52. Penne with Mushrooms and Artichokes

Ingredients:
6 oz multigrain penne pasta
1 Tbsp extra virgin olive oil
8oz sliced white mushrooms
1 onion, chopped
3 cloves garlic, minced
1 pint cherry tomatoes
1 can artichoke hearts, drained and chopped
1/4 cup pesto
4 tsp grated Romano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add the penne and cook per the package directions. Drain.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 7 to 8 minutes or until the mushrooms have released their liquid and start to brown slightly. Add the garlic and cook for 1 minute longer. Stir in the tomatoes and artichokes and cook for another 1 to 3 minutes or until the tomatoes just begin to soften.
Add the pasta and toss to combine. Remove from the heat and stir in the pesto.
Divide among 4 bowls and top each with 1 teaspoon of the cheese.
Serves 4.
http://recipes.prevention.com/Recipe/penne-with-mushrooms-and-artichokes.aspx

51. Roasted Baby Potatoes, Mushrooms and Onions

Ingredients:
15-20 baby potatoes

1/2 sweet yellow onion, cut into chunks
10 button mushrooms, quartered
1-2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Several stalks of asparagus, wooden ends removed and cut in half
Parmesan cheese, shredded

Directions:
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat a pot of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork tender. Remove from the heat and drain water. Combine the baby potatoes, onion, and mushrooms together with the olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.
Place into the oven and roast for 20 minutes. Remove from the oven and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender. Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately.
Serves 4.
http://www.fortheloveofcooking.net/2012/01/roasted-baby-potatoes-mushrooms-onions.html

50. Chile Relleno Bake

Ingredients:
6 oz grated cheddar
6 oz grated jack cheese
5 eggs
1 tsp salt
1/3 cup flour
1 2/3 cup whole milk
3 large poblano chiles, roasted, peeled and coarsely chopped
½ cup tomatillo salsa

Directions:
Spray a 2-quart baking dish with cooking spray and preheat the oven to 350. 

Place ¾ of the grated cheese in the bottom of your baking dish.  Place the chopped chiles over the cheese.
Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles. Sprinkle the remaining cheese over the top and then drizzle with the salsa.  Bake for 45 - 55 minutes or until the center is set.  Cool and cut into wedges.
Serves 4.
http://circle-b-kitchen.squarespace.com/food-and-recipes/2011/1/9/meatless-monday-chile-relleno-bake.html

49. West Indian Vegetable Curry

Ingredients:
1 Tbsp olive oil
Cooking spray
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/4 cup chopped green onions
1 Tbsp chopped fresh thyme
1 1/2 tsp curry powder
1 tsp kosher salt
3 garlic cloves, minced
2 cups organic vegetable broth, divided
1 1/3 cups (1/4-inch-thick) slices carrot
1 habanero pepper
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
1 1/2 cups chopped plum tomato
2 medium zucchini, halved lengthwise and sliced (about 3 cups)

Directions:
Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.
Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender. Serve over rice.
Serves 7.
http://www.myrecipes.com/recipe/west-indian-vegetable-curry-10000001662941/

48. Three- Bean Chili

Ingredients: 
2 red bell peppers
3 Tbsp extra-virgin olive oil
1 cup chopped onion
2 tsp ground cumin
1 tsp crushed red pepper
1 tsp paprika
1/4 tsp salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 28oz can no-salt-added tomatoes, undrained and chopped
1 15oz can pinto beans, rinsed and drained
1 15oz can cannellini beans, rinsed and drained
1 15oz can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions

Directions:
Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Serves 6.
http://www.myrecipes.com/recipe/three-bean-vegetarian-chili-10000001949760/

47. Artichoke Pesto Pasta

Ingredients:
8oz pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 Tbsp olive oil
1/4 lb. extra firm tofu, sliced into thin strips or mashed 
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata olives
1 lemon
Fresh basil to taste
Red pepper flakes

Directions: 

Cook the pasta until tender. Drain and rinse, then set aside.

In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.

In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle red pepper flakes to taste. Stir in tofu, onion, and garlic before serving. 

Serves 5. 

http://www.tryveg.com/cfi/recipes/?v=dinner#spaghetti

46. Black Bean Tacos

Ingredients:
4 small flour tortillas
1 cup black beans (drained)
1/4 red pepper, sliced
1/4 poblano pepper, sliced
1/4 red onion, diced
1 small avocado, sliced
salsa, to taste

Directions:
Put tortillas on a large skillet over medium heat, flipping occasionally until hot while heating up black beans in the microwave.
Once hot, remove the tortillas from heat and divide black beans between them. Turn heat up to high and put peppers onto the skillet, stirring occasionally for about 5 minutes.
Top black beans with red onion, avocado slices, and salsa. Add peppers to the tacos and enjoy!
Serves 2.