Recipes?

[Francesca]

I don't really like tofu either.  However, I might be willing to try that.  Hm.  Is tofu cheap?

I really don't know.  I'm in a coop at College so we get everything at bulk food prices.  I'm really not looking forward to graduating and actually having to buy things at real prices. :-)

[Amanda N]

We tried a produce coop, but it's frustrating because we didn't have control one what we got.

[PastMember]

you could make Ratatouille.

Baked Ratatouille Recipe courtesy Gourmet Magazine  
Show:  Cooking Live
Episode:  Cooking Made Easy: Cooking for Singles  
 
 
3 tablespoons olive oil
5 chopped garlic cloves
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried basil
2 tablespoons red wine vinegar
4 ounces diced feta cheese (optional)

Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.

[Amanda N]

Oh, I really should try ratatouille!

[Yvonne]

I got this off allrecipes and it's fantastic! And so good to freeze... I threw a bunch in tupperwares and then took them to lunch with bread, yogurt and/or fruit. And lentils are so, so cheap. It was delish!

1 1/2 cups red lentils
3 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
1/2 cup coconut milk

DIRECTIONS
Rinse lentils and soak for 20 minutes.

In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.

In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.