I subscribe to several e-newsletters, my favorite of which is probably the one from VegNews Magazine.  It’s monthly (I think) and it usually includes a yummy recipe!  Their website also has TONS of free recipes on it.  You can sign up for the free e-newsletter by filling in your email address on the right sidebar.  Here are a few of the recipes that I’ve gotten that sound good (although I have yet to try any of them).  No, I don’t cook much these days. 

Chocolate Chili

Serves 4 to 6

What you need:

1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, minced
3 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
2 canned chipotle chiles in adobo sauce, minced
1 ounce unsweetened chocolate, grated
4 cups cooked or 3 (15.5-ounce) cans beans, drained and rinsed
1/2 cup water
1/2 cup strong coffee
1/4 cup pumpkin seeds

What you do:

1. In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.

2. Stir in chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add tomatoes, chipotles, and chocolate, and stir until well blended.

3. Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick. Sprinkle with pumpkin seeds before serving.

Homemade Tortillas

Serves 4

What you need:

2 cups flour
2 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon salt
1 teaspoon baking powder

What you do:

1. In a large bowl, combine all ingredients and let stand for 20 minutes.

2. Form dough into a ball, then place onto lightly floured countertop. Divide into 1-inch balls. Flatten each ball into a round, and, with a rolling pin, roll out lightly on one side.

3. Over high heat, place cast-iron skillet. Cook tortillas in ungreased skillet for 2 to 3 minutes, then flip once and cook other side until lightly browned, about 2 minutes. Serve warm.

Cashew Fondue

Serves 4

What you need:

1 clove garlic
1 teaspoon salt
2 cups raw cashews
2 tablespoons fresh lemon juice
1/4 cup filtered water

What you do:

1. In a food processor, pulverize garlic and salt. Add cashews and process until finely ground.

2. Add lemon juice and mix well. Slowly add water one tablespoon at a time until a smooth, creamy consistency is reached. Serve with fresh veggies, cubed bread, or thinly sliced apples.