h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

More great veggie recipes can be found here: A640027.

Though I'd have to argue that a quesadilla is hardly "just a taco with cheese in it". But some of these sound really tasty.

Meanwhile, I've added a recipe of my own as an unedited "entry". A26576427 Please, if I've missed any spellings (changing from USAnian to UKnian), point them out to me so I can correct them.

Another good one I whipped up recently. Vegan baked beans.

Place two cups dry cannelloni beans, eight cups filtered water and two bay leaves into a pressure cooker and bring to a boil. Reduce heat to low, cover, and cook until tender- about one hour. Remove from heat and drain.

Preheat oven to 300°F (150°C).

Heat two tablespoons extra virgin olive oil, one diced red onion, and three cloves coarsely chopped garlic in a non-stick skillet. (Don't heat the oil first- the flavor is much nicer if the onions and oil heat at the same time. Also, chopping the garlic a bit more coarsely lends a sweeter flavor than putting it through a press.) Add a pinch of ground sea salt and cook until translucent; about 3-4 minutes.

Stir in a 16-ounce can diced tomatoes with liquid (or chopped fresh tomatoes, if you have really ripe ones handy), a 6-ounce can tomato paste, a couple teaspoons dry mustard powder, and a pinch each of ground cinnamon, nutmeg, smoked paprika, sea salt and pepper, adjusting to taste. Add 1/3 cup barley malt or brown rice syrup. Stir thoroughly until well incorporated.

Stir beans into mixture and spoon into a prepared baking dish. Cover and bake for 2 1/2 - 3 1/2 hours, adding water as needed to keep beans most. Remove cover for last 30 minutes to set the beans.

Makes four to six servings, depending on whether the beans are served as an entrée or a side dish. They go nicely with crusty bread.

Chickpea and Kale Soup

Heat a tablespoon of extra virgin olive oil, a large chopped onion and two diced carrots in a large saucepan. Cook for about 5 minutes, or until onions begin to brown. Add three cloves pressed or minced garlic. Cook for another minute. Add ground cumin, paprika, cayenne, ground allspice, ground ginger, two bay leaves, a generous pinch of crushed saffron and a cinnamon stick. Stir for another minute. Stir in a pound of canned garbanzos (chickpeas) and stir to coat with spices. Pour in 4-8 cups of vegetable stock, bring to a boil, and then reduce to a simmer for 20 minutes.

Add 4 cups chopped kale (with the ribs cut out). Stir, and cook until tender, 10-25 more minutes. Salt to taste and serve.