I forgot two!
1. Yellow split pea chowder and
2. Sweet potato and black bean enchiladas
Fit Mommy> I use Veganomicon; Vegan with an Vengeance; the Garden of Vegan series and whichever cookbooks I can get at the library! I also like the recipes at http://www.wheatfreemeatfree.com alot.
dry pasta enough for 4 people (I use gf penne or spirals)
1 medium onion chopped
4 links of veggie sausage sliced (I use spicy tempeh)
1 T olive oil
1 14 oz can of pumpkin puree
salt and pepper
Boil the pasta. While it is cooking in a large saucepan on medium heat saute the onion and "sausage" until onions are translucent. Add the pumpkin and salt and pepper to taste and simmer for about 5 minutes. The sauce can be quite thick so thin it out with veggie broth or pasta water. Drain pasta and toss together. You can serve with parmesan (veggie or otherwise) on top.
Chickpea Broccoli Casserole
3 16 oz cans of chickpeas
1 large onion thinly sliced
3 large grated carrots
1 head of broccoli cut into florets
2 T chopped chives
1/2 C oats or bread crumbs
3 T olive oil
1 C veggie broth or water
1 tsp salt
preheat oven to 350. Mash chickpeas for about 2 min. You want them smushed but not creamy. Add the veggies; the oats; the olive oil; and the water and salt. Transfer to a 9X13 inch casserole dish and press mixture firmly down. cover with foil and bake for about 45 min then uncover and bake another 15 min.