I made a version of this vegetarian burrito last night: http://www.melskitchencafe.com/2013/02/black-bean-and-sweet-potato-burritos.html. However, I changed a few things: I doubled the sweet potatoes, used a red and green pepper, added a zucchini, used 1 can of cranberry beans and 1 can of kidney beans instead of the black beans, doubled the spices, and skipped the cheese and used guacamole and salsa instead. It's really yummy, easy, and makes a lot!
Well, what I made tonight: parsley pesto pizza with zucchini, artichoke hearts, and sun dried tomatoes, and a Caesar-ish salad with some red bell pepper thrown in.
If you have enough fresh herbs, my mom always makes spaghetti (or angel hair, fettuccine, etc) with "whatever herb is a bumper crop" pesto (usually basil and parsley) tossed with fresh tomatoes and toasted pine nuts (or walnuts -- I have a hard time finding Italian or domestic pine nuts). With a simple salad and garlic bread. Berries for dessert. Sometimes we add grilled shrimp or scallops. I don't see why you couldn't add some grilled tofu -- grilled veggies would be really good too.
Well, I am making the Otsu recipes with soba noodles on Heidi Swanson'd 101cookbooks site http://www.101cookbooks.com/archives/000110.html It is great in hot weather, not much actual cooking involved, and I always add whatever vegetables I have on hand. Tonight I'll use Swiss chard, cucumbers, tofu and cilantro.
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