Sweet-Potato Cauliflower Curry

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp garam masala

3 medium sweet potatoes, peeled and cubed
1 head cauliflower, broken into bite-sized florets
1 can fire-roasted diced tomatoes, with juice
2 cups vegetable broth
1 jar curry simmer sauce
2 cups frozen peas
1/2 bunch cilantro, chopped

Heat the garlic in the olive oil until just golden.  Add the garam masala and stir for another minute, then add sweet potatoes and cauliflower.  Dump in the tomatoes, vegetable broth and curry sauce.  Cover and cook for 25-30 minutes, or until the sweet potatoes are soft.  Add the peas and cilantro.

Top with tamarind sauce (recipe follows):
1 Tbsp tamarind paste
2 Tbsp sorghum molasses (or other liquid sweetener)
1 tsp soy sauce
1/4 tsp cumin

Lentil Shepherd's Pie

1 package Trader Joe's steamed lentils (or 1 can, or 2 cups cooked)
1 tsp curry powder

Mix and spread in the bottom of a casserole dish.

1 Tbsp olive oil
1 zucchini, sliced
4 oz. shiitake mushrooms, chopped

dried sage
salt

4 cups spinach, chopped

Heat the olive oil over medium high heat.  Add the zucchini and mushrooms, sage and salt and cook until the zucchini is translucent.  Add the spinach and stir until wilted.  Spread on top of the lentils.

1 package Road's End shiitake mushroom gravy
1 cup water

Combine, bring to a boil.  Spread over vegetables.

4-5 potatoes, baked or boiled
1/4 cup Greek yogurt
2 Tbsp garlic hummus
1 Tbsp olive oil

Puree and spread on top of the casserole.  Bake at 400 degrees for 40 minutes.

Make-Ahead Pinto Bean Burritos

I was inspired by this post, so I attempted my version this weekend.  I get the husband seal of approval on these.

1 Tbsp olive oil
1/2 cup diced onion
1 can pinto beans, drained
1 can black beans, drained
1 can roasted green chiles, drained
1/4 tsp each chipotle powder and ancho chili powder
1/4 cup salsa

Heat the olive oil over medium heat.  Add the onion and cook for 3-5 minutes.  Add everything else, stir to heat through.  Use a potato masher or stick blender to partially puree the mixture.  Remove from heat.

1/2 tube soyrizo, crumbled
1/2 bunch cilantro, minced

Add to the bean mixture and stir to incorporate.

8 tortillas
shredded cheddar cheese
nonfat plain Greek yogurt (optional)

Heap a little of the bean mixture in the tortilla.  Top with cheese and yogurt.  Roll the tortillas up, wrap in foil and heat at 400 degrees for 15 minutes right away or freeze.