good vegetarian recipes?(:?

Here's a fun different one:

Spicy Fall Stew Baked in a Pumpkin

Great fall recipe!

Serves 6/Gluten-free

You do't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two samller ones.

2 Tbs. olive oil, divided

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

1/2 lb. tomatillos, husked and quartered

1 15 oz. can hominy, rinsed and drained

1/4 tsp. salt

1 3 to 4 lb. pumpkin, or sugar pie, cheese, red kuri, kabocha, or buttercup squash

2 oz. grated sharp Cheddar cheese

Preheat oven to 350 degrees F. Heat 1 Tbls. oil inpot over medium heat. Add onion, bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

Fill pumpkin with stew, then top with pumplin lid. Place on parchment covered baking sheet and bake 1.5 to 2 hours, or until pumplin flesh is fork tender. Remove from oven; let stand 5 minutes.

Scoop stew, including pumpkin, into bowls and serve hot.

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Vegetarian Biscuits and Gravy

Serves 8 /30 minutes or fewer

For an unusually light take on a decadent breakfast favorite, serve this gravy over whole grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy.

1 cup brown lentils, rinsed and drained

1/4 cup olive oil

1/2 cup finely chopped onion

1/2 cup diced red bell pepper

1/4 cup diced carrot

2 cloves garlic, minced

1/4 cup plus 1 Tbs. unbleached flour

1 1/2 tsp. ground black pepper

1 tsp. smoked paprika

1/ tsp. ground yellow mustard seed

1/4 tsp. red pepper flakes

1/8 tsp. crumbled sage

1 1/2 cups low-fat milk

1/2 cup Annie's Naturals Cowgirl Ranch Dressing

8 whole grain biscuits or 4 English muffins

Bring lentils and 3 cups water to a boil in a 2 qt. saucepan. Reduce heat to medium low; simmer 30 minutes, or until just tender. Drain, and set aside.

Heat oil over medium high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stif in ranch dressing and drained lentils.

Split biscuits or English muffins. Lightly toast English muffin, if using. Place biscuits on plates, and top with gravy.

Enjoy the wholesome goodness of my world famous carrot sticks:

1) wash carrots

2) peel carrots

3) cut carrots into uniform sticks

4) enjoy the wholesome goodness