I'd once posted a thread like this one on Consumating and it was awesome, but sadly it was one of the threads I wasn't able to access after the "Older" link in convos died. If you shared one in that thread, please feel free to post it again here.

Would something like spinach and feta filo pastries count?

slice tomatoes. slice mozarella. drizzle with olive oil. crack pepper. grind salt.

1 onion
handfull of cilantro
1/2 bulb garlic
1 jalapeno
1/2 mango
salt&pepper to taste

blend in a food processor till smooth. dump over veggies and tofu (tempeah, setain, wtfever), let marinate for at least 2 hours. remove said veggies from sauce (reserve for latter) and grill, bake, flash fry or whatever. serve with a grain of your choice and use the reserved sauce to compliment.

this is my sauce of the summer and will be used to coat everything from tofu to mushrooms to just poured over rice.

so very tasty.

Jesse's powerfood, aka inside-out burrito: brown rice, black beans, 'cado, salsa fresca... Goddess dressing and hot sauce. Heat rice and beans (add cheese if you're nasty), layer in a bowl and enjoy.

Same one I offered up before:
Chickpeas drowned in medium chunky salsa and nuked. So yummy and very lazy.

You guys rule! :) btw, I just discovered that Safeway.com delivers for only $13.00... totally awesome when you're too sick to go shopping.

@electricbathduck: That's one of my favorite easy but kickass recipes. Total crowd-pleaser of a recipe that hinges completely on the quality of the ingredients. Heirlooms are gorgeous right now, too. :)

@nadir: I'm drooling... how long does that sauce keep in fridge?

@Coin-Operated Boy: I love making little those for parties... deceptively easy, too.

@giu: Dude, I'm doing the acorn squash goodness tonight... I've got one that's been hanging out here for a month now!

@LIT: Now THAT is optimal lazy food. :)

Brussel sprouts.

Heat the oven to 450 degrees. Shake brussel sprouts in a bag with olive oil, salt, and pepper. Bake for 40 minutes. Presto chango!

Cruciferous deliciousness.

I fucking love brussel sprouts.

@triangles: not too sure about how long it will last, it never makes it past 48 hours at my house.
and i also drizzle a bit of olive oil in there, but it is not essential.

Also, Kraft dinner with TVP crumbles, kidney beans and diced tomatoes in it. Chili powder and cumin for flavour, if you're feeling fancy.

Errr... in our house, we make it without the TVP - makes my kids gassy...

@ladyoracle: DUDE, yummers. I love making butternut squash soup, for sure, but it's always that hacking part that kills me. I want a chop saw in my kitchen.

In my old thread, one of my favorite recipes was contributed by Ben Brown (who has since told me it's actually his brother's recipe). I've committed it to memory because I'd used it about 5 times after he shared it... at the same time, my memory is now fuzzy so some of the ingredients may have been skipped.

Ingredients:
- 1 package ramen
- peanut butter
- cock sauce (Vietnamese garlic-chili sauce)
- soy sauce
- sesame seed oil

Cook ramen according to directions on package, drain, rinse. Add some peanut butter (about a tablespoon, but do it to your taste), soy sauce and sesame seed oil (also to taste), and mix together. I serve it lukewarm-cold with a chilled cucumber salad on the side. Ben, if you see this, please feel free to correct me.

Tonight am trying to make this Roasted Beet Salad with Beet Greens and Feta recipe found on Epicurious:

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers

3/4 cup crumbled feta cheese (about 3 ounces)

preparation

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Cucumber and Radish Salad

Ingredients:

1/2 cup thinly sliced sweet onion (red works best)
12 sliced radishes (the thinner the better)
1 cucumber, halved lengthwise, seeded, and sliced in half moons
1/2 bunch cilantro, rough cut, stems and all
3/8 cup pomegranate juice
1/8 cup red wine vinegar
4-5 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1/8 teaspoon powdered ginger

salt and pepper to taste

Prep:

Combine onion, radishes, cucumber and cilantro in a medium bowl (sprinkle with a bit of salt to make them sweat a bit).
Combine pomegranate juice & vinegar and the rest of the ingredients in a small bowl; whisk well until blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat. Cover, and chill 15 minutes.