staple recipes

Mexican-Style Rice (good for bean and rice burritos), an adaptation of this recipe: http://www.mex-recipes.com/mexican-rice-recipes.html.
2 C uncooked long-grain brown rice
2 Tbsp vegetable oil
1 C chopped onion
1 C chopped bell pepper
2 or more garlic cloves
1 C tomato stuff (tomato puree, chopped tomatoes, etc.)
some chili powder
2 tsp salt (more if unsalted tomato stuff)
4.5 C vegetarian chicken broth
some frozen veggies (peas, green beans, etc.)

Directions:

1. toast the rice in the oil over high heat (or whatever level you're comfortable with)
   
2. when rice toasted - add onion,  bell pepper, and garlic - saute
3. when onion looks ready, add tomato stuff, salt, chili powder - cook for a bit
4. add the chicken broth and frozen veggies
   
5. simmer until rice cooked and all the liquid evaporated (30 minutes or so)

Basil Pesto (good for making creamy pesto pasta sauce)
variation of the following recipe: http://vegetarian.allrecipes.com/az/Pesto.asp &
2-3 C packed basil
1/4 C walnuts or pine nuts
1/4-1/2 C olive oil
4 garlic cloves
1 tsp salt

Directions:

1. combine ingredients in food processor!

*tips: you can even freeze the pesto using ice cube trays. just move the frozen pesto cubes into a bag or something later.
to make the creamy sauce,

1. put the pesto stuff in a pan
2. add flour
   
3. stir it up until a sizzling
4. add soy milk
5. let sauce boil so it thickens
6. if needed, add more soy milk for right consistency
7. add nutritional yeast
8. add salt to taste
9. serve with some pasta goodness

African Peanut Soup, pretty much a variation of this recipe
but we usually

• add more red pepper flakes for more spicyness
• use 2/3 C of unsalted peanut butter instead of that 18 oz
  
• and add more uncooked rice to make the soup more bulky and filling

Prik Khing Curry
use the curry paste featured on this page - can be found at a local Asian foods store (hopefully)
add long beans (or regular green beans), substitute tofu for the meat stuff