Watermelon Salad

Cubed, seeded watermelon
good quality black olives, chopped
cilantro or mint, slivered or chopped
very finely diced jalapeno pepper

balsamic viniagrette

Portabello Veggie Fajitas

4 caps portabello or other mushrooms
2 green peppers
2 small Zucchini squash (optional)
1 white onion
chili powder, to taste
1 garlic clove, chopped, or to taste
1 15-oz can pinto beans, rinsed and drained
whole wheat tortillas
salsa


Instructions:
Slice mushrooms, peppers and squash into strips. Chop onions and combine veggies. Add chili powder and chopped garlic. Add a dash of vinegar or water to a frying pan to prevent veggies from sticking. Brown veggies and beans on medium heat until tender (steaming also works here). Serve on warmed tortillas topped with salsa.

Crockpot Eggplant and Tomato Stew

This is totally awesome. I served it with Vegan Planet corn bread (w. chipotle peppers, diced apple, corn) and a green salad with arugula, lettuce, fennel, oranges, and pears.

1 large eggplant -- cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
15 ounces red kidney beans, canned -- rinsed and drained
1 larg chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, beans, onion, celery and garlic.

2. Combine vegetable broth, tomato paste, oregano, basil, pepper, crushed red pepper and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.