Oooh I have things!
First, since someone mentioned Indian, this is a vaguely bastardized curry sauce I love. I make the sauce a day ahead (or in the am), and store in a quart container in the fridge, as it's better once it has a chance to sit and let the flavours blend. Then I take whatever veg are handy, steam them, and toss in a saucepan with some spoons of the sauce for a bit and serve over rice.
1 med onion
oil
two tbsp crushed fresh ginger
tbsp crushed fresh garlic
3 tbsp curry powder (I know; not authentic -- I like Whole Foods packets of curry or Trader Joe's blend in a pinch)
1 container plain Greek yogurt (like 6 oz.)
1 can coconut cream
1 box vegetable broth (you need like 3 cups)
3 tbsp. tomato paste
3 tbsp flour
2 tsp cinnamon
1 tsp cumin
1 tsp turmeric
optional: raisins/spoon of honey
Dice the onion and saute in a good amount of oil over medium heat until soft and just browned. Add the ginger and garlic and sautee another minute. Add a bit more oil and the dry spices and flour and sautee another minute. Add the tomato paste and sautee all together. Add the yogurt and mix. If you like raisins for a slightly sweet component (I do), I usually toss them in here. Add, slowly, the vegetable broth, stirring after each addition -- start with like a half cup and stir to incorporate and let come back to heat, then add a bit more, etc.
After all the broth is incorporated, and the mixture is back up to heat, stir in the coconut cream. Bring back to heat. Take off heat, pour into a quart container, let cool in fridge at least 8-10 hours. Keeps 5-7 days in the fridge, also freezes fine in a ziplock. It tastes harsh at first, really does need time to mellow and blend.
As I said, I normally steam veg day of and then combine. You can also do with veg and dump the leftovers on a baked potato, that's good, or other stuff...
I also like Mexican, and it's so easy.
Quesadillas are a super simple, versatile go-to. Whatever you like -- I do beans, wilted spinach, mushroom, spinach and mushroom, wilted kale and spinach, tomato, tomato with some of the above, grilled asparagus, etc. Mix 'em up, one bean and tomato, one spinach, yada.
Take a tortilla, sprinkle cheese, throw on some chopped jalapeno. Throw on some of the above (if you do beans you can either do like whole black beans, say with some diced tomato, or refried, in which case, do a thin layer), little more cheese, top with another tortilla, put on a baking sheet in a 375 oven for like 15 minutes, take out, let sit a minute, cut in wedges, serve with sour cream or greek yogurt and salsa.
Also enchiladas, same deal, just take the tortillas and put some cheese, hot sauce or jalapenos and refried beans or whole beans and some grilled or sauteeed veg down the center, roll up, place in a baking dish, top with some enchilada sauce, bake 20 minutes.
I make a nice one-pot spring pasta -- put water up to boil and chop some broccoli into florets and chop up some asparagus. Once the water comes to a boil, add whichever takes longer to cook, the pasta (if you're using like, dried spaghetti, add it first, fresh, add the veg first), then the other, giving the veg like 2 minutes to cook. Once the veg and pasta are done, put in a strainer, take the empty pot, back on high heat, add a bunch of olive oil, some chopped garlic, sautee a minute, throw in a bunch of fresh spinach to wilt, then toss the pasta and veg back in. Toss, drizzle more oil, add salt, pepper, some chiffonaded basil leaves (or a couple spoons of pesto), squeeze half a lemon toss. Take off the heat. Throw in a couple good handfuls of grated parmesan. Serve;.
I also have plenty more, some more elaborate -- I make a mean blanco lasagna, potato spinach gratin, red sauce lasagna rollatini...lots. Baked ziti...