Spaghetti Squash with White Bean Provencal

1 (2 1/2 lb) spaghetti squash
1 T. Olive oil
1 or 2 garlic cloves, minced
2 C thinly sliced leek
2 (16 oz.) cans navy beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
4 oz. can sliced black olives, drained
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
fresh celery leaves (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a 13x9x2 baking dish coated with cooking spray. bake at 350 for 45 minutes or until tender; let cool slightly. Using fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.

Heat oil in saucepan over medium to medium-high; add minced garlic, saute 15 seconds. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
Serves 4

Vegan Shepherd's Pie

Beef mixture:
1/2 cup chopped onions
1/2 cup chopped carrots
1/3 cup vegetable oil
1 tablespoon chopped garlic
1/2 pound vegan beef crumbles
1 cup fresh or frozen green peas
1 cup vegetable broth
1 1/2 teaspoon pepper
1-2 teaspoons salt, optional

Saute the onions and carrots in the oil for 5-7 minutes. Add garlic and cook 2 minutes more. Add remaining ingredients and simmer for 10 minutes; add more broth if needed.

potatoes:
1 1/2 pound baking potatoes
1 tablespoon salt
1/4 cup vegan butter
3 tablespoons soy milk, or as needed
salt and pepper to taste

Boil the potatoes with salt for 20 minutes/until fork tender. Drain well, mash, and fold in butter. Add soy milk as needed to create a firm yet creamy mashed potato mixture. Season potatoes to taste with salt and pepper.

Pie:
Preheat oven to 375. Place all beef mixture into a 1 1/2 quart casserole dish. Top with potatoes. Place small dollops of butter evenly across the top of the casserole. Sprinkle 1 tablespoon paprika evenly over top, and bake 20-25 minutes, or until the potatoes are slightly brown and the casserole is very well heated through. Sprinkle 1 tablespoon chopped chives or parsley and serve. makes 5 servings.

Sweet Potato Korma over Coconut Rice

Rice:
2 3/4 C. plus 2 T. water
1 C. coconut milk
3/4 tsp. salt
1 1/2 C. uncooked basmati rice

Korma:
cooking spray
1 1/2 C. chopped onion
1 T. minced peeled fresh ginger
2 tsp. ground coriander
2 tsp. garam masala
2 garlic cloves, minced
4 C. chopped peeled sweet potato
1 C. water
2/3 C chopped plum tomato
3/4 tsp. salt
3 T. finely chopped cilantro
1 tsp. chile paste with garlic
1 (14 oz.) pkg. reduced-fat water-packed firm tofu, drained and cut into (1/2 in.) cubes
3 T. plain fat-free yogurt
2 T. finely chopped dry-roasted Cashews
frozen peas, cooked (optional)

1. To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.

2. To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 C. water, tomato, and 3/4 tsp. salt. Bring to a boil; cover; reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu. Serve korma over rice (and optional peas) and top with yogurt and cashews. Yield: 6 servings (serving size: 1 C. rice, 1 C. korma, 1 1/2 tsp. yogurt, and 1 tsp. cashews. cal 426; fat 13g; fiber 6.8g (weight watchers=9 points))