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Ooooh! Sounds good. Do you care to post that recipe (or send it via DM)?
I'd be happy to.
1 Tbs. vegetable oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 1/2-inch chunks
2 heaping cups (peeled, 1/2-inch chunks) butternut squash
2 large carrots, peeled and cut into 1/2-inch dice
14- to 16-oz. can diced tomatoes, undrained
2 tsp. ground cumin
1 tsp. ground turmeric
2 tsp. garam masala
15 1/2-oz. can chickpeas, rinsed and drained
1 cup couscous, preferably whole wheat
1/4 cup chopped fresh flat-leaf parsley
3 to 4 scallions (white and light green parts), chopped
Directions
In soup pot, heat oil over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Add potatoes, squash, carrots, tomatoes and barely enough water to cover. Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes. Add chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 minutes.
Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water. Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork
2 tsp. canola oil
1 cup chopped onion
3 cloves garlic, minced
2 cups diced uncooked potatoes
1 tsp. peeled, grated fresh gingerroot
1 Tbs. curry powder
1/2 tsp. ground cumin
16-oz. can diced tomatoes
16-oz. can chickpeas, rinsed and drained
3/4 cup water or tomato juice
1/2 of 10-oz. box frozen spinach, thawed
2 cups chopped cauliflower
1/4 tsp. salt
1/4 tsp. cayenne pepper
Directions
In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes.
Add curry powder and cumin and cook 1 minute, stirring.
Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach.
Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.
Hey guys--I'm from the "meat-eaters" side but welcome! I can so relate to your way of thinking just haven't got the "do it" yet! I am not into meat so much but hubby still is and probably will always be into it! But hey, hope this thread takes off like my thread did "what's for dinner"!! I don't see any reason it shouldn't! I'm by your side here!
I made "empty the refrigerator" chili last night and it was so good. I needed to use up some carrots and celery that were getting on, and I haven't been to the store for over a month so this is one of the few things I could make.
My basic chili is "quick," made with canned goods. One can each pinto beans, dark red kidneys, chopped tomatoes, and the small can of tomato paste. One cup dry brown TVP chunks rehydrated (= 1 lb cubed "meat"). Two large stalks of celery, two carrots, one large onion, chopped. Chili powder, pepper, salt.
I didn't have an onion (said I had to go to the store ) so I used a tbsp minced onion. And I had a couple of cups leftover cooked brown rice so I dumped that in too. And that was magic. This is the best chili I've ever made. The rice combined so well, and adds texture and nice flavor. I'm going to add brown rice from now on. Only wish it didn't take so long to cook up front. I usually make my quick chili on the spur of the moment. Takes about 15 minutes to prepare (plus 1/2 hour simmer then short "rest").
One medium eggplant, cubed (about 2 Cups)(salt it before cooking to remove the bitterness)
4 cloves of garlic, chopped
Olive Oil - enough to saute the eggplant and garlic
One medium zucchini, cubed (about 2 Cups)
1 can white beans
1 Cup tomatoes, chopped (we try to use grape tomatoes and just chopped them in half)
Herbs or spices as you like - we use 1/2 tsp fresh rosemary
Saute the eggplant and garlic, in the olive oil, over medium heat. Once the eggplant is soft (not mushy), add the zucchini. Cook, stirring occasionally until the zucchini is soft. Add the beans and the tomatoes and stir everything together. You may need to add a little extra water (I added about 1/4 Cup) to finish cooking the dish.
This makes 4 generous servings (totalling of 1400 calories and 48g of protein).
Hey guys--I'm from the "meat-eaters" side but welcome! I can so relate to your way of thinking just haven't got the "do it" yet! I am not into meat so much but hubby still is and probably will always be into it! But hey, hope this thread takes off like my thread did "what's for dinner"!! I don't see any reason it shouldn't! I'm by your side here!
Thanks! I for one have already gotten some great ideas.
Kele--thanks for posting the two recipes. I will be trying them soon!
Made a pumpkin quiche tonight. Very easy and good. I'm going to use the left over pumpkin in the morning for pumpkin muffins (my favorite!).
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But hey, hope this thread takes off like my thread did "what's for dinner"!! I don't see any reason it shouldn't! I'm by your side here! 
) so I used a tbsp minced onion. And I had a couple of cups leftover cooked brown rice so I dumped that in too. And that was magic. This is the best chili I've ever made. The rice combined so well, and adds texture and nice flavor. I'm going to add brown rice from now on. Only wish it didn't take so long to cook up front. I usually make my quick chili on the spur of the moment. Takes about 15 minutes to prepare (plus 1/2 hour simmer then short "rest").
