Here are a few recipes for you:
Autumn Stew...this is so yummy and easy!
1/2 cup water or vegetable stock
1 Tbs soy sauce
1 onion, chopped
1 red bell pepper, diced
4 large cloves of garlic, minced
1lb. (4 cups) butternut squash
1 15 ounce can chopped tomatoes
1 cup water
2 tsp oregano
1 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
1 1/2 cups corn, fresh or frozen
1 15 ounce can kidney beans
Heat water and soy sauce in a large pot, then add the onion, bell pepper, and garlic. Cook over medium heat until the onion is traslucent and most of the water has evaporated. Cut the sqush in half, remove the seeds, then peel and cut into 1/2 inch cubes. Add to onion mixture along with chopped tomatoes, water, oregano, chili powder, cumin, and pepper. Cover and simmer until the squash is just tender when pierced with a fork, about 20 minutes, then add corn and kidney beans with their liquid. Cook 5 minutes longer.
Curried Lentils & Pineapple
1 large onion, finely chopped
1 clove garlic
12 oz split red lentils 1.5 pints water
4 tsp. curry powder
14 oz. pineapple pieces, drained
Suate the onion and garlic in a little water. After 10 minutes or so add the curry powder and lentils. Stir for a minute or so to make sure the curry powder is well mixed in. Drain and thoroughly mash the pinapple pieces and add them to the pan with the water (note: I always thought it was silly to dump out the juice so I used crushed pineapple with it's juice and lowered the amount of water accordingly.) and bring the lot to a boil. cover the pan with a lid and simmer gently for 20-30 minutes-ensure the lentils are soft and cooked. Garnish with fresh tomato slices and serve with brown rice.