Meat Free Monday

Veggie Quesadillas

1. Heat 1 tablespoon olive oil over medium-high heat in a large non-stick pan. Add your peeled and sliced sweet potato to the pan to sauté for 5-6 minutes, stirring occasionally, until cooked through.  Transfer to a separate plate and set aside 
2. Add the veggies and sauté for 4-5 minutes.  Stir in the cooked sweet potato, black beans, salt, pepper and spices sauté for 2 more minutes.  Taste and add more salt, pepper and/or cumin if needed.  Transfer the mixture to a large bowl and set aside.  Rinse (or just wipe off) the sauté pan until it is clean.
3. Return the pan to the stove, and reduce heat to medium.  Place a tortilla in the centre of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla.  Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some coriander.  Fold the other side of the tortilla over to create a half moon.  Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden.  (Just lift it up and take a peek to see when it’s ready to go.)  Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
4. Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients.
5. Serve warm, along with your favourite salsa, guacamole and/or sour cream for dipping.

 Roasted Tomato Soup

1. Preheat oven to 200 degrees C. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
2. Meanwhile, in a cooking pot, saute onion in 2 tablespoons of oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
3. In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Mushroom & Onion Tart

1. Preheat oven to 200 degrees C . Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If centre has puffed, flatten gently with a spatula.
2. Meanwhile, in a large pan, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add 1 tablespoon oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
3. In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.

Quinoa with Peas & Onion

1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
2. Meanwhile, in a large skillet, sauté onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts (optional).