Not-Too-Rich Goat Cheese and Vegetable Tart

Lightly saute 2 cups chopped veggies, then place in bottom of prepared pie crust. In a separate bowl, beat together 1/2 container cottage cheese and 1/4 c. goat cheese with a little milk until light and fluffy. Add 2 eggs and beat again. Pour this mixture over the veggies and add optional salt and 1/2 t. dried oregano. Bake at 370° for about 45 mins, or until set.

I made this last night with a combination of fresh corn and zucchini, in a whole wheat crust (though I imagine a cornmeal crust would have been tasty too). It was light and fluffy, and even the goat-cheese skeptics at the table liked it because the goat cheese flavor was very mild. Next time I plan to make it with spinach and sweet red peppers.

Vegetarian Rice Noodles with Chili and Basil

Heat 1 T. coconut oil in a pan and add 2 c. veggies (large-cut red pepper, carrot, onion, and broccoli/rapini work well) plus 1-inch cubes of firm tofu. Cook over medium-high heat, stirring frequently, for about 8 mins. Add 1 T. oil and scramble 1 egg, beaten, in the bottom of the pan. Once egg is cooked add minced garlic, basil leaves, 1/4 c. soy sauce, chili sauce or powder to taste, and a dash Worcestershire sauce and stir. Remove from heat and toss with 2 c. cooked rice noodles.

This is not authentically anything, but it's cheap and easy and I like it!