatoes in a large skillet and heat gently, stirring to break them down. Add the pepper
mixture and stir to blend. Sprinkle with lemon rind, Mexican seasoning (or chili powder and
oregano), cumin and cayenne. Mix well. Cover and let simmer over low heat for 15 minutes.
(Since I used cold canned beans and corn, I added them before simmering.)

Transfer the tomato mixture into a deep saucepan or Dutch over, and stir in the corn and beans.
Cover and let simmer 5 minutes. In a medium bowl (ok, this required what I consider a large bowl,
just to warn you), combine the cottage, Cheddar and Monterey Jack cheeses. Add the yogurt and
stir to blend. Prepare the lasagna noodles according to package directions. Preheat the oven to
350 degrees F.

Spoon one-fourth of the black bean mixture over the bottom of a 12x8x3-inch baking pan. Cover
with a layer of lasagna noodles. Spoon another fourth of the bean mixture on top and cover with a
layer of the cheese mixture. Sprinkle with a third of the Parmesan cheese and cover with another
layer of noodles. Repeat. Cover with a final layer of noodles. Top with the remaining bean mixture
and sprinkle with the last of the Parmesan. (I used a 13x9x2 pan, and ended up with one bean
layer, topped by noodles then cheese, then another bean layer and the Parmesan. If you have it,
try to use the deeper pan - you'll end up with leftover parts if you don't.) Cover with foil and bake
50 minutes. Remove the foil and continue baking 7 minutes, until the cheese
Spicy Bean Burritos
3 Tbs olive oil
4 cups black beans, soft and cooked
2 cups rice, cooked
3 green onions, well chopped
4 garlic cloves, well chopped
1 medium red pepper, well chopped
2 tomatoes
1 bunch spinach, cleaned and chopped
2 hot peppers, crushed
4 tortillas
2 cups shredded jack cheese
Salt and pepper to taste

In a frying pan, add the olive oil; when hot, add the onions,
garlic, and hot peppers. Cook until the onions are
translucent. Add the spinach and cook until the spinach
softens and begins to cook down into the mixture. Lower
the heat and add the black beans.

As the bean mixture is simmering, soften the tortillas. If you

have a gas stove, simply rest the tortilla on the flame (be
careful not to burn it) and turn it over. If you have an electric
stove, place the tortilla in a frying pan and press on it with a
paper towel so you don't burn your hand. Spin the tortilla in
the pan, turning it over occasionally.

When the tortilla is soft, place it on a plate and place the

bean mixture, the rice, and the tomatoes into the center.
Bring the sides together over the beans and fold the ends
up. Turn the burrito over with the seam down and serve with
salsa.

Vegan Lasagna
2 cups cooked brown lentils
1 chopped onion
1 cup tomato puree
2 Tbs tomato paste
1 cup frozen mixed vegetables
1 cup chopped zucchini
1/2 tsp salt
Any herbs you like

Saute onions, stir in everyting else and cook gently for 10 minutes.

Cheese
Whizz in blender or food processor:

1 cup sunflower seeds or cashews

1 cup water
1/2 tsp salt
2 cloves garlic or 1/4 tsp garlic powder
1 red capsicum
1 small onion
2 Tbs lemon juice

Place a layer of vegetable mixture, a layer of lasagne noodles and a layer of cheese. Continue
until all ingredients are used. End with cheese layer. Bake for 30 minutes at 180 degrees C or
350 degrees F. Leave to stand for 15 minutes. Eat and enjoy.

Veggie Burritos
Marinate the vegetables for four hours to give them a richer,
more intense lime flavor.

1 tsp grated lime peel

1/3 cup lime juice
2 Tbs distilled white vinegar
1 Tbs honey
2 tsp Dijon mustard
1 tsp ground cumin
2 cloves garlic, minced or pressed
1 fresh jalapeno chile, seeded and minced
1/2 cup sliced green onions
2 Tbs minced cilantro
1 1/2 cups fresh-cut yellow or white corn kernels
or 1 pkg. (about 10 oz.) frozen corn kernels, thawed
2 cups cooked (about 1 cup dry) red kidney beans, drained
and rinsed
1 medium size cucumber (about 8oz.), peeled, seeded, and
finely chopped

8 warm tortillas, store-bought or make your own

To prepare lime marinade, in a nonmetal bowl, stir together

lime peel, lime juice, vinegar, honey, mustard, cumin, garlic,
and chile. Pour into a large (1 gallon) heavy-duty resealable
plastic bag or large nonmetal bowl. Add corn, beans,
cucumber, onions, and cilantro. Seal bag; rotate to mix
vegetables (or mix vegetables in bowl, then cover airtight).
Refrigerate for at least 20 minutes or up to 4 hours; rotate
bag (or stir vegetables in bowl) occasionally. Scoop out corn
mixture with a slotted spoon; drain (discard marinade), then
divide equally among tortillas. Roll up tortillas to enclose
filling. Makes 8 servings.