Vegetarian

By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.

1 1/4 cups / 10oz / 300g halved cherry tomatoes

2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs 
 (I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked

This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.

Ingredients

1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths

1 tablespoon olive oil or canola oil

2 Cups quinoa, rinsed (red or white)
6 cups low sodium vegetable broth
1/2 cup fresh cilantro chopped
1/4 cup olive oil
1 medium onion, chopped
3 tsp. ground cumin
1 1/2 tsp. cinnamon
1 tsp. coriander

 Ingredients

-Goat Cheese- small container

-Tuscan bread or sourdough bread- sliced

-jarred red peppers

Vegetarian Turkey Roast and Stuffing

Stuffed Nut Roast
The Roast:
olive oil
waxed paper or parchment paper
1 1/2 cups ground pecans
1 1/2 cups ground raw cashews
1 cup bread crumbs
1/2 cup quick cook oats
2 cups finely chopped celery
1 cup finely chopped onion
1/2 cup nutritional yeast
2 tbsp. poultry seasoning
2 or 3 dashes of soy sauce
black pepper to taste