Home-Style Squash and Pinto Beans

Home-Style Squash and Pinto Beans
Makes 4 servings; Vegan

1/4 cup vegetable broth (or more, as needed, for sautéing)
1/2 cup diced onion
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2-inch thick)
1 cup sliced zucchini (1/2-inch thick)
**1 cup sliced patty pan squash (1/2 inch thick-I added this to the origianl recipe)
1/2 cup fresh or frozen corn kernels (I omitted)
1 16-ounce can pinto beans, drained, or 1 1/2 cups cooked pinto beans
1 14.5-ounce can diced tomatoes, undrained, or 1 1/2 cups freshly chopped tomatoes plus 1/2 cup tomato juice, water, or vegetable broth
3 fresh thyme sprigs
2 cups cooked brown rice, couscous, or pasta

1. Heat broth in a large skillet over medium-high heat. Add onion, jalapeño, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes.

2. Discard thyme. Serve over rice.

NOTE: Spoon leftovers into a dish and let them cool to room temperature. Cover and refrigerate for up to two to three days.

Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. This recipe contains 12 grams of fiber and less than two grams of fat. Serve with a salad and fruit wedges.

Per serving (1/4 of recipe): 268 Calories; 1.9 g Fat; 0.3 g Saturated fat; 6.4% Calories from Fat; 0 mg Cholesterol; 11.6 g Protein; 53.6 g Carbohydrates; 5.6 g Sugar; 11.9 g Fiber; 323 mg Sodium; 91 mg Calcium; 3.4 mg Iron; 14.9 mg Vitamin C; 270 mcg Beta-Carotene; 1.6 mg Vitamin E

This recipe is from the NEW BOOK

Found: The Cancer Project

Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.) My tortillas didn't come out exactly round, but Bruce and the boys LOVED them anyways....

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!

Summer Veggies and Chickpeas with Purple Carrot Juice

Summer Veggies and Chickpeas with Purple Carrot Juice
Vegan; 30 minutes or fewer; Serves 4

On Saturday, some friends and I gave a presentation for VegSurvival 101. For the dish, I prepared this to show that you use what you have on hand and to think outside the box. Food is an art and that it doesn't have to be a chore to make dinner for your family. The presentation was a success, with the attendees feeling better about how easy it is to stick to a vegetarian/vegan/plant-based diet. Enjoy the jewel tones of this dish and add what you have on hand. I wanted to use quinoa, but had to substitute pearl barley-just getting back from the store-and realizing I was out...

1 cup quinoa
1 cup purple carrot juice
1 cup water
2 tablespoons olive oil (use vegetable broth if your watching your oil intake)
4 mini sweet peppers, sliced in half moon (I used yellow, orange and red)
1 tomato
5 cremini mushroom, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced-I zested mine (if going with ground ginger, use 2 teaspoons)
**2-3 teaspoons of dried thyme
**2-3 teaspoons of dried lemon peel
**Add crushed red peppers for added heat or try dried Thai peppers

**With the purple carrot juice being so tasty, you may need to add more spice to the dish for added flavor.

1. In pan add quiona, purple carrot juice and water. Bring to a boil and cook until tender and liquid is absorbed.

2. Meanwhile, in a large skillet, heat oil (enough to coat the pan). Add garlic and ginger, sauté for 30 seconds. Next, add the peppers and mushrooms, continue to sauté for 3 minutes or until mushrooms are brown and peppers are tender. Add squash, zucchini and chickpeas and sauté for 5 minutes or until heated through, adding the lemon peel and thyme until fragrant.

3. Combine the quiona mixture with veggies and serve. Enjoy with some crusty bread, toasted with some earth balance, sprinkle some garlic powder and rosemary.