Category: Recipes.

What you need:

• 2 cups of cooked black beans
• 1 cup of cooked garbanzo beans
• 1 cup of chopped carrots
• 1/2 cup of chopped onions
• 4 cloves of garlic, chopped
• 1 block of firm tofu
• 3 cups of tomato sauce
• 1/2 cup of water
• 1 tablespoon of curry
• 1 teaspoon of cayenne pepper
• 2 tablespoons of olive oil
• Salt, to taste

What you do:

• Drain the tofu, and crumble into pieces. Set aside.
• Heat olive oil in a pot, and sauté onions, garlic, carrots, and curry powder together for 3-4 minutes.
• Add in beans, tomato sauce, water, cayenne pepper, and tofu.
• Bring to a boil, then reduce heat and simmer for 40-45 minutes.
• Add salt to taste. Optional: Add a pinch of cheese. Makes the perfect on-the-go lunch!

• 1 Acorn squash
• 3 tablespoons of olive oil
• 1 cup of whole wheat couscous
• 1 cup of small white beans (chickpeas work great too!)
• 3 tablespoons of shredded Parmesan cheese (goat cheese works great too!)
• 3 tablespoons of chopped onion
• 3 cloves of chopped garlic
• 1 teaspoon of oregano
• Salt and pepper to taste

• Pre-heat oven to 400 degrees
• Wash squash and cut it in half
• Scoop out seeds from the inside with a spoon
• Make 5-10 slits on each half of squash with a knife
• Rub 1 tablespoon of olive oil into each half, sprinkle with salt
• Place squash on a baking sheet
• Put in oven and then pour 1/4 cup of water onto the bottom of the pan (it’s easier once it’s already into the oven)
• Cook for 45 minutes or until soft
• Meanwhile, cook couscous and beans according to package directions
• When couscous and beans are finished cooking, mix together
• Heat one tablespoon of oil in separate saucepan and saute chopped onions and garlic
• Add couscous and beans and then season with oregano, pepper and a pinch of salt
• Once squash is finished cooking, remove from oven and mix the insides with a fork
• Add couscous and bean filling
• Top with Parmesan (or goat) cheese
• Place in oven again and bake for an additional 5-10 minutes until cheese melts to perfection
• Enjoy!

What you need:

• 1 large eggplant
• 1 cup of tomato sauce 
• 1/2 cup of pesto (see recipe here) 
• 1 cup of shredded mozzarella 
• 1/8 cup of grated parmesan cheese 
• 1/4 cup of bread crumbs 
• 1 teaspoon of paprika
• Salt and pepper 
• 2 tablespoons of olive oil 

What you do:

• Preheat oven to 400F.
• Slice the eggplant in 12 rounds, around 1 inch thick.
• Lightly season each eggplant piece with paprika, salt, and pepper
• On an oiled baking pan, bake eggplant  rounds for about 15-20 minutes, until they brown around the edges.
• When ready, remove eggplant from the oven and allow to cool.
• Place 6 eggplant rounds in a baking dish, and evenly layer each round with mozzarella, tomato sauce, and pesto.
• Then place the remaining 6 eggplant rounds on the layered eggplant, and layer once again.
• After layered, finish off by sprinkling breadcrumbs and parmesan. 
• Bake for 20-25 minutes on 400F. Enjoy!