NORTH AMERICAN: Taco Salad

With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven't eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you're ready to eat.

You can't save the leftovers, so make only as much as you can eat.

WORLD: Autumn Vegetable Soup

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

WORLD: Summer Squash and Corn Sauté

1 ½ TBSP light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
1 to 1 ½ cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.
2. Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas

AMERICAN SOUTH: Meatless Hoppin' John

Maybe I've totally disgraced this recipe by eating it with penne pasta instead of rice, but I thought it was yummy. The original recipe can be found on recipezaar.com.

8-16 oz. dry pasta, depending on how much you want
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped yellow or orange peppers
1/4 cup onions, chopped
4 garlic cloves, minced
1 TBSP olive oil
1 15-oz. can black-eyed peas, rinsed and drained
1 14.5-oz. can diced tomatoes, drained
1 TBSP fresh parsley
3 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes

1. Cook the pasta according to directions.
2. In a large nonstick skillet, saute the corn, carrots, peppers, onion, and garlic in oil for six to eight minutes or until crisp tender.
3. Stir in the peas and tomatoes. Reduce heat to low, cover, and simmer for five minutes or until heated through, stirring occasionally.
4. Add the cooked pasta and seasonings; cook two to three minutes longer.

FUSION: Tempeh Hash

Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:

1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg's Liquid Aminos

Simmer the tempeh in the vegetable broth. Cool, then grate.

Broil the potatoes until they are brown on all sides.

Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.

Add the remaining ingredients. Heat through.

From Everyday Vegan