squash & black bean burritos

1 big butternut squash [about 2 lbs]

2 red bell peppers

1 bag of spinach

1 head of garlic

a good-sized knob of ginger

olive oil, butter

salt & pepper

1 big can of black beans

big tortillas, or pita bread halves

cheese, hot sauce, avocado etc.

preheat to 400.  butter a roasting pan.  chop the squash into thinnish slices, slice the peppers into strips, peel the garlic cloves. layer them in the pan, douse in olive oil, salt ans pepper.  roast for about 1 hour or until everything is squishy and wonderful.

meanwhile, melt a lot of butter in a big skillet.  mince the ginger, saute.  add spinach, cook until wilted/melted.  rinse & drain beans, add to spinach, cook until warm.  grate or slice cheese onto tortillas/into pita bread, spoon in roasted vegetables and beans & spinach.  add condiments and stuff as desired

broccoli red pepper curry soup

4 biggish units of broccoli

8 cups water

4 red bell peppers
1-2 big cans of chickpeas

1 big can of tomato puree

2 regulation-sized cans of coconut milk

butter

onions, garlic

curry powder, garam masala

stock substance

chop aliums, saute in butter in a big soup pot.  when they're basically done, add enough curry-type spices so it's sort of pasty and the onions are coated in it, keep cooking until it smells fabulous.  chop broccoli fairly finely, add to pot, stir about.  chop peppers, do the same.  add tomato, beans, coconut milk, water, and stock stuff, mix it up, simmer until it's soupy and delicious.  puree if you're feeling fancy.

Cut the stem in bite sized pieces and cut the florets into smaller pieces.

Place the broccoli in a pot with the water and stock cube.

Cook the broccoli until soft.

Meanwhile, if using fresh red bell pepper, remove the seeds cut into bite sized pieces and saute in a bit of oil.

Add the sautéed bell pepper to the soup and a dash of cayenne pepper.

If using the paprika paste instead of the bell pepper, add the 2 tablespoons of paprika paste to the broccoli.

When the broccoli is soft, puree the soup to a smooth consistency. Add the remaining ingredients and blend a little further.

Add the nutmeg and season to taste with salt and pepper if needed.

tahini lemon rice & beans

2 bunches fresh kale/2 bags frozen kale

2-3 small or 1 large can black beans

5-1000000 garlic cloves

rice
Shredded carrot

butter

avocado

nuch

cheese

8 tbsp soy sauce

8 tbsp tahini

4 tbsp lemon juice

4 tbsp rice vinegar

4 tbsp worcestershire sauce?

4 tbsp water

4 tbsp olive oil

start a cooker-ful of  rice. chop garlic and [fresh] kale. heat butter in a big-ass cooking pot and add garlic, add kale when garlic is done. When kale starts wilt/melt, add beans (drain and rinse those fuckers) and heat through. mix all the sauce stuff, add to kale and beans, stir, turn off heat and cover until rice is finished cooking.

When rice is finished, add it to the pan and toss to coat. serve with shredded carrot, avocado, nuch, cheese, whatever's sexy