More About SARAHMICHELEF

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adapted from Wegmans Menu Magazine, Holidays 2005

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Adapted from Vegetarian Planet

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Needed quick dinner and I had all of this stuff in the fridge/garden.

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Really tasty, easy to vary the veggies in it!

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From a recipe I picked up at our local Penzey's store

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The base for a chicken curry... you can make a very different curry by adding different vegetables. I like bell peppers, or carrots, or cauliflower and sweet potato.

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This is what happens when you forget to start the crock pot and then think that you have red sauce in the fridge but turn out to be wrong, but you have a small eggplant in the fridge and lots of fresh sage in the garden.

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Brightly colored veggies and fresh herbs are delicious. Fantastic when topped with a bit of crumbled feta cheese (not included in NI)

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This dish can take whatever random leftover roast able veggies you throw at it. I recommend making it with a good chunky pasta - I prefer rotini.
Tastes great cold as a pasta salad, too.

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Tacos, only lighter!

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This is based on a recipe in a vegetarian cookbook geared to students that I got years ago. It has since morphed beyond recognition. It's great fresh or reheated.

This cooks pretty quickly but remember to plan for time for it to marinate!