I am still working my way through the excellent Vegetarian Suppers from Deborah Madison's Kitchen.
For yesterday, I made the Labor Day spaghetti full of yellow peppers (I used a red one also), grape tomatoes, capers, olives, red onions, and parsley.
I seriously loved the Black Beans with Yellow Rice. I didn't have two cans of black beans so I subbed a can of pintos. The coconut milk and lime braised beans with the saffron rice makes for such a pretty dish.
Here are the Brown Rice-Mushroom veggie burgers full of cashews and pecans topped with some of the leftover pickled red onions from the black bean dish.