1. 1 Non Soccer Mom July 5, 2009 4:20 pm

   My personal fave, and way easy, is to make a veggie soup – basically whatever veggies you like, but I like carrots, celery, tomato chunks, potatoes and squash, with a whole grain like barley, brown rice or quinoa (keen-wa), and season however you like (I personally like a few cloves of chopped garlic and most of a bunch of chopped cilantro). This is somewhat Tex-Mex (regional Mexican variation, not true authentic Mexican food), but definitely tasty! Also, use less water to make it more hearty and less broth-y, if you want to feel fuller.

2. freeyour July 5, 2009 4:20 pm

   I could list specific recipes I have come up with or modified or whatever for days but that would take time I don’t have so here are some good places to find great recipes:http://www.vegandad.blogspot.com/ (A favorite of myself and many friends, though sometimes you might need to add more spices because some of the stuff is a little bland but all really good)http://veganlunchbox.blogspot.com/ (wish she had made my school lunches as a kid that stuff looks awesome and tastes great)http://www.theppk.com/ (makers of great cookbooks especially the Veganomicon, which is worth getting plus I like the name and the music associated with post punk)http://veganyumyum.com/ (haven’t tried the stuff yet but it all looks really good and the recipes look really solid)
   These should help out a lot but if you are looking for some specific recipe feel free to PM me and I can help you create one or find one I have somewhere!
   (just a quick note on parmesan cheese or Parmagianno Reggiano (proper name), it is not even vegetarian because it is made with animal rennet so watch out for that if you use that recipe as well as watch out for it in pesto and that stuff in the green bottle with the krapt food logo on it is probably not too be trusted either probably not real or has loads of chemicals for shelf stability!)

3. Rose Marie Cabrera July 5, 2009 5:43 pm

   Ingredients
   1 9-oz. package frozen cut green beans
   1/2 of a 16-oz. package frozen cauliflower
   1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
   1/2 cup chopped onion (1 medium)
   1/2 cup sliced celery (1 stalk)
   1/4 cup regular barley
   1 clove garlic, minced
   1/4 tsp. ground black pepper
   3 cups reduced-sodium chicken broth
   1-1/2 cups reduced-sodium vegetable juice
   1/4 cup purchased pesto (optional)
   Finely shredded Parmesean cheese (optional)
   Directions
   1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
   2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.
   Nutrition Facts
   Calories 81, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 520, Carbohydrate (g) 17, Total Sugar (g) 7, Fiber (g) 3, Protein (g) 4, Vitamin C (DV%) 56, Calcium (DV%) 7, Iron (DV%) 8, Starch (d.e.) .5, Vegetables (d.e.) 2, Percent Daily Values are based on a 2,000 calorie diet

4. sk8mark July 5, 2009 10:35 pm

   This is stir fried vegetables.
   INGREDIENTS
   2 eggplants
   2 zuccinies
   1 can of tomato sauce
   1/4 cups of olive oil
   1/4 cups of Worcestershire sauce
   A dash of soy sauce
   Adash of Hot pepper sauce
   INSTRUCTIONS
   Chop all your vegetables,then put them all into a frying pan.Add the tomato sauce then the olive oil,the Worcestershire sauce,the soy sauce,and finally the Hot pepper sauce.
   Then fry for about 15 to 20 minutes.
   This goes great with some rice.

5. Jycm July 5, 2009 10:59 pm

   feel free to go to this site:
   http://www.freewebs.com/kittu2008

6. CC July 6, 2009 3:37 am

   soups
   sallads
   pies
   pizza

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