Shrimp fried rice

Substance:
Cooked brown rice
frozen peas
frozen shrimp
scallions (if you've got 'em)

Sauce:
Soy Sauce
minced garlic
agave nectar or other sweetener

Preheat a frying pan on medium high heat, add canola oil, throw in the ingredients, and fry for 3-5 minutes, stirring every 10-30 seconds.

Tempeh sushi

1-2 c short grain rice (preferably brown)
4-8 Tbsp seasoned rice vinegar
1-2 tsp sugar
3-5 nori sheets
1/2 cake tempeh
2-4 Tbsp mayo
1/4 tsp cayenne pepper
mongolian fire oil
cream cheese
avocado
soy sauce
wasabi powder

Cook rice according to directions, aiming for an almost dry texture. Add sugar and rice vinegar, a little at a time, to taste.
Boil tempeh for a few minutes in barely enough water to cover. Crumble.
Mix mayo, cayenne pepper, and mongolian fire oil with tempeh.

Take a nori sheet, add some rice, tempeh, avocado, and cream cheese, and roll. Dip in soy sauce mixed with wasabi powder.

Also good with green onions, peanuts, other veggies, etc.

Creamy White Bean Soup

2 cans white beans
1 large onion
3 ribs celery
3 carrots
frozen spinach
3 cans veggie broth
1 can pumpkin
Spike Veg-It Seasoning
Nutmeg
Curry Powder

Saute onion, celery, and carrots in 1 T oil. Add beans, broth, and spike seasoning. Allow to simmer until veggies are tender. Puree about 1/2, ad remaining ingredients to taste.

Black Bean Goulash

About 1 c diced onions, carrots, and celery
2 red potatoes
1 cup sliced mushrooms
2 Morningstar Farms black bean burgers

Saute onions, carrots, celery and mushrooms until soft. Add potatoes and a few tablespoons of water, cover and let cook until potatoes are soft. Thaw burgers until soft enough to cut, then dice into small chunks. Add to pan, and saute until warm throughout. Add salt and pepper to taste.

Tofu & Quinoa with Gravy

Azumaya Seasoned Tofu--Asian Flavor
1 c quinoa
2 cans vegetable broth
McCormick Salt Free Garlic & Herb Seasoning

Spray a baking sheet with canola oil spray. Slice tofu to desired thickness (I like it about 1/2" thick) and place on oiled baking sheet. Bake at 350 for 15 minutes on each side (or until it has reached desired firmness).
In the meantime, put 1 can vegetable broth in medium saucepan and turn heat to high. Rinse quinoa well, and when broth has begun boiling, spoon in quinoa (it's too heavy to pour in, you'll burn yourself!). Cook for 15-20 minutes, until water is absorbed.After removing all quinoa from the pan, turn down heat and let 1-2 tablespoons of butter melt. Put enough flour in pan to absorb butter, and cook for a few minutes. Slowly pour enough broth into the butter/flour mixture to thin to gravy-like consistency. Add a small amount of McCormick Salt Free Garlic & Herb Seasoning (or seasoning of choice) to gravy. Use gravy on it all :)(Oh, and next time, I'll be sure to have some broccoli or another veggie side.)

Curried Jasmine Rice with Peas

1 cup jasmine rice, sauteed in saucepan with butter, then slowly add 2 1/2 cups water (add about 1/4 cup, stir until semi-absorbed, add another 1/4 cup, stir until semi-absorbed again, and continue to do so, keeping temp high). Put on a lid and cook on low heat for 20 minutes, then remove from heat and leave lid on at least 5 more minutes.

Add frozen peas while still hot, then add curry powder to taste.

Maybe coconut milk would work with this? I also may add frozen veggies (if I can afford them). Or spinach.

Basic Black Beans

I'm very poor. So poor, in fact, that I probably will not be able to purchase food for at least 2 more weeks.
I've been looking around the house for substantial things to eat, and found a bag of black beans. I've never made just, you know, black beans, but I was pretty impressed with how they turned out. They're definitely simple, not a lot of robust flavor, but sometimes that's just what you want, right?
So before I completely forget what I did, here's the gist:

1 bag black beans
1 can diced tomatoes with chiles
2 cans vegetable broth
1 can tomato paste

to taste:

brown sugar
cumin
garlic salt
black pepper

Cook in slow cooker 6-12 hours
Add:

1-2 cups tvp
1 can corn (or frozen corn)

Cook until tvp is tender.

Eat over rice, with chips, in tacos, on pasta, on taco salad, in a burrito, or however else it may be tasty.

Ideas for next time:

chili powder
maybe curry black beans??