Tri-Color Rotini and Chick Pea Casserole

This week I didn't go shopping and my pantry was getting empty.  I looked in my fridge and my cupboards and used what I had to make this casserole.  It turned out pretty well.

1 box tri-color rotini (8 oz)
4 thin carrots, sliced thinly
3/4 cup chopped onion (I used red onion and some leftover shallots)
1 small yellow bell pepper, chopped (or any color)
1/4 cup sun dried tomato
1 clove garlic
1 T apple cider vinegar
1 can garbanzo beans (Chick peas if you grew up in the south)
1 cup unsweetened soy milk or other nut milk
1/4 cup flour
salt and pepper to taste.

Peal and slice the carrots, and put them in a pot of water on the stove.  When it boils, add the rotini  and cook the according to the package instructions.

Meanwhile, chop the onions, bell peppers and dried tomato (if they aren't already chopped).  Sauté in a skillet until the vegetables are soft and translucent.  Add the garlic and sauté for another minute.  Mix the milk and flour together, and add to the skillet, mixing until it thickens.  Turn the heat to low.

When the rotini is done, drain and put in a microwavable bowl.  Drain the garbanzo beans and add to the bowl.  Add the sauce.  Stir to mix, and then microwave for about 3 minutes, but make sure the garbanzo beans are heated through.  Add salt and pepper to taste. Serve.

Sweet Potato and Black Bean Burritos

Here is another recipe inspired by the O'Brien's Gluten Free Vegan book.  I tweaked the recipe a bit.  I substituted green chilies for jalapenos. I used dried cilantro for fresh. This makes such a wonderful and tasty main dish.

2 large yams
1 cup chopped onion (or less)
2 Tbsp chopped bell peppers
1 small can green chilies
1 clove garlic, chopped
1 can diced tomatoes
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 can black beans, drained
1 teaspoon dried cilantro
2 tablespoons lime juice
vegetable flavored tortillas, or wheat tortillas

Bake the yams for 1 hr at 350 degrees. Take them out and let them cool while you prepare the rest.  Spray a wok with cooking spray.  Saute the onions for a minute or two, add the bell peppers and saute for a few more minutes. Add the garlic and saute.

Peal the cooked yams and cut into bite sized cubes.  Add to the other vegetables.  Add the spices, beans, tomatoes, salsa, and lime juice. Heat through and serve on tortillas.