Vegan recipes!

https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

That's assuming you don't mind the calories coming from nuts.

Vegan Schmelty Mozzarella for homemade pizza

1/3 cup of tofu OR 1/4 cup of soaked cashews
1 garlic clove
1 cup of plant based milk
2.5 tablespoons of tapioca starch
Nutritional Yeast is optional for more flavor (highly recommend!)

Blend together really well. Put in a sauce pot over medium low heat and stir constantly. The liquid will thicken into a melty, stretchy "cheese." Add to your pizza in a drizzle-like fashion and enjoy

Black Bean Tostadas

8 good-quality corn tortillas
1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
1 medium onion or two shallots, finely chopped
2 to 4 cloves garlic, minced
3 to 3½ cups cooked black beans
Juice of ½ lime or lemon, or more, to taste
1 to 2 small hot green chili peppers, seeded and sliced, optional
Salt and freshly ground pepper to taste
2 teaspoons ground cumin

To toast the tortillas in the oven: Preheat the oven to 375 degrees F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter.
To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots. Don't be afraid to let them get nice and crisp—that's better than ending up with a soggy tostada.
Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes. Add the remaining ingredients (aside from the garnishes, of course) along with ¼ cup water and bring to a simmer. Using a potato masher, mash some of the beans so that the liquid becomes thick and saucy.
Assemble tostadas as follows: A layer of shredded lettuce; the black bean mixture; salsa; and cashew cream.
ENJOY!

Nutrition information Per tostada: Calories: 140; Total fat: 2g; Protein: 7g; Carbohydrates: 25g; Fiber: 4g; Sodium: 100mg

Check out isachandra.com. Love her vegan recipes! Here is one of my favorites but I use regular paprika instead of smoked as I think it's much better: http://www.isachandra.com/2013/03/smoky-tomato-lentil-soup-with-spinach-olives/

1. Slice potato thinly
2. Pat dry rub with olive oil and salt
3. Place on oiled plate in Microwave
4. Nuke for 5-8 mins