I thought every once in a while, if anyone cooks something they really like, we can snap a pic and post the recipe. Here's what I've made this morning for lunch or dinner over the next few days. Its from a book I have called
The McDougall Program: Twelve Days to Dynamic Health. I've used this book for most of my veggie-based recipes. Sorry the pic is so bad. I think I've messed with a button on my cell phone I should have left alone.

Mexican Vegetable SauceIngredients:
1 yellow onion, chopped
1 carrot, sliced
1 stalk celery, chopped
1 green pepper, chopped
6 scallions, chopped (use green part, too)
1 clove garlic, crushed
1/2 c water
2 c cooked and drained pinto beans, or 1-16 oz can low sodum, water packed pinto beans, drained and rinsed
1 zucchini, chopped
1-1/2 c frozen corn kernals
1/4 c chopped canned green chilies
1 tbls chili powder
1 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne
1/4 c water
Saute the first six ingredients in the 1/2 c water for 10 mins. Add the remaining ingredients, with an additional 1/4 c water, and mix carefully. Bring to a boil. cover, reduce heat and cook over medium-low heat for 20 minutes, stirring occasionally.
This is really great as a burrito filling, or over rice or potatoes. I usually have mine on a wrap and top it off with a little salsa. It makes quite a bit, so you can do lots with it before its all gone.
