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Well 1 cup of peanut butter isn't a great choice either!

I love a quinoa "oatmeal" in the morning.
Prepared quinoa, cooked in some milk (I usually go with a half cup of vanilla soymilk for a little extra punch of flavor) and a sprinkle of raisins.

Just cook it over the stove and the quinoa will absorb the milk and become even more delicious. And the raisins plump right up. It's so easy.

I made an interesting starch based meal yesterday:

Cube eggplant - press the water out of it
In dry skillet (I have a cast iron), cook leeks, eggplant and shitake mushrooms (all cut into small pieces) - when wilted down, add cooked whole grain couscous and fresh herbs (I have oregano, thyme) and some dried cumin.

It was really tasty!

Banana & Chickpeas

1 ripe banana
1-2 cans chickpeas
(opt.) chopped white onion or garlic sprinkles

Drain and rinse the chickpeas. Eat in a bowl with the sliced banana.
Fast, tasty and healthy

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White Sweet Potato & Hummus

Hummus
1 can chickpeas, drained and rinsed
1 organic red bell pepper, sliced and deseeded
Splash of lemon juice
Water

Grill the red bell pepper slices in the toaster oven, about 10-15 minutes.
Blend ingredients in blender ~ add water to make a smooth consistency.

White Sweet Potato
Peel and slice in 1/2" discs. Cut smaller and put in small microwavable casserole (with lid). Cook 5 minutes and test. (If your microwave doesn't turn, cook 2.5 minutes, turn, and then cook the rest.) Test with fork and if it doesn't go in easily, cook some more.

Dip the white sweet potato chunks into the red bell pepper hummus.

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Yam & Salsa

Poke sweet potato (or small yam), cook in oven, 425 F for about an hour. You can put it on parchment paper so you don't use oil.

Slice long ways and eat with a fresh, natural salsa like Casa Sanchez.

opt. ~ sprinkle with cinnamon

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Yukon Gold

Peel and slice a yukon gold potato. Put in a small casserole with lid, microwave 5-7 minutes. Eat with Herbimare or (a little) garlic salt or nutritional yeast.

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Grapefruit

Pick a ripe grapefruit.

Cut in half along stem line. Cut each half in small wedges, and cut off peel from fruit. Slice each small wedge in half (into bite size chunks) and eat in a bowl.

If you cut off the white parts it tastes great alone, without added sweetener.

opt. ~ add chopped banana.

Good stuff Caroveggie! Damn, it's good to see you around here.
f1jim

I NEVER woulda thunk of putting salsa on a sweet tater. ??? I'll have to try that (with some trepidation!).

OMG so many recipes! They look wonderful- I'm drooling! Thanks to everyone!

Interesting... I happen to have a sweet potato cooked and waiting for me in the fridge, I wonder if sriracha hot sauce would be similar?

I use a brand called Casa Sanchez (mild). It has fresh ingredients, no preservatives, and no oil. It's not spicy hot and it's great with a lot of things.

Chard & Black Beans

Chard is a friendly green that doesn't have a bitter taste. I typically use red chard but you can use regular chard also for this.

Chard
can of black beans
opt. ~ onion, garlic, veggie soup powder (or use veg soup stock), Herbamare (a garlic seasoning that tastes less salty than garlic salt - although does contain some salt), black pepper

Drain the black beans. Set in a bowl aside.

Chop the chard. The stem is edible in this recipe, although I do chop off some of it. In a ungreased frying pan boil a layer of water. Saute the onion and garlic in water (optional). Add the veggie powder (add more water if it's boiled away) and wait until the water boils. Add chopped chard. It helps to cook with tongs, stirring and mixing constantly. The chard will shrink and wilt. Take off heat and put on dish, sprinkle with Herbamare to taste.

Microwave the beans 45 sec - 1 minute.

Eat together.

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Chard, Black Beans, and Mushrooms

Same as above, except beforehand cook chopped mushrooms and garlic in the oven at 425 F on parchment paper 15-20 minutes. Add to chard.

Ooh! That sounds good! I wonder if baking the onion would be good, too?!?

I haven't tried it since I like onions generally raw ...except in stews I guess..

Try it!

Brown Rice Mix with Cilantro

2 rice cooker cups of long grain brown rice
1 rice cooker cup of long grain wild rice
lots of chopped fresh cilantro
nutritional yeast
Bragg's amino acids (or soy sauce) or salsa*

Mix the two kinds of brown rice and add water to cook in your rice cooker.

When it's done, put your rice serving in a bowl and add the Bragg's (or salsa). Put the chopped cilantro on top and mix in. Add nutritional yeast on top.

Save the rest of the rice for other meals.

*Bragg's can be too high in sodium for some people, so use Mrs. Dash or another seasoning if you want. You might want to add moisture in that case. It's probably also good with salsa but I haven't tried it that way yet.

Not all 1, 2, 3, or 4, but the "Happy Herbivore" author has "23 Quick, No Fuss Meals" at http://happyherbivore.com/2011/09/23-quick-no-fuss-meals/

She also has a new book scheduled for December 6 -- Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes http://www.amazon.com/Everyday-Happy-Herbivore-Quick-Easy/dp/1936661381

If you are a fan of Lindsay Nixon you can see her live at www.HealthyTasteofLA.com along with Eric Tucker of Millennium and Dr. T. Colin Campbell.