Vegetarian

There is a restaurant we used to go to a lot and my favorite dish there was their Shimla Paneer.  I've tried a lot of online, authentic Indian recipes and none have been exactly what I'm looking for.  So I've poked around a bit to see what I could come up with.  The result is not at all authentic, but I like it and that's what I'm looking for.  Here it is:

In a pan, saute:

The Chipotle Romesco sauce goes really well with the roasted cauliflower.  Would probably go well with chicken breast, too.  This recipe was found at Minimalist Baker, another site that requires work to sift through all the ads to get to the recipe.  They gotta pay for the server somehow. 

Addictive recipe from Cookie and Kate that includes a lot of eggplant and Mediterranean flavors. Sort of like Ratatouille, but with eggplant instead of zucchini. The Mrs likes it much better than Ratatouille, but she's partial to eggplant.  Might even think of it as chunky Mediterranean salsa equivalent.  Maybe.

Encountered on Bon Appetite.  There are lots of mushroom taco recipes out there. Many include garbanzo beans and/or walnuts to bulk things up. Another way to get a chewy-er end product is to use mushrooms that have been dried and then "rehydrated". They never completely rehydrate and remain the sort of chewy stuff that has more of a meat texture. This recipe does some of the drying using the oven. Took about 28 minutes in the oven for fresh mushrooms.

From Delish. Cabbage is readily available and usually cheap. Makes a great soup. Usually substitute more Italian-type herbs for the chili powder. Sometimes caraway seeds.  Whatever. Good choice when there are leftover beans that need something to do.

Gluten-free masa crust with layers of spiced refried beans and cheese. Like a huge tostada.

Crust:

• 1 1/4 C Masa (Quaker brand preferred)
• 1 1/4 C warm water
• 1/4 t salt
• mix until it forms a smooth ball
• press out into an oiled cast iron skillet, at least 10", 12" preferred. Using a bench scraper makes it easy to spread out and smooth.
• pre bake at 425 F for 10 min to set the crust

Sauce:

The basic idea for this came from Half Baked Harvest but with lots of changes.  Mostly used the spice mix to flavor the sweet potatoes that are baked.  When a recipe says Chipotle, I think it's going to include adobo sauce.  This one doesn't.  So I swapped the salted lime crema sauce for adobo sauce.  That was added to the drained and washed canned black beans to impart more flavor to the beans.  It also served as the additional salsa for the taco assembly.