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.

45. Pita Pockets To- Go!

Ingredients:
1 Pita Pocket (store bought)
Handful of fresh spinach
Bell Pepper Slices
Hummus
Avocado
(any vegetables you have can work!)

Directions:
Toast pita pocket in the toaster. Then, smear hummus inside the pocket and then stuff with veggies.
Portable and fast!
Serves 1.

44. Mac n Cheese Cauliflower

• Ingredients:
• 1 large head cauliflower cut into medium florets (8 cups)
• 2 Tbsp butter or margarine
• 3 Tbsp all-purpose flour
• 2 cups low-fat milk
• 1 clove garlic, minced
• 2 cups grated extra-sharp Cheddar cheese
• ½ cup nutritional yeast
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 ½ cups fresh breadcrumbs

Directions:
Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.
Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.
Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.
Serves 8.
http://www.vegetariantimes.com/recipe/mac-and-cheese-style-cauliflower/

43. Salad Greens with Strawberry/ Lime Vinaigrette

Ingredients:
Vinaigrette
1 ½ cups diced strawberries
2 Tbs. white balsamic vinegar
1 tsp. pure maple syrup
2 tsp. lime juice
3 Tbs. olive oil

Salad

6 oz microgreens and/or salad greens
12 snow peas, thinly sliced
2 radishes, thinly sliced
Halved strawberries, edible flowers, and fresh herb sprigs, for garnish, optional

Directions:

To make Vinaigrette: Combine strawberries, vinegar, and maple syrup in bowl. Let stand 30 minutes. Strain liquid into small bowl (keeping strawberries separate), and stir in lime juice and oil. Season with salt and pepper, if desired.

To make Salad: Toss together microgreens, snow peas, radishes, reserved strawberries, and 1/4 cup Vinaigrette in bowl. Garnish with halved strawberries, edible flowers, and fresh herb sprigs (if using).

Serves 4.

http://www.vegetariantimes.com/recipe/microgreens-with-strawberry-lime-vinaigrette/

42. Kale and Two-Bean Soup

Ingredients:
2 (15oz cans) no salt black beans, drained and rinsed
2 (15oz cans) no salt cannellini beans, rinsed, drained and divided
1/2 cup chopped carrot
1/2 cup chopped celery
3 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
4 cups vegetable broth, divided
7 cups stemmed, chopped kale
1/2 tsp black pepper
1 Tbsp red wine vinegar
1 tsp chopped rosemary

Directions:
Heat a large pot over medium-high heat. Add olive oil to pan, add onion, carrot, and celery. Sauté 6 minutes, until tender. Stir in 1/4 tsp salt and garlic; cook 1 minute. Stir in 3 cups of vegetable broth and kale. Bring to a boil, cover, reduce heat, and simmer 3 minutes, until kale is tender.

Place half of cannellini beans and remaining 1 cup vegetable broth in a blender, process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp salt, vinegar, and rosemary.
Serves 6.
http://www.myrecipes.com/recipe/two-bean-soup-with-kale-10000001924699/

41. Black Bean Soup

Ingredients: 
1 cup frozen corn, thawed
1 cup salsa
1 1/2 cups vegetable broth
1/2 tsp cumin
a dash of hot sauce
15oz black beans, drained and rinsed

Directions:
Place 1 cup beans, salsa, and cumin in a blender and puree until smooth. Transfer to a medium saucepan and add remaining ingredients except chips. Stir to combine and heat over low. Once hot, serve and garnish with broken chips.
Serves 2.
http://happyherbivore.com/recipe/salsa-soup

40. Chickpea Noodle Soup

Ingredients:
1 whole carrot, skinned
2 whole celery stalks, sliced
1 small onion, diced
10 whole cremini (brown) mushrooms
8 cups vegetable broth
1 tsp yellow miso paste
1 tsp tamari
2 whole bay leaf
4 ounces whole wheat pasta, uncooked
15 ounces chickpeas, drained and rinsed

Directions:
Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente. Stir in chickpeas and taste. Add more miso or salt if necessary. Allow soup to thoroughly heat the chickpeas. Fish out bay leaves and serve.
Serves 8.
http://happyherbivore.com/recipe/chickpea-noodle-soup/

39: Drunk Ramen

Ingredients:
Oriental Flavored Ramen Noodles
tabasco sauce
1/4 cup broccoli (chopped into tiny pieces)
1 tsp peanut butter

Directions:
Cook Ramen as instructed on package. Pour into a bowl, adding broccoli, seasoning and peanut butter. Stir well until peanut butter melts into the soup. Add a dash or two of tabasco and enjoy!
Serves 1.

38. Avocado Egg Rolls with Cilantro Ranch Dip

Ingredients: 

Egg rolls

3 large avocados, sliced

1 Tbsp chopped cilantro

1/4 cup sun tried tomatoes, packed in olive oil, chopped

1/2 tsp salt

Egg roll wrappers

water (for sealing edges of egg rolls)

oil

Creamy Cilantro Ranch

1/2 cup mayo

1/2 cup sour cream

1 tsp minced garlic

juice of 1 lime

1/4 cup chopped cilantro

1 green onion

1/2 jalapeño 

1/2 tsp salt

1 Tbsp ranch mix

Directions:

Egg Rolls

Heat 2-3 inches of oil until 350 degrees in heavy bottomed pot or deep fryer. Place sliced avocado, cilantro and salt in a bowl and gently stir to combine. 

Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond. Put a few slices of avocado in the center of the wrapper and top with a couple pieces of sun dried tomatoes. Using your finger, dab water along the outer edges of the wrapper all the way around.

Roll up the egg roll by folding the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut. Repeat with remaining egg roll wrappers until the avocado mixture is gone. 

Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (2-3 minutes). Remove from oil to paper towels to drain.

Cut at an angle and enjoy!

Ranch

Place all ingredients into a blender and blend until smooth. 

http://iwashyoudry.com/2012/08/31/avocado-egg-rolls-with-creamy-cilantro-ranch-dip/

37. Quinoa with Red Peppers and Edamame

Ingredients:

1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame
2 Tbsp lemon juice
2 Tbsp olive oil
1 sliced red bell pepper

Directions:

In a large pot, bring vegetable broth to a boil. Add quinoa. Once pot has returned to a boil, reduce heat and simmer for 8 minutes. Then, add edemame. Cover and continue cooking for 8 minutes. Begin to roast red pepper on a skillet over medium heat. Drain excess liquid and toss with lemon juice and olive oil. Add roasted peppers.
Serves 4.

(leftovers make great cold lunch)

36. Easy Stir Fry

Ingredients:
1/2 cup cooked & chilled brown rice
soy sauce, to taste
1 Tbsp coconut oil
1/2 cup broccoli
1/4 cup mushrooms
1/4 cup red bell pepper
1/4 cup edamame
... any veggies you have around will do!

Directions:
Heat oil a skillet, warm to medium high heat. Add vegetables and then stir in rice. Add a couple dashes of soy sauce, to taste. Stir around until hot and then serve!

35. Broccoli Mac n Cheese

Ingredients:
12 oz high fiber elbows
1 1/2 Tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup vegetable broth
8 oz (2 cups) reduced-fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets
2 Tbsp grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

Directions: 
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.
In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick.Season with salt and pepper.
Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Serves 8.
http://www.skinnytaste.com/2011/09/skinny-baked-broccoli-macaroni-and.html

34. Cucumber Salad

Ingredients:
1/2 cup nonfat plain Greek yogurt
1/2 cup diced cucumber
1/2 cup diced tomato
1/4 chopped avocado
1/8 tsp sea salt
pinch of black pepper

Directions:
Combine in a bowl and enjoy!
Serves 1.
http://www.self.com/drop10/recipes/snack/cucumber-salad

33. Pizzadilla

Ingredients:

1 (10 inch) wheat tortillas

1/3 cup shredded mozzarella cheese

1/4 green bell pepper

1/8 red onion

sliced black olives

1/4 cup chopped mushrooms

pizza sauce (to taste)

Directions:

Drain olives and chop vegetables. Sprinkle cheese on one half of the tortilla, add toppings and then sprinkle the rest of the cheese. Fold the empty side of the tortilla over the toppings. 

Place the pizzadilla in a skillet on medium heat and cook until crispy on the bottom. Flip it over until crispy on the other side. 

Once both sides are crisp and cheese is melted, slice into thirds with a pizza cutter. Dip into the pizza sauce prior to eating.

Serves 1.

32. Spinach and White Bean Quesadilla

Ingredients:

2 whole wheat tortillas

olive oil non-stick spray

1 cup baby spinach

½ cup white beans, rinsed & drained

½ cup reduced-fat mozzarella cheese

Directions:

Heat a skillet over medium-high and coat with non-stick spray.  Place 1 whole wheat tortilla in the center of pan.  Add on top of the tortilla baby leaf spinach, while beans, and reduced-fat shredded mozzarella cheese.  Top with the other tortilla.  Once the bottom tortilla is golden brown, approximately 1-2 minutes, flip it to the other side.  Brown and remove the quesadilla from the pan.  Slice the tortilla and serve.

Serves 1.

http://nutritionbabes.com/cgi-bin/homepage.pl?pagename=recipes&selected_recipe_category=&recipeID=324&numRows=

31. Stuffed Bell Peppers

Ingredients:

4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 cup quinoa, uncooked
½ medium onion, diced
1 15oz can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 4oz can diced green chiles (don’t drain)
¼ cup cilantro, minced
¼ tsp salt
¼ tsp pepper
olive oil, if desired
½ cup Monterrey Jack, grated
½ cup cheddar cheese, grated
1 28oz can red enchilada sauce

Directions:

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil 
Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
Serves 8
http://www.onelovelylife.com/?p=4854

30. Open Faced Veggie Quesadillas

Ingredients:

4 flour tortillas

2 Tbsp olive oil

1 onion, thinly sliced

1/4 tsp salt

black pepper to taste

1/2 cup green bell pepper, diced

1/2 cup yellow bell pepper, diced

1/2 cup red bell pepper, diced

1/4 cup enchilada sauce

1/2 cup black olives, chopped

1 cup shredded monterey jack cheese

1/4 cup fresh cilantro, chopped

1/4 cup sour cream for garnish

Directions:

Preheat oven to 400. Place tortillas on a baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until tortillas are puffed and begin to turn golden. Remove from oven and allow to cool. Keep oven on.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper, and cook over medium- low heat, stirring occasionally, until onions begin to caramelize. When the onions are almost done (about 8 minutes) add the diced peppers and cook just until they begin to soften. Remove skillet from heat. 

Spoon about 2 Tbsp of enchilada sauce over each of the baked tortillas. Top with the onions and vegetable mixture, olives, and cheese. Place back in the oven and cook for about 5 minutes, until cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.

Serves 2.

http://recipesweet.net/open-faced-nchilada-veggie-quesadillas/

29. Three Cheese Tortellini and Mushroom Soup

Ingredients:
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups vegetable broth
2 cups water
5 oz shitaki mushrooms, sliced
8 oz baby bella mushrooms, sliced
9 oz three cheese tortellini
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano

Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the vegetable broth, water, mushrooms, and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine.Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
Once cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Makes 12 cups.
http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html

28. Black Bean and Sweet Potato Flautas

Ingredients:
9 corn tortillas
1 cup of black beans
1 cup mexi-corn
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz  1/3 fat cream cheese, room temperature [optional]
4-6 ounces of grated cheese
2 Tbsp of salsa
salt and pepper to taste
olive oil spray or plain oil
cilantro to garnish
salsa, guacamole, sour cream for dipping

Directions:

Pre-heat oven to 425F.  Poke a few holes in the sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. Meanwhile, combine corn/peppers/onion with black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.
Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  Add salt, pepper, and any additional seasoning to taste.
Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  Follow it up with an additional 30 seconds.  Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese and roll the tortilla. 
Place on a wire baking/ cooling rack and seal with a toothpick, if needed.  Repeat these steps until you have a rack full of flautas.  Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil.  The wire rack elevates the flautas and allows them to get nice and crispy on both sides.  If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up.Bake on the middle rack, at 425F, for 15 minutes.  At the end, set to broil on high for just under a minute to crisp the tortillas into a golden, crunchy shell.

Serve with guacamole, salsa, or sour cream.

Serves about 4.

http://www.peasandcrayons.com/2012/09/baked-black-bean-sweet-potato-flautas.html

27. Hot and Sour Peanut Noodles with Bok Choy

Ingredients:
8 oz whole-wheat spaghetti

• 2 1/4 tsp kosher salt, divided

• 1 Tbsp canola or sunflower oil

• 1 large shallot, sliced

• 1 piece (about 1 inch) ginger, peeled and finely chopped

• 1 lb baby bok choy, leaves and stems separated, roughly chopped

• 1 red bell pepper, sliced

• 3/4 cup low-sodium vegetable stock or water

• 2 Tbsp low-sodium soy sauce

• 1 Tbsp dark sesame oil

• 1 Tbsp rice vinegar

• 1/2 cup chopped unsalted roasted peanuts

• 1/4 tsp red pepper flakes (or more to taste)

Directions:
Cook pasta as directed on package with 2 tsp salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 tsp salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.
Serves 4.
http://www.self.com/fooddiet/recipes/2012/04/hot-sour-peanutty-noodles

26. Tortilla Soup

Ingredients:
1½ tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
1 Tbsp olive oil
1 cup diced onion
½ cup diced red bell pepper
3 cloves garlic, minced
1 10oz can Rotel tomatoes and green chilies
4 cups low sodium vegetable stock
3 Tbsp tomato paste
4 cups hot water
2 15oz cans black beans, drained and rinsed
½ cup frozen corn
3 Tbsp cornmeal
5 corn tortillas, cut into 2-3" strips 
garnishes:
sour cream/greek yogurt
diced avocado
diced red onion
grated monterey jack or cheddar 
cilantro

Directions:
Heat olive oil in a pot over medium high heat. Add onions, red pepper, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine.
Pour in tomatoes, stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Add the frozen corn. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Serves 4.
http://ahalfbakedlife.blogspot.com/2011/07/finding-my-tribe-vegetarian-tortilla.html

25. Quinoa, Red Pepper and Cucumber Salad with Avocado and Lime

Ingredients:
1 cup quinoa
1 garlic clove, pounded to a smooth paste with a pinch of salt
1 large shallot, finely diced
1 jalapeño, seeded and finely diced
3 1/2 Tbsp fresh-squeezed lime juice, more as needed
1/2 cup 2 tablespoons extra-virgin olive oil
1 medium red pepper, halved, seeded, and finely diced
1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup)
1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish
2 to 3 ripe avocados, sliced

Kosher salt

Directions:

Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool.

Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary.
Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed.
Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.

Serves 5.

http://www.yogajournal.com/lifestyle/food/recipes/recipe/11896

24. Spiral Hummus Wrap

Ingredients:
2-3 Tbsp Roasted Red Pepper Hummus
handful of shredded carrots
handful of baby spinach
splash of lemon juice/olive oil
fresh ground pepper
edamame soy beans
avocado slices

Directions:

Spread the hummus.
Add the ingredients in a thinly spread layer - distribute evenly.
Roll up your lavish bread wrap - tightly. Slice into 1 inch thick rounds. Serve.

http://kblog.lunchboxbunch.com/2011/02/vegan-lunchbox-easy-hummus-spiral-wraps.html

23. Minestrone

Ingredients:

2 quarts vegetable broth
1 14.5oz can petite-diced tomatoes
2 Tbsp olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 tsp Italian seasonings
1/4 tsp hot red pepper flakes, or to taste
2 cans 16oz small white beans, not drained
8oz frozen green peas
8oz coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper

Directions:
Microwave broth and tomatoes together on high until steaming (5 minutes).
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). 
Serves eight.
http://www.runnersworld.com/recipes/minestrone-spring-vegetables

22. Chickpea and Tomato Salad with Basil

Ingredients:
1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
2 tsp olive oil
1/2 Tbsp honey
pinch of salt

Directions:

Toss ingredients together and chill for 20 minutes, allowing all the flavors to blend.
Serves 2.
http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

21. Black Bean Burgers

Ingredients:
1 1/2 cups dried black beans, rinsed
1 inch piece of kombu
2 cups chopped yellow onions
1 tsp chipotle chile powder
3 bay leaves
2 tsp salt
pinch of freshly ground pepper
1 1⁄2 cups brown rice
3 cups filtered water
1 Tbsp extra-virgin olive oil, plus more as needed
1 cup raw pumpkin seeds
1 Tbsp smoked paprika
6 to 8 burger rolls
1 red onion, thinly sliced (optional)
avocado slices, for serving (optional)

Directions:

Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse.
Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. Decrease the heat, cover, and simmer until the beans are tender, about 11⁄2 to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. Discard the kombu and bay leaves.
Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Heat the olive oil in a sauté pan over medium-high 
heat. Add the pumpkin seeds, paprika, and the remaining 
1 teaspoon of salt and season with pepper. Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. Set aside to cool.
Combine the rice, beans, and pumpkin seeds in a large bowl.
Transfer half of the mixture to your food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.
Return the mixture to the bowl, mix everything together, and form patties about 31⁄2 inches in diameter and 1 inch thick.
To bake the burgers, preheat the oven to 350°F. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. To pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. Add the burgers and cook for about 
4 minutes per side.
To grill the onion slices, lightly brush with olive oil and sauté them in a sauté pan over medium-high heat, 2 minutes per side.
Serve the burgers on toasted burger rolls with the onion slices and avocado slices, if desired.
Makes 6 to 8 burgers.
http://healthyblenderrecipes.com/recipes/candle_79s_famous_gluten_free_vegan_black_bean_chipotle_burgers/

20. Mexican Fresh Rolls

Ingredients:
1 cup cooked pinto beans
1 cup char grilled sweet corn
1 green capsicum, cut into matchsticks
1 avocado, peeled and thinly sliced
1/2 cup tightly packaged chopped parsley
juice of 1/2 lime
1 tsp paprika
8 rice paper sheets

Directions:
In a bowl, mix beans, corn, parsley, lime, and paprika.
Prepare the rest of the vegetables. Begin wrapping the rolls, adding to each: 2.5 Tbsp of bean and corn mix, a few slices of capsicum and a few of avocado.
Makes 8 rolls.
http://talesofakitchen.com/snacks/beans-corn-and-avocado-mexican-fresh-rolls/

19. Caribbean Coconut Rice with Garbanzos and Veggies

Ingredients:
1 cup brown rice
1 can (2 cups) coconut milk
1/4 cup butter
1 Tbsp Ground Ginger
2 Tbsp Mrs. Dash Caribbean Citrus Blend
Salt & Pepper to taste
1/2 cup green beans
1 cup frozen artichokes
1 can drained and rinsed Garbanzo Beans
2 Tbsp peanut butter
Optional: 1/2 cup fresh or dried pineapple and/or 1/2 cup fresh mango or dried mango

Directions:
  Combine rice, coconut milk, butter, ginger, Mrs. Dash, salt and pepper in a sauce pot on the stove and cook until rice is done, about 10 minutes.
Then, add the rest of the ingredients. Stir to combine.
Serves 3.
http://www.loveveggiesandyoga.com/2010/11/caribbean-coconut-rice-with-garbanzos.html