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Ingredients

1 large eggplant
1/4 cup of dry quinoa cooked accordingly to directions
1 medium onion - chopped
6 white button mushrooms-chopped
2 green onions-chopped
1/2 red bell pepper - chopped
1 carrot - chopped
1 green pepper - chopped
2 garlic cloves minced
1 tablespoon tomato paste ( if you can find tube great)
1 tomato - chopped
4 tablespoons of olive oil
1/2 teaspoon cumin
1/2 teaspoon sweet or smoked paprika
Ground black pepper to taste

Directions

Cut the eggplant in half lengthwise and wrap each in aluminum foil *be sure to leave the top pen with the cut side face up*

Drizzle with 1 tablespoon of olive oil place in oven for 45 mins at 375

Except for the tomatoe sauté all the choped veggies in 2 tablespoons of olive oil along with ground black pepper

After cooking veggies for about 3 minutes add in the tomatoe paste stir and cook together until veggie are tender. Now add the cooked quinoa, chopped tomatoe, paprika and cumin. Stir until all  combined.

Remove eggplants from oven. Allow to cool before scooping out the insides.

*you can add the inside of the eggplant to your stuffing if you like or use it for something else*

Place the stuffing into the eggplant halves. Drizzle with 1 tablespoon of olive oil. Put back in oven for 20 minutes at 375

BLACK BEAN AND VEGETABLE SOUP

1 tablespoon olive oil
1 medium onion chopped
2 cloves of garlic minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 bag of frozen mixed vegetables
2 cups of vegetable broth
3 cans of black beans (rinsed and drained)
1/4 teaspoon black pepper
1 (14.5 ounce) can stewed tomatoes


1.) (In a saucepan) Heat olive oil cook onions and garlic, stir occasionally about 5 minutes until onions is softened
Add in chili powder and cumin cook for about 1 minute. Then add vegetable stock, 1 and 1/2 cans of beans, frozen vegetables and pepper and bring to boil.

2.) In a food processor or blender puree together tomatoes and remaining beans. Add to pot reduce heat, cover and simmer for 10 to 15 minutes

ASF WARRIORS: Here's a yummy low fat substitute for mashed potatoes....

1) Wash and cut cauliflower into medium chunks removed all leaves and green parts (frozen cauliflower will already be cut and rid of leaves and green parts)

2) Place cauliflower in large saucepan cover with water and bring to a boil. Boil for 8 minutes or until folk tender

3) Drain cauliflower and pat dry with paper towel

4) Place cauliflower, milk, pepper and garlic in food processor or blender

                                                                  5) Process/Blend until cauliflower is smooth and pureed close to the texture of mashed potatoes.

                                                                 6) Remove from processor/blender and serve